Tag Archives: Avery Ruzicka

Bread Galore In Every Which Way at the New Manresa Bread Campbell

A two-fisted chicken schnitzel at the new Manresa Bread in Campbell.

A two-fisted chicken schnitzel at the new Manresa Bread in Campbell.

 

If you already love the artisan loaves at Manresa Bread, then you are sure to go bonkers for the new downtown Campbell location that opened less than two weeks ago.

That’s because it features not only its already adored long-fermented loaves made with its freshly milled flours, but bread in so many other incarnations.

We’re talking chicken schnitzel breaded in the bakery’s own crumbs before being fried to a crisp and loaded into a fresh-baked bun with caper, mayo and house-fermented kraut.

Spaetzle made with a sourdough starter, and finished in a sauce of whey, butter and Pecorino.

And bone marrow matzo balls bobbing in bone broth, with the tender, moist dumplings actually made with levain bread crumbs.

Shelves of bread where you help yourself to loaves.

Shelves of bread where you help yourself to loaves.

Crusty baguettes.

Crusty baguettes.

At 2,100 square feet, the Campbell locale is twice the size of the Los Gatos and Los Altos locations, enabling it to also operate much more like an all-day cafe, with hours from 7 a.m. to 8 p.m.

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The Goods on Manresa Bread Bakery

A selection of Manresa Bread specialties: levain (back), kale scone (front left), and chocolate croissant (front right).

A selection of Manresa Bread specialties: levain (back), kale scone (front left), and chocolate croissant (front right).

 

The South Bay’s most anticipated bakery, Manresa Bread, finally opened a week ago, in downtown Los Gatos.

If you think that means bypassing those long, long lines at its stands at the Palo Alto and Campbell farmers markets on Sundays, guess again.

The queue may be shorter at the new bakery, just around the corner from Michelin two-starred Manresa restaurant, but there likely will be one no matter what time you go.

When I got there at 11 a.m. last Friday, there were already half a dozen people in front of me. And the baguettes were already gone.

If you think that was bad, on opening day on Feb. 21, the bakery sold out in just five hours.

Inside the bakery.

Inside the bakery.

All of that speaks to the quality of the artisan products being turned out by Manresa head baker Avery Ruzicka, a graduate of the French Culinary Institute who also trained with master baker Ben Hershberger of Thomas Keller’s Bouchon Bakery and Per Se restaurant.

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