The new La Brea Bakery is now open in the Rita Flora building at La Brea Avenue and 6th Street. The bakery has relocated from its original spot inside the erstwhile Campanile, which has been taken over by chef Walter Manzke.
In a rush move after the closure of Campanile, the bakery, which was founded by Nancy Silverton and later sold to Irish food company IAWS, has set up shop with "new and old elements that will be temporary in nature," the company says. The bakery is in negotiations with the landlord to expand to the next-door corner space in the same building and combine both spaces for a bakery and cafe. La Brea Bakery and Cafe is expected to open by summer.
Meanwhile, the bakery is selling its usual roster of breads (country white, multigrain, whole wheat sandwich, pumpernickel); coffee; lunch items such as salads and sandwiches; sundries such as specialty salts, sugars and chocolates; and the usual lineup of Silverton's cookbooks.