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.