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is more than just a spice mix
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Breads from the La Brea Bakery maine made is more than just aAt 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
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