Earlier this year, it was announced that La Brea Bakery would be working with its founder, Nancy Silverton, to develop new, special edition breads. The La Brea Bakery Founders line, created by Silverton and La Brea Bakery SVP of Innovation Jonathan Davis, will help to commemorate the company’s 30th anniversary.

The two spent months developing the line, culminating in three breads that will hit shelves and be available at the La Brea Bakery Café in Los Angeles later this month. The breads were made using Silverton’s original sourdough starter and incorporating contemporary ingredients paired with old-world baking techniques.

“When opening La Brea Bakery my goal was simple. I wanted to make beautiful and delicious breads, which was something of a novelty in Los Angeles in 1989,” says Silverton. “That same guiding principal has been the driving force behind the creation of La Brea Bakery Founders breads, 30 years later. These new breads pay homage to our past, while looking ahead to our future.”

The three breads, which feature sprouted grains, dusted varieties, and seeded loaves made using whole grains, include:

  • Pain Levain – Made with a classic slow fermented sourdough, this bread is well-rounded and slightly acidic with toasted notes of a well-baked crust.
  • Sprouted Multigrain & Seed – Made with a mild sourdough, this features the nutrition of sprouted grains enhanced with the nuttiness of sunflower and pumpkin seeds.
  • Country Wheat Batard – This mild wheat sourdough is made with whole wheat flour and wheat bran to enhance La Brea Bakery’s classic sourdough starter.

“I’m excited to once again be working alongside Nancy to develop these new breads, 30 years after she first opened the bakery,” says Jonathan Davis. “Creating La Brea Bakery Founders breads together has been a wonderful experience because we share such a passion for baking good bread and have similar interests in the ingredients we use and the flavors we want to taste. I’m really looking forward to consumers having the opportunity to try the new breads.”