La Brea Bakery
La Brea Bakery History
When Chef Nancy Silverton and partners were planning to open their restaurant, Campanile, in Los Angeles, they knew that if they wanted to serve bread that embodied the same level of quality reflected in the restaurant's menu, they would have to bake it themselves. It was then that Nancy embarked on the journey of teaching herself the ancient art of bread baking. This was the beginning of La Brea Bakery.
La Brea Bakery discovered that the secret to a loaf of integrity lay in what is now known as their signature starter - a simple mixture of flour, water, and organic grapes - and an unhurried proving process that would allow the dough to rise slowly and fully develop its flavours.
The same quality and care that went into those first loaves made at the original bakery some 15 years ago, is still present today in each new part-baked loaf.
A Distinctive Difference
La Brea Bakery insists on using the ancient method of growing its own starter. A prized possession, this simple combination of flour, water and organic grapes contains naturally occurring yeasts that causes the dough to rise slowly over time.
This unrushed natural leavening process creates the distinctive characteristics that set La Brea Bakery breads apart from the rest. It is a difference you will notice with the first bite - the powerful flavour, distinctive crust and unique texture deliver an experience that can only be achieved through a passion and commitment to creating the perfect loaf.
