Manresa Family Receives Two James Beard Foundation Award Nominations; Spring in the Manresa Kitchen; Mother’s Day Chocolates by Manresa and Specialties at Manresa Bread; May Happenings Manresa Bread Campbell

With anticipation and appreciation, our Manresa team heads to Chicago on May 6 for the annual James Beard Foundation Awards. Again nominated for Outstanding Chef, Chef David Kinch is proudly joined by first-time nominee, Manresa Bread Partner and Head Baker Avery Ruzicka, up for the award of Outstanding Baker.

 David Kinch and Avery Ruzicka

Photo by Chris Schmauch, left; Aubrie Pick, right

In Manresa’s kitchen, we wholeheartedly embraced the arrival of spring with new dishes featuring specialties like a spring lamb from Don Watson’s Napa Valley farm. Raised to our specifications and only available for a few months each year, we are currently featuring a Roast Saddle of Lamb with Charcoal-Grilled Ramps and Fresh Garbanzo Beans. Wine Director Jim Rollston, M.S., selects the CUNE Rioja Gran Reserva “Imperial” 1994, for guests enjoying wine pairings, while from the wine list, a cool-climate California Syrah—like the Arnot-Roberts “Clary Ranch” from the Sonoma Coast west of Petaluma—compliments the dish nicely.

To celebrate Mother’s Day, Pastry Sous Chef Courtney Weyl and her team present delightful chocolates as part of a Chocolate Pop-Up. The Chocolates by Manresa are available in boxes of six for $18, or twelve for $34, and will be sold on May 10 and 11 from 9 a.m.–1 p.m. in front of Manresa Bread Los Gatos (276 N. Santa Cruz Ave.), and from 1–3 p.m. inside the store. They are also available for pre-sale now on Manresa’s website for pick-up at Manresa Bread Los Gatos during the pop-up.

Chocolates by Manresa

Photo by Marc Fiorito

Ruzicka and the Manresa Bread team offer Mother’s Day specialties for pre-order and pickup at the Los Gatos, Los Altos, and Campbell locations, including new cookies like Lavender Sablé and Matcha Passionfruit Coconut; Chocolate Babka; Cinnamon and Grains of Paradise Babka; and two types of whole quiches: Herb and Spring Vegetable, in addition to Quiche Lorraine. For guests enjoying brunch at the Campbell all-day café, the team presents fresh-milled cake doughnuts with strawberries and whipped ricotta, along spring cocktails like Mother Knows Best, a spritz made with strawberry syrup, grapefruit, sparkling Rose, Aperol, and a pickled green strawberry for garnish. As always, a selection of breads, laminated pastries, and retails items are available for nationwide shipping.

Quiche Lorraine and Chocolate Babka by Manresa Bread

Photos by Alyssa Twelker

Manresa Bread Campbell celebrates Cinco de Mayo with specials including fresh-milled tortillas for Breakfast Tacos with Green Pork Chorizo, Scrambled Eggs, Monterey Jack Cheese, and Corn Chips; Chile Verde Chicken Tortas with Jicama and Cabbage Slaw; Cinnamon Churros with Citrus, Strawberry, and Hibiscus Jam; as well as Sangria and Margaritas.