Just in time to create the perfect corned beef sandwich for St. Patrick’s Day, La Brea Bakery has added a traditional New York Rye loaf to its artisan portfolio. The hearty bread is crafted on a foundation of wheat and rye flours, which are known for their health benefits, making for a moist, slightly dense interior, with a crispy crust. Caraway seeds, the aromatic hallmark of a classic rye loaf, are baked into the bread and sprinkled on top as a finishing touch.
Chef Jon Davis, culinary innovation leader for La Brea Bakery, curated four recipes to celebrate the launch of La Brea Bakery New York Rye Loaf. They include an open-face toasted tuna sandwich and a flavorful patty melt, along with classic iterations of a New York pastrami on rye and a Rueben.
According to the bakery, demand for rye has been on the rise, with a 7 percent increase on foodservice menus and a 12.4 percent dollar increase in rye artisan bread sales.
“Demand for great-tasting rye breads has been steadily increasing, given consumers’ heightened interest in healthier breads” says Brie Buenning, director of marketing, La Brea Bakery. “This flavorful artisan bread is perfect for everyday sandwich and toast recipes.”
La Brea Bakery New York Rye loaf – now available for retail (SRP $4.99) – comes just ahead of March, the biggest time of the year for sales of rye bread. It is non-GMO Project-certified, kosher and vegan.