La Brea Bakery: Bringing Bread to Life
La Brea Bakery is nominated for a Luxist Award in the Best Bread Bakery category.
Beginning in 1989, La Brea Bakery changed the way people ate bread. The beautiful artisan loaves that had been hand-made and hearth-baked for centuries in Europe had yet to make their way to North America. La Brea Bakery's founder Chef Nancy Silverton was making plans to open the restaurant Campanile with two partners in Los Angeles, CA. She soon discovered that if they wanted to serve the kind of authentic hearth-baked bread that embodied the quality reflected in the restaurant's menu, Chef Silverton would have to bake the bread herself.
It was then that Silverton embarked upon the journey of learning the ancient art of bread baking. Having mastered her craft, she opened a tiny storefront bakery to sell her renowned breads. While the original bakeshop still exists today, La Brea Bakery now operates three state of the art artisan bakeries in the U.S. and delivers over 150 par-baked bread varieties to grocery retail and restaurants across the entire U.S. and throughout Europe and Asia. La Brea Bakery has never compromised our founder's original craftsmanship or dedication to quality. From holiday-time crouton stuffing mix to special occasion breads and bake-at-home frozen breads, La Brea Bakery is continuously rated as the most preferred brand of artisan bread in the U.S.
The company now has locations in Anaheim, Van Nuys and Los Angeles. Its artisan breads are also available for retail purchase across the country.
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