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Nancy Silverton was 18, studying liberal arts at California State University in Sonoma when she started cooking in a vegetarian kitchen in her dorm. After she realized that this was her enthusiasm, she apprenticed at a little California restaurant and proceeded on to Le Cordon Bleu in London. She arrived to LA and became an assistant pastry chef at a spot called Michaels restaurant in Santa Monica CA. In Michaels, she knew her fire has been pastry and returned to Le Notre Culinary Institute in France, to become more skilled at pastries. After returning to America, she started working for Wolfgang Puck in which she was the head pastry chef at Spago. She was there for approximately seven decades and met with her today ex-husband, Mark Peel, who had been a line cook. During this period, according to the LA Times, вЂњItвЂ™s hard to imagine just how poor the bread scene was in LA until La Brea Bakery opened. There was already a bread revolution happening, in which Steve SullivanвЂ™s Acme Bakery had been baking cakes with natural sourdough since 1983. But, at the southland, the fluffy, too sour things from Pioneer Boulangerine has been the greatest available.вЂќ (Author Russ Parsons 01/29/2014) Silverton didnвЂ™t actually understand why it had been so hard to find something but commercial yeast for sourdough breads. So she moved on a partnership to attempt to make her own. She realized she'd need to create the bread constantly to correct it, and from her novel Breads from La Brea Bakery, she says, вЂњAt the time, few restaurants at LA cared much about the bread that they served. Pale rolls Styrofoam-like interiors, heated to hide their lack of flavor, passed for bread even in the most famous places.вЂќ (Silverton, pg. Xxii) When Silverton decided to open up a restaurant, she didnвЂ™t want to serve nasty bread and.