Hand Formed
Fresh Baked
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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.


Making artisan bread is laborious. When each loaf is hand-formed, the last thing you want to do is throw any away. This feeling led us to second-day products such as crostini and stuffing mix. They quickly became the most produced item of our second-day products. To make them we cube an assortment of rustic loaves and toss them with a mixture of butter, olive oil, garlic and fresh herbs. We then slowly bake the lot in a single layer to get that crunchy texture and to allow the flavors to permeate. In our cafés, these croutons accompany our daily soups and side salads. They are often featured in a strata for our brunch menu. One of my favorite uses is in a panzanella salad with ripe heirloom tomatoes and fresh basil. Check out our recipe of the month to make it yourself!

- Leslie