La Brea Bakery's first-to-market nationally available farm-to-table La Brea Bakery Reserve portfolio, which includes three loaves (Struan, Pain de Campagne and Fortuna Wheat Loaf), is introducing a new addition: a carefully crafted Demi-Baguette.
You’d think producing some 450 different bread varieties would require plenty of high-speed automation, but Tom Cat Bakery draws as much from its passion, inspiration and stamina to create an artful large line of flavorful, aromatic breads.
Labriola Baking Co., an automated/artisan bakery in Alsip, Ill., seems to be expanding constantly, thanks to the efforts of ‘Chief Dough Boy’ and CEO Rich Labriola and his staff. Business has grown at double-digit rates, allowing for a move to a spacious, 175,000-sq.ft. production facility and the opening of a hot-spot bakery café. It’s latest project? Pretzel bread.
