La Brea Bakery

About La Brea Bakery

Founder, Nancy Silverton, never intended to start an artisan bread renaissance, but in 1989 that's exactly what she did. Not willing to settle, she baked thousands of loaves to perfect her recipes. Each loaf of bread was baked according to old world traditions using a simple starter made from organic grapes, water, and flour – the same starter used in their breads today. Word quickly spread about the small storefront bakery on La Brea Avenue.

Today, La Brea Bakery has grown into two full-service restaurants in Southern California, and La Brea Bakery Artisan Breads are available in stores and restaurants around the globe. Still, they remain dedicated to the artisan traditions, simple ingredients, and uncompromising standards they started out with over 25 years ago. All of their pastries and breads are baked fresh each day, and all of our dishes are handmade using only the freshest and highest quality ingredients.