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La Brea Bakery Celebrates 30th Anniversary with Founder Nancy Silverton

La Brea Bakery Celebrates 30th Anniversary with Founder Nancy Silverton


LOS ANGELES, CA
Thursday, January 31st, 2019

The artisan bread company, La Brea Bakery, is partnering with its founder, Nancy Silverton, to celebrate the brand’s 30th anniversary. Silverton founded La Brea back in 1989, after which customers became hooked on the bakery’s baguettes (can you blame them?). To commemorate 30 years of success, Silverton is working with the bakery to develop new, special edition breads. The Bakery Founders line is set to launch later this year and will include items featuring ingredients like sprouted grains, alternative flours, and Silverton’s original sourdough starter.

Nancy Silverton, Founder, La Brea Bakery“I originally opened La Brea Bakery because I wanted to create authentic artisan breads—the artisan bread movement hadn’t yet arrived in the United States,” said Silverton in a recent press release. “Within a few weeks of opening, we were selling out of our baguettes and loaves before the end of the day. I didn’t anticipate the bakery would get such a strong fan following so quickly—it was such an amazing opportunity to be in the kitchen with people I loved making great bread, and I’m very much looking forward to revisiting my roots and partnering with La Brea Bakery for the 30th anniversary.”

The bakery’s well-known breads include its French Baguette, Rosmary Olive Oil, Country White Sourdough, and Whole Grain—although it has grown to include more varieties and new flavors.

Jonathan Davis, Senior Vice President of Research and Development, La Brea Bakery“We’ve grown tremendously over the last 30 years—not only in distribution, but also in our bread selection,” said Jonathan Davis, Senior Vice President of Research and Development at La Brea Bakery, who has been with the company since its opening. “While our core breads remain our biggest sellers, we’ve expanded the bread program in recent years to include gluten-free breads, take & bake varieties and our Reserve program, which is our farm-to-table portfolio. It’s been a remarkable experience to have witnessed the bakery evolve into what it is today.”

Congratulations to La Brea on this milestone! We can’t wait to see which breads you come up with.

La Brea BakeryAryzta


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