Did you know gingerbread people have a noble history? The story goes that Queen Elizabeth I had her chef make gingerbread people in each guest’s likeness for a royal dinner party.Half the fun of gingerbread people is decorating them, isn't it? We always start out with simple icing outlines and dots for facial features, but after a few have been finished, we start drawing on sassy shirts and flowing skirts or groovy surfer shorts and sunglasses. Invite your friends over - kids and grownups alike - and jump-start the season with a cookie decorating party of your own!Festive Gingerbread PeopleClick here to print this recipe!Ingredients3 1/3 cups unbleached all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon2 teaspoons ground allspice1/4 teaspoon cayenne pepper1 3/4 cups light brown sugar3/4 cup solid vegetable shortening, room temperature2 eggs1/4 cup honey1/3 cup molasses2 tablespoons peeled and grated gingerClick here for our Quick & Easy Cookie Icing recipe and decorating tips!1. Sift the flour, baking soda, cinnamon, allspice and cayenne into a medium bowl. Mix with a spoon until the ingredients are evenly distributed.2. Place the sugar and shortening in the bowl of your stand mixer. Using a paddle attachment, mix on low for about 30 seconds to start bringing the ingredients together. Increase the speed to medium and continue mixing for 5 to 8 minutes, or until the mixture is smooth and pale in color. Add the eggs one at a time, making sure each egg is fully incorporated before adding another. Add the honey, molasses and ginger and mix on medium for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure the ingredients are evenly distributed. Remove the bowl from the mixer and scrape down the sides one more time.3. Fold half of the dry ingredients into the batter with a rubber spatula. After the first batch is incorporated, fold in the rest of the dry ingredients and continue folding just until all of the flour has been absorbed.4. Using a rubber spatula, scrape the dough from the bowl onto a large piece of plastic wrap. Dust your hands with a little flour and pat the dough into a block, then wrap it tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.5. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Place the chilled dough on a floured work surface and roll it out 1/2-inch thick. Using a 6-inch cookie cutter, make as many gingerbread people as you can and place them on the prepared baking sheets. These cookies will spread out a little bit during baking, so leave a 2-inch space between each cookie. Roll the scraps of dough into a ball and roll it out again. You should be able to cut a few more cookies from the dough.7. Bake the cookies, 1 sheet at a time, on the center rack of the oven for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 5 minutes or so. Let them cool completely before decorating. These cookies can be made 2 or 3 days before a decorating party and stored in an airtight container.

Mexican Wedding Balls, Snowball Cookies, Russian Tea Cakes... Whatever the name, one thing is certain: These cookies will make spirits bright! The snow-white, powdery appearance makes it a favorite for cookie swaps and festive desserts. The cookies were dubbed Mexican Wedding Balls because of their common use as cheery wedding favors.The secret to making truly scrumptious, melt-in-your-mouth Mexican Wedding Balls is using high-quality butter and pure vanilla extract. Check out our video to follow Leslie's simple step-by-step instructions for preparing these cookies!Mexican Wedding BallsClick here to print this recipe!Ingredients1 1/2 cups whole almonds12 ounces (3 sticks) unsalted butter, room temperature1/3 cup granulated sugar1 tablespoon pure vanilla extract3 1/4 cups unbleached all-purpose flour2 cups powdered sugar, siftedMakes 3 dozen cookies1. Preheat oven to 350°F.2. Scatter almonds on a rimmed baking sheet and toast on center rack of oven for approximately 10 minutes, or until golden brown. Let cool, then finely chop and set aside.3. Combine butter and sugar in the bowl of your stand mixer and using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add vanilla extract and mix for about 30 seconds, making sure vanilla is fully incorporated. Remove the bowl from the mixer and scrape down the sides of the bowl.4. Place almonds and flour in a medium bowl and toss together. Using a rubber spatula, fold half of the dry ingredients into the bowl of batter. After the first batch is fully incorporated, fold in the other half and continue folding until all of the dry ingredients have been absorbed, 1 to 2 minutes. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.5. Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Scoop small amounts of dough out of the bowl (I like to use a small ice cream scoop), and roll the dough into 1 1/2-inch balls. Place the balls on the prepared baking sheets, about 1 inch apart, pressing them down lightly to create a flat bottom on each cookie. Chill in refrigerator for about 2 hours.7. Back on center rack of oven, 1 sheet at a time, for 15 to 20 minutes, or until the cookies just start to color. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. Let the cookies cool slightly on the baking sheet, then toss them in powdered sugar. Lay the sugar-coated cookies on a clean baking sheet to finish cooling. Finally, after the cookies are fully cooled, toss them in powdered sugar once again. They can be stored in an airtight container for up to 1 month at room temperature.

