Sydney Kramer: Los Angeles might be known
for its fancy avocado toasts,
but that toast has to start somewhere.
Customer: Definitely the best place to get bread in LA.
Sydney: We're here today at The Manufactory.
They make bread everything here.
It's a sprawling space with a huge kitchen in the back,
and all they make in there is bread.
I am so thrilled to be here today and eat bread
for the next, I don't know, couple of hours.
So let's go inside and see how they do it.
The Manufactory is a collaboration
between San Francisco's iconic Tartine Bakery
and Phoenix's legendary Pizzeria Bianco.
They occupy a 40,000-square-foot facility
in downtown Los Angeles.
They can produce 4,000 loaves of bread a day.
Ah, that's some ASMR if I've ever heard it in my life.
(crunching)
Ooh.
Oh,
yes.
There are over 200 employees in total,
and the team goes through over 4 tons of flour every day.
Louis Volle: We're very proud about our ingredients
because our sourcing is unique and, also,
the way in which we're using flours is very unique.
Using good ingredients is always important.
There's a functionality that goes into choosing flours
and then also just the flavor
and the aspect that you're looking for.
What we're currently using
is our single variety, so they're,
the identity is preserved from the field
and through the milling process.
So, we'll use a single variety, like chardonnay.
In this case, for the country dough it's Yecora Rojo.
Most commodity flours are just blended
based on the season and the harvest.
Customer: It has more flavor.
You can taste the sourdough of it.
You can taste the sesame
and the oat in it, on top of it,
like, sometimes the sesames in other breads are too,
like, toasted and you can taste it,
but this is just, like, great.
Customer: It's a good crust and it's a good crumb,
so you can't go wrong.
Customer: But when we look,
were outside,
the smell, so good.
Louis: What really distinguishes the flavor is the process.
So the types of the fermentations.
A levain, or a sourdough, as opposed to a poolish
or something else.
And then also ingredients,
and kind of how we use them and how we employ them.
And then it comes down to recipe.
Victoria Moreno: I think my favorite reaction
is when I see my dad and my mom eat the bread
that I bring home.
Because their face just, like, completely lights up,
and it changes everything.
They just,
they brighten my day when they eat the bread.
Sydney: It's so, like, soft and doughy and squishy,
and all of the little holes on the inside
are the perfect thing for catching butter or jam or cheese
or whatever it is you wanna put inside
this beautiful-looking baguette.
(crunching)
Mmm.
Ahh.
They should really make perfume
that smells like freshly baked bread.
I'm very lucky today.
The Manufactory also roasts 40,000 pounds
of coffee a week and distributes the java beans
to restaurants all around LA and beyond.
After all, you're gonna need your energy
if you're about to tackle a mountain of bread.
The poached egg with trout roe, chives,
and za'atar-rubbed toast
was calling my name.
I might as well just die now,
'cause I don't think it gets any more delicious than this.
I should stop.
Next up, the famous smoked-salmon tartine
with cream cheese, preserved lemon,
and pickled mustard seeds.
(crunching)
OK, let's talk about this,
'cause it's so delicious.
The lox are super, super...do I have food on my face?
I'm a huge mustard fan, I love mustard.
And having those little grainy bits of mustard on top
add a nice pop of texture.
And then you have this little bit of dill.
Which obviously pairs perfectly with salmon.
But this bread, like,
the bread can hold the weight of all these toppings,
and it's phenomenally good.
They are magicians here, 'cause this is true magic.
OK.
I need to go to the gym.
Filming me eating more of this.
It's just really good, OK?
But before I hit the gym,
since my diet is already out the window for the day,
I had to try the famous patty melt.
It's made with Russian dressing, cheese, and juicy beef.
All piled on freshly sliced pullman bread.
Hot, hot, but worth it.
All right, I'm gonna go wash up.
After I went home and slipped into a food coma,
I have to say,
this is truly LA's kingdom of carbs.
Stop filming me in my secret place of shame.