Manresa Bread, the bakery arm of chef David Kinch’s Michelin-starred Los Gatos restaurant, is back in business.
After closing for the first few weeks of the coronavirus crisis, head baker Avery Ruzicka and her crew have fired up the ovens for crusty loaves of bread, chocolate babka, croissants, kouign amann and other sweets and savories.
They will also be selling such provisions as 5-pound bags of organic flour from Central Milling (whole wheat, bread flour or all purpose) and CSA produce boxes from locals such as Watsonville’s Tomatero Farms — and giving out sourdough starter for free.
It’s a preorder, prepay operation, with no-contact pickups scheduled from 2 to 4 p.m. Fridays, Saturdays and Sundays at the bakery’s Los Gatos commissary, 605 University Ave. at the Industrial Way parking lot. (No day-of sales will be offered, and the bakery’s retail shops will remain closed.)
The menu for April 10-12 pickups will post this evening, April 3.
Most items will be sold by the box. The four-loaf sourdough box will include levain, whole wheat, a sandwich loaf and a cherry walnut batard, and the savory box contains biscuits, ham and cheese croissants and kale scones.
In coming weeks, the bakery plans to make coffee, wine and Easter chocolates available for purchase.
Source: Thanks https://www.mercurynews.com/2020/04/03/coronavirus-manresa-bread-reopening-for-bakery-flour-produce-pickups/