LOS ANGELES — La Brea Bakery, known for its artisan bread, has released a reconceptualized brioche bun into the foodservice and restaurant industry.
The La Brea Bakery Brioche Bun returns after a production hiatus as a plant-based bread that holds the same buttery flavor and tender crumb of a traditional brioche bread.
“Many foodservice operators have streamlined or simplified their menus over the past few years, and the new La Brea Bakery brioche bun meets multiple consumer demands including gourmet offerings and health halos.” said Brie Buenning, director of marketing for La Brea Bakery. “We are committed to providing our operator customers with an expansive and flexible assortment of elevated artisan breads to satisfy their patrons, meet current trends and support increased profitability.”
The bun is crafted with high quality ingredients but retains the same rich and slightly sweet flavor as the brand’s original brioche bun.
“La Brea Bakery’s R&D expertise and capabilities enable us to deliver operational solutions like this plant-based brioche bun while never compromising taste and our artisan promise.” said Chris Prociv, chief commercial officer of retail for Aspire Bakeries, the parent company of La Brea. “We also partner with foodservice and restaurant operators to provide customized solutions that meet their specific needs and build their competitive advantage.”
The La Brea Bakery Brioche Bun is added to the company’s lineup of plant-based breads. Currently, the bread is available to foodservice and restaurant operators nationwide.
