Debuted at Farmers Markets in 2012 Manresa Bread has since expanded to five storefronts, a Christmas Eve visit to the Campbell location tallying $119 including tax, tip and mandatory 3% “Service Fee” suggesting David Kinch won’t go broke despite shuttering his Michelin 3* flagship.

Citing “Quality of Ingredients, Quality of Technique, and Quality of Learning” as core values, and doing a good job of convincing national media that Avery Ruzicka's Monkey Bread should sell out moments after opening, guests at Manresa Bread can expect dense $8 Biscuits and $7.50 Lattes plus Pain au Chocolat so underfilled that the taste is nearly imperceptible.

“Utilizing what is around us” in the case of local Flour milled in-house daily, though one does wonder if Los Gatos secretly grows Pineapples used in the “Upside Down Kouign Amann,” better choices include the classic version wet with Butter at the base but crunchy from middle on up.

Seasonal as relates to Cranberries, assertive in the case of a Gluten Free Polenta Muffin and balanced by Goat Cheese in the middle of Viennoiserie, Proteins come in the form of Housemade Sausage or crisp Bacon on a $15 BLT brightened by Vinaigrette on good Bread.

Not forgetting an Almond Croissant, lots of rise and natural Filling far better than the Frangipane mess served elsewhere, it seems safe to say that using Whole Wheat doesn’t make Ruzicka's Chocolate Chip Cookie anymore “healthy” though the 50/50 ratio of Walnuts to Dark Chocolate does make it less sweet and more compelling than most.