Product Of The Month
Every month we spotlight a bread or product that we sell in our cafés. We hope you enjoy learning a little about them. Stop by any of our locations to sample these treats and take something home to share.
Years ago at the wonderful Tom Cat Bakery in New York, I ordered a Picholine olive roll. One taste and I knew I had found inspiration for another Macrina bread.Finding the right olive took some time. Most green olives are marinated in a heavy vinegar brine, which overwhelms the natural olive flavor. After much testing I found Mt. Athos olives. Their light brine gives prevalence to the flavor of the olive.
To give the bread that beautiful, irregular texture found in classic Italian loaves, I use a biga starter—a natural leavener made with yeast, flour, water and time. The olives, fresh chopped herbs, and olive oil round out the flavor. We bake this loaf to a golden brown and give it a brush of extra virgin olive oil as it cools. This flavorful, versatile loaf has been a long-standing favorite at our cafés.