bake - May/June 2022 - 38
breads
modern
SOURDOUGH
Chef Jon Davis marvels at the intricacies of flavor offered in
modern sourdough bread.
" The diversity of what we see today is really amazing, " says
Davis, culinary innovation leader for La Brea Bakery, based in
Los Angeles. " The experimentation going on with all these ingredients
and techniques is incredible. Bread is back - because
of sourdough. "
Sourdough has gained such fame that it has its own holiday,
National Sourdough Day on April 1. Spring is the perfect time to
reflect on the awe-inspiring changes that have shaped the past,
present and future of modern sourdough.
It was all the way back in 1989 when La Brea Bakery first
opened its doors with one goal in mind: to make high quality,
homemade artisan bread in the heart of Los Angeles. The idea
derived from the desire to pair flavorful, crusty breads to complement
rich and sophisticated Mediterranean dishes. Little did
the company know that La Brea Bakery ultimately would grow
into the leading artisan bread brand in the United States.
Award-winning chef Nancy Silverton is the brainchild of artisan
sourdough bread and the La Brea Bakery brand. In June
1989, Silverton opened the restaurant Campanile with partners
Mark Peel and Manfred Krankl, where she developed an interest
in artisan sourdough bread and began experimenting with
it. These experiments would ultimately yield artisan bakery La
Brea Bakery adjacent to Campanile.
In 2014, Silverton received the highest honor given by the
James Beard Foundation for Outstanding Chef. Today, she is the
co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as
well as Osteria Mozza, Mozza2Go and chi SPACCA in Los Angeles.
After much trial and error, the mastermind behind La Brea Bakery
was able to craft the perfect living starter consisting of flour,
water, and wild yeasts from the skin of organic grapes. From
there, La Brea Bakery's six original archetypal artisan breads
were created: Sourdough Baguette, Country White Sourdough,
Whole Wheat Boule, Normandy Rye, Kalamata Olive, and Rosemary
Olive Oil. Soon, Los Angeles residents and tourists alike
were lined up out the door on a daily basis to get their hands on
a La Brea Bakery loaf.
Today, La Brea Bakery offers more than 100 different varieties
of award-winning artisan breads and still uses its same sig38
< MAY-JUN 2022 | bakemag.com
LA BREA BAKERY
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bake - May/June 2022
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