La Brea Bakery Tue, 05 Aug 2014 19:10:16 +0000 en-US hourly 1 Happy 4th of July from La Brea Bakery Fri, 04 Jul 2014 20:14:17 +0000 >]]> Who doesn’t love a good July 4th barbecue? For a delicious summer salad perfect for your holiday get together, try this recipe featuring one of the season’s favorite fruits served with grilled pieces of our Toasted Sunflower Honey Loaf. Visit the grilling section of our recipes page for even more ideas great for July 4th or any day of the year!


Grilled Peach Salad with Toasted Sunflower Honey Batons
Serves: 6

1 La Brea Bakery Toasted 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 butter (softened)
3 tablespoons finely chopped chives

Grilled Peach Salad                                                                                                                                 

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

Cut six 2″ slices of the Toasted 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 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter then sprinkle with toasted pecans and top with grilled peach halves. Drizzle peaches with honey, sprinkle with chives, and serve with Toasted Sunflower Honey Batons on the side.

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La Brea Bakery’s Breaking Bread Tour Begins! Wed, 04 Jun 2014 18:43:53 +0000 >]]> In celebration of our 25th anniversary, we’re hitting the road and sharing free loaves of La Brea Bakery Artisan Breads with people throughout the country. During our first leg of the tour we’re bringing freshly baked loaves to the people of Chicago!

Our two bread trucks will be making stops throughout Chicago and the surrounding suburbs until June 7th.  If you see the truck, post a picture of it on social media using the hashtag #BreakingBread for a chance to win a special La Brea Bakery prize. At each stop, La Brea Bakery Brand Ambassadors will be sharing free loaves of bread and Tear & Share coupons.

Stay tuned for more Breaking Bread Tour locations, we may be coming to your city soon!


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Celebrate the Start of Summer with Chipotle Avocado Cheeseburgers Tue, 20 May 2014 01:53:25 +0000 >]]> It’s almost summertime and that means it’s time to barbecue! Kick off summer this Memorial Day Weekend with Chipotle Avocado Cheeseburgers served on La Brea Bakery Telera Rolls. Happy grilling!


Makes 4 Sandwiches

4 La Brea Bakery Telera Rolls
24 ounces ground beef (4 patties)
4 ounces cheddar cheese, sliced (4 slices)
2 avocados
1 lime
1/3 cup mayonnaise
¼ teaspoon chipotle pepper, ground
¼ teaspoon garlic salt
¼ head iceberg lettuce
½ medium yellow onion, peeled, core removed
1 large tomato
Fine sea salt
Freshly ground black pepper

Preheat grill.
Peel the avocados, remove the seed, and add the juice of the lime in a small bowl along with 1/2 teaspoon of salt and two quarter turns of the pepper mill. Mash with a fork to combine.
Cut the lettuce and onion into 1/4” strips.
Slice the tomato into 1/8” slices.
Mix the mayonnaise with the chipotle pepper and garlic salt.
Form the ground beef into four patties, season lightly with salt and pepper and grill on high heat 1-2 minutes per side. Finish cooking to desired doneness on a cooler section of grill or in 350 degree oven.
Separate the Telera roll halves (tops and bottoms) on a sheet pan with the crust sides down and lightly toast in a 350 degree oven or on the grill.
Top burgers with cheese and allow the cheese to melt. Divide slaw evenly among the four bottom roll halves. Top each with a burger patty, avocado and slice of tomato. Finish with the roll top and serve.

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La Brea Bakery Featured in the Wall Street Journal Fri, 28 Mar 2014 19:41:10 +0000 >]]> John Yamin, CEO of the Americas and Global Marketing Officer, ARYZTA AG, recently sat down with Sarah Nassauer from the Wall Street Journal to discuss La Brea Bakery’s new branding, logo, and packaging that we worked on with Hornall Anderson, along with his vision for La Brea Bakery. Check out the article below.


