bake - March/April 2022 - 18

SOSLAND PUBLISHING
years
communicate that. For example, our social media is
informational - 'this is the grain mix we use.' How do
we keep quality and consistency? Being methodical.
We produce quite a lot for the size of team we have. "
Overall, the bakery has 70 employees now.
Beyond their retail stores, Manresa Bread is developing
Manresa Bread customers. They can order for pickup
using the convenient Toast takeout app, which is conveniently
linked to Manresa's website. For preorders, guests
are conveniently directly on the website to Manresa's
Tock site, which hosts the bakery's preorder business.
They use a multitude of online options.
" Our product does well with delivery. Utilizing delivery
systems has been a real positive for us, " Ruzicka says.
" We have incredible customers. They are discerning,
and they are excited to know many things about our
products. We are always reviewing and rethinking. "
For instance, they are currently updating the way they
make croissants to a poolish-based process. Previously,
they made croissants using a straight dough with long
ferment.
" If we introduce a new ingredient, we absolutely
quite a following among food lovers.
They began selling baking mixes - waffle mix with
whole wheat Einkorn flour, chocolate chip cookie mix
with whole wheat flour, and mocha chip brownies - as
well as cookie tins with a dozen assorted flavors. Last
holiday season, the Thanksgiving Cookie Tin featured five
cookies of the following flavors (Tumeric Hazel White
Chocolate Cookie; Pumpkin Spice Swirl; Spritz Cookie;
Rye Cherry Seven Treasure; Teff Chocolate Cookie).
" That has gone really well, " Ruzicka says. " We also do
a baguette baking kit for baking poolish baguettes at
home. It includes poolish ingredients, baking stone, peel,
lame, and bread ingredients for two batches. People
have started posting videos of making baguettes. I'd
like to do more of that. "
In production, the bakery is retooling the menus of
existing stores to include more cakes, entremets, and
dessert items.
As the bakery enters its 7th
year, the business plans
to open a fourth store this spring in Palo Alto, Calif. The
18 < MAR-APR 2022 | bakemag.com
JOHN UNREIN
http://www.bakemag.com

bake - March/April 2022

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