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La Brea Bakery is an industrial baking company started in Los Angeles, California.Since opening its flagship store on 624 S La Brea Avenue in 1989—six months earlier than Campanile, the restaurant it was built to serve—La Brea has opened two much larger bakeries in Van Nuys, California, and Swedesboro, New Jersey, to serve wholesale clients. [1]
Page had begun visiting the La Brea Tar Pits while in his late teens; it troubled him that to move from pits to the disinterred fossilized remains required a seven-mile (11.3 km) trip to the Natural History museum. A half-century later, the museum that bears his name was opened to the public in April 1977.
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Louis Mesmer's first business in 1820s Los Angeles was a bakery; he was also apparently the only local producer of matzah, “which he sold to nearly all the Jewish families of Southern California.” [28] Bread bakeries in Los Angeles include La Brea Bakery. A popular sour dough bread was widely available from Pioneer Baking in the Los Angeles ...
Hancock Park is a city park in the Miracle Mile section of the Mid-Wilshire neighborhood in Los Angeles, California.. The park's destinations include the La Brea Tar Pits; the adjacent George C. Page Museum of La Brea Discoveries, which displays the fossils of Ice Age prehistoric mammals from the tar pits; and the Los Angeles County Museum of Art (LACMA) complex. [2]
The George C. Page Museum of La Brea Discoveries, part of the Natural History Museum of Los Angeles County, was built next to the tar pits in Hancock Park on Wilshire Boulevard. It was named for a local philanthropist. Construction began in 1975, and the museum opened to the public in 1977. [20]
At the same time, they split the bakery into a separate entity. Silverton became less involved with the bakery in 1993, serving mainly as an advisor. In 1996, her second book, Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur, was published. [11]
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