America's Backyard with La Brea Bakery

Explore our nation’s cookout classics and the breads that pair best.

Scroll or click to see each table

Deep South BBQ

There’s fierce debate on what constitutes true Southern barbecue. But everyone can agree that there's nothing better than kicking back to enjoy the day as the meat slowly smokes. Here’s how we do it.

  • Toasted Sunflower Honey Loaf
    Close

    Bread Pairing

    Toasted Sunflower Honey Loaf

    We love the Toasted Sunflower Honey Loaf with the grilled peach salad because the baked-in honey pairs perfectly with the caramelized grilled peaches and the sunflower adds a bit of nuttiness that balances out the sweet flavors.

    Alternate Pairings:
  • Grilled Peach Salad
    Close

    Recipe

    Grilled Peach Salad

    This refreshing summer salad features grilled juicy peaches, roasted pecans, Gorgonzola cheese and toasted sunflower honey batons.

    Expand for recipe
    Ingredients:
    • La Brea Bakery Sunflower Honey Loaf
    • 1 cup pecans
    • 6 large fresh, ripe peaches (halved)
    • 4 tablespoons extra virgin olive oil (divided)
    • Salt and freshly ground pepper
    • 1 (6-oz.) wedge Gorgonzola cheese (broken into pieces)
    • 3 cups arugula
    • 1/3 cup honey
    • 4 tablespoons for softened butter
    • 3 tablespoons finely chopped chives
    Preparation:

    Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, mixing halfway through.

    Preheat grill to 350°F to 400°F (medium-high) heat. Gently toss peach halves in 1 tablespoon of olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.

    Cut six 2" slices of the Sunflower Honey Loaf and then slice lengthwise into 1” batons. Brush with butter and grill lightly, about 1 minute per side. Toss arugula with remaining 3 tablespoons of olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, sprinkle with chives and serve sunflower batons on the side. Serves: 6

  • The Sweet Elixir of the South
    Close

    Tip

    The Sweet Elixir of the South

    Nothing is more Southern than a glass of sweet tea. Known as the signature drink of the region, this orange-to-red tinted brew goes with just about everything. It‘s easy to make and refreshing on a hot day, which are quite plentiful in the South.

  • Carolina Pulled Pork Sandwich
    Close

    Recipe

    Carolina Pulled Pork Sandwich

    Don't miss this smoky sandwich consisting of slow-cooked pork shoulder, a blend of spices, tangy coleslaw and a golden-crusted La Brea Bakery Telera Roll.

    Expand for recipe
    Ingredients for sandwich and dry rub:
    • 6 La Brea Bakery Telera Rolls
    • 1 1/2 tablespoons coarsely ground black pepper
    • 1 1/2 tablespoons (packed) dark brown sugar
    • 1 1/2 tablespoons paprika
    • 1 tablespoons coarse salt
    • 1/2 teaspoon cayenne pepper
    • 1 untrimmed boneless pork shoulder halves (also known as Boston butt; about 3 pounds total)
    Ingredients for mop:
    • 1 cup apple cider vinegar
    • 1/2 cup water
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon coarsely ground black pepper
    • 1 tablespoon coarse salt
    • 2 teaspoons vegetable oil
    • 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
    • 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
    Preparation for dry rub:

    Mix first 5 ingredients in small bowl to blend. Place pork, fat side up on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours (Can be made 1 day ahead and kept chilled).

    Preparation for mop:

    Mix first 6 ingredients in medium bowl. Cover and refrigerate. Following manufacturer's instructions and using lump charcoal and 1/2 cup of drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F to 250°F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

    Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered in 350°F oven about 30 minutes. Grill Telera rolls lightly and divide pork among bottoms. Drizzle lightly with barbecue sauce. Top with coleslaw and cover with Telera roll. Serves: 4-6

West Coast Brunch

The Golden State is famous for its bounty of local ingredients. Get to a farmers market early to snag some seasonal gems and then invite the whole gang over for fresh and healthy warm-weather snacks.

  • French Loaf
    Close

    Bread Pairing

    French Loaf

    The La Brea Bakery French loaf maintains a fantastic rustic quality, and when it’s grilled provides a nice crusty bite and soft, dense inner crumb.