The Marketing Decoder: La Brea Bakery

The company is remaking its brand image for the first time in its 25-year history

By Sarah Nassauer
March 26, 2014 7:01 p.m. ET

La Brea Bakery, a company known for its crusty loaves sold in Costco, COST -1.26% Albertsons and other large grocery stores, is attempting to remake its brand image for the first time in its 25-year history.

One of the largest sellers of fresh bread in the U.S., owned by Swiss baked goods company Aryzta AG ARYN.EB +1.77% , La Brea first started as a small bakery on La Brea Avenue in Los Angeles.

But after its national expansion, sometimes shoppers who saw its burgundy packaging with a dough-shaped capital ‘B’ logo mistakenly thought the bread was made by the grocery store, says Ben Steele, executive creative director at Hornall Anderson, the Seattle-based branding and design firm that worked on the project.

The logo is now a “warmer” red with “more energy” to draw shoppers’ attention, says David Bates, creative director on the La Brea brand project for Hornall. The former burgundy and mauve color palette was too reminiscent of “the Cosby Show” he says.

On the logo, the “B” became lowercase with a loaf drawn into the hole of the letter. The accent is meant to make the logo feel handcrafted, a nod to how La Brea hopes shoppers feel about the bread, says Mr. Bates. The bakery’s founding year, 1989, was added to the logo as a nod to its history.

The badge-shaped logo is meant to mimic a peel—the large, wooden, spatula-like tool used to remove loaves of bread from an oven.

Paper bags that cover the bread aresimilar in texture and color to brown deli paper to give the impression the bread is wrapped up individually by a baker, says Mr. Steele. The variety of bread (whole wheat, sourdough, rye, etc.) and the slogan “Baked to be savored. Made to be shared,” wrap horizontally around the package, again to give the feeling of bread lovingly wrapped for each shopper, says Mr. Steele. They also hope customers will think of the bread as premium enough to bring to a friend’s house to share, he says.

La Brea’s president and chief executive, John Yamin, says he first came to Hornall to redesign just the packaging because the company planned to expand into savory pastries, cookies and other baked goods. But he liked the lowercase ‘b’ idea, and then decided to change the logo and brand image, he says. Lowercase cues to employees and customers the company has room “to grow up to become a capital ‘B,’ ” says Mr. Yamin.

Earlier this year, La Brea Bakery in Los Angeles, the company’s flagship bakery and cafe, reopened with exposed brick walls and other modern touches as part of the project. The original logo is painted onto an intentionally weathered brick wall outside “so it looks like it has always been there,” says Mr. Yamin. “It shows our history.”

Write to Sarah Nassauer at

Source: WSJ


Learn more about Hornall Anderson’s work with La Brea Bakery by visiting their blog.

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A Delicious St. Patrick’s Day: Irish Potato Soup with Cheese & Red Ale Fri, 14 Mar 2014 22:46:25 +0000 >]]> St. Patrick’s Day is coming up on Monday, celebrate with this delicious recipe for Irish Potato Soup with Cheese and Red Ale from the James Beard Foundation. Even better, serve the soup in “bread bowls” made from our Country White Sourdough Petite Rounds! This soup is great served on its own, but would also make the perfect addition to a traditional Irish meal of corned beef and cabbage.

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Sweet Pairings this Valentine’s Day Fri, 14 Feb 2014 19:45:50 +0000 >]]> We just launched our new La Brea Bakery Petite Crisp Cookies in time for Valentine’s Day. They’re crispy, delicious, and boxed ready to make any day special – for you or possibly a Valentine. But what to pair them with? We’re pretty excited here at La Brea Bakery about how well these artisan cookies pair with an array of after-dinner drinks, and we’d like to share a few suggestions with you!

Don’t their simple appearance fool you, these little bites are not your average cookies, and their flavors come to life with the perfect beverage. So, we asked the team at Wally’s – longtime friends of La Brea Bakery – to help us with some inspiration beyond the everyday for a special treat at home.

- Our Salted Toffee goes well with bourbon (such as Michter’s US1 Bourbon), which helps bring out the sweet, but not too sweet caramel notes of this cookie.

