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.
In the early beginnings of Macrina Bakery, there was the Belltown Café with ovens in back and seating up front. We sold all the bread we baked right there. I turned any fresh bread left over at the end of the day into croutons, bread pudding and bread crumbs for pasta dishes. But if I had any extra Greek Olive, Wheat Herb Walnut or Apricot Nut loaves, I turned it into my favorite use for day-old bread—crostini.
Flavorful crostini exist somewhere between crackers and bread. They make an excellent base for your favorite cheese or vegetable spread. I love to float them on soup. Our crostini started out as a way to put good day-old bread to use, but they’ve become so popular that we now bake fresh loaves just to turn into crostini to satisfy demand. To make them, we brush thin slices of bread with garlic-infused olive oil and bake them to a crisp golden brown.
A few years ago we added Rye to our existing line of crostini. Depending on your taste or what you’re preparing, our Greek Olive, Wheat Herb Walnut, Apricot Nut, or Rye Crostini are a tasty and useful item to have on hand. Use them for appetizers, or as part of a main dish. Leftovers will store for up to three weeks.