Baking at République

Praise

“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 République, 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 République 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 Appétit

“The most magical aspect of dining at République, 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 République.”—Eater

“I wind up recommending République 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