The original location of La Brea Bakery is now a casualty to the closing of Campanile, where Nancy Silverton founded the small attaché in 1989. Now a national giant in the world of craftsman bread, dough, pastry, soups, and sandwiches, the bakery relocated this past Saturday to a new, expanded space inside of the flower-peddling Rita Flora building, just one block up the street from its first home. The bigger space means room for both a bakery supplying the brand's rustic loaves and baguettes, pastries like scones, muffins, macaroons, and whole grain cookies, as well as a full cafe serving signature sandwiches, soups, panini, and coffee drinks. Shelves teem with fastidiously selected artisan products, including handmade jams, fine cheeses, gourmet chocolate, crackers, and copies of The Mozza Cookbook. Though tears of nostalgia may be shed for the flagship of this major force in the world of baked goods, the expanded La Brea Bakery goes bigger on the capacity, capability, and stock, with more to come as the company settles into its new home. Come have a look for yourself in this slide show exploration of the new La Brea Bakery.