Labriola Baking - Our Story

RICH LABRIOLA DOES IT HIS WAY

Eating authentic artisan bread can be a lusty delight. Tear it open, feel the crackle of the crust and resistance of the interior. It will have a large open crumb, and an aroma that only hints at what lies within. The taste is at once earthy and immensely flavorful. It looks and tastes honest.

Like the artisan bread from Labriola Baking Company.

How did Rich Labriola, born and raised on the East Side of Blue Island, come to make such beautiful artisan bread that he is called Chicago’s Artisan Baker? It started with his first taste of authentic artisan bread. Rich not only knew that baking his own was what he had to do, but that he would do it better than anyone else.

It didn’t matter that Rich didn’t know how to bake. What he lacked in hands-on experience, he made up for with pure passion. Call it the strong Italian work ethic that his parents, Dan and Sarah, instilled in him.

Studying with masters from the French, Italian and German methods of bread making, he gleaned what he needed from each to create his own style. Being different and unique never scared Rich Labriola; but not being the best did.

So Rich built a bakery his way. And his own way is the way it’s been ever since.
Quality and authenticity were the foundation, and if that took extra time or steps,
that’s what it took. Starters that were unique to each bread were made and tended;
only the purest ingredients would do
He began to age his own flour. He brought in special Italian ovens.
All in the name of taste.
Rich found others who shared his passion and work ethic. They came from all walks of life and backgrounds. The shared sense of accomplishment, the pride of their creations formed a bond. At the end of the day, it was about being happy and proud of your work.

Everyone has an important contribution and place in this big baking family.
Rich continues to expand and refine his breads. The family continues to grow.
Individuality, personality, common goals makes Labriola Baking Company unique in today’s bakery world.

The perfect ingredients for the perfect artisan bread.

Click here for Chicago Sun-Times in-depth article