bake - October 2018 - 47

"We have
an educated
customer base.
And their
priority is
knowing what
ingredients are
in their bread."
Avery Ruzicka of Manresa Bread

in Santa Cruz and now has a booth at the Willow

love to make laminated doughs - croissants, inverted

Glen farmers' market on Saturdays. The second retail

puff pastries, and biscuits with a fold or two," she

space for the bakery opened in Los Altos in 2016. The

says. "I do not have the same amount of experience

International Culinary Center recognized Ruzicka's

with them as I do sourdough bread, so it is particu-

achievements by rewarding her with the "Outstanding

larly exciting to work on them."

Alumni Award," and the bakery launched national
delivery of its breads in 2016.

There are about 15 employees, working three production shifts a day, seven days a week, at Manresa

Manresa Bread mills more than 90% of its ﬂours

Bread. Each shift involves a little bit of everything,

in-house, sourcing organic grains from purveyors

but with an emphasis on one primary task. The 2 a.m.

including Camas Country, Coke Farms and Bluebird

shift is more mixing, the 9 a.m. shift more shaping,

Grains. Having the ability to mill whole grain ﬂour

and the 5 p.m. shift primarily baking with some

allows Manresa Bread to produce the freshest

mixing and shaping.

product possible with a deeper ﬂavor and a longer
shelf life, Ruzicka says.

They manage about ﬁve or six starters at one time,
and doughs go through at least a 20-hour process

The bakery produces 3,500 loaves of bread a week,

including autolyze and fermentation.

using more than 4,000 pounds of organic ﬂour.
Manresa Bread produces its bread and pastries in a

"What I like about our schedule is we have consistent

3,400-square-foot commissary kitchen located down

times and systems, and on each shift we do a little bit

the street from the Los Gatos retail space.

of everything," Ruzicka says. "I don't want anybody to
come to work and not do some of everything."

A 19,000-pound TMB Tag Gas Deck Oven from Italy
allows Manresa Bread to bake up more than 150

Ruzicka considers her greatest skill to be her

sourdough loaves and 200 baguettes at a time. The

passion. "I love and respect the ingredients as much

bakery team rolls anywhere from 500 to 1,000 crois-

as I love the ﬁnished product. This extra care and

sants each day.

attention to detail when baking is what sets us apart
at Manresa Bread."

Manresa Bread stocks a rotating selection of sourdough loaves as well as sweet and savory pastries

She also loves the sharing aspect of baking and

created for the season including Manresa Levain,

community and believes consumers will continue to

Whole Wheat, Pullman Loaf, Sourdough Baguette,

support businesses that pursue excellence.

Fruit and Nut Loaf, Kouign Amann, Whole Wheat
Chocolate Chip Cookies, Pain au Chocolate,

"It's an exciting time to be a baker," she says. "Social

Strawberry Crème Fraiche Danish, Cherry Polenta

media allows us to connect and ask questions. People

Almond Sourdough, Quiche Lorraine, and more. "I

really do want to share information."

bakemag.com | OCT 2018 > 47

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bake - October 2018

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