So many wonderful things mark the arrival of spring: sun-drenched days, flowers in bloom, fresh produce in the market, and our favorite, Colomba Pasquale. This bread has been an Easter menu highlight for years, ushering in a new season and adorning tabletops alongside tulip-filled vases.You’d be hard-pressed to find a bakery in Italy not spilling over with freshly baked loaves of Colomba Pasquale this time of year. Hailing from the Lombardy province in Italy, “Colomba Pasquale” translates to “Easter dove.” Similar to Panettone at Christmastime, this bread is widely known in Italy as a favorite for Easter celebrations. While it’s less common in the states, our customers look forward to it each year.Studded with candied orange peel, topped with a baked glaze of sliced almonds, and dusted with powdered sugar, our Colomba Pasquale is just as delicious fresh as it is toasted. Slices can be drizzled with honey and served with fresh fruit for a pre-Easter Egg Hunt brunch, but its also perfect with afternoon tea. Whether you’re looking for a hostess gift or just want to add some extra sweetness to these spring mornings, Colomba Pasquale is a natural.Be sure to pre-order a loaf or two for Easter morning. Colomba Pasquale will be available in our cafés through April 12.

The first sandwich started with a few basic ingredients: meat, bread, maybe some cheese. We’re talking about the fabled lunch of the great food innovator John Montagu, 4th Earl of Sandwich.Sandwiches have come a long way since the Earl’s day in the 1700s. Americans eat about 200 sandwiches on average each year. Whether you prefer yours stuffed with egg and bacon at breakfast, towering with turkey at lunch, or griddled with cheese at dinner, we're willing to bet you've enjoyed at least one sandwich today.While we serve a smattering of sandwiches featuring creatively combined ingredients on our breads, our Demi Baguette sandwich goes back to basics. This Lunch Menu mainstay is stuffed full of savory ham slices, creamy Fontina cheese, tendrils of fresh organic field greens, and a smear of lip-smacking Dijon.Not only is our ham and cheese a comforting classic, only a little grown up, it’s uncompromising in quality. Recently we looked for a way to improve this sandwich, which led us right to Hempler’s. Located in Ferndale, Washington, just a hop, skip and jump away, the family-owned company has made mouthwatering, high-quality ham for over 80 years using ingredients with sustainability in mind. Pit-smoked and sweetened with a bit of honey, Hempler’s ham is completely free of allergens, gluten, MSG, phosphates, and artificial color. It’s also nitrate and chemical free. Who knew something so basic could be so good?Get a taste of this new ham on our Demi Baguette at any of our cafés and let us know what you think.

A build-your-own-Crostini bar is a fun way to serve up some sweet and savory bites at your next party. You don’t need a lot of time or creative flair to put together a Crostini station that your guests will relish. Simply team up a bag or two of our delicious Crostini with a mix of seasonal toppings. The possibilities are endless, but here are our suggestions for how to wow your crowd:

• Fill a basket with your favorite Crostini. We have a variety of flavors, but our Wheat Herb Walnