La Brea Bakery introduces Antipasto Bread
January 21, 2010
by Eric Schroeder
LOS ANGELES — La Brea Bakery has introduced Antipasto Bread, a new bread with a crispy crust and soft interior crumb designed to be used as the base for a variety of artisan appetizers.
According to La Brea, the Antipasto Bread line was inspired by Chef Nancy Silverton’s efforts at her Mozza restaurants.
“The Antipasto Bread is easy to handle and when toasted up, it has the appearance of a crusty loaf, but is much more user-friendly than traditional artisan breads,” Ms. Silverton said.
Sigalle Feig, director of brand development at La Brea, called Ms. Silverton a “true pioneer” when it comes to creating a total dining experience.
“She’s also a big fan of encouraging people to venture into her concept using their own methods at home,” Ms. Feig said. “Artisan appetizers are all about simplification without compromise.”
Antipasto Bread is available in three varieties: Rustic Italian, Roasted Garlic and Toasted Walnut.
For more information visit www.labreabakery.com/artisanappetizers.