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La Brea Bakery Bread Loaf Petite Vienna - 8 Oz
Loaf, Petitie Vienna
Not too big, not too small, just right. Our petite breads are the perfect size for picnics, lunches, snacking or as an addition to any meal. In 1988, our founder, Chef Nancy Silverton created the sourdough starter that would ultimately become the trademark ingredient in every loaf of La Brea Bakery Bread. It is Nancy's original recipe, creativity, passion and dedication to quality that continues to set La Brea Bakery apart as the authority on artisan bread. To this day, enthusiasts continue to line up outside of our original bakery in Los Angeles, CA, for our natural, gourmet creations. La Brea Bakery's delicious breads can also be enjoyed across the globe. Our mission is to bring a loaf of La Brea Bakery bread to every table. Vienna Petite Loaf: A European-inspired classic, this smaller sized loaf is moist and golden with a slight buttery flavor.
Serving Size: 0.25loaf
Servings Per Container: 4
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 330mg||14%|
|Total Carbohydrate||Amount Per serving 27g||9%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Sugars||Amount Per serving <1g|
|Protein||Amount Per serving 4g||0%|
Unbleached Flour (Wheat Flour, Malted Barley Flour), Water, Contains Less Than 2% of Each of the Following: Sour Culture, Salt, Yeast, Semolina, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ferrous Sulfate.
Warning Contains: Allergen Warning: This product was made in a facility that may also process common food allergens including milk, walnuts, pecan nuts, eggs and soybean.
Directions Our breads taste best on the day of purchase, although they will keep longer. Remember, the larger the loaf, the longer it will keep. Keep the bread at room temperature in its original bag. Do not refrigerate. For later use, freeze the bread in a plastic bag. When ready to consume, remove bread from the bag, allow to thaw and heat in conventional oven at 425 degrees F for 3-5 minutes. Let the bread cool before eating.
About the Producer La Brea Bakery