#56. In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and head baker of Manresa Bread.
Avery delves into the art of breadmaking, sharing her passion for milling flour in-house and the distinctive flavors it yields. She also enlightens us on the benefits of natural leavening, not just for taste but for digestion too, and offers her take on the ubiquitous all-purpose flour.
But Avery's expertise doesn't end at the oven. She's a culinary entrepreneur who's mastered the delicate balance of scaling a business without compromising on quality.
From the intricacies of expansion to maintaining excellence across multiple locations, Avery's journey with Manresa Bread is a testament to her dual prowess as a chef and a savvy business operator.
Tune in to this insightful episode to uncover the secrets behind crafting exceptional bread and the strategies that have allowed Avery to grow her business while keeping the essence of her craft alive. Thank you, Avery, for an enlightening conversation!
Where to find Avery Ruzicka:
Where to find host Josh Sharkey:
In this episode, we cover:
(02:37) Avery's background
(05:08) Organization and calendars
(10:07) The benefits of milling your own flour
(24:12) Avery's thoughts on all purpose flour
(27:54) Surrounding yourself with people who are smarter than you
(38:26) The importance of the retention of team members
(41:09) The reason behind Avery and Manresa Bread's success
(44:35) Delegation in owning and running a business
(52:50) Other bread programs Avery favors
(57:29) What Avery would do if she had unlimited resources
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