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Los Angeles, California
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Nancy Silverton, a James Beard Award-winning chef, started La Brea Bakery in 1989, setting the gold standard for artisan bread in the U.S.
The secret lies in their 30-year-old sourdough starter, which gives their bread a distinct flavor and texture, making each loaf a slice of history.
From its humble beginnings in Los Angeles, La Brea Bakery now supplies its artisan bread to over 17 countries worldwide, spreading the love for quality bread.
They use a unique par-baking technique, allowing bread to be partially baked, frozen, and then finished in-store, ensuring every loaf is oven-fresh.
The bakery is named after the famous La Brea Tar Pits, a nod to its Los Angeles roots and a playful twist on the idea of 'sticky' dough.
