When most people think of Southern California, they think of sun-bleached beaches, rows of lanky palm trees lining the streets or even the Hollywood Sign. But us? We think of avocados.

La Brea Bakery was born in Los Angeles over 26 years ago from a passion for baking artisan bread.

I first came upon Michael Pollan after reading his book In Defense of Food almost 10 years ago. The book always stuck with me and became a guiding principle for how I would eat.

We like to think of ourselves as more than a bakery. We want to be a movement in the artisan baking industry.

The Fourth of July is rich with tradition, fun, and food.

We were thrilled to be included in an article by USA

The La Brea Bakery Café feels like mom’s kitchen. It’s where we go to welcome new team members, celebrate birthdays, host parties, etc.

Most of us don’t have a deck oven, let alone know their magical nuances.  They function quite differently from a home oven as direct heat gets to your food from underneath, vs the top or the side. Ideal for breads. And pizza; lots and lots of pizza.

Anyone can grow wheat. Anyone can grow Fortuna wheat in Montana. Anyone can make bread from single origin Fortuna wheat from Montana.

But, not just anyone would, and that’s the point.

This isn’t a story of dirt and seed. It’s a story of risk.