Editor’s Note: Jonathan Davis has been with La Brea Bakery since it opened its doors more than 25 years ago. He studied at the California Culinary Academy in San Francisco before taking a position with Nancy Silverton at La Brea Bakery. In the late 1990s, La Brea Bakery signed on as the premier bread supplier to the new Bellagio Hotel and Casino in Las Vegas and Davis moved to the area to support the effort. After the casino opening, Davis moved back to Los Angeles to run the original La Brea Bakery.
Ireland’s IAWS Group purchased La Brea Bakery in 2001. Later, in 2008, IAWS merged with Switzerland’s Hiestand Holding AG to form ARYZTA AG. Today, ARYZTA LLC, Los Angeles, is one of North America’s largest bakery companies with 26 facilities supplying every type of bakery food in various formats (frozen dough, par baked, fully baked) to every channel of distribution. The company’s principal brands are La Brea Bakery, Otis Spunkmeyer, Oakrun Farm Bakery and Cloverhill.