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La Brea Bakery Bakes Up New Farm-To-Table Artisan Line, La Brea Bakery Reserve

La Brea Bakery Bakes Up New Farm-To-Table Artisan Line, La Brea Bakery Reserve

Wednesday, May 4th, 2016

Taking a stand to move wheat past just a commodity role and towards a more heritage background, La Brea Bakery has announced a new line of care-filled artisanal breads in its new La Brea Bakery Reserve line.

“We are proud to be at the forefront of creating bread – mankind’s oldest food – the way it is meant to be made. From using heirloom grains sourced from a family operated farm, to our 24 hour, hand-touched baking method, La Brea Bakery bread is bread baked right,” said Kristina Dermody, President of La Brea Bakery, in a press release. 

The company said that to keep itself at the forefront of the real food movement, La Brea will launch the three following flavorful loaves in its Reserve Line:

  • Pain de Campagne
  • Fortuna Wheat Leaf
  • Struan

“Our customers value our level of transparency and our commitment to sourcing responsibly and supporting farmers who are growing sustainable food,” continued Dermody. “Our breads have always been healthy, but the game changer for La Brea Bakery is that no one in the artisan bread community has ever sourced ingredients at this scale. We are extremely proud of this effort to bring amazing bread to consumers across America." 

La Brea said that it hopes to encourage customers to examine where their food comes from, and why such sourcing matters. The La Brea Bakery Reserve line will be baked from Fortuna Wheat, which is a Non-GMO heirloom grain grown for flavor and not necessarily yield. La Brea will noted the company Wheat Montana Farms in its press release, who matches the company’s interest in unprocessed ingredients.

Jonathan Davis, Vice President of Culinary Research and Innovation, La Brea Bakery“La Brea Bakery Reserve captures the idea of Wheat with a Purpose™. The notion that wheat is more than a commodity; the very soul of the ingredient is entrenched in the land and the people that care for it,” expanded Jonathan Davis, Senior VP of Culinary Research and Innovation at La Brea Bakery.

La Brea Bakery recently made a pledge to certify all of its artisan breads Non-GMO by the end of the year to prove to consumers the company’s complete dedication to the old-age traditions of baking bread in a wholesome way.

“We’re privileged to be working with farmers growing the highest quality wheat in the world and our team of prestigious bakers created this line in the hopes of revolutionizing the marketplace and positively impacting perceptions of eating bread for consumers. La Brea Bakery Reserve is a bread people can trust and get excited about bringing home to the table,” finished Davis. 

The La Brea Bakery Reserve will be released to select Amazon Fresh markets, as well as in the Los Angeles-based La Brea Bakery Café, this spring. The heirloom grain loaves will also be released to grocery stores throughout the year.

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La Brea Bakery