La Brea Bakery Semolina Loaf, Three Cheese

Loaf parmesan romano. ESTD. 1989 American favorite artisan bread. Fresh baked. Fresh daily. Our story. When pastry chef Nancy Sliverton couldn't find artisan bread good enough for her restaurant, she spend a year crafting the perfect recipe, creating bread with a caramelized, golden crust, soft inside, and rustic appearance. Her signature recipe resulted in such delicious artisan bread that she opened La Brea Bakery on La Brea Avenue. When there were people lined up outside her bakery every morning, and the bread sold out by 11 am. She knew she had hit. - Nancy Silverton. Three cheese semolina loaf. Rich, savory bread combines the robust flavor of three classic Italian cheese: Asiago, Parmesan and Romano. Our bread. Our bread taste best on day of purchase. If not consuming right away. Facebook. Twitter. Instagram. Labreadbakery.