http://youtu.be/Na89Wh-8LJsOur Brioche Burger Buns are the stuff of legend, if we do say so ourselves. Not only do they fly off our shelves, lickety-split, but our wholesale partners (Hello, Skillet, The Swinery, and Re:Public!) can't get enough of them either. Plush and buttery with just a hint of sweetness, they are profoundly delicious when toasted to a caramelized crisp. Is your mouth watering yet?Brioche has inspired masterpieces, a knitter's stitch, and even a font. But ours incite great works of the edible variety. We joined Leslie at her barn to see how she uses these buns to create summer sandwich perfection. With grilled halibut, spicy harissa aioli, and preserved lemons, it's sure to be a hit at your next barbecue!Grilled Halibut on Brioche Burger BunsClick here to print this recipe!Ingredients1 pound fresh halibut2 tablespoons coarsely chopped fresh oregano1/2 teaspoon kosher saltGround black pepper to taste1 1/4 cups pure olive oil, divided1 1/2 cups cherry tomatoes2 egg yolks2 teaspoons Dijon mustard2 tablespoons lemon juice1 teaspoon finely chopped garlic1 1/2 teaspoons ground harissa*1/4 cup preserved lemons**1 package Brioche Burger Buns*Leslie uses the Quick Pickled Lemons recipe from Jerusalem: A Cookbook.**Available in our cafés.Makes 4 sandwiches1. Preheat a grill to 500°F. Brush grill grate to remove any debris.2. Cut halibut horizontally to create an even thickness. Sprinkle with oregano, salt and pepper, and drizzle with a little olive oil. Set aside.3. Preheat oven to 375°F. Line a baking sheet with parchment paper, add tomatoes, and drizzle them with olive oil and season with salt. Bake for 10 to 20 minutes or until edges are golden brown. Set aside to cool.4. In a medium bowl, add the egg yolks, Dijon, lemon juice and garlic, and whisk well to combine. While continuing to whisk, add 1 cup of olive oil in a slow, steady stream. The aioli mixture should thicken slightly but should not resemble processed mayonnaise. Stir in harissa and salt to taste.5. Brush a little olive oil on the preheated grill grate and cook the halibut for 2 to 3 minutes on each side. While the fish is cooking, slice the buns in half and brush the cut side with remaining oil. On the coolest part of the grill, toast the buns cut side down for 1 to 2 minutes.6. Spread 1 tablespoon of aioli on the inside of each toasted bun half. Then layer 1 tablespoon of preserved lemons on each bottom bun, followed by a piece of halibut, and a quarter of the tomatoes. Sandwich with the top buns and slice each sandwich in half for ease of eating.Enjoy with a fresh garden salad, roasted potatoes or potato chips. Happy grilling!

