La Brea Bakery: Difference between revisions

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	In 1998 the business raised $10 million for a new production plant in Van Nuys and became the largest artisanal bakery in the United States.		In 1998 the business raised $10 million for a new production plant in Van Nuys and became the largest artisanal bakery in the United States.
	<ref>http://articles.latimes.com/1998/aug/03/business/fi-9684</ref> The facility prepares ] bread, ] that has been 80% ] and then quick-frozen for baking later, and employed around 100 people in 1999.<ref>http://articles.latimes.com/1998/aug/03/business/fi-9684</ref> La Brea breads are widely available throughout the Los Angeles area and are sold in many supermarkets.<ref>http://www.labreabakery.com/press_release.aspx</ref>		<ref>http://articles.latimes.com/1998/aug/03/business/fi-9684</ref> The facility prepares ] bread, ] that has been 80% ] and then quick-frozen for baking later, and employed around 100 people in 1999.<ref>http://articles.latimes.com/1998/aug/03/business/fi-9684</ref> La Brea breads are widely available throughout the Los Angeles area and are sold in many supermarkets,<ref>http://www.labreabakery.com/press_release.aspx</ref> but the original small storefront remains popular with ] craving its ] fresh baked goods.

	The company’s website includes some of the articles that have been written about its breads.<ref>ttp://www.labreabakery.com/2008.aspx</ref>		The company’s website includes some of the articles that have been written about its breads.<ref>ttp://www.labreabakery.com/2008.aspx</ref>

Revision as of 21:31, 4 November 2008

La Brea Bakery opened in 1989 on La Brea Avenue in Los Angeles, California. Since opening its flagship location, La Brea has now opened two more bakeries in Van Nuys, California and Swedesboro, New Jersey.

History

In 1990 Nancy Silverton received the James Beard Foundation “Best Pastry Chef of the Year” Award. She has also written several books.

In 1998 the business raised $10 million for a new production plant in Van Nuys and became the largest artisanal bakery in the United States. The facility prepares parbaked bread, dough that has been 80% baked and then quick-frozen for baking later, and employed around 100 people in 1999. La Brea breads are widely available throughout the Los Angeles area and are sold in many supermarkets, but the original small storefront remains popular with Angelinos craving its artisanal fresh baked goods.

The company’s website includes some of the articles that have been written about its breads.

Refrences

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