Or Amsalam

Coming Up

Or Amsalam trained at Le Cordon Bleu-Pasadena and Le Cordon Bleu, a classical base that set the terms for a practice built on disciplined technique and exacting repetition.

Where They Are Now

At Lodge Bread Company in Beverly Hills, California, Amsalam works as Co-Founder and Head Baker. The title carries both the business and the bake: one role tied to building the company, the other to directing the bread itself. His specialty is bread, and the work is framed by a simple idea about food and place. “Where community rises, great bread follows” functions as both shorthand and operating principle, placing bread in service of the people who gather around it. That gives the role its shape. Amsalam’s path is defined less by a long list of stops than by a single craft and a single company. At Lodge Bread Company, his childhood search for good bread, his professional kitchen experience, and his founding work meet in one place.

Signature

Or's signature dishes include Sabich.

In Their Words “Where community rises, great bread follows.” “I loved finding great bread as a kid and also later on in my professional life in kitchens.”

Honors

Or Amsalam has received James Beard Award Semifinalist, two-time. In 2021, Amsalam received the StarChefs Los Angeles Rising Stars Restaurateur Award. In Los Angeles, the recognition marked him as a restaurateur and added a public measure to work already centered on bread and company-building. For a baker whose own words link bread to community, the award sits alongside the daily labor rather than above it. The steadier marker remains the title itself: Co-Founder and Head Baker, shaping Lodge Bread Company through bread.