Manresa Bread.

Born from the kitchen of the former three-Michelin-starred Manresa, this Los Gatos bakery treats bread and pastry with the precision of fine dining. Under the leadership of Avery Ruzicka, the operation centers on a New American Stone Mill where ninety percent of the flour is milled in-house to preserve the integrity of the grain. Every loaf is a product of natural fermentation, undergoing a 30-to-60-hour sourdough process without commercial yeast. While the technique is rigorous, the results are approachable and inventive. Expect a rotating selection of staples like dark-crusted sourdough and flaky croissants alongside more indulgent offerings such as chocolate babka, monkey bread, and seasonal danishes. The space feels refined yet functional, reflecting a commitment to craft that turns a neighborhood staple into a destination.