Back in 1989, La Brea Bakery changed the way people ate bread in Los Angeles. Those beautiful artisan loaves baked for centuries in Europe had yet to make their way to the states. The only bread available was the flavorless, squishy white rectangle that came pre-sliced in a bag. Little did we know that when we began producing our crusty varieties such as olive, walnut or rosemary that we were about to embark on an American bread revolution.

Today we are the most widely recognized artisan bakery in North America. Despite our growth and new adventures into the world of par-baking, every loaf of La Brea Bakery bread maintains our stamp of quality and freshness. How good is our bread? In a taste test conducted by the San Francisco Chronicle, our par-baked baguette won the competition against fresh, local, sourdough breads to the surprise of locals in San Francisco. Two years later, the Chronicle conducted a similar test using olive bread - and ours won that also. In a Washington Post round-up, it was written that all breads under the La Brea Bakery label set the standard for citywide breads. 

Meticulously made, as always, our breads continue to reach more and more people every day. The personal attention, love, dedication, and care that was born out of the original bakery is still evident in all our loaves today. The proof is in the next loaf, as we carry on the tradition of passion, commitment and quality.