I enjoy Gjusta's bread in general. I have been getting the hemp nori round lately. It is not like eating nori-wrapped bread but has a nice subtle nori scent to the bread.
I think prior to Lodge, Gjusta cornered rustic-style bread in the Westside (no F-in' bias). Magnificently crusty boules and baguettes. I haven't tried the Pullman loaves yet.
Huckleberry is very good as well, but the breads don't seem to have as much depth and substance as Gjusta and Lodge. I'm guessing it has to do with the types of ovens?
The newly revamped Rose Cafe has boules that look very similar to Lodge's. The staff says they are made in-house. I haven't tried them yet.
Lodge bread is pretty amazing. Like Gjusta's breads, Lodge's are great examples of rustic heartiness. The boules are smaller, and are a little more cosmetically detailed as well. The moisture content seems just a notch higher as well. To me, this gives everything I eat it with a more sumptuous mouthfeel and added flavor. They ARE a bread specialist - their level of excellence is something many are noticing and appreciating.
But when you consider that Gjusta/Gjelina is a generalist that does so so many things incredibly well, it amazes me that they are willing to dedicate so much effort to something that most other eateries either delegate out or overlook - great bread.