bake - March/April 2022 - 16
SOSLAND PUBLISHING
years
now makes all the cookies for all three shops, instead of
each making and portioning out their own. Donka says
that's a huge time savings, and also an improvement in
the employee experience with the removal of a lot of the
repetitive hand work - which links back to productivity.
So, what are the biggest concerns or challenges facing
the industry right now?
" While a little more intense than usual, it's still labor
and costs of goods, " he says. " Besides really having to
keep an eye on costs, we've been dealing with supply
issues - mostly delays in some of our specialty packaging
due to shipping, but also in terms of ingredients. Some of
the issues seem to be in the process of resolving, others
have been on-off repeat issues. We basically continue
MANRESA'S COOKIE TIN
TURMERIC HAZELNUT WHITE CHOCOLATE COOKIE:
butter, icing sugar, eggs, vanilla paste, salt, AP flour,
einkorn flour, turmeric, hazelnut, white chocolate chips
SPRITZ COOKIE: butter, icing sugar, egg yolks,
orange zest, vanilla paste, AP flour, einkorn flour
SWIRL COOKIE: butter, icing sugar, salt, AP flour,
einkorn flour, cinnamon, ginger, cloves, nutmeg,
orange coloring
RYE CHERRY 7 TREASURE COOKIE: brown sugar,
butter, eggs, vanilla, baking soda, rye flour, rye flakes,
salt, cherries, coconut flakes, dark chocolate, cocoa
nibs, cocoa powder
TEFF CHOCOLATE COOKIE: teff flour, almond flour,
chocolate chips, cocoa powder, baking powder, baking
soda, coca nibs, salt, maple syrup, coconut oil, vanilla
extract
to look at ways to increase efficiency while keeping up
consistency and quality of products. "
Online expansion
In Northern California, Manresa Bread is a neighborhood
bakery founded by partner and head baker Avery
Ruzicka, a 2020 James Beard finalist. Conceived in the
kitchen of Chef David Kinch's three-Michelin-star Manresa
restaurant, Manresa Bread sources high-quality artisanal
and local ingredients to create the best interpretations
of classic breads and pastries.
" We just made 6,000 kouign-amann in a month, "
Ruzicka says of their growing sales.
Manresa Bread utilizes time-honored techniques and
baking traditions like importing wheat berries and ancient
grains, milling flours daily, and hand-shaping all naturally
leavened breads.
The pandemic, to say the least, has shifted their focus.
" This all feels surreal. Every year is such a huge learning
experience, with different kinds of lessons, " Ruzicka
explains. " We have grown our business and our management
team. Covid forced me to center myself more -
handing over certain tasks and finding the right fit of
team members. "
Online has emerged as the perfect entry point for
16 < MAR-APR 2022 | bakemag.com
MANRESA BREAD
http://www.bakemag.com
bake - March/April 2022
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