La Brea Bakery, a North American producer of artisan breads, announces it is launching a new plant-based brioche bun for the US food service and restaurant industry.
“The new La Brea Bakery Brioche Bun meets multiple consumer demands”
Described as a “re-imagined” take on brioche, the La Brea Bakery Brioche Bun offers the “same hallmark buttery taste” as the company’s original brioche buns. The new buns also feature the mildly sweet taste and tender crumb brioche buns are renowned for, the company states.
“Many food service 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.”
LA Brea says the thaw-and-serve bread is made to hold large sandwich builds, and meets consumer demand for gourmet, healthy plant-based offerings.
The bread is currently available to US foodservice and restaurant operators nationwide.
Never “compromising taste”
“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,” said Chris Prociv, Chief Commercial Officer of Retail, Aspire Bakeries (parent company of La Brea Bakery). “We also partner with food service and restaurant operators to provide customized solutions that meet their specific needs and build their competitive advantage.”