Manresa Bread

Country Sourdough Loaf

Thick, crackly crust with an open, chewy crumb — their bread program's anchor and the clearest expression of the Manresa kitchen's precision

Croissant

Deeply laminated, shatters on the first bite, with rich butter flavor that lingers — closer to Paris than anything else in the South Bay

Morning Bun

Citrus-scented, sugar-rolled spiral pastry with a flaky, pull-apart interior — one of the most sought-after items and routinely sells out by mid-morning

Kouign-Amann

Caramelized Breton butter cake with a shatteringly crisp, lacquered exterior and a soft, pillowy center — arrive before 10am or you'll be disappointed

Pain au Chocolat

Dark chocolate batons wrapped in the same precise laminated dough as the croissant — rich without being cloying

Quiche

Seasonal savory quiche with a buttery short-crust shell — well-executed but plays second fiddle to the pastry program

Egg Sandwich

Soft scrambled eggs on house-made bread with seasonal accompaniments — satisfying but not the reason most people come

Porridge Bread

Dense, moist loaf made with cooked grains folded into the sourdough — a signature Manresa Bread innovation with a nuttier, heartier flavor than the country loaf