A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.
MARGARITA MANZKE is the baker and co-owner of Republique, Sari Sari in L.A.'s Grand Central Market, Pettycash in L.A.'s DTLA district, and five Wildflour cafe-bakeries in Manila. She is a graduate of the CIA (Hyde Park) and a five-time semifinalist for the James Beard Foundation's Outstanding Pastry Chef award. BETTY HALLOCK is a former staff writer and editor at the Los Angeles Times and the Wall Street Journal.
"From simple crisps to traditional German stollen, Margarita Manzke
proves her mantra: 'attention to detail makes the baker.' Manzke's
enthusiasm for teaching and love for the craft of baking make this
one book you'll keep nearby for inspiration and reference - like
the pastry case at Republique, it is exceptional."--Elisabeth
Prueitt, cofounder of Tartine Bakery
"Margarita Manzke combines the painstaking rigor and precision of French technique with casual, ingredient-driven Southern California style, and the results are simply magnificent. This collection of recipes manages to feel as classic as it does modern, as soulful as it is refined."--Travis Lett, chef and co-owner Gjelina and Gjusta "These aspirational recipes will be welcomed by home bakers looking for a challenge."--Publishers Weeklky "Pastry chef and co-owner of Republique Margarita Manzke is the person responsible for your little croissant habit. Yeah, you, ordering 'one of each, ' we see you over at that display case. Oh wait, that's our reflection."--Bon Appetit "The most magical aspect of dining at Republique, an all-day essential in LA, is apparent the moment you walk through the door. Bountiful rows of pastries line the 15-foot counter, beginning with cakes and pies and gradually moving into filled doughnuts, piles of croissants and kouign amanns, lemon poppy loaves, muffins, and mushroom brioche tarts, among many, many others. The magic of that counter is what pastry chef and co-owner Margarita Manzke, with Betty Hallock, captures in Baking at Republique."--Eater "I wind up recommending Republique to friends and readers more than any other restaurant in the city: The restaurant's totality makes it an unassailable cornerstone of Los Angeles dining."--Bill Addison, Los Angeles Times