La Brea Bakery has been an institution in Los Angeles for over 25 years. Original Founder, Nancy Silverton started out practicing her skills in Italy alongside Wolfgang Puck…. It was here she discovered the difference that would set her artisan bread apart from the rest for years to come. Nancy is one of the few bakers in the world that uses grape leaves instead of the traditional yeast starter… Which explains why La Brea Bakery supplies its delicious bread to over 17 countries, has 17 licensed locations in the U.S. and provides bread to over 100,000 of the finest restaurants and grocery stores in California alone.
This past February, La Brea Bakery moved from its original home two blocks north to a new flagship location. The new cafe pays homage to the iconic bakery’s storied history with an artisanal feel that highlights La Brea’s commitment to baking bread in the old world tradition. The 4,750-square-foot glass-and-brick space features a new casual table service and an express “take-out” counter. Whether you’re enjoying a meal in the restaurant or waiting for your order to go, enjoy watching the café’s wood-fire oven that is used to prepare artisan pizzas, focaccia and breakfast frittatas.
Perfect for THE WIFE with Kids, Chef Keith Silverton has created a menu to wow. Enjoy tasty lunch items like the baby kale salad, signature pizzas and homemade ginger lemonade. The new bakery cafe will be open seven days a week for breakfast and lunch with dinner service beginning on June 11th.
THE WIFE Favorites: Torta Bread for sandwiches perfect for school lunches; Simple baguettes for dinner and Fruit & Nut Bread and Chocolate Sour Cherry Bread for Weekend Brunch. La Brea Bakery, 468 South La Brea Avenue, Los Angeles, California 90036-Taryn Cox for THE WIFE
