"Drive by the corner of Meridian and Hamilton avenues around 3 a.m., and you'll see one shop with the lights on. That's the bright promise of freshly baked croissants, danish, muffins, scones, cookies dozens and dozens of them that will be ready by the 7 a.m. bakery opening. Owner and pastry chef Preligen Manaois and his fellow baker start proofing the dough for the croissants at that hour at his eponymous shop."
"A graduate of the California Culinary Academy (and before that, Mountain View High), Manaois learned both savory and sweet skills but fell hard for pastry when he moved to Las Vegas and saw the World Pastry Cup creations made by a mentor, the noted Patrice Caillot. I was just like, Wow!', Manaois recalls. He became a Silicon Valley corporate pastry chef, then decided to open his own French-style artisanal bakery. Finely crafted desserts like the Valrhona Chocolate Dome provide the wow factor at Preligen's. However, the flaky, buttery croissants traditional, chocolate, almond and ham-and-cheese are the bestsellers that receive raves every morning. Manaois is ready to offer new flavors and more seasonal pastries. I do want to change it up, he says."
Preligen Manaois operates Preligen's Artisan Bakery in San Jose's Willow Glen, baking croissants, danish, muffins, scones, cookies and other French-style pastries. Daily production begins in the early morning hours with dough proofing around 3 a.m. Manaois trained at the California Culinary Academy, worked in Las Vegas where pastry inspired him, and served as a Silicon Valley corporate pastry chef before opening his own shop. The bakery features refined desserts like a Valrhona Chocolate Dome but is best known for flaky, buttery croissants — traditional, chocolate, almond and ham-and-cheese — which sell out each morning. The menu rotates weekly with seasonal flavors.
Read at www.mercurynews.com
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