History
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, and employed around 100 people in 1999. La Brea breads are widely available throughout Southern California and are sold in many supermarkets, but the original small storefront remains popular with Angelenos craving its artisanal fresh baked goods.
In 1990, Nancy Silverton received the James Beard Foundation “Best Pastry Chef of the Year” Award. She has also written several books. The company’s website includes some of the articles that have been written about its breads.
In October 2008, La Brea Bakery was chosen to open a new restaurant at Los Angeles International Airport.
Read more about this topic: La Brea Bakery
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—Eugène Ionesco (b. 1912)