    Alternate Pairings:
  • Cast Iron Grilled Frittata
    Close

    Recipe

    Cast Iron Grilled Frittata

    A garden fresh veggie frittata makes for a perfect no-fuss brunch. This one is loaded with spinach, Gruyere, and roasted red peppers.

    Expand for recipe
    Ingredients:
    • La Brea Bakery Three Cheese Semolina cut into 1" slices
    • 10 eggs
    • Kosher salt and freshly ground pepper, to taste
    • 2 teaspoons chopped fresh oregano, plus more for garnish
    • 1/2 cup shredded Gruyere cheese, plus more for garnish
    • 2 tablespoons + 1 teaspoon olive oil
    • 1 large red bell pepper (cored, seeded and sliced into 1/4" strips)
    • 1 1/2 cups firmly packed baby spinach
    Preparation:

    In a large bowl, whisk together the eggs and lightly season with salt and pepper. Fold in the 2 teaspoons of oregano and the 1/2 cup cheese. Set aside.

    Put cast iron skillet on the grill over medium heat. Add 2 tablespoons of olive oil and add the bell pepper, stirring occasionally until tender, 8 to 10 minutes. Add the spinach, stirring occasionally, until wilted (about 2 minutes). Add the egg mixture to the skillet stirring to evenly distribute with vegetables. Cover the grill and let the eggs and vegetables cook for 4-6 minutes checking every 2 minutes to ensure the top does not burn (place foil on top of skillet if eggs start to brown too quickly).

    While the frittata is cooking, grill the bread slices and place one slice on each plate. Slide the frittata onto a cutting board and garnish with oregano and cheese. Slice and serve one piece on top of each slice of bread. Serves: 6

  • A Summery Touch
    Close

    Tip

    A Summery Touch

    Bring the feeling of summer to your tablescape with a lovely seasonal accent piece. It can be as simple as fresh fruit and flowers, an intricate table runner, or our favorite right now: jadeite dishware. These pretty green plates have a vintage charm that will turn your table into a colorful and inspired summertime setting.

  • Rustic Heirloom Tomato Crostini
    Close

    Recipe

    Rustic Heirloom Tomato Crostini

    This crispy, delicious snack features tarragon goat cheese and heirloom tomatoes on fresh-grilled French bread.

    Expand for recipe
    Ingredients:
    • 6 thick slices of La Brea Bakery French Loaf about 2” thick
    • 4 heirloom tomatoes of different colors sliced 1/4” thick
    • 1 cup fresh ricotta cheese
    • 2 tablespoons fresh tarragon chopped + 6 longer pieces for garnish
    • Salt and pepper
    • 1 tablespoon olive oil
    Preparation:

    In a mixing bowl combine ricotta cheese with 1 tablespoon of tarragon. Add salt and pepper to taste and mix to combine. Brush slices of French loaf with olive oil on both sides and grill turning so both sides have grill marks but bread still remains soft in center. Take off grill and let cool.

    To assemble, spread the ricotta mixture on one side of each slice of bread. Layer tomato slices on top to cover bread fully. Drizzle each piece with olive oil, add salt and pepper to taste, and garnish with remaining tarragon including 1 long piece to each completed toast. Serves: 6

New England Clambake

There's something unforgettable about a clambake on the beach. But even if you’re not seaside, you can still indulge in this centuries old tradition using a grill or home steamer.

  • Roasted Garlic Loaf
    Close

    Bread Pairing

    Roasted Garlic Loaf

    La Brea Bakery’s Roasted Garlic Loaf pairs perfectly with the flavors of the sea. It goes especially well with grilled mussels due to the balance of a hearty crust and soft inner crumb that keeps its crunch but still lets you sop up all the delicious broth.

    Alternate Pairings:
  • Grilled Mussels
    Close

    Recipe

    Grilled Mussels

    You can’t go wrong with fresh-caught mussels cooked in white wine, tarragon, and shallot butter.

