Grand Central Market | Press Coverage | The New York Times | By Rebecca Flint Marx Long synonymous with carbo-phobia and anti-gluten mania, greater Los - Angeles has become an unlikely bakery and bread haven.
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Los Angeles, Once Gluten’s Heart of Darkness, Emerges as Bread Paradise
March 07, 2018

By Rebecca Flint Marx

Long synonymous with carbo-phobia and anti-gluten mania, greater Los 
Angeles has become an unlikely bakery and bread haven.

The Los Angeles area, for all of its culinary diversity, has not historically been thought of as a haven for bread lovers. While it’s true that Nancy Silverton’s pioneering La Brea Bakery has produced artisan loaves since 1989, the area, rightly or wrongly, has a deeply entrenched reputation as a place where gluten fears to tread.

“I can remember a time when L.A. was the heart of darkness, the no-carb central,” said Zack Hall, the owner of Clark Street Bread. “But we’re also a city that has great pride in food and restaurants and really cares about high-quality ingredients.”

Clark Street, which Mr. Hall founded in 2014 and operates out of a stall in downtown’s Grand Central Market, is one of several bakeries that have helped greater Los Angeles emerge over the past few years as an unlikely bread paradise. 

 

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