A Little Fire Can’t Keep a Great Chef Down-He Bakes Bread Instead

The familiar saying is, “If you can’t stand the heat, get out of the kitchen.” In David Kinch’s case it is more like, “If the heat burns down the kitchen, make bread instead.” After a fire at his restaurant Manresa in Los Gatos, California, David has taken on another project while his restaurant is still being rebuilt.

This bakery project has been in the works since June of this year Jared Haftel tells me,, and is finally coming to fruition. Keeping his location close, the new restaurant will be located less than a block away from the current restaurant’s location on North Santa Cruz Avenue. This new business venture is not to be seen as a short term project.

As a matter of fact, there are plans to expand the ManresaBread concept to multiple locations, while continuing to participate in the farmer’s market stalls and possibly feature their products at POPUP. The current location is large enough to keep them very busy for now.

The ManresaBread location is housed in an 800-square-foot shop with breads that are produced at a local commissary kitchen. The 19,000 pound oven can bake 100 loaves of bread at a time, giving David and his pastry chef Stephanie Prida and head baker Avery Ruzicka plenty to do and watch over.

Not to be kept down, David Kinch is a great force to be reckoned with. Keeping his head focused on his career, he is definitely a rising phoenix.

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