- The cayenne of the Spicy Cocoa Petite Crisp opens it up to a variety of pairings before or after dinner. Try it with a dry red wine, such as a richer Syrah or Zinfandel. Wally’s recommends a 2010 Stolpman Hilltops Syrah.

- Our traditional Chocolate Chip is good with milk, of course. But, it’s delightful with a chocolate stout (such as Young’s Double Chocolate stout) or a white Russian for a nice twist on milk and cookies.

Please share your pairings with us – we’d love to try them!

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Re-opening of Flagship La Brea Bakery Café Kicks off Bakery’s 25th Anniversary Year Celebration Mon, 03 Feb 2014 21:59:36 +0000 >]]> La Brea Bakery re-opened their flagship La Brea Bakery Café at a ribbon-cutting ceremony on Thursday, January 30, 2014.  Los Angeles City Council President Herb Wesson, Los Angeles County Supervisor Zev Yaroslavsky and Los Angeles City Councilmember Tom LaBonge joined CEO John Yamin and La Brea Bakery Founder Nancy Silverton at the celebration taking place steps away from where the bakery began baking fresh artisan bread 25 years ago.

Located at 468 South La Brea Avenue, the new cafe pays homage to the iconic bakery’s storied history by melding a subtle, yet sophisticated, design with an artisanal feel that highlights La Brea Bakery’s commitment to baking bread in the old world tradition that has made it a Los Angeles institution. The 4,750-square-foot glass-and-brick café features casual table service and an express “take-out” counter, and is highlighted by an expansive 35-foot illuminated display case showcasing an array of pastries, sandwiches, and other freshly prepared items.

New to the Café is a wood-fired oven that will be used to prepare artisan pizzas, focaccia and breakfast frittatas under the supervision of Chef Keith Silverton.  A selection of fresh-baked breads will be featured every day and many of the café’s original menu items, including breakfast fare, classic sandwiches and sides, salads and espresso drinks will remain on the menu.

“The reopening of the La Brea Bakery’s flagship cafe helps honor our landmark 25th year and opens an exciting new chapter in the rich history of our bakery,” said Mark Olcott, SVP Fresh Operations.

Marina Del Rey-based SFJones Architects lead the redesign effort and according to the firm’s Principal, Stephen Francis Jones, the cafe was designed as a “jewel case” showcasing La Brea Bakery’s storied past and bright future.  Seattle-based branding and design firm Hornall Anderson oversaw the complete new look and feel of the café including signage, packaging, employee uniforms and collateral.  Longtime patrons of the bakery will notice a new lowercase “b” logo prominently displayed on exterior signage and at the entryway on the blackened steel oven hood. The new identity re-launches the brand in celebration of its 25th year anniversary.

The new bakery cafe will be open seven days a week for breakfast and lunch.  Dinner service will be added soon.  For more information including hours of operation, visit La Brea Bakery’s website at

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Men’s Health Selects La Brea Bakery “BEST BREAD for 2013” Mon, 30 Dec 2013 17:33:13 +0000 0 Real Simple Names La Brea Bakery “Best in Category” Tue, 19 Nov 2013 06:46:14 +0000

See the complete Real Simple article at:

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Pin and Enter to Win our Thanksgiving Sweepstakes on Facebook! Thu, 07 Nov 2013 16:42:29 +0000 >]]> Celebrate Thanksgiving with La Brea Bakery by pinning your favorite La Brea Bakery recipe and enter to win our Thanksgiving sweepstakes on Facebook!

> Click here to enter

Each week, you’re invited to pin your favorite Thanksgiving appetizer, soup, side dish or leftover recipe featuring La Brea Bakery breads and enter for a chance to win a weekly La Brea Bakery gift set. At the end of the sweepstakes period, one lucky grand prize winner will be randomly selected to win a $250 Williams-Sonoma gift card! Share your entry with your friends on Facebook or Twitter and receive additional entries for each friend who also enters the sweepstakes.

Have a great Thanksgiving holiday!

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