Brea Bakery, North America’s #1 artisan bread brand, announced today
that it is partnering with Nancy Silverton to celebrate the brand’s 30th
anniversary. Silverton founded the bakery in Los Angeles in 1989, and is
credited with bringing the artisan bread movement to the United States.
During her tenure at the bakery, La Brea Bakery gained both local and
national attention for its old-world baking techniques by employing the
traditions of true artisanal bread. To this day, the bakery uses
Silverton’s original sourdough starter in the entire lineup of breads.
This press release features multimedia. View the full release here:
La Brea Bakery first opened its doors on South La Brea Avenue in 1989.
Within a few short months, lines formed around the block as customers
hoped to get their hands on one of the bakery’s coveted baguettes. In
the early 1990s, a larger bakery opened in central Los Angeles to serve
growing demand from stores and restaurants across southern California.
The bakery’s archetypal breads – which included the French Baguette,
Rosemary Olive Oil, Country White Sourdough and Whole Grain – quickly
grew to include more varieties and new flavors.
In the late 1990s, La Brea Bakery opened its second café at Downtown
Disney in Anaheim and, shortly thereafter, the breads became available
on a nationwide scale. Despite its growth, the team behind La Brea
Bakery has never lost sight of the original artisan baking process,
which the brand upholds today.
“We’ve grown tremendously over the last 30 years – not only in
distribution, but also in our bread selection,” said Jonathan Davis,
Senior Vice President of Research and Development at La Brea Bakery, who
has been with the company since its opening. “While our core breads
remain our biggest sellers, we’ve expanded the bread program in recent
years to include gluten-free breads, take & bake varieties and our
Reserve program, which is our farm-to-table portfolio. It’s been a
remarkable experience to have witnessed the bakery evolve into what it
To commemorate this milestone, Nancy Silverton is working with La Brea
Bakery to develop new, special edition breads. La Brea Bakery Founders
line is set to launch later this year and will include items featuring
ingredients like sprouted grains, alternative flours and, as always,
Nancy’s original sourdough starter.
“I originally opened La Brea Bakery because I wanted to create authentic
artisan breads – the artisan bread movement hadn’t yet arrived in the
United States,” said Nancy Silverton. “Within a few weeks of opening, we
were selling out of our baguettes and loaves before the end of the day.
I didn’t anticipate the bakery would get such a strong fan following so
quickly – it was such an amazing opportunity to be in the kitchen with
people I loved making great bread, and I’m very much looking forward to
revisiting my roots and partnering with La Brea Bakery for the 30th
To learn more about La Brea Bakery’s artisan breads, visit www.LaBreaBakery.com
ABOUT LA BREA BAKERY
La Brea Bakery is North America’s premier artisan bread brand. Founded
in 1989, La Brea Bakery has been creating delicious breads and foods for
more than 30 years, while staying true to its original recipe and
process. Based in Los Angeles, the brand has revolutionized the modern
artisan bread movement and won over the culinary community and consumers
with its hearth-baked, handcrafted breads sold at grocery stores and
online retailers across the country. In 2016, La Brea Bakery introduced
the first nationally sold farm to table artisan bread – La Brea Bakery
Reserve – which brings transparency, taste and quality to consumers. La
Brea Bakery operates a flagship storefront in Los Angeles and a second
location in Anaheim, California. La Brea Bakery is owned by ARYZTA, a
leading manufacturer and distributor of bread, buns, cookies, pizza and
other premium baked goods.
View source version on businesswire.com: https://www.businesswire.com/news/home/20190130005365/en/