If you can find an older La Folie, get one of those (I've been told the newer ones are filtered but I cannot confirm).
St. Louis makes a sweet "lambic" if you want more variety of Lambic.
I think all Bruery beers (out of CA) have a Brett yeast in them but it could be the same as Orval uses...
Avery had an all Brett beer a few years back that I get good results from but no idea on what kind of Brett it is.
Wild Devil is fermented, at least partially, with Brett.
Petrus makes a couple of sours that aren't hard to find (an Oud Bruin and an Aged Pale) but I've had little success getting their yeasts to grow but you could try that.
Monk's Cafe Red is another one that you can get some dregs from that may help.
Also, I've not had much luck getting Fantome to grow but I know you can so good luck on that one.
That's pretty much what I've got in my sour bug jars along with some that you've listed up there. I also add various Belgian yeasts to the mix, as well. I figure they'll be good food once they die and, at worst, they'll add some interesting notes to the initial fermentation... once I get my damn lambics started!
One more note: If you are adventurous, you can add your own wild culture. Just follow the guide here and capture a wild yeast or two or hundreds and allow them to mellow. I've got a pretty good wild one I captured this past winter. It is a mix of ale and lager yeasts as well as other stuff, I'm assuming. But, this wasn't my first capture (nor the last) so don't expect perfection on the first round if you've not tried previously.
And post back with some results in a few years (I'll be sure to send you my address so you can send me a beer to sample).