In a city where carbs are the enemy, Los Angeles bakeries are tasked with the challenge of keeping Angelenos happy with their confections. Since 1989, La Brea Bakery’s strategy has been its commitment to sourcing responsibly and providing offerings that can’t be found in a grocery store. Earlier this year, the bakeshop announced its efforts to only use non-GMO ingredients in its latest line of bread. The Reserve breads are just another example of the artisanal bread movement that is currently underway.
It seems like artisanal is thrown around frivolously. What started out as a term used to describe finely crafted cheeses and meats has somehow trickled down to artisan Dominos and Tostitos. But La Brea Bakery is honoring the true meaning of the word. This year the bakery teamed up with local farmers in Big Sky Country, Montana to create its Reserve line consisting of three new breads: Struan, Pain De Campagne and Fortuna. Each has its own flavoring, but all made with single origin heirloom grains. Dean Folkvord, head of Wheat Montana, attended the launch of the new line in L.A. and gave everyone in attendance a brief explanation of what his role is in the production of the bread (AKA milling for dummies).
Kristina Dermody, president of La Brea Bakery, also took the opportunity to debunk the myth that farm-to-table is just a way to upsell customers on more expensive meals, the truth is farm-to-table is worth every cent. This bread revolution started several years ago, and has bakers shunning white commodity flour and turning to whole-grain milling, which is packed with nutrients. And it’s not just better than white flour, but having freshly ground flour has more nutrients than any other commercial whole-wheat flour, too. In summation, artisan bread is good for you to eat, which will give those who are carb-phobic a chance to reconsider their reservations. There’s also good news for those with gluten intolerance. Whole-grain milling can also make gluten easier to digest. In addition to the health benefits, the bread has a distinct flavor and needed no assistance for being delicious. However, La Brea Bakery has found ways to incorporate the reserve line into entrees like a wood-fired pizzas, an amuse-bouche BLT, and a California classic avocado toast.
The shelf life of the bread maybe shorter, but the taste and nutritional value are reasons enough to shop artisanal. I’m all aboard the artisan bread bandwagon if it’s making carbo-loading acceptable .
La Brea Bakery only has two brick and mortar locations and both are in California. However, if you happened to be at JFK International Airport, Reno International Airport, or Minneapolis International Airport and are looking for a treat that’s not in the Hudson News store, take the time to stop in at La Brea Bakery.