LOS ANGELES — La Brea Bakery is partnering with its founder, Nancy Silverton, to launch a line of special-edition bread. The new line will debut later this year and will include items featuring ingredients like sprouted grains and alternative flours.
Ms. Silverton founded La Brea in Los Angeles in 1989. During her tenure, the bakery gained local and national attention for its old-world baking techniques by using Ms. Silverton’s original sourdough starter in its entire lineup of bread varieties.
Ms. Silverton left La Brea when the company was sold to IAWS in 2001. She later went on to open an Italian restaurant, Osteria Mozza, and has launched Nancy’s Fancy, a line of gelato and sorbetto.
“I originally opened La Brea Bakery because I wanted to create authentic artisan breads — the artisan bread movement hadn’t yet arrived in the United States,” Ms. Silverton said. “Within a few weeks of opening, we were selling out of our baguettes and loaves before the end of the day. I didn’t anticipate the bakery would get such a strong fan following so quickly — it was such an amazing opportunity to be in the kitchen with people I loved making great bread, and I’m very much looking forward to revisiting my roots and partnering with La Brea Bakery for the 30th anniversary.”