LA BREA BAKERY

La Brea Bakery was founded in 1989 when Chef Nancy Silverton created the perfect sourdough starter for her next-door restaurant, Campanile, igniting the artisan bread movement in the U.S. Renowned for its slow-proofed, rustic loaves with caramelized crusts, the bakery rapidly scaled from a single Los Angeles storefront to become a leading national producer of par-baked artisan bread. Though the business was sold in 2001 and later became part of Aspire Bakeries, it continues to use the original sourdough starter in its wide variety of high-quality, hearth-baked products.