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Best Artisan Bread in LA

I know this topic has been covered a lot before, but the threads seem a little outdated. So, I want to know of the best bakeries making artisan bread right now. I mean GREAT bread, like the amazing bread in Tartine up in SF. I know a lot of the bread here doesn't come close, but I have hope. I've heard good things about the Larder at Tavern and, of course, the ever-popular La Brea. So please help me out in finding the amazing, crusty bread I crave in LA.

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  1. I like the sourdough bread by Mark Stambler.

    4 Replies
    1. re: ipsedixit

      I know this is late but for those of you in the area, apparently Mark Stambler is discussing and letting people sample his bread. I'm not sure if I'm allowed per chowhound rules to mention date and time but if you check his website, it shows the time http://stamblersbread.com/order-my-br...

      I've personally always wanted to try his bread since ipsedixit made me aware but he's always been out of my way.

        1. re: polldeldiablo

          That's good to know. Thanks for sharing.

        2. Breadbar, Bouchon, and Larder all have good offerings.

          5 Replies
          1. re: JudiAU

            Agreed with the above. I also love the bread at Huckleberry/Milo & Olive. For sandwich bread I like Homeboy.

            Best

            --Dommy!

            1. re: Dommy

              I've never understood the bread at BreadBar. It just seems very pedestrian to me, at very high prices.

                1. re: Dommy

                  OP mentioned Tartine in SF. Milo+Olive is a great choice as I believe Zoe Nathan apprenticed at Tartine. And their bread is amazing.

                  1. re: cacio e pepe

                    I'll definitely give Milo+Olive a try when I get the chance!

              1. If you are ever out in the Conjeo Valley try Great Harvest Bread Bakery http://www.conejobread.com/

                1. I'm a bit uninformed on the subject. What is the definition of "artisan" bread?

                  2 Replies
                  1. re: raytamsgv

                    Excellent question, raytamsgv! This link probably provides a decent answer:

                    "Artisan bread is exactly what its name suggests: bread that is crafted, rather than mass produced. Baked in small batches rather than on a vast assembly line, artisan bread differs from prepackaged supermarket loaves in a number of ways. Special attention to ingredients, process, and a return to the fundamentals of the age-old bread-making tradition set artisan bread apart from soft, preservative-laden commercial breads.

                    Whereas a store-bought loaf of mass-produced wheat bread might have nearly twenty ingredients, artisan bread will have closer to five. The basic building blocks of bread are flour, water, yeast, and salt. Sourdough is added for some breads; eggs and sugar for others."

                    http://www.wisegeek.com/what-is-artis...

                    1. re: raytamsgv

                      What RicRios said ....and this is a good link to check out, too:

                      http://www.thefreshloaf.com/node/6626...

                    2. I think Atwater Village Bakery on Los Feliz has the best sourdough.

                      1 Reply
                      1. re: calpurnia

                        Sourdough is my favorite type of bread. I'll definitely try theirs.

                        1. re: Mattapoisett in LA

                          I have, but only their pumpkin chocolate loaf. It was really good. I have to try their other offerings.

                          1. Bread Lounge (Downtown LA) is making some outstanding bread. Bouchon, Huckleberry and Milo & Olive are also making good baguettes.

                            1. Just tried the relatively new B1 Breadshop in Venice... I've been looking for a good baguette to enjoy roast beef sandwiches (Whole Foods now makes their own roast beef cold cuts and they are awesome!). So I gave them a try and was very impressed. Their crust was okay (I prefer Homeboy's) but the inside was SO soft and tender. Toasting the outside a little bit would probably put them over the edge! :)

                              --Dommy!