Now Open: La Brea Bakery Lives On

The new La Brea Bakery

By Lesley Balla

When Campanile shuttered in November, the adjacent and long-standing La Brea Bakery did as well to make room for Walter Manzke and Bill Chait's Republique. But unlike Mark Peel's restaurant, the bakery lives on in a new location, now open in the former Rita Flora space a few blocks north on La Brea.

Nancy Silverton opened La Brea Bakery in 1988, sparking an artisanal bread movement in LA, which is still slowly growing thanks to places like Huckleberry and Bread Lounge. The bakery was known for its breads, rolls, pastries and sandwiches, the latter of which became the seed for Campanile's famous grilled cheese nights. Silverton and her partners sold the company to an Irish conglomerate in 2001 for millions of dollars, and it now makes more than 300 varieties of breads that are sold in grocery stores and restaurants around the country.

That was about the time many thought the original La Brea Bakery wasn't the best bakery in town anymore, but it still has its fans. And they'll be happy to know the same menu is available in the new space, which has some cafe tables for breakfast and lunch, but the plan is to secure more space to expand. [via Daily Dish]

468 S. La Brea Ave.; 323-939-6813