All About the New La Brea Bakery

An L.A. icon is back and better than ever

La Brea Bakery, founded by Nancy Silverton in 1989 and long heralded as the birth place of artisanal bread in Los Angeles, has been reborn. Last year the bakery moved out of its original home inside the building that once housed Campanile. Today, Silverton, a few members of the orignal baking team, the mayor, and plenty of fans from all over the city are celebrating La Brea Bakery’s new location with a ribbon cutting ceremony.

Though it’s just a few blocks from the original location, the new spot is three times its original size and comes with a dining room, bar, wood-burning oven, and delectable selection of pastries. Some are old favorites, like Silverton’s thumbprint scones, and some are new and were developed recently and specifically for this location by pastry chef Hourie Sahakian.

“I sometimes think a bakery measures years like dogs,” Silverton recently told the Los Angeles Times. “What is it with dogs? Seven years for every human year? With bakeries, it sometimes seems like it’s more like 10.” So much has changed since La Brea Bakery first opened, and yet so much has stayed the same. What is clear is that the power of the La Brea brand, like Silverton’s presence in the Los Angeles dining scene, has nary wavered.

La Brea Bakery on La Brea and 6th is now open daily for breakfast, lunch, and dinner. Pastries, salads, sandwiches, flatbreads, beer, wine, espresso drinks, and more are on sale for dine-in or take-out. Parking may be found in the rear of the restaurant. Breads from the company’s production facility are also on offer. La Brea Bakery, 468 S. La Brea Ave., Mid-City, 323-939‐6813 or