The bakery will open a two-day pop-up shop in Austin, Texas on September 21 and 22, taking place at Neapolitan pizzeria Bufalina. Manresa head baker Avery Ruzicka will treat visitors to California grain-made breads and pastries such as croissants and kouign amann.
Later on both days, Manresa bread chef Todd Parker will create two Neapolitan pizza pies, one of those topped with roasted peaches, mozzarella, and heirloom tomatoes. The pop-up will open with breads and pastries at 10 a.m. CST both days, and dinner with pizza and other dishes will begin at 5 p.m.
In November of 2017, Manresa Bread was named to Bake Magazine’s twentyfive as one of the most progressive retail bakeries in the nation. Head baker Avery Ruzicka has a passion for bread that truly shows in her work.
“I realized that seven years ago and it is still true. What I particularly love about bread, beyond the delight of eating it, is that there is always more to learn. There are endless variables. Getting a recipe to be consistently what you envision is just one of the challenges. I love to make laminated doughs — croissants, inverted puff pastries, and biscuits with a fold or two. I do not have the same amount of experience with them as I do sourdough bread, so it is particularly exciting to work on them,” Ruzicka says.