La Brea Bakery officially closes on December 31, giving you almost two weeks to satisfy your holiday carb levels from the original location of this rustic bread authority. Founded by Nancy Silverton in 1989 aside Campanile, the brand helped turn this former Spago pastry chef and master baker into a national name when she sold a major share of the brand in 2001, complete with her original starter, to the Irish food company IAWS. It wouldn’t be long before her old-world pane Toscana, baguettes, and olive-studded ovals tore through the country’s designer grocery stores. Following the shutter, the La Brea label is confirming its rebirth in a retail location just up the street on January 4, taking over the Rita Flora Building, as originally sussed out by Eater. The new store will be open daily from morning to early evening, selling LaBrea Bakery breads and baked goods, grilled panini, sandwiches, salads and sides, and espresso drinks.
La Brea Bakery, 460 S. La Brea Ave. Mid-City; 323-939-6813.