Award-winning Los Angeles chef Suzanne Goin and her business partner Caroline Styne have gone into the wholesale bread business with the launch of Larder Baking Company, the Los Angeles Times reports. Goin and Styne run Lucques, Tavern and A.O.C. restaurants. Their bakery is producing 2,000 loaves a day for restaurants and retailers, some of which are certified organic. The bakery also has applied for non-GMO certification. This isn’t Styne’s first foray in retail baking. ...
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