République Café & Bakery is led by James Beard award nominated Chef Margarita Manzke.

CHEF MARGARITA MANZKE received degrees from Le Cordon Bleu in London and the Culinary Institute of America in New York and then moved to Los Angeles. She has since worked for Joachim Splichal at Patina, Wolfgang Puck at Spago and Josiah Citrin at the two Michelin stared Mélisse. In 2002, she moved to Carmel and opened Bouchée, Cantinetta Luca and l’Auberge Carmel. Manzke returned to Los Angeles in 2007 and re-opened Bastide Restaurant as Pastry Chef, garnering a 3-star review from the Los Angeles Times. In 2012, along with her husband, Walter and sister, Ana, opened up Wildflour Bakery and Café in Manila, Philippines (as of 2019, they operate 11 locations and counting). The following year Petty Cash Taqueria opened, with République following in 2014 and in 2017, Sari Sari Store was opened in the historic Grand Central Market in Downtown Los Angeles. Margarita was nominated in 2017, 2018 and 2019 for Outstanding Pastry Chef from the James Beard Awards and released her first cookbook, Baking at République, on April 2nd, 2019.


Open Daily
8am to 2pm

Walk-ins only. Reservations not accepted.


“Six years in, the Manzkes have perfected the template for the all-day modern American restaurant. The place is a perpetual motion machine. The lines trail daily at breakfast; the lunch menu embodies an only-in-Los-Angeles pluralism; dinnertime achieves an elegant, gymnastic leap from casual daytime meals to formal service. It gratifies many palates and persuasions.

The restaurant’s totality makes it an unassailable cornerstone of Los Angeles dining.” — BILL ADDISON, LOS ANGELES TIMES


Los Angeles Times

Los Angeles: City of Breakfast

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Best New Cookbooks Spring 2019

plum tart


Pro Baking Tips from Chef Margarita Manzke