LOS ANGELES — La Brea Bakery is launching a new line of "farm-to-table" artisan bread made from single origin heirloom grains. La Brea Bakery Reserve bread is characterized by its distinct flavors, complex textures and subtle notes, according to the company. The bread is available in three varieties: Pain de Campagne, Fortuna Wheat Loaf and Struan.
|Kristina Dermody, president of La Brea Bakery|
“From using heirloom grains sourced from a family operated farm, to our 24-hour, hand-touched baking method, La Brea Bakery bread is bread baked right,” said Kristina Dermody, president of La Brea Bakery. “Our customers value our level of transparency and our commitment to sourcing responsibly and supporting farmers who are growing sustainable food. Our breads have always been healthy, but the game changer for La Brea Bakery is that no one in the artisan bread community has ever sourced ingredients at this scale.”
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.
|Jonathan Davis, senior vice-president of culinary research and innovation at La Brea Bakery|
“La Brea Bakery Reserve captures the idea of ‘Wheat with a Purpose,’” said Jonathan Davis, senior vice-president of culinary research and innovation at La Brea Bakery. “The notion that wheat is more than a commodity; the very soul of the ingredient is entrenched in the land and the people that care for it. We’re privileged to be working with farmers growing the highest quality wheat in the world, and our team of prestigious bakers created this line in the hopes of revolutionizing the marketplace and positively impacting perceptions of eating bread for consumers. La Brea Bakery Reserve is a bread people can trust and get excited about bringing home to the table.”Ingredients in La Brea Bakery Reserve bread are non-bioengineered, tying in to the company’s announcement in February that it would be transitioning its entire line of artisan bread to non-bioengineered by the end of the year.