Our story.
A love for authentic bread, rooted in centuries-old methods and carried forward in Los Angeles since 1980.
More than bread.
A tradition.
The history of lavash stretches back thousands of years to the region between the Black and Caspian Seas. Traditionally baked in clay ovens known as tonirs, the bread has long been an essential part of gathering and eating together.
That simple idea continues to inspire our organic lavash in Los Angeles: a tender, flexible bread made with straightforward ingredients and respect for the old-world method.
Discover our breads →Simple is our signature.
Our organic lavash uses just four ingredients: organic flour, filtered water, salt, and organic yeast. We focus on the soft, versatile texture that makes it easy to fold, wrap, toast, or enjoy straight from the package.
Alongside our lavash, our Bread Factory line features artisan-style take-and-bake ciabatta rolls and a ciabatta baguette.
Established in 1980. Proudly connected to Los Angeles and the people who share our bread.