Buy it Again
La Brea Bakery Sourdough Baguette - 10.5 Oz.
Fresh daily. In 1988, our founder Nancy Silverton combined flour and water with organic grapes. These ancient ingredients and their wild yeasts were the beginning of our signature sourdough starter. From it we created our whole wheat and rye starters. These three starters are the foundation of virtually all of the breads we make. Although the elements are basic, producing our bread is not simple. As they are alive, our breads require a daily response to environmental changes and constant fine tuning of our bread making techniques. When you try our breads you will taste the quality and flavors that only this kind of passionate attention to detail can assure. Sourdough Baguette: This baguette blazed the trail for La Brea Bakery by winning a blind tasting of sourdough baguettes in San Francisco, where sourdough bread reigns as a cultural icon. With a generous helping of our sourdough starter, our most popular bread boasts a hearty crust, a moist chewy interior, and a pleasant sour flavor.
Serving Size: 2oz
Servings Per Container: 5
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 380mg||16%|
|Total Carbohydrate||Amount Per serving 33g||11%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving <1g|
|Protein||Amount Per serving 5g||0%|
Unbleached Flour (Wheat Flour, Malted Barley Flour), Water, Sour Culture, Contains Less than 2% of Each of the Following: Salt, Wheat Germ, Semolina, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ferrous Sulfate.
Warning Contains: Allergen Warning: This product was made in a facility that may also process common food allergens including dairy, tree nuts, peanuts, eggs, soy and seeds.
Directions Our breads taste best on the day of purchase, although they will keep longer. Remember, the larger the loaf, the longer it will keep. Keep the bread at room temperature in its original bag. Do not refrigerate. For later use, freeze the bread in a plastic bag. When ready to consume, remove bread from the bag, allow to thaw and heat in conventional oven at 425 degrees F for three to five minutes. Let the bread cool before eating.
About the Producer La Brea Bakery
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