la brea bakery | Prepared Foods

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Demi-Baguettes

La Brea Bakery expands "Reserve" line of farm-to-table breads.

July 11, 2017

A leader in the artisan baking community since 1989, La Brea Bakery, Los Angeles, has expanded its La Brea Bakery Reserve line to include Demi-Baguettes.

Bigger, Better Baking

Prepared Foods talks new products with Jonathan Davis, senior vice president of research and development for ARYZTA LLC, Los Angeles

January 6, 2017

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.

La Brea Bakery Frozen Rolls, Baguettes

The frozen rolls and baguettes come in resealable packaging in a modern pouch design

December 2, 2016

La Brea Bakery, Los Angeles, entered the frozen bakery aisle with the launch of new Take & Bake French Dinner Rolls and French Demi Baguettes.

La Brea Bakery Reserve

New line of artisan breads is available in three varieties

May 5, 2016

La Brea Bakery announced La Brea Bakery Reserve: a line of artisan breads made from single origin heirloom grains.

La Brea Bakery Pledges Commitment to go Non-GMO

Artisanal bread brand set to revolutionize bread portfolio to deliver non-GMO breads by the end of 2016

February 24, 2016

La Brea Bakery has been baking artisan breads for more than 25 years with a long commitment to using pure, responsibly sourced ingredients, and a promise to delivering quality bread.

Survey: Americans Want Quality Time Over a Good Meal

La Brea Bakery is helping Americans come together and "Break Bread" with the launch of the cross-country Breaking Bread Food Truck Tour

July 29, 2015

In a new survey conducted by La Brea Bakery, 92 percent of Americans claim "breaking bread," or eating a meal with others, provides a great opportunity to catch up with friends and family.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.