Eating Bread the Healthy Way
It’s time to treat that baguette like a bottle of wine. Bread is having a moment and it’s all about the nuances and details that come from the best ingredients and the slow, fine art of true craftsmanship.
Reserve
Grown and Baked in the USA
La Brea Bakery was born in Los Angeles over 26 years ago from a passion for baking artisan bread. That passion has been the seed that has helped us grow into the leading artisan bread company in the US.
Water, Flour, Salt
I first came upon Michael Pollan after reading his book In Defense of Food almost 10 years ago. The book always stuck with me and became a guiding principle for how I would eat. So, when I saw that he had a new Netflix Show based off of his other book, Cooked, I was intrigued.
The Bread Revolution
We were thrilled to be included in an article by USA Toda
Reserve Meets the Press
The La Brea Bakery Café feels like mom’s kitchen. It’s where we go to welcome new team members, celebrate birthdays, host parties, etc.
Risk: Why Reserve Matters
Anyone can grow wheat. Anyone can grow Fortuna wheat in Montana. Anyone can make bread from single origin Fortuna wheat from Montana.
But, not just anyone would, and that’s the point.
This isn’t a story of dirt and seed. It’s a story of risk.