bake - October 2018 - 44

writing
a new chapter
Manresa Bread's Avery Ruzicka turns passion
for great food into big success as a baker.
BY JOHN UNREIN
Once an aspiring food writer, Avery Ruzicka is writing a

this year, the bakery installed a 48-inch stone mill

Avery Ruzicka re-

new chapter in bread baking and pastry excellence as

to produce freshly milled flour. They mill about

lies on local grains

the head baker and partner at Manresa Bread, located

2,000 pounds each week. "I believe you can taste

for many of the

just south of San Francisco in Los Gatos, California. "I

the difference," Ruzicka says. "We have an educated

signature breads at

appreciate all bread," she says, "but if I'm making bread

customer base. They are excited and curious about

Manresa Bread.

I want to use the highest quality ingredients. I don't

food. And their priority is knowing what ingredients

think people have taken it as far as they can." Every

are in their bread."

week, Ruzicka heads over to the Santa Cruz Farmer's
Market to pick up two dozen 50-pound bags of whole

Her interest in whole grains played an integral role from

grain from a local farm.

the start of her baking career about seven years ago.
After she completed studies at the French Culinary

"They grow a couple of acres of grain: wheat, rye,

Institute in New York, where she earned a diploma

corn. A bread we are making now uses his polenta.

in culinary and the art of international bread baking,

We also get whole grain from Central Milling. We still

she staged at Per Se, working with master baker Ben

get einkorn from Bluebird Grain Farms (in Winthrop,

Hershberger, baking for Per Se Restaurant and Bouchon

Washington). I don't have the storage, so I've tried to

Bakery. Meeting Stephen Jones, director of The Bread

find more local farmers and get less in at a time."

Lab at Washington State University, also proved beneficial to her early education in bread baking. She learned

Many of the breads at Manresa Bread are made with

a great deal about the opportunities and excitement of

local grains, the majority grown within 100 miles,

working with local grains. "He provided a lot of informa-

including wheat, corn, emmer and Kamut. Earlier

tion early on, which was very special."

44 < OCT 2018 | bakemag.com

DANIEL GARCIA

Ruzicka's culinary experience dates back even longer.
"We get white wheat from Coke Farms," she says.


http://www.bakemag.com

bake - October 2018

Table of Contents for the Digital Edition of bake - October 2018

Bake - October 2018
Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
Contents
Management - WHAT'S ON THE FALL MENU
New Product Success Stories - REINVENTING corporate catering
Technical Corner - mastering FLAVORED DONUTS
Practical Marketing - National Bakery Day
THE ROAD ahead
The Secret of St. Louis
Writing a new chapter
Cakes - Mainstream Appeal for HISPANIC CAKES
Sweet Goods - THE ROAD TO RECOVERY
Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
Pastries - PIE Times at Shake Shack
Foodservice - a taste of AUSTRALIA
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - Bake - October 2018
bake - October 2018 - Bake - October 2018
bake - October 2018 - 2
bake - October 2018 - Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
bake - October 2018 - 4
bake - October 2018 - 5
bake - October 2018 - Contents
bake - October 2018 - 7
bake - October 2018 - Management - WHAT'S ON THE FALL MENU
bake - October 2018 - 9
bake - October 2018 - New Product Success Stories - REINVENTING corporate catering
bake - October 2018 - 11
bake - October 2018 - Technical Corner - mastering FLAVORED DONUTS
bake - October 2018 - 13
bake - October 2018 - Practical Marketing - National Bakery Day
bake - October 2018 - 15
bake - October 2018 - THE ROAD ahead
bake - October 2018 - 17
bake - October 2018 - 18
bake - October 2018 - 19
bake - October 2018 - 20
bake - October 2018 - 21
bake - October 2018 - 22
bake - October 2018 - 23
bake - October 2018 - 24
bake - October 2018 - 25
bake - October 2018 - 26
bake - October 2018 - 27
bake - October 2018 - 28
bake - October 2018 - 29
bake - October 2018 - 30
bake - October 2018 - 31
bake - October 2018 - 32
bake - October 2018 - 33
bake - October 2018 - 34
bake - October 2018 - 35
bake - October 2018 - 36
bake - October 2018 - 37
bake - October 2018 - 38
bake - October 2018 - 39
bake - October 2018 - The Secret of St. Louis
bake - October 2018 - 41
bake - October 2018 - 42
bake - October 2018 - 43
bake - October 2018 - Writing a new chapter
bake - October 2018 - 45
bake - October 2018 - 46
bake - October 2018 - 47
bake - October 2018 - Cakes - Mainstream Appeal for HISPANIC CAKES
bake - October 2018 - 49
bake - October 2018 - 50
bake - October 2018 - 51
bake - October 2018 - Sweet Goods - THE ROAD TO RECOVERY
bake - October 2018 - 53
bake - October 2018 - Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
bake - October 2018 - 55
bake - October 2018 - Pastries - PIE Times at Shake Shack
bake - October 2018 - 57
bake - October 2018 - Foodservice - a taste of AUSTRALIA
bake - October 2018 - 59
bake - October 2018 - Product Showcase
bake - October 2018 - 61
bake - October 2018 - Classifieds
bake - October 2018 - 63
bake - October 2018 - 64
bake - October 2018 - Ad Index
bake - October 2018 - Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - 67
bake - October 2018 - 68
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com