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Markets & Stores 9

La Brea Bakery question

Emma | Feb 10, 200305:25 PM

I recently picked up a loaf of La Brea Bakery sourgdough bread from Gelson's and it was quite horrid -- no flavor, chewy, thick crust... I'm wondering: are the breads AT the original bakery still as good as they used to be or is the Gelson's loaf a good representation of what is sold at the bakery? I know the breads used to be highly lauded and I know that Nancy Silverton sold out and the breads that are delivered to supermarkets are now massed produced -- but is the stuff sold at the bakery still great?

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