|In 1988, Chef Nancy Silverton was making plans to open the restaurant Campanile 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, she would have to bake the bread herself. It was then that Silverton embarked upon the journey of teaching herself the ancient art of artisan bread baking.
When La Brea Bakery opened its doors in January of 1989, no one knew that the small storefront would soon spark an artisan bread renaissance in southern California… and ultimately set the standard for artisan bread across the nation.
La Brea Avenue Bakery
• We accept phone and fax orders for pickup