bake - January 2020 - 30

UNDERSTANDING
inﬂuences of the
milling process
creating their best interpretation of classic bread and
pastries using time-honored techniques, fermentation
processes, and baking traditions. Her bakery installed
a 48-inch stone mill from New American Stone Mill in
Vermont. The majority of the grains used at Manresa
Bread are milled in-house. 
"We are looking to incorporate more fresh ﬂour. I much
prefer that depth of ﬂavor," says Ruzicka, who has plans
to use fresh-milled ﬂour for new products including
pasta, pizza and bagels. "We are going into our ﬁfth
year, and the big thing we are most excited about is
enhancing our menu. We are about to roll out a Detroitstyle whole grain pizza to give our customers a fun new
experience. That will continue every Wednesday. We
are also going to do sourdough bagels once a week."
Founded in 2013, Manresa Bread has three retail
locations in the San Francisco Bay Area and is available at Verve Coffee Roasters locations in Santa Cruz

CREDIT

Once upon a time in America, tens of thousands of
ﬂour mills stood majestically across the plains. Today,
there are fewer than 200 ﬂour mills in the United States,
according to the US Department of Agriculture, and
scores have closed within the century. Yet spurred on
by the promise of the local food movement and the
push toward sustainable agriculture, renewed energy
and new investors are helping drive and support a
notable shift in America's grain and milling sectors.
Two key factors drive the movement: increased
supply of local specialty grains to support local and
regional mills, and new mills at the retail and wholesale bakery level in efforts to complement - but not
replace - existing ﬂour supplies.
Under the direction of head baker and partner
Avery Ruzicka, Manresa Bread in Los Gatos, California,
strives to source the best artisanal products available, from grains and cereals to produce and dairy,

©NADIANB - STOCK.ADOBE.COM

By John Unrein

30

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
bake - January 2020 - 7
bake - January 2020 - 8
bake - January 2020 - 9
bake - January 2020 - 10
bake - January 2020 - 11
bake - January 2020 - 12
bake - January 2020 - 13
bake - January 2020 - 14
bake - January 2020 - 15
bake - January 2020 - 16
bake - January 2020 - 17
bake - January 2020 - 18
bake - January 2020 - 19
bake - January 2020 - 20
bake - January 2020 - 21
bake - January 2020 - 22
bake - January 2020 - 23
bake - January 2020 - 24
bake - January 2020 - 25
bake - January 2020 - 26
bake - January 2020 - 27
bake - January 2020 - 28
bake - January 2020 - 29
bake - January 2020 - 30
bake - January 2020 - 31
bake - January 2020 - 32
bake - January 2020 - 33
bake - January 2020 - 34
bake - January 2020 - 35
bake - January 2020 - 36
bake - January 2020 - 37
bake - January 2020 - 38
bake - January 2020 - 39
bake - January 2020 - 40
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