Your Privacy Choices

As described in our Privacy Policy, we collect personal information from your interactions with us and our website, including through cookies and similar technologies. We may also share this personal information with third parties, including advertising partners. We do this in order to show you ads on other websites that are more relevant to your interests and for other reasons outlined in our privacy policy.

Sharing of personal information for targeted advertising based on your interaction on different websites may be considered "sales", "sharing", or "targeted advertising" under certain U.S. state privacy laws. Depending on where you live, you may have the right to opt out of these activities. If you would like to exercise this opt-out right, please follow the instructions below.

If you visit our website with the Global Privacy Control opt-out preference signal enabled, depending on where you are, we will treat this as a request to opt-out of activity that may be considered a “sale” or “sharing” of personal information or other uses that may be considered targeted advertising for the device and browser you used to visit our website.

Logistics

Everything at Manifold is made-to-order. When you place your order, you will be asked to select a pickup window from one of three time slots on Friday, between 2 – 5 PM, or three time slots on Saturday, between 9 AM – 12 PM.

Pre-orders close two days in advance at 11 PM.

When you come to pick up, please arrive within your time slot, walk down the driveway to the bakery, and I will be outside with your order. It’s as easy as that!

Who We Are

Hi! I’m Matt Ricotta, and I run Manifold, a cottage bakery in Venice, CA serving plant-based pastry informed by French technique, crafted from California produce, and influenced by the Italian American flavors of my heritage. The goal of Manifold is to inspire positive change in the way we nourish ourselves. Plant-based foods have a vastly smaller environmental footprint than animal products, and I am here to show you that plant-based pastry can be even more delicious. We use only the highest quality ingredients, including organic non-dairy milk, cold-pressed olive oil, and vegan butter made without palm oil.

I have dreamt of opening a bakery since I was a kid, and one of my fondest memories growing up were Saturday “Baking Days” with my Dad, where we’d pick a recipe from America’s Test Kitchen’s The Best Recipe and attempt to make it, only sometimes successfully. A longtime passion, I didn’t train formally in baking until 2021, when I received a Pâtisserie and Boulangerie Diploma from Le Cordon Bleu Paris, and subsequently interned in the kitchens of Eleven Madison Park in New York and Tartine in San Francisco. For the past few years, I’ve also been developing plant-based recipes for my blog Baking Daze, named after those early memories with my Dad. After graduating from business school this year, I decided it was finally time to turn my childhood dreams into reality. I can’t wait to share what I’ve made with you.

What We Believe

  • We believe in the richness of nature, the beauty of things
    made by hand, and the gift of abundance to nourish both body and spirit

  • We believe that sustainability isn’t about sacrifice, but about embracing the full, multifaceted potential of plant-based ingredients

  • We believe that indulgence and care for our planet can coexist, that flavor can delight and inspire, and that we can make choices that nourish the earth while enjoying every bite