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Glorious Batards

Manresa's bakers go back to work.

Bread from ManresaBread

Bread from ManresaBread 

 

Before a two-alarm fire shuttered Manresa in July (it’s optimistically scheduled to re-open in early 2015), the two-Michelin-starred Los Gatos restaurant’s head baker, Avery Ruzicka, did her baking in its kitchen at night. ”Now,” ruzicka says, “we can stretch out a bit.”

This month, she’ll open the doors to ManresaBread, a bakery where she and Manresa’s pastry chef, Stephanie Prida, will showcase their work, including Ruzicka’s signature pumpernickel, polenta-wheat, and buckwheat-cranberry loaves. 

Ruzicka’s boss, Manresa chef-owner David Kinch, has hinted that the bakery will ultimately have multiple locations. But Ruzicka’s aims are more modest: “We really want to be the little village baker,” she says. “We want to be who people think of when they want a great loaf.”
276 N. Santa Cruz Ave. (Near Bachman Ave.)

 

Originally published in the January issue of San Francisco

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