Manresa Bread brings its carefully crafted breads and flaky pastries to Palo Alto | Peninsula Foodist | The Peninsula Foodist | Almanac Online |


https://almanacnews.com/blogs/p/print/2022/04/12/manresa-bread-brings-its-carefully-crafted-breads-and-flaky-pastries-to-palo-alto


Local Blogs

By The Peninsula Foodist

Manresa Bread brings its carefully crafted breads and flaky pastries to Palo Alto

Uploaded: Apr 12, 2022

By Anthony Shu


A croissant from Manresa Bread. Photo courtesy Alyssa Papiernik.

Slotting in next to recently opened vegan restaurant Wildseed, the Palo Alto location of Manresa Bread opens Friday, April 15, in Town & Country Village. The bakery's sourdough loaves made with flour milled in-house, precisely laminated croissants flaked with toasted almonds, and caramelized kouign amann have helped it grow from farmers' market stalls to four retail locations in the Bay Area that ship nationwide.


The interior of Manresa Bread's Palo Alto location in Town & Country Village. Photo courtesy Liz Celeste.

Born out of Los Gatos' three Michelin-starred Manresa and led by head baker Avery Ruzicka, Manresa Bread Palo Alto will take over a sizable 1,700-square-foot space. Back in January, Ruzicka spoke in an interview with the Peninsula Foodist about the location's open kitchen, which showcases the team of busy bakers and allows staff to see customers purchase their food.

In addition to breads, pastries, cakes and coffee, the bakery offers a small selection of sandwiches and a rotating seasonal salad. The team is looking to expand their menu in this new location, and a retail section stocks bags of granolas and Manresa Bread's house-milled flours for passionate home bakers.

Manresa Bread, 855 El Camino Real, Suite 138, Palo Alto; 650-384-6462, Instagram: @manresabread. Open 8 a.m.-6 p.m. every day.

Dig into food news. Follow the Peninsula Foodist on Instagram and subscribe to the newsletter to get insights on the latest openings and closings, learn what the Foodist is excited about eating, read exclusive interviews and keep up on the trends affecting local restaurants.

Comments

There are no comments yet for this post