Born on La Brea and now fully grown as an international bread brand, the La Brea Bakery opened its doors again Thursday to rave reviews from long-time patrons, City officials and locals who were thrilled to taste the free delectables and see the bakery operating again on La Brea Ave, just up the block from its original home.
Chef Nancy Silverton, who opened the original La Brea Bakery in 1989, was present at the opening. La Brea Bakery was purchased in 2001 by  the global baking company Aryzata, based in Zurich, Switzerland that is behind the new bakery/restaurant. “Nancy still owns stock in the company and advises on many aspects of this new spot,” Mark Olcott, Sr VP of Fresh Operations for Aryzata told the Buzz at the opening. “She has so much energy and is always available to us, even with her multiple other restaurants around LA.”
On board is chef Keith Silverton, no relation to Nancy, who also stopped to tell us how happy he is to be at La Brea Bakery. “We intend to bring back some of the things that people loved about Campanille and La Brea Bakery, like the grilled cheese night,” he told the Buzz. The cafe does not yet have its beer and wine license but expects to be serving both in a relatively short time.
True to the new face of restaurants, there is a welcoming bar that overlooks the wood burning pizza oven. The furnishings look hand-made and rustic, the lighting beautiful, and some nice bakery-related touches such as rows of  beautiful pizza boards suspended over the front door. The menu includes various foccacia, salads, paninis, and artisan pizzas, the few we tasted were delicious and the warm bread pudding outstanding. And of course, one can’t resist the fresh bread and pastries, all in beautiful display at the new location.
LA Times: Nancy Silverton Looks Back at 25 Years of Baking Bread
