La Brea Bakery expands 'farm-to-table' bread portfolio

by Monica Watrous
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La Brea Bakery Demi-Baguettes, French and Sourdough
La Brea Bakery's new Demi-Baguettes are available in French and sourdough varieties.

LOS ANGELES — La Brea Bakery is expanding its La Brea Bakery Reserve portfolio of “farm-to-table” breads with the introduction of Demi-Baguettes, available in French and sourdough varieties. The products will debut in Kroger grocery stores this summer.

Made from single-origin heirloom grains, La Brea Bakery Reserve breads debuted last year with three varieties: Struan, Pain de Campagne and Fortuna Wheat Loaf. The bread is characterized by its distinct flavors, complex textures and subtle notes, according to the company. La Brea Bakery sources the wheat for its new bread from Wheat Montana Farms, a family-owned operation based in Three Forks, Mont. The farm grows Fortuna Wheat, a non-bioengineered heirloom grain, for flavor and not for yield. 
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