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People have been raving about Marge Manzke and her husband Walter’s Los Angeles restaurant, Republique. Yes, the place is nice and they have a good selection of wines, but what has got people really talking — and eating — are the croissants, bombolonis, lemon tarts and danishes, among many others.

“The space, the sommelier and the food all excel,” writes LA Weekly. “But what we love most at République are the offerings of Margarita Manzke in her role as pastry chef.”

The pastries in Wildflour Bakery + Café, delectable items she and her sister Ana de Ocampo have prepared and perfected, are evidence of her undeniable talent, deeming her truly worthy and deserving of the very same title here in Manila. The proof, as they say, is in the pudding.
 

Republique’s pastries

We caught up with Marge as she polishes and puts the final touches on their new project, The Farmacy at the Fort. Get to know LA’s best.
 

1. She’s been baking ever since she was a kid.

But she’s not exactly as good as she is now. “When I was a kid, about 5 years old, I would go to our pantry, grab a bunch of ingredients and mix them all together before baking. It would turn into rubber and I’d have my brothers taste it. And they would all complain.” 
 

2. Restaurants have always been her playground.

“My parents used to have a really small restaurant in Quiapo. It was a cheap fast food for students. Everyone of us worked there. I remember Ana was the cashier and when I was around 9, I’d be the one scooping the turo-turo [orders] of the people. Then growing up, we had White Rock Resort. I also worked in the kitchen.” 
 

3. Her foray into pastries was coincidental.

“I actually didn’t start in pastries. I went to the Culinary Institute of America in Hyde Park for my culinary program. Then I worked on the hot side [of the kitchen] for 5 years. I worked for Bouchee restaurant in Carmel. There were four of us there and I was the only one who knew how to do pastries so I was assigned to handle that, along with breads and the garde manger. That’s when it started. For some reason, I just became a pastry person.” 
 

4. Republique is the first restaurant where she solely handled pastries.

“It has two concepts — the morning is very casual, counter service, while dinner is full service. It was such a big project that I had to choose between the two. I love breakfast pastries — viennoiserie, croissants. We constantly change our lineup. I try to make things exciting. My staff has lots of ideas too so our pastries are constantly evolving.” 
 

5. There’s no rest for the passionate chef.

After opening their soda fountain shop The Farmacy, Marge and husband Walter will head back to LA and start working on a Mexican restaurant called Petty Cash.

Photos by Daniela Galarza from lamag.com

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