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La Brea Bakery and Nancy Silverton Celebrate 30th Anniversary with the Announcement of New Breads

La Brea Bakery and Nancy Silverton Celebrate 30th Anniversary with the Announcement of New Breads


LOS ANGELES, CA
Thursday, April 25th, 2019

Happy 30th anniversary to La Brea Bakery! In light of the celebration, the bakery has announced it will be launching a line of new breads.

The new bread line, La Brea Bakery Founders, was created by Nancy Silverton in collaboration with long-time baking partner Jonathan Davis, La Brea Bakery’s SVP of Innovation. Silverton and Davis spent months experimenting with recipes and ingredients before finalizing the three breads that will be on shelves and available at the La Brea Bakery Café later this month.

Nancy Silverton, Founder, La Brea Bakery“When opening La Brea Bakery my goal was simple. I wanted to make beautiful and delicious breads, which was something of a novelty in Los Angeles in 1989,” said Silverton. “That same guiding principle has been the driving force behind the creation of La Brea Bakery Founders breads, 30 years later. These new breads pay homage to our past, while looking ahead to our future.”

Silverton and Davis spent months experimenting with recipes and ingredients before finalizing the three breads that will be on shelves and available at the La Brea Bakery Café later this month

According to the company’s press release, La Brea Bakery Founders breads will be made using Silverton’s original sourdough starter, and the new loaves will incorporate contemporary ingredients and flavor profiles paired with the brand’s old-world baking techniques. La Brea Bakery Founders breads will feature sprouted grains, dusted varieties, and seeded loaves made using whole grains. Research and education, specifically around the health benefits of sourdough and breads baked with whole grains, has helped pave the way for bakeries like La Brea Bakery to experiment more when it comes to developing new options for consumers.

Jonathan Davis, SVP of Innovation, La Brea Bakery“I’m excited to once again be working alongside Nancy to develop these new breads, 30 years after she first opened the bakery,” said Davis. “Creating La Brea Bakery Founders breads together has been a wonderful experience because we share such a passion for baking good bread and have similar interests in the ingredients we use and the flavors we want to taste. I’m really looking forward to consumers having the opportunity to try the new breads.”

The breads in La Brea Bakery Founders portfolio include:

  • Pain Levain: A classic slow fermented sourdough – This bread is well rounded and slightly acidic with toasted notes of a well-baked crust
  • Sprouted Multigrain & Seed: Mild sourdough with the nutrition of sprouted grains enhanced with the nuttiness of sunflower and pumpkin seeds
  • Country Wheat Batard: A mild wheat sourdough made with whole wheat flour and wheat bran, enhancing La Brea Bakery’s classic sourdough starter

This fall, La Brea Bakery Founders breads will be sold nationwide at select grocery stores.

For updates on La Brea Bakery’s Founders breads, keep tuning into Deli Market News.

La Brea Bakery


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