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| ==History== | ==History== | ||
| Founders ] and ] had originally wanted to open a restaurant that offered fresh-baked bread. At the time, Silverton was working at ]'s ]. However, she found that "unless you were really set up for it, it wasn't very profitable to make your own bread. You need to have a dedicated space and you need to do wholesale to make money at it."<ref name="Parsons">{{cite web|url=https://www.latimes.com/food/dailydish/la-dd-calcook-nancy-silverton-looks-back-at-25-years-of-la-brea-bakery-20140128,0,3246342.story|title=Nancy Silverton looks back at 25 years of La Brea Bakery|last=Parsons|first=Russ|date=29 January 2014|work=]|accessdate=28 March 2014}}</ref> | Founders ] and ] had originally wanted to open a restaurant that offered fresh-baked bread. At the time, Silverton was working at ]'s ]. However, she found that "unless you were really set up for it, it wasn't very profitable to make your own bread. You need to have a dedicated space and you need to do wholesale to make money at it."<ref name="Parsons">{{cite web|url=https://www.latimes.com/food/dailydish/la-dd-calcook-nancy-silverton-looks-back-at-25-years-of-la-brea-bakery-20140128,0,3246342.story|title=Nancy Silverton looks back at 25 years of La Brea Bakery|last=Parsons|first=Russ|date=29 January 2014|work=]|accessdate=28 March 2014}}</ref> | ||
| Originally just a small storefront, 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 name="latimes1998">{{cite web|author=DEBORA VRANA |url=https:// |
Originally just a small storefront, 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 name="latimes1998">{{cite web|author=DEBORA VRANA |url=https://www.latimes.com/archives/la-xpm-1998-aug-03-fi-9684-story.html |title=La Brea Bakery Uses Private Stock Offering to Raise Dough | work= Los Angeles Times|date=1998-08-03 |access-date=2012-12-22}}</ref> The facility prepares ] bread, ] that has been 80% ] and then quick-frozen for baking later.<ref name="latimes1998"/> La Brea breads are widely available throughout Southern California and are sold in many supermarkets.<ref>{{cite web |url=http://www.labreabakery.com/press_release.aspx |title= Artisan Bread: Baguettes, Flatbreads, Gluten Free Bread Options | la Brea Bakery|website=www.labreabakery.com |archive-url=https://web.archive.org/web/20081006070225/http://www.labreabakery.com/press_release.aspx |archive-date=October 6, 2008}}</ref> | ||
| In October 2008, La Brea Bakery was chosen to open a new restaurant at ].<ref>LAX welcomes La Brea Bakery and other restaurants LA Times online travel section October 16, 2008 by Susan Derby http://travel.latimes.com/daily-deal-blog/index.php/lax-airport-new-rest-3031/</ref> | In October 2008, La Brea Bakery was chosen to open a new restaurant at ].<ref>LAX welcomes La Brea Bakery and other restaurants LA Times online travel section October 16, 2008 by Susan Derby http://travel.latimes.com/daily-deal-blog/index.php/lax-airport-new-rest-3031/</ref> | ||
Latest revision as of 05:56, 15 August 2024
Bakery company based in Los Angeles, US The original La Brea Bakery location in Los Angeles, which closed in 2012 | |
| Founded | Los Angeles, California January 1989; 35 years ago (1989-01) |
|---|---|
| Founders | Nancy Silverton and Mark Peel |
| Owner | Aspire Bakeries |
| Website | labreabakery |
La Brea Bakery is an industrial baking company started in Los Angeles, California. Since opening its flagship store on 624 S La Brea Avenue in 1989—six months earlier than Campanile, the restaurant it was built to serve—La Brea has opened two much larger bakeries in Van Nuys, California, and Swedesboro, New Jersey, to serve wholesale clients. La Brea Bakery is one of the largest sellers of artisan bread in the US. In 2001, La Brea was acquired by Aryzta AG. In 2021, Aryzta sold its interest in La Brea Bakery and its other North American brands (Aryzta North America) to Lindsay Goldberg. In May 2021, Aryzta North America was renamed to Aspire Bakeries.
History
Founders Nancy Silverton and Mark Peel had originally wanted to open a restaurant that offered fresh-baked bread. At the time, Silverton was working at Wolfgang Puck's Spago. However, she found that "unless you were really set up for it, it wasn't very profitable to make your own bread. You need to have a dedicated space and you need to do wholesale to make money at it." Originally just a small storefront, in 1998 the business raised US$10 million for a new production plant in Van Nuys and became the largest artisanal bakery in the United States. The facility prepares par-baked bread, dough that has been 80% baked and then quick-frozen for baking later. La Brea breads are widely available throughout Southern California and are sold in many supermarkets.
In October 2008, La Brea Bakery was chosen to open a new restaurant at Los Angeles International Airport.
In November 2012, the Campanile Restaurant and the adjoining original flagship La Brea Bakery retail store closed. In January 2013, a new La Brea Bakery and Cafe opened one block away, in a converted florist's shop.
In 2014, for the company's 25th anniversary, the logo and packaging was redesigned. The burgundy logo with a capital "B" was replaced by a lowercase "b" on a bright red background. The flagship location also underwent a design renovation.
In January 2023, La Brea Bakery announced it would close its retail bakery locations in Downtown Disney and the original bakery located on La Brea Ave.
See also
Footnotes
- "History of Artisan Bread at la Brea Bakery | la Brea Bakery". www.labreabakery.com. Archived from the original on November 3, 2008.
- ^ Nassauer, Sarah (26 March 2014). "The Marketing Decoder: La Brea Bakery". The Wall Street Journal. Retrieved 28 March 2014.
- "History - ARYZTA AG". Archived from the original on 2015-01-03. Retrieved 2015-01-03.
- "Lindsay Goldberg to Acquire ARYZTA AG's North American Bakery Business". www.businesswire.com. 2021-03-12. Retrieved 2022-12-16.
- "Aryzta North America Changes Name to Aspire Bakeries Under New Ownership". Refrigerated & Frozen Foods. 2021-05-24. Retrieved 2022-12-16.
- Parsons, Russ (29 January 2014). "Nancy Silverton looks back at 25 years of La Brea Bakery". Los Angeles Times. Retrieved 28 March 2014.
- ^ DEBORA VRANA (1998-08-03). "La Brea Bakery Uses Private Stock Offering to Raise Dough". Los Angeles Times. Retrieved 2012-12-22.
- "Artisan Bread: Baguettes, Flatbreads, Gluten Free Bread Options | la Brea Bakery". www.labreabakery.com. Archived from the original on October 6, 2008.
- LAX welcomes La Brea Bakery and other restaurants LA Times online travel section October 16, 2008 by Susan Derby http://travel.latimes.com/daily-deal-blog/index.php/lax-airport-new-rest-3031/
- "Campanile, la Brea Bakery departing; regulars reminisce". 24 September 2012.
- "La Brea Bakery is open in new location, still on la Brea". Los Angeles Times. 7 January 2013.
- Anderson, Hornall. "Brand New: New Logo and Identity for La Brea Bakery". UnderConsideration. Retrieved 28 March 2014.
- "La Brea Bakery Unexpectedly Permanently Closes After 20 Years at Downtown Disney District - WDW News Today". 9 January 2023.
- "La Brea Bakery shuts down locations in Downtown Disney, LA after decades in business". 10 January 2023.
- "La Brea Bakery locations close in Los Angeles, Downtown Disney". 9 January 2023.