Best of Bay: Manresa Bread
$190 per person
Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
What You'll Learn
By the end of the class, you will:
- Know how to mix and laminate puff pastry by hand
- Learn the base recipe for pastry cream and make adjustments for your desired flavor
- Understand how to properly cut, shape, and bake puff pastry
About This Class
Manresa Bread has built an amazing name for itself by handcrafting some of the most glorious breads and pastries we’ve ever seen. Chef/Owner Avery Ruzicka is stepping out of the kitchen for a day to share one of her favorite baking techniques with you – inverted puff pastry.
Known to some as “quick puff”, this seemingly complex classic dough can actually be made fairly quickly once you have some pro tips in your back pocket. Once you have it down you will be amazed at how many possibilities for creativity in the kitchen are opened. There’s no proofing required, it keeps great in the freezer, and it’s perfect for both savory or sweet applications. It is a beautifully blank canvas that will be a new essential in your kitchen repertoire.
Napoleans, Cheese Twists, and Turnovers
- Wine included
- Light meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Avery Ruzicka discovered her love of bread in her family’s kitchen baking parker house rolls and poppyseed prune loaves. After graduating from the University of North Carolina at Chapel Hill she moved to New York City to attend the French Culinary Institute. There her love of bread became a passion and the beginning of a career. She completed both the Culinary Degree and the Bread Program and then staged at Per Se under master baker Ben Hershberger. Moving to California to work at Manresa Restaurant she became the baker there in 2012 and founded the Manresa Bread Project in 2013. It would become Manresa Bread the following year.