food and drink, shopping
I insist that my bread is crusty on the outside and I'm fanatic about this. One of the first bakeries to go national with distribution of artisan par baked bread, which is bread that is partially
baked and then finished at the point of sale, is La Brea Bakery of L.A. You can barely tell the difference between this and bread fresh from the oven.
The great news is that this bread is readily available at local Jewel stores. From years of experience seaching for good bread I was astonished to find it in an actual supermarket, the usual home of squishy crusts.
My favorite is a whole grain loaf which is especially delicious toasted, but there are other varieties available; sourdough baguettes, roasted garlic, a pecan cranberry combo, ciabatta loaf, French and a few more. There's a display that looks like this one and the bread is, of course, baked fresh daily.
I take my choice to the deli counter where they graciously slice it. Then I wrap it in heavy foil and a freezer bag and freeze what I'm not using immediately. This way I'm ready for any dinner guest without a special bread foray and I can reheat what I need in a 425 degree oven for about 15 minutes.
These breads are reasonable, mostly under $4. My only complaint is that often they're out of the bread I want. A morning trip is advised for the best selection. If we all start buying these great breads perhaps management will clue in to the greater market potential.
La Brea Bakery products at your local Jewel.
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If we all start buying these great breads perhaps management will clue in to the greater market potential
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