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.