Manresa Bread Head Baker Avery Ruzicka is coming to Austin with a two-day pop-up featuring the bakery’s signature breads and pastries, as well as pizzas conceptualized by Ruzicka and Manresa Bread Chef Todd Parker. The duo will showcase two Neapolitan-style pies for dinner service, made with naturally leavened dough from house-milled, local California grains. Additional dishes from Ruzicka and Parker will round out the menu.
Bufalina will open at 10am on Friday and Saturday mornings, to sell Ruzicka’s most popular artisan loaves and hand-crafted pastries, including hand-rolled croissants made with freshly milled flour, and kouign amann with jam.
Manresa Bread is a neighborhood bakery led by Partner and Head Baker Avery Ruzicka and conceived in the kitchen of Chef David Kinch’s three Michelin-star Manresa restaurant. Ruzicka mills 90% of the—primarily local—grains in house; sources high-quality artisanal ingredients; employs time-honored baking techniques; and uses natural fermentation processes to create a rotating selection of sourdough loaves and sweet and savory pastries. Manresa Bread currently has California brick-and-mortar locations in Los Gatos and Los Altos, with a new Campbell all-day café opening in Fall 2018. The breads and pastries are also available through national shipping to the lower 48. For more information, please visit www.manresabread.com or follow on Facebook and Instagram.