    Expand for recipe
    Ingredients:
    • 8 thick slices La Brea Bakery Roasted Garlic Loaf
    • Salt
    • 1/3 cup extra virgin olive oil for brushing bread
    • 2 cloves garlic
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil, plus more for the bread
    • 2 shallots (coarsely chopped)
    • 2 cups white wine
    • 2 pounds cultivated mussels (scrubbed)
    • 2 tablespoons cold unsalted butter
    • 2 tablespoons chopped fresh tarragon leaves
    Preparation:

    Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a deep pot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.

    While mussels are cooking, brush both sides of the bread with oil, season with salt and pepper and grill until lightly golden brown and repeat on other side. Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with the grilled bread. Serves: 4

  • A Brief History
    Close

    Tip

    A Brief History

    The New England Clambake is a tradition older than America itself. According to historical lore, this northeastern seashore ritual was handed down by Native Americans. They feasted on fresh clams, lobster and other shellfish, and taught the first settlers the custom of the pit, hot stones, driftwood and seaweed.

  • Host Your Own Clambake
    Close

    Tip

    Host Your Own Clambake

    Even if you’re far from the ocean you can still create a successful clambake in your kitchen or backyard. Here are some tips on making it as authentic as possible:

    • 1. Clambakes are typically done in a deep pit in the sand and lined with stones and seaweed. If the beach isn’t an option, you can cook in a large pot, or directly on your grill.
    • 2. Get festive. Set your table with simple red-and-white-checkered napkins and old newspaper to catch spills. If you have any beach gear like seashells, crab traps or fishing tackle, add them into the mix.
    • 3. When the food is finished cooking, serve it up with a variety of sides and condiments. Try melted butter, lemon wedges, corn on the cob, Old Bay seasoning and slaw. And don’t forget crispy bread for dipping.

Americana Classics

Barbecue is as old as fire, but it wasn’t until the early 20th century that throwing a few burgers on the grill became a national pastime. Celebrate summer by giving your all-American cookout a tasty twist with the recipes below.

  • Telera Roll
    Close

    Bread Pairing

    Telera Roll

    Inspired by the Mexican Torta roll, La Brea Bakery’s Telera roll is oversized with a firm crust that ensures your burger will fit and the bread won't fall apart. The soft, chewy interior is perfect for absorbing the toppings and sauces that complement your burger.

    Alternate Pairings:
  • Double Cheddar Burger
    Close

    Recipe

    Double Cheddar Burger

    This cookout staple features juicy, fire-grilled beef topped with melted cheddar, Vidalia onions, pickles, lettuce and ketchup.

    Expand for recipe
    Ingredients:
    • 4 La Brea Bakery Telera Rolls
    • 2 lbs ground sirloin
    • 1 large Vidalia onion
    • 1 1/2 cup ketchup
    • 1 cup mayonnaise
    • 1 tablespoon roasted garlic
    • 2 tablespoon Dijon mustard
    • 1 tablespoon olive oil
    • 8 thick slices aged cheddar
    • 4 pieces of butter lettuce
    • 8 sliced pickles
    • Salt & pepper
    Preparation:

    Cut four 1/2" thick slices of onion and season with salt and pepper and place on grill for 2 minutes per side over medium heat or until caramelized but still firm. Divide the meat evenly to form four patties roughly the diameter of the Telera rolls and brush olive oil on each side and season with salt and pepper. Grill to desired doneness (approximately 4 minutes per side for medium rare depending on grill). In the last 2 minutes of cooking, divide the cheese amongst the four burgers and close the grill to allow the cheese to melt slightly.

    Split the rolls to form tops and bottoms and lightly grill the cut surfaces. Place rolls on serving dishes, spread spiked ketchup on each side. Add the remaining slice of cheddar and two pickles to each bottom roll. Place a burger on each roll bottom, and top with the butter lettuce and grilled onion. Place top on and eat. Serves: 4

  • Warm-weather treats
    Close

    Tip

    Warm-weather treats

    Cool down the day with homemade popsicles. Treat your guests to a flavor-packed dessert by using fresh-squeezed fruit juice instead of the bottled kind. Or just puree the whole fruit and mix in a bit of Greek yogurt for extra creaminess. If you don’t have any popsicle molds or sticks, you can improvise with plastic cups and straws. Enjoy!

