Pro baking tips from Margarita Manzke of LA’s Republique

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.”