La Brea Bakery

La Brea Bakery

La Brea Bakery is a renowned bakery located in Los Angeles, California. It was founded in 1989 by Nancy Silverton, Mark Peel, and Manfred Krankl. The bakery is known for its artisan bread and pastries, which are made using traditional European baking techniques.

History

La Brea Bakery started as a small storefront bakery on La Brea Avenue in Los Angeles. Nancy Silverton, a renowned pastry chef, teamed up with Mark Peel, a talented chef, and Manfred Krankl, a wine merchant, to create a bakery that would bring high-quality bread to the local community.

The bakery quickly gained popularity for its freshly baked bread, made with natural ingredients and no preservatives. La Brea Bakery's commitment to quality and traditional baking methods set it apart from other bakeries in the area.

Products

La Brea Bakery offers a wide range of bread and pastry products. Some of their most popular items include:

• Sourdough bread: La Brea Bakery's sourdough bread is made using a natural starter and a slow fermentation process, resulting in a tangy and flavorful loaf.

• Baguette: The bakery's baguettes are made with a crispy crust and a soft, chewy interior, perfect for sandwiches or dipping in olive oil.

• Croissant: La Brea Bakery's croissants are buttery and flaky, made with layers of dough that are folded and rolled multiple times to create the signature texture.

• Pain au chocolat: This French pastry is made with buttery croissant dough and filled with rich chocolate, making it a favorite among chocolate lovers.

Locations

La Brea Bakery has expanded over the years and now has multiple locations across the United States. In addition to its flagship bakery on La Brea Avenue in Los Angeles, the bakery has cafes and retail outlets in various cities, including New York City, Chicago, and San Francisco.

Awards and Recognition

La Brea Bakery has received numerous awards and recognition for its high-quality products. In 2001, Nancy Silverton was awarded the James Beard Foundation's Outstanding Pastry Chef award for her contributions to the bakery industry. The bakery itself has been recognized as one of the best bakeries in the United States by various publications, including Food & Wine and Bon Appétit.