  • Spiked Ketchup
    Close

    Recipe

    Spiked Ketchup

    Vodka on a burger? Kick your summer cookout up a notch with this zesty spiked sauce.

    Expand for recipe
    Ingredients:
    • 1 cup mayonnaise
    • 2 tablespoons Dijon mustard
    • 1 tablespoon roasted garlic
    • 1 1/2 cup ketchup
    • 5 oz vodka
    Preparation:

    Combine mayonnaise, mustard and garlic. Add ketchup and vodka.

Fresh Pacific Fare

Class up your summer cookout with flavors from the Pacific Northwest. With its abundant seafood and fertile farmland, every recipe is light, delicious and truly delivers the taste of the place.

  • Take & Bake French Dinner Rolls
    Close

    Bread Pairing

    Take & Bake French Dinner Rolls

    The smell of fresh-baked bread makes every meal more special. La Brea Bakery Take & Bake Dinner Rolls are the perfect addition when grilling out. They’re a great complement to a cheese, spread and salads, and also pair well with the salty flavors of the sea.

    Alternate Pairings:
  • Grilled Tomato & Pepper Gazpacho
    Close

    Recipe

    Grilled Tomato & Pepper Gazpacho

    Our chilled tomato and pepper-based gazpacho goes beautifully with sourdough croutons and fresh seafood.

    Expand for recipe
    Ingredients:
    • 1 La Brea Bakery Country White Sourdough Loaf
    • 2 medium yellow bell peppers
    • Olive oil to coat peppers and tomatoes + 3 tablespoons
    • 2 cloves of garlic (minced)
    • 2 cups dry white wine
    • 8 medium yellow tomatoes (halved and seeded)
    • 1/4 cup lime juice
    • 1/4 cup coarsely chopped basil
    • 1 teaspoon cayenne pepper
    • Salt and pepper to taste
    • Basil chiffonade for garnish
    Preparation:

    Preheat grill to high. Coat peppers with olive oil and grill until blistered with some charred spots on all sides, 3 to 5 minutes. Seed and coarsely chop. In saucepan over medium heat (on side burner or stove), heat 3 tablespoons of olive oil, add onion and garlic and cook until translucent (about 5 minutes). Raise the heat to high, add the wine and bring to a boil. Cook until wine has completely evaporated.

    While wine is reducing, coat the tomatoes with olive oil and grill until just cooked through (about 2 minutes) on each side. Remove and coarsely chop. Once the wine has evaporated, reduce the heat to low, add the tomatoes and peppers and cook 20 minutes stirring occasionally. Add the lime juice and puree with a blender or food processer. Add the basil, cayenne and season with salt and pepper. Let cool.

    While soup is cooling, cut sourdough loaf into large 1"x1" cubes and place in a bowl. Drizzle olive oil, season with salt and pepper and mix. Place cubes on the grill turning until they form a light crust but remain soft in center. Pour into bowls, add grilled croutons and serve. Serves: 6-8

  • As fresh as the Pacific Ocean
    Close

    Tip

    As fresh as the Pacific Ocean

    Northwesterners take their seafood seriously. They’re surrounded by rivers, lakes and of course the ocean, so it’s no surprise that seafood has become a part of the lifestyle. The Pacific Northwest mantra is "fresh and simple,” so take a tip from the experts. Find out what types of fish or seafood are in season in your area and enhance them with basic flavors like lemon, garlic, and pepper.

Urban Rooftop Picnic

In a big city, you don't always have space to throw a proper summer cookout. So take the party up to the roof for a tapas-style affair. Your guests will love noshing on small plates as they peer out at all the bright lights.

  • Italian Round
    Close

    Bread Pairing

    Italian Round

    The La Brea Bakery Italian Round has a mild flavor and dense crumb, ideal for making grilled pizza. The subtly adds to the overall taste of the pizza without stealing the spotlight from other ingredients. Also, the Italian Round’s solid crumb keeps toppings from falling into the grill.

    Alternate Pairings:
  • Open Face Hanger Steak Toast
    Close

    Recipe

    Open Face Hanger Steak Toast

    For a starter that tastes as good as it looks, grilled garlic bread with rosemary and hanger steak is a definite must-serve.

