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Flavor.
La Brea Bakery Founder, Nancy Silverton believes great bread is about flavor. The signature flavor in La Brea Bakery bread today, is the same flavor that was created at The Original La Brea Bakery in Los Angeles, California in 1988.
 “The most important thing in bread is flavor, what you might call the inner beauty of the loaf…A beautiful loaf, burnished brown on the outside has a solid but not impenetrable crust, subtly blistered with tiny fermentation bubbles that say, this is a loaf of integrity, a loaf made with care and with time…Pull apart this perfect loaf and you’ll find that the texture is elastic but not rubbery. This comes in part from its long, slow rise…The crackle of the crust is the first thing you notice, not just from the bubbly outer skin but from the thin, caramelized layer of crunch. This is where you find most of the flavor―You taste the time and sweat it took to make this loaf. You taste perfection.”
– Nancy Silverton, “Breads From the La Brea Bakery”
Flour. Water. Salt. Art.
Over
15 years ago, chef Nancy Silverton made a powerful culinary connection between the earth’s natural resources, nutrition, and human nature. In comes the artisan bread renaissance of North America.
Perfect harmony requires patience. Why rush?
Nothing added…but time. For over 12,000 years, all-natural bread has been the centerpiece for sustainable living. Free of commercial yeasts, each loaf of La Brea Bakery bread takes at least 24 hours to come to life.
Live simply. Eat richly.
Once our loaves leave the oven, they are saturated with the kind of flavor, aromas, and textures that remind our senses of a special occasion. Congratulations, you can now celebrate without compromising your health. Give thanks to the amazing grace of earth, fire, water…and artisan. 
Turn feeding... into eating.
At La Brea Bakery, every day is an occasion to enjoy artful nutrition. Everyone deserves great bread. Great bread is just the beginning. So Let’s Get Started.
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