Our DNA

Our founder spent over a year experimenting before striking gold or in this case, dough. She used wild yeast from grape skins to create the legendary sourdough starter that is now the DNA of every La Brea Bakery loaf. A little wild, a lot iconic.

Not One, But Two

Our bread takes its sweet time to make - 24 hours to be exact. With not one, but two fermentation stages(!), it develops bold flavor and a crispy, golden crust. You won’t just taste the difference — you will hear and smell it too.

Relaxed and Chill

Not all sourdoughs are cut from the same loaf. Ours skips the sharp tang of traditional San Francisco sourdough for a milder, smoother vibe — like a true SoCal local: relaxed, approachable, and totally chill.

Naturally Delicious

True sourdough gets its distinctive flavor and health benefits from wild yeast, simple ingredients, and time. Long fermentation builds deep, rich flavor, while resting the dough creates a golden, crispy crust and a soft, airy center.

Better for You

Not only delicious, but real sourdough plays a role in your overall health.

• Easier to digest
• Less gluten
• Prebiotic properties
• Lower glycemic index
• Higher fiber

What Makes Real Sourdough?

There are many sourdough claims out there, but true, authentic sourdough contains:

• Minimal ingredients: Flour, water, and salt
• A slow-rise process (at least 12 hours)
• No dough conditioners
• No vinegar or sugar