    Expand for recipe
    Ingredients:
    • 12 slices La Brea Bakery French Baguette crosswise into 1/2" pieces
    • 4 tablespoons Dijon mustard
    • 3 cloves garlic (smashed and finely chopped) and 1 garlic clove halved
    • Pinch of crushed red pepper
    • 2 sprigs rosemary (picked and finely chopped)
    • Juice and zest of 1 lemon
    • 2 - 1 1/2 lb. each hanger steaks (trimmed, membrane removed and cut in half lengthwise)
    • Kosher salt
    • Extra-virgin olive oil
    Preparation:

    In a small bowl, combine the Dijon, smashed garlic, rosemary, lemon juice and zest, and crushed red pepper. Coat the steaks with the mixture, let marinate in the fridge overnight or up to 2 hours in the fridge.

    Preheat the grill. Season the steaks with salt. When the grill is hot, brush it with oil. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. While resting, brush olive oil on each side of baguette slices and grill until lightly brown. Remove and rub ½ garlic clove on one side of each piece. Slice steak and serve immediately. Serves: 4-6

  • Small bites are best
    Close

    Tip

    Small bites are best

    Dress a hip, casual tablescape with finger food and stemless wine glasses to make snacking and socializing easy. Large, clunky plates and fancy glassware can be hard to carry and may discourage your guests from walking around to mingle.

  • Char-Grilled Pizza
    Close

    Recipe

    Char-Grilled Pizza

    Give homemade pizza that smoky, wood-fired flavor by making it on the grill. This version comes with fresh figs, mozzarella and caramelized onions.

    Expand for recipe
    Ingredients:
    • 1 La Brea Bakery Italian Round cut in 1" slices
    • Olive oil (for brushing)
    • 1/2 cup caramelized onion or chutney
    • 6 fresh figs (halved)
    • Arugula leaves
    • 1/2 bunch chives (trimmed)
    • 2 buffalo mozzarella (torn)
    • Balsamic vinegar and olive oil, + extra to serve
    Preparation:

    Heat a grill over high heat. Brush slices with olive oil and grill one side for until crusty about 45 seconds then remove and place grilled side up on work surface. Place fig halves on grill, flat side down and cook for 1 minute or until they begin to soften and caramelize. Flip over and grill other side for an additional minute then remove.

    With the bread grilled side up, place caramelized onions, mozzarella and top with figs, arugula, chives. Place back on the grill for 45 seconds until bottom is crusty and cheese begins to melt. Drizzle with vinegar and extra olive oil to serve. Serves: 6

  • Grilled Cheese & Bread Skewers
    Close

    Recipe

    Grilled Cheese & Bread Skewers

    This simple, savory appetizer-on-a-stick is a mix of Monterey jack cheese, sun-dried tomato oil, and La Brea Bakery’s Rosemary Olive Oil bread.

    Expand for recipe
    Ingredients:
    • 1 La Brea Bakery Rosemary Olive Oil Loaf cut into 1" cubes (about half of a large loaf)
    • 10 sun-dried tomatoes in oil
    • 2 tablespoons oil from the sun-dried tomatoes
    • 1/2 cup olive oil
    • 1 garlic clove (finely minced)
    • 1/4 teaspoon salt
    • 3/4 pound Monterey jack cheese (cut into 1/2" cubes)
    Preparation:

    Heat grill and place grill rack at about 6" from coals or flame. Put the 2 tablespoons of oil from the sun-dried tomatoes in a large bowl. Pat the tomato halves dry with a paper towel and cut into quarters, set aside. Stir the olive oil, garlic and salt into the tomato oil. Toss the bread cubes into the oil mixture until they are well coated. Thread bread, cheese and tomato quarters, alternately on skewers. Grill over coals for about 5 minutes or until the cheese begins to melt and the bread is toasted. Serve immediately. Serves: 6

La Brea Bakery

Get Grilling

It’s time to fire up the grill. To join the party, post photos of your summer cookout to Instagram with the hashtag #GetGrilling.

Download Recipes