La Brea Bakery Breads
La Brea Breads are rated amongst the best in the US. Founded in 1989 La Brea Bakery is passionate about what they do. In a blind taste test in 1991 La Brea Bakery won “Best French Bread”. In 1992 they opened a larger bakery in central Los Angeles. The bakery would serve the stores and restaurants growing demand for bread and pastries from Santa Barbara to San Clemente. In 1995, they began developing their par-baked process. A taste test conducted by the San Francisco Chronicle, La Brea Bakery’s par-baked Sourdough Baguette won the competition. La Brea beat out local sourdough bread makers to the surprise of San Francisco residents. In 1999 La Brea opened a café at Downtown Disney in Anaheim, California.
More awards followed. In 2001 the Washington Post awarded La Brea Bakery’s Sourdough Baguette with first place in their artisan bread round-up. In 2003 Opera Winfrey featured La Brea Bakery’s Granola on her talk show as one of “Opera’s Favorite Things for Spring.” Yet again in 2006 Bon Appetit names La Brea Bakery’s Rye Loaf the winner with five stars in a taste test of European-style rye bread. Then in 2009, they introduced a new line of Take & Bake frozen products and launched a Specialty Bread Stuffing – unique and just in time for the holidays. La Brea Breads continue to grow in popularity as they routinely bring new products to market and respond to consumer trends. For example, La Brea Bakery has seen an increased interest in pre-sliced rolls with foodservice businesses over the years and has reacted with many delicious options including the Telera Sliced Roll.
La Brea Breads
Today La Brea Bakery plans to add a line of Non-GMO artisan bread and rolls. In early 2017 La Brea Bakery launched a line of Reserve bread made from single-origin heirloom wheat grown on farms in Big Sky Country, Montana. La Brea bakers work closely with wheat growers for this line, and the result is quality reminiscent of years past. Take a look at our selection of La Brea Breads here.