Friday, January 31, 2014

La Brea Bakery Bigger and Breadier With Pizza, Foccacia and Paninis

Nancy Silverton is L.A.'s first lady of bread

When Nancy Silverton opened La Brea Bakery opened in 1989, it was the only place in town to find French-style bread for a very long time. Before that, it was Pioneer Boulangerie or nothing, and it was a very welcome addition to the city. Although Silverton sold the commercial baking operation in 2001, she remains involved even though Mozza now takes much of her attention.
Now that Republique has taken over the former Campanile and La Brea Bakery space, La Brea Bakery has moved into a bigger spot down the street where Rita Flora Cafe used to be, with actual tables and booths (no more sitting on the bench outside with a baguette sandwich!) and a full menu of sandwiches, salads, pizzas and even a few entrees.

Prosciutto pear pizza was light and crisp
On opening day, customers surged in to view the long counter displaying croissants, foccacia, pain au chocolat, scones and cinnamon rolls while Silverton received congratulations from councilman Tom LaBonge and many happy breadlovers.
ham and cheese panini gets a grilled sage garnish

Silverton is still supervising recipes and quality control, with chef pastry chef Hourie Sahakian overseeing the daily operations. It's a very welcome expansion, especially considering that 25 years later, L.A. is still not quite the bread town it should be. The bakery and cafe is open until 6 pm every day.

La Brea Bakery
624 S. LaBrea
(323) 939-6813