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Manresa Bread is a neighborhood bakery led by Partner and Head Baker Avery Ruzicka.

Conceived in the kitchen of Chef David Kinch’s three-Michelin-star Manresa restaurant. Ruzicka mills 90% of the—primarily local—grains in house; sources high-quality artisanal ingredients; employs time-honored baking techniques; and uses natural fermentation processes to create a rotating selection of sourdough loaves and sweet and savory pastries. Manresa Bread has San Francisco Bay Area brick-and-mortar locations in Los Gatos and Los Altos, and an all-day café in Campbell. The breads and pastries are also available at the Palo Alto farmers’ market, at Verve Coffee locations in Northern California, and through national shipping to the lower 48.





We strive to source the best artisanal products available, from grains and cereals to produce and dairy. With these ingredients, we create our very best interpretations of classic breads and pastries. We utilize time-honored techniques and baking traditions like direct importing our own wheat berries and ancient grains, stone milling our own flours daily, and hand shaping all of our naturally leavened breads. Our menus change frequently to reflect seasonal quality. Many of our items are available for pre-order and we ship our breads and other merchandise nationally.