Cuisine de France

The La Brea Bakery in Arnotts on Henry Street in Dublin is the first La Brea Bakery Café to open outside of the U.S.A., offering a range of delicious artisan cold and grilled sandwiches using the finest ingredients and La Brea Bakery breads. In this convenient city centre location, shoppers are enjoying this exciting new addition to the café scene in Dublin where they can sample a mouth-watering and wholesome sandwich treat or simply bring home a freshly baked, handcrafted loaf.

In 1988 Chef Nancy Silverton was working hard to design the menu for her new Los Angeles restaurant, Campanile. She soon discovered however that the kind of authentic crusty hearth baked bread that she wanted to serve was nowhere to be found. Silverton would have to bake the bread herself. It was then she embarked upon the journey of teaching herself the ancient art of sourdough bread baking. One year later La Brea Bakery opened its doors. No one knew that the small accidental storefront would soon spark an artisan bread renaissance in Southern California. Silverton’s six original loaves went on to set the standard for artisan bread across the US and Europe.

Why are La Brea Bakery breads different?

Natural Starter

There are no shortcuts to a tasty handmade loaf. Unlike commercial yeasts, Nancy’s signature starter contains active wild yeasts that cause the dough to rise slowly over time. Each loaf is allowed to develop its deep complex flavours, chewy texture and golden crust. All of our breads are still made using this original starter.

Natural Ingredients

We use only the highest quality all-natural ingredients. Our flour is milled to La Brea Bakery’s specfici8ation. La Brea Bakery do not contain any additives, preservatives, dough conditioners or trans fats.

Crust

There is a wonderful flavour to a properly baked crust. Colour is flavour therefore most of the flavour is concentrated in the crust where the starch and flour caramelize into sugar during baking.

Texture

The inside textures of our breads are less uniform that other breads. The natural leavening used in our breads typically make dough more active causing the gluten in it to stretch and open up holes and create this unique structure and chewy texture.

Colour

The interior of our breads are creamier in colour and not white. Generally, the darker the colour, the more complex and intense the flavour.

Hand Scored

All our loaves are hand scored. The ‘split’ or ridge of the crust that sticks out on the tope will be prominent and slightly uneven. The bottom of the loaf may have a seam where it was hand-folded, but it will not have the regular shape or imprints of a pan.

New! La Brea Bakery Café in Arnotts