The learned pastry chefs of Manresa Bread are heading to Palo Alto


This is the fourth location for the popular Michelin-starred Manresa bakery spin-off

Photo of Elena Kadvany

Partner and head baker Avery Ruzicka, left, chills dough at Manresa Bread in Los Gatos in 2017.

Liz Hafalia / The Chronicle

Manresa Bread, the popular Michelin-starred spin-off bakery from Manresa, brings its fresh sourdough breads and flaky croissants to Palo Alto.

The bakery’s fourth location will open in the former Mayfield Bakery space in Town & Country Village at 855 El Camino Real, according to the mall’s website.

Manresa Bread’s team declined to comment but confirmed the opening.

Avery Ruzicka is the powerhouse behind Manresa Bread, which started in Los Gatos and now also has a second bakery in downtown Los Altos and an all-day cafe in Campbell. He’s known to grind his own flour and use it to create top-notch natural sourdough baguettes and pastry classics like kouign-amann (including a large, cake-sized Breton-style version) and the ham and cheese brioche. Ruzicka has long played with a range of grains, like the small spelled breads and the hard wheat flour from California that go into bakery almond croissants.

Campbell’s Cafe has the largest menu, with breakfast sandwiches in addition to baked goods. The space at Town & Country is relatively small, but it’s unclear whether it will be mostly pastries and bread or offer more dishes.

Ruzicka made his debut as a food runner at Manresa in Los Gatos and rose through the ranks to become a head baker. It started selling bread and pastries in farmers markets before opening the first bakery in Los Gatos in 2015. It has grown significantly since then, with national shipping in addition to local bakeries. Food & Wine named Manresa Bread one of the top 100 bakeries in the country last year.

Manresa Bread is one of the many new tenants in Town & Country Village. It opens next to Wildseed, San Francisco’s herbal favorite.

Elena Kadvany is a writer for the San Francisco Chronicle. Email: [email protected] Twitter: @ekadvany

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