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Bakery

Bakery

Every day, our bakery produces freshly-baked bread for all of Eataly L.A.'s restaurants, counters, and market with our secret ingredients: a custom-built wood-fired oven, select freshly-milled flours from Italy and California, and a time-honored mother yeast. 

WOOD-BURNING OVEN

Eataly's oven was brought over from Spain on a container ship and assembled, brick by brick, in the bakery. The oven is powered solely by sawdust that was compressed into logs by hydraulic pressure. Each tile within the oven has a different temperature, so the loaves of bread have to be moved to account for these variations. Every 10 minutes, the large plate in the oven is rotated by hand, finished loaves are removed from the oven, and newly-formed loaves are put into the oven.

LIEVITO MADRE

Lievito madre, or "mother leaven," is the key to transforming flour and water into traditional Italian bread. Yeast helps the bread rise to perfection and adds a unique flavor that is specific to the climate, water, flour, and history behind each mother. Transported to the U.S. from Italy, our own time-honored yeast gives each loaf a rustic sourness; it is tested daily by our head baker to determine how to yield the best bread possible.

STONE-GROUND FLOURS

We source our stone-ground flours from the best of Italy and the U.S.: Mulino Marino in Piemonte, Community Grains in Oakland, CA, and Molino Grassi in Emilia-Romagna. The stone-grinding technique preserves essential nutrients in the grains for added nutritional value and flavor.

HOURS

Monday-Thursday
10 a.m.–10 p.m.

Friday
10 a.m.–11 p.m.

Saturday
9 a.m.–11 p.m.

Sunday
9 a.m.–10 p.m.