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.
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.
Yigit Pura’s sublime cake that’s flavored with warm spices and nuts.
There’s no shame in going simple. Not even during the holidays.
Take this lovely cake, for instance.
“Spiced Hazelnut-Almond Mirliton Cake” is the easiest cake recipe in San Francisco Pastry Chef Yigit Pura’s repertoire. But that doesn’t mean it’s not special.
On the contrary, it’s everything you want in a cake — moist, airy and delicately fragrant. It’s a most elegant, light spice cake imbued with cinnamon, cardamom, cloves and citrus zest. It’s also gluten-free, owing to the fact that it’s made with hazelnut and almond flours, which are roasted in the oven to really bring out their wonderful nuttiness.
The recipe is from Pura’s debut cookbook, “Sweet Alchemy” (Chronicle Books), of which I received a review copy.
Would you believe this is gluten-free?
Pura, the inaugural winner of “Top Chef: Just Desserts” and the owner of San Francisco’s Tout Sweet patisserie, has created a book that builds on the fundamentals as you go along. Learn how to make Citrus-Scented Panna Cotta and Blood Orange, Grapefruit & Campari Gelee. Then combine both in a gorgeously layered Negroni Creamsicle. Learn how to make a basic Crepe Cake. Then add on Vietnamese Cinnamon Brittle, Butterscotch Sauce, Orange Flower Water Diplomat Cream and Bosc Pears Roasted in Caramel & Indian Spices to create the knock-out Layered Crepe Cake Brulee.