La Brea Bakery Introduces Plant-Based Brioche Bun to Foodservice and Restaurant Operators

La Brea Bakery introduces a re-imagined brioche bun to the foodservice and restaurant industry: a plant-based bread that embodies the same hallmark buttery flavor 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.”

The company says that La Brea Bakery Brioche Bun has the same rich, mildly sweet flavor as the brand’s original brioche, and is hearty enough to hold up to the juiciest sandwich builds. Jonathan Davis, La Brea Bakery’s Culinary Innovation Lead, created inspiring recipes for food service operators, with the thaw and serve bread that include the La Brea Bakery Nashville Hot Chicken Sandwich and the La Brea Bakery Folded Omelet Sandwich.