La Brea Bakery Named 2016 ‘Bakery of the Year’ by Snack Food & Wholesale Bakery
We like to think of ourselves as more than a bakery. We want to be a movement in the artisan baking industry.
The La Brea Bakery Blog: Home For Artisan Breads and More
Grilling Favorites for Your Fourth of July BBQ
The Fourth of July is rich with tradition, fun, and food.
The Bread Revolution
We were thrilled to be included in an article by USA
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.
Tips from the Innovation Kitchen: Cooking Pizza at Home
Most of us don’t have a deck oven, let alone know their magical nuances. They function quite differently from a home oven as direct heat gets to your food from underneath, vs the top or the side. Ideal for breads. And pizza; lots and lots of pizza.
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.