The La Brea Bakery Blog: Home For Artisan Breads and More
Late summer is a transitional phase: The days are getting shorter, the weather is cooling down, and the kids are going back to school. Luckily, La Brea Bakery is here to simplify your life without sacrificing flavor, with recipe ideas for both end-of-season grilling and school lunches.
The shareable, interactive element of “building” a grazing board is one of the very same reasons consumers love pizza— so why is it so rare to see pizzerias include charcuterie boards as a menu item?
When it comes to sandwiches, there’s a world of flavor out there. Quite literally. From the Mexican torta to the Italian panini, American cheeseburger to Vietnamese Bánh mì, cultures all over this great planet love to show off what they can create on simple slices of bread.
If you’ve ever tried our La Brea Bakery Sourdough, you know how truly magnificent it is. Under its golden brown crust awaits a mildly tart and subtle sour flavor ready for you to enjoy. But before you can break bread, we need to create it. So, how does that happen?
To some, a single slice of toast is just a place to put butter, jelly, peanut butter, or cinnamon and sugar. But not you. You see it as a canvas for creativity. And if you don’t, you will soon. Because there’s more to toast than using it to build the expected.
We’ve all been there. We buy a new loaf of bread with grand intentions of eating it all in some spectacular fashion outside of PB&J. But, as the days go by, the bread sits there. Soon turning to a dry, stale loaf. But not this time! This time you’ll be ready.