Behind the Scenes At Manresa Bread
Portioning levain dough at the Manresa Bread production site.
Spoiler Alert: That flaky, golden croissant you can’t wait to dig into at Manresa Bread consists of 1 part dough to 3 parts butter.
Yeah, baby.
Maybe more than I wanted to know, too.
But at least I’ll own up to the fact that it still won’t stop me from nibbling on them any chance I get.
Which is exactly why I didn’t turn down an invitation to be part of a small group of media to visit Manresa Bread’s 3,400 square-foot production kitchen in Los Gatos last week.
The facility bakes the goods for both Manresa Bread retail locations in Los Gatos and Los Altos, as well as for Manresa restaurant in Los Gatos, The Bywater restaurant in Los Gatos, and its stands at the Campbell and Palo Alto California Avenue farmers markets.
Rhubarb kouign-amanns.
You smell the unmistakable aroma of yeast the moment you walk through the doors of the production kitchen. At a large wooden table, two bakers weigh and portion dough for the bakery’s crusty levain loaves.