https://www.youtube.com/watch?v=a6TW-iireU8&feature=youtu.beSince we're all spending more time outside soaking up this gorgeous weather, we thought you would enjoy seeing what Leslie has on the grill this summer. This rustic yet elegant Francese Crostini appetizer using our Pane Francese bread toasted right on the grill and topped with fresh, local ingredients is hard to beat. You can make the Fig & Olive Tapenade at home using the recipe below, but we also sell this delicious spread in our cafés. Check out the video to learn about Leslie's inspiration for this recipe and stop by for a freshly baked loaf of Pane Francese for your next dinner party!Francese CrostiniClick here to print this recipe!IngredientsFor the tapenade:1 cup dried Black Mission figs (about 18), trimmed and quartered1 1/2 cups water2 tablespoons balsamic vinegar2 cups pitted Kalamata olives, rinsed1 tablespoon capers1 tablespoon Dijon mustard2 medium cloves garlic1 1/2 teaspoons chopped fresh rosemary1 1/2 teaspoons chopped fresh thyme3/4 cup extravirgin olive oil, dividedFor the crostini:*1 loaf Pane Francese2 fresh Black Mission figs, trimmed and sliced lengthwise into 12 pieces2 tablespoons chopped Marcona almonds1 tablespoon chopped fresh oregano**4 ounces of Camembert, Brie or Cambozola, sliced into 12 pieces*Available in our cafés.** Leslie uses Dinah’s Cheese from Kurtwood Farms.Makes 12 servings1. In a medium saucepan over medium heat, bring the dried figs, water and balsamic vinegar to a simmer and cook until the figs are soft and the liquid has reduced to about 2 tablespoons, about 20 minutes. Cool for 10 minutes.2. Pour the warm figs and cooking liquid into the bowl of a food processor or a blender. Pulse several times to break down the figs; scrape the bowl and purée to a smooth texture. Add the olives, capers, mustard, garlic, rosemary, thyme and 1/4 cup of olive oil. Pulse the mixture until it is spreadable and has a uniform texture. With the machine running, add another 1/4 cup olive oil in a slow stream until the mixture is smooth and easy to spread.3. Reserve 1 cup of tapenade for the crostini. The remainder can be stored in the refrigerator for up to one week for future use.4. Slice the bread lengthwise and brush each cut side with the remaining olive oil. Toast the bread cut side down on a grill until golden brown. Alternatively, the loaf can be toasted cut side up in the broiler until golden brown.5. Divide the reserved tapenade in half and spread evenly on each side of the loaf. Layer each side with 6 slices of cheese and 6 slices of fig, evenly spaced. Sprinkle both sides with almonds and oregano.6. Slice each length of bread into six pieces, making 12 pieces total. Enjoy!

There is no one more deserving of a home-cooked meal than Mom. We would readily spring to the kitchen and whip up something for her any day of the year, but definitely always on Mother's Day. While our bakery is filled with delicious things already prepared to dazzle (Cinnamon Rolls drenched in cream cheese frosting! Cloud-like Coconut Cream Tartlets!), you can never go wrong with the DIY route.Our Mini Macrina Casera loaves are meant to spark creativity in the kitchen this Mother's Day. We've packaged this miniature version of our popular house bread with a card filled with ideas on how to enjoy it. One of our favorites is sliced, toasted and topped with poached eggs and our savory Fennel-Sausage Gravy. We guarantee it will get Mom's stamp of approval!Fennel-Sausage GravyClick here to print this recipe!Ingredients1 medium fennel bulb with fronds1 tablespoon pure olive oilKosher salt and freshly ground pepper1 tablespoon canola oil8 ounces (1 cup) bulk Italian chicken sausage3 tablespoons unsalted butter1/2 teaspoon whole fennel seeds, finely ground1/4 teaspoon dry mustard powder1/4 teaspoon freshly grated nutmeg1/4 teaspoon cayenne pepper3 tablespoons unbleached all-purpose flour2 cups whole milk1 1/2 cups heavy creamMakes 4 Servings1. Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment paper and set aside.2. Trim, halve and core the fennel bulb. Chop enough fronds to measure 2 teaspoons and set aside. Placing the halves cut side down on a cutting board, slice them vertically, then slice in the opposite direction, creating a 1/2-inch dice.3. Toss the diced fennel with the olive oil, season to taste with salt and pepper, and transfer to the prepared baking sheet, spreading the pieces so they roast evenly. Bake for 15 minutes, or until the fennel is golden brown on the edges. Set aside to cool.4. Place a large sauté pan over medium heat. Add the canola oil, coating the bottom of the pan. After about 1 minute when the pan is quite hot, add the sausage. Using a spoon, break the sausage into small pieces, tossing to cook thoroughly. When the sausage is completely cooked (about 4 minutes), pour it into a strainer fitted over a medium bowl to catch the rendered fat. (Often with chicken sausage there is little or no excess fat, but with pork varieties you may see more. You can substitute the rendered sausage fat for the butter called for in this recipe, if you like.) Set aside.5. Return the sauté pan to medium heat. Add the butter and melt completely. Add the fennel seed, mustard powder, nutmeg, 1/2 teaspoon salt, and cayenne pepper. Sprinkle in the flour and, using a whisk, combine the dry ingredients with the fat to create a roux (cooked flour and fat that will thicken into the gravy). Cook for 1 to 2 minutes, whisking, until the roux is a deep golden color. Reduce the heat to low and add the milk in a slow stream. Whisk the milk into the roux as you go, combining it completely (almost making a paste) before adding more milk - if you add the milk too quickly, you'll end up with those dreaded lumps! Add the heavy cream and reserved fennel and sausage. Cook for 20 to 25 minutes - you want to cook out the raw flour taste and all the gravy to thicken. Check the seasoning, adding additional salt and pepper to taste.6. Ladle about 3/4 cup of warm gravy over toasted bread and poached eggs. Garnish with a sprinkle of parsley and reserved fennel fronds.If you don't use all of the gravy, it freezes well for up to 2 weeks. To reheat, simply warm it in a sauce pan over medium heat with a bit more cream or milk, stirring until smooth. You can find this recipe along with many more brunch favorites in our latest cookbook, More from Macrina.

