I’m going against the grain… not loving the bread at Lodge.
Got the ancient grain, the “dark/burnt” crust is really unpleasant, carbon flavor overwhelms each bite. Additionally, their super wet dough technique does not seem to work… the interior was still a bit moist and probably needed more time in the oven… then again the crust would get burnt even more.
From LA Times :“You will not find country white loaves or baguettes at Lodge Bread, but rather whole-grain, long-fermented, high-hydration loaves that are baked very dark — so dark that Phaneuf says that some customers unfamiliar with the more European technique of baking high-moisture loaves until they have a thick, brown crust, complain that they’re burnt. (They are not.)”
I don’t remember eating bread this burnt in Europe 
Avocado toast was wayyyy to thick… difficult to eat especially with the hard crust. I wanted something acidic to temper the creamy avocado.
I dunno, their current popularity just feels like the early days of Starbucks …
