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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.

Olivetta

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.


- Leslie