La Brea Bakery is introduced a re-imagined brioche bun to the foodservice and restaurant industry. After a brief hiatus in production, the company returns as a plant-based bread that aims to reflect the same buttery flavoury and tender crumb of a traditional brioche.
“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, 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.”
According to the company, the La Brea Bakery Brioche Bun has the same rich rich flavour as the brand’s original brioche. Jonathan Davis, La Brea Bakery’s Culinary Innovation Lead created recipes for food service operators including the thaw and serve bread including the La Brea Bakery Folded Omelet Sandwich.
“La Brea Bakery’s Research & Development expertise and capabilities enable us to deliver operational solutions like this plant-based brioche bun, while never compromising taste and our artisan promise,” added Chris Prociv, Chief Commercial Officer – Retail, Aspire Bakeries (parent company of La Brea Bakery). “We also partner with foodservice and restaurant operators to provide customised solutions that meet their specific needs and build their competitive advantage.”
The La Brea Bakery Brioche Bun joins a lineup of primarily plant-based breads produced by the company. The bread is currently available to foodservice and restaurant operators nationwide.
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Editor, International Bakery
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