|Kristina Dermondy, president of La Brea Bakery.|
La Brea Bakery sources the wheat for its new bread from Wheat Montana Farms, a family-owned operation based in Three Forks, Montana, U.S. The farm grows Fortuna Wheat, a non-bioengineered heirloom grain, for flavor and not for yield.
“La Brea Bakery Reserve captures the idea of ‘Wheat with a Purpose,’” said Jonathan Davis, senior vice-president of culinary research and innovation at La Brea Bakery. “The notion that wheat is more than a commodity; the very soul of the ingredient is entrenched in the land and the people that care for it. We’re privileged to be working with farmers growing the highest quality wheat in the world and our team of prestigious bakers created this line in the hopes of revolutionizing the marketplace and positively impacting perceptions of eating bread for consumers. La Brea Bakery Reserve is a bread people can trust and get excited about bringing home to the table.”
La Brea Bakery Reserve bread is non-bioengineered, tying in to the company’s announcement in February that it would be transitioning its entire line of artisan bread to non-bioengineered by the end of the year.