“Wheat with a purpose.”
When it comes to artisan bread La Brea bakery has been setting the standard for how bread is made in the United States. Now in 2016 they have launched a new line, La Brea Bakery Reserve: a line of artisan breads made from one single origin heirloom grains.
I never really paid attention to how much bread (and wheat) are at the center of our food culture. When you go out to eat you can pretty much expect to have a basket of bread with your meal. Not only that, but we eat bread at home and wheat is used in so many of the things we eat today. With all the different food allergies, and worrying about whether are food contains GMO’s or not; it is becoming increasingly important to know where are food is sourced from and what ingredients are going in to it.
And that’s what La Brea Bakery is achieving with this new line of reserve breads. The Reserve Line is the first nationally available farm-to-table-artisan bread and is launching with three different flavorful loaves: Pain de Campagne, Fortuna Wheat Loaf, and Straun.
The wheat is grown at Wheat Montana Farms, located in Big Sky Country, Montanta. It’s a family owned farm that shares the same passion as La Brea Bakery creating bread that’s simple and without processed ingredients. I got to try all the breads at their launch party last week, and they were delicious! It really reminded me of how amazing good bread tastes.
Check out some of the pics from the party!
La Brea Bakery Reserve will be sold in select Amazon Fresh markets and the La Brea Bakery Café in Los Angeles this Spring, as well as rolling out to grocery stores across the country throughout 2016.
So far my favorite bread has been the Pain de Campagne. I’ve been loving using it with my sandwiches. It’s got a sweet and nutty flavor and the crust is thin and crispy; just the way I like my breads.
Be sure to keep an eye out in your grocery stores for this line, and give it a try! It’s definitely changed my outlook on the way I will be buying bread.
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