At almost any time of the day, people are lined up on the sidewalk outside the La Brea Bakery waiting to buy its extraordinary bread. Connected to Campanile, the successful Los Angeles restaurant, the bakery has grown by leaps and bounds since it opened in 1989. Now Nancy Silverton, a onetime pastry chef at Michael’s, the original pastry chef at the world-famous Spago, and today quite simply the best bread baker in the country, she shares her magical La Brea Bakery recipes, painstakingly crafted during years of trial and error, here perfected and adapted for home bakers.
Designed for the novice and expert baker alike Nancy Silverton’s Breads from the La Brea Bakery is an instant must-have classic – a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere.
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