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Thanks to La Brea Bakery Founder, Chef Nancy Silverton’s passion for authentic artisan breads, chefs across the country can now serve fresh-from-the-oven La Brea Bakery baguettes, loaves and rolls to their customers each and every day. This section will spotlight how some of La Brea Bakery’s most successful chef partners are using their imaginations…and La Brea Bakery’s breads to develop their menus. We will even share some of their signature recipes with you!

La Brea Bakery invited artisan food aficionado Barrie Lynn, The Cheese Impresario, to interview our featured chefs. We look forward to introducing you to a variety of innovative culinary figures on a regular basis. Along with her specialty food passion and expertise, Barrie Lynn will be serving up our featured chefs’ latest La Brea Bakery ideas.

Bon Appetit!

Currently at The Chef’s Table: Chef Govind Armstrong

Currently at the Chef’s Table:
Chef Charlie Schaffer
of Pinot Bistro

Winter 2007

Chef Govind Armstrong

"We’re proud to serve our grilled cheese on La Brea Bakery’s Sourdough Loaf. We also serve their Pumpernickel with smoked salmon and their Walnut Loaf with our artisanal cheese plates."

Fall 2007

Chef Brad Nelson

"La Brea Bakery has developed an ingenious technology of par-baking and then flash freezing their artisanal bread so that it actually delivers a totally high quality visual and flavor for our customers."

Summer 2007

Chef Nancy Silverton

"My passion is feeding people innovative and high quality food. All of this activity is my pathway to happiness. Seeing the smiles on my customers’ faces when they take a bite of great bread and great food…now that is pure pleasure. "