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Mar 2023
Customer since 2018
Manassas, VA
Mar 2023
Customer since 2017
Clifton, VA
Mar 2023
Customer since 2020
Lorton, VA
Asiago. 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 spent 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. www.labreabakery.com. Facebook: Twitter: Instagram: LaBreaBakery.
Water, Enriched Durum Flour (niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Flour, Enriched Semolina Flour (niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Asiago Cheese (pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes), Natural Wheat Sour (water, Fermented Wheat Flour), Wheat Gluten, Sea Salt, Yeast, Natural Cheese Flavor (maltodextrin, Whey Solids, Natural Cheese Flavor, Salt).
Our breads: Our bread taste best on day of purchase. If not consuming right away. Do not refrigerate.
Contains: wheat, milk. This product was made in a facility that may also process common food allergens including milk, tree nuts, eggs and soybean.
Asiago. 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 spent 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. www.labreabakery.com. Facebook: Twitter: Instagram: LaBreaBakery.
Water, Enriched Durum Flour (niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Flour, Enriched Semolina Flour (niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Asiago Cheese (pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes), Natural Wheat Sour (water, Fermented Wheat Flour), Wheat Gluten, Sea Salt, Yeast, Natural Cheese Flavor (maltodextrin, Whey Solids, Natural Cheese Flavor, Salt).
Our breads: Our bread taste best on day of purchase. If not consuming right away. Do not refrigerate.
Contains: wheat, milk. This product was made in a facility that may also process common food allergens including milk, tree nuts, eggs and soybean.