Press
Partner and Head Baker Avery Ruzicka, Manresa Bread
Over the span of seven years, Avery has built Manresa Bread from an overnight baking project to a full-scale enterprise with two bakery locations…
The 100 Best Bakeries in America
If there is a more finely-tuned monkey bread — that sticky-sweet Saturday morning classic — in existence than Avery Ruzicka’s, kindly let us know…
Pizza City Podcast: Avery Ruzicka from Manresa Bread in Campbell, CA
When you’re part of the Manresa group — a widely celebrated 3-star Michelin rated restaurant in Los Gatos, California — you focus on ingredients and technique.
Panettone Has Become an Obsession for American Bakers
To make panettone — traditional panettone, coaxed from a stiff, naturally leavened starter — is to embark on a long, expensive, and unpredictable journey, risking disaster at every turn.
How to transform a bakery croissant into something marvelous
Somehow, I got it in my head that almond croissants were for kids; that grown-up connoisseurs would stick to the plain buttery crescents. And so I put away those sweeter childish things. But we all have moments of weakness…
Can You Carbo-Load Your Way to Good Health?
A revolution is afoot in bakeries across the country. With highly processed flour giving way to freshly milled whole grains rich in nutrients as well as flavor, it might just be OK to love bread again…
6 Mail-Order Panettone Actually Worth Eating
Many storebought panettone are cloying and dense, but these six bakers have got the process down pat.
This Winter, Throw the Kind of Party Your Friends Would Hate to Miss
“Elegance is refusal,” someone said. (Probably Coco Chanel. Possibly Diana Vreeland. Maybe both.) But that doesn’t mean you live like a shut-in. Autumn is here. The air is brisk. Call your friends and invite them over for a drink—trust us, doing this will feel good.
