Nancy Silverton founded La Brea Bakery in 1989 in a quest to develop theperfect artisan bread for locals and customers of the restaurant Campanile, which she opened with her husband Mark Peel several months after the bakery. She has built the company to become North America's most recognized Artisan Bakery.
Silverton is an accomplished chef and has written six successful cookbooks and received recognition from the RCA, James Beard, Bon Appetite, Nation's Restaurant News and others. She started her career at the age of 18 when she began working as a vegetarian cook in her dormitory kitchen at California State University, Sonoma. After apprenticing at a small Northern California restaurant, she attended the Cordon Bleu in London. She then returned to Los Angeles where she was employed as an assistant pastry chef at Michael's restaurant in Santa Monica.
The turning point in her career occurred after completing a series of pastry courses at the Ecole Le Notre in Plaiser, France. Soon after, Silverton was appointed head pastry chef at Wolfgang Puck's Spago restaurant, where she was responsible for developing the highly acclaimed desserts. In 1985, she and her husband, Mark Peel moved to Manhattan and spent six months revamping Maxwells's Plum. After their brief stint in New York, the couple moved backed to Los Angeles and later opened La Brea Bakery and Campanile.