Pro baking tips from Margarita Manzke of LA’s Republique

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Plum tart from Republique. Credit: Kristin Teig.

Chocolate filled eclairs, flakey buttery croissants, and mushroom and leek brioche tarts are just some of the pastries on display every morning at LA’s Republique. The restaurant usually has a line out the door by 8 am. The woman behind that overflowing pastry case is Republique’s pastry chef, Margarita Manzke. She has a new cookbook out called “Baking at Republique: Masterful Techniques and Recipes.”

The cover of “Baking at Republique.” Credit: Kristin Teig.

Margarita Manzke - pastry chef at Republique, and author of the book “Baking at Republique”

Madeleine Brand

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