LOS ANGELES — La Brea Bakery, a subsidiary of Aryzta, is launching three new bread varieties to celebrate the company’s 30th anniversary.
The new bread lineup, deemed La Brea Bakery Founders, was created by La Brea Bakery founder Nancy Silverton in collaboration with Jonathan Davis, senior vice-president of innovation for La Brea Bakery. The two spent months experimenting with recipes and ingredients before finalizing the three bread offerings that now comprise the line, La Brea Bakery said.
“When opening La Brea Bakery my goal was simple,” Ms. Silverton said. “I wanted to make beautiful and delicious bread, which was something of a novelty in Los Angeles in 1989. That same guiding principal has been the driving force behind the creation of La Brea Bakery Founders bread, 30 years later. These new breads pay homage to our past, while looking ahead to our future.”
Made using Ms. Silverton’s original sourdough starter, La Brea Bakery’s new loaves incorporate contemporary ingredients and flavor profiles with the brand’s old-world baking techniques, the company said. The bread contains sprouted grains, dusted varieties and seeded loaves made with whole grains. The La Brea Bakery Founders portfolio includes:
- Pain Levain, a classic slow fermented sourdough that is slightly acidic with toasted notes of baked crust.
- Country Wheat Batard, a mild wheat sourdough made with whole wheat flour and wheat bran.
- Sprouted Multigrain & Seed, a mild sourdough bread with the nutrition of sprouted grained enhanced with sunflower and pumpkin seeds.
“I’m excited to once again be working alongside Nancy to develop this new bread, 30 years after she first opened the bakery,” Mr. Davis said. “Creating La Brea Bakery Founders bread together has been a wonderful experience because we share such a passion for baking good bread and have similar interests in the ingredients we use and the flavors we want to taste. I’m really looking forward to consumers having the opportunity to try the new bread.”
The La Brea Bakery Founders line will be available on retail shelves and at the La Brea Bakery Cafe later this month with a nationwide roll-out slated for this fall.