Art of International Bread ’11
Avery Ruzicka believes in milling your own flour, a long fermentation process, and the power of freshly baked bread. She is the baker and co-owner of Manresa Bread, the spinoff of the popular Manresa restaurant in Los Gatos, California. She started working at the restaurant as a runner, but longed to be in the kitchen. Once there, she felt a restaurant of Manresa’s caliber should be making its own bread, and was given the go-ahead to start baking. Today, there are two Manresa Bread brick-and-mortar locations and stands at the Palo Alto and Campbell farmers’ markets. Avery fans will be thrilled to know an all-day bakery and cafe will open soon in Campbell, giving them another way to get the Manresa Bread delights, which include the signature Levain, hand-rolled Croissants, Whole Grain Salted Caramel Sourdough Donuts, Triple Chocolate Orange Panettone, Chocolate Babka, and more.