|A former member||
Here is a link to a review from Los Angeles Magazine's Digest...
I was there this Sunday to pick-up two loaves and they were serving amazingly delicious grilled cheddar cheese sandwiches - they used and infused truffle oil and the smoke from bread not only was incredibly delicious but filled the place with an amazing aroma.
But, here's the text to the above post:
We do it to meat. We do it to fish. Sometimes when we're drinking we do it to cigarettes. Why not bread? Upstart micro-bakery Smohk (@smohkla), which is dedicated to making dense, chewy rounds of smoked bread, debuted this past weekend.
Founded by Ricardo Carrera-Lowe and Stefan Doomanis, Smohk's dough is cooked in a specialized combo smoker/oven using mostly oak and hickory wood with a touch of mesquite. The resulting boules feel heavy and look like curling stones. Fortunately, they're more interesting to watch and taste a hell of a lot better. It's a tart loaf that's just a few degrees shy of sourdough with a rich smoky essence concentrated in its crust.
Smohk currently offers only one type of bread, but they've nearly perfected a gluten-free wheat recipe and several varieties of marmalade, including one based on Carrera-Lowe's homemade limoncello, are in the works.
For now, the bread, which costs $9 per loaf, can only be pre-ordered on Smohk's website during the week and picked up at La Brea housewares store Shelter Half on Sunday afternoon. Smoke 'em if you got 'em.