La Brea Bakery celebrates 30th anniversary with founder Nancy Silverton
The award-winning restaurateur and chef is returning to her roots and partnering with the artisan bread company on special edition breads to mark the milestone
La Brea Bakery has announced that it is partnering with Nancy Silverton to celebrate the brand’s 30th anniversary. Silverton founded the bakery in Los Angeles in 1989, and is credited with bringing the artisan bread movement to the United States. During her tenure at the bakery, La Brea Bakery gained both local and national attention for its old-world baking techniques by employing the traditions of true artisanal bread. To this day, the bakery uses Silverton’s original sourdough starter in the entire lineup of breads.
La Brea Bakery first opened its doors on South La Brea Avenue in 1989. Within a few short months, lines formed around the block as customers hoped to get their hands on one of the bakery’s coveted baguettes. In the early 1990s, a larger bakery opened in central Los Angeles to serve growing demand from stores and restaurants across southern California. The bakery’s archetypal breads—which included the French Baguette, Rosemary Olive Oil, Country White Sourdough and Whole Grain—quickly grew to include more varieties and new flavors.