French toast is the king of weekend brunch. Each week, Head Savory Chef Elizabeth Hall creates a fabulous French toast for our menu. It's usually stuffed with something amazing like sweetened ricotta or pear butter and topped with anything from seasonal berries and crème fraîche to toasted nuts and whipped cream. As we carry these stacks of toast piled high through the café, it's never a surprise to hear people swoon. At the end of brunch service we know we'll find plates scraped clean and lots of happy customers.The best French toast starts with simple ingredients found in most kitchens and a really good loaf of bread. We reach for generous slices of buttery, sweet Brioche to soak up the eggy custard and caramelize in the pan. Adorned with a dollop of cream or a healthy pour of thick maple syrup, doesn't matter. A delicious bread is the heart and soul of this meal.Through Mother's Day, you can pick up a loaf of our toothsome Chocolate Orange Brioche attached with the recipe for our favorite French toast. Whether you're surprising Mom with breakfast in bed or treating someone special to an easy weekend brunch, this French toast will make anyone feel loved.

It seems like most people don't give mustard much thought. Its section in the condiment aisle is dwarfed by towers of mayonnaise, ketchup, barbecue sauce and an alarming array of hot sauce. That bright yellow bottle is familiar, but what's in it?That's what Justin Hoffman wondered as he scanned the list of ingredients on a jar of mustard at a deli one day. As his eyes fell on the words "white vinegar," he was hit with what he calls "divine inspiration.""It struck me as cheap and bland," Justin remembers. "And at that moment I decided I was going to make a honey mustard using balsamic vinegar, which I saw as a more complex and tasteful option. It's since been quite an unexpected journey. It's like a child dropped into my arms, for which I must now care."That child is Mustard and Co., a swiftly up-and-coming condiment business that he formed last year with his friend and business partner Bryan Mitchiner. Justin spent the last few years tweaking his recipe. Only a handful of ingredients go into his mustard, but he's dutifully sought out the best. Unlike most mustards, Mustard and Co.'s is never subjected to heat, resulting in a curiously spicy kick that's balanced with a bit of curry and raw honey.Bryan dropped off a bottle of their signature blend at Macrina not long ago for us to consider selling in our cafés. It didn't take much more than a taste to convince us."They are exactly the kind of local company that we would like to support," says Crystal Kitchin, general manager of cafés. "They are very nice and their product is all-natural, which pairs nicely with our bread."Not only can you find Mustard and Co. on our shelves these days, but Head Savory Chef Elizabeth Hall has been folding it into our lunch menu. It was practically made for our Pretzel Roll.Justin's favorite way to eat it? "Put a little chèvre on a cracker, top it with a piece of smoked salmon and a drizzle of mustard and it will take you to a new place.  I also love it in potato, tuna or egg salad mixed with a bit of mayo, or aioli if that's your preference."Mustard AioliClick here to print this recipe!Ingredients1 large egg yolk1/2 teaspoon finely chopped garlic1 1/2 teaspoons freshly squeezed lemon juice*1 tablespoon plus 1 teaspoon Mustard and Co. mustard1/2 cup canola oil*Available in our cafés or online.Instructions1. Whisk the egg yolk, garlic, lemon juice and mustard in a medium bowl to thoroughly combine.2. Start adding the canola oil just a few drops at a time, whisking constantly until the mixture begins to emulsify. As it thickens, continue adding the oil in a slow stream, making sure each addition is thoroughly blended before adding more.3. Season to taste with salt, then cover the aioli and refrigerate until needed.4. Enjoy spread on a corned beef sandwich or as a dip with a soft pretzel.