La Brea Bakery Reserve
New line of artisan breads is available in three varieties
“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. “Our customers value our level of transparency and our commitment to sourcing responsibly and supporting farmers who are growing sustainable food. 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.”
Wheat Montana Farms, located in Big Sky Country, is a family owned and operated farm that shares the same core values as La Brea Bakery: a passion for simple, unprocessed ingredients. La Brea Bakery Reserve, uniquely characterized by the bread’s pure and distinct flavors, complex textures and subtle notes, is produced from Fortuna Wheat, which is a Non-GMO heirloom grain grown for flavor and not for yield. There is nothing added and nothing removed.
Jonathan Davis, Senior Vice President of Culinary Research and Innovation at La Brea Bakery explains, “La Brea Bakery Reserve captures the idea of Wheat with a PurposeTM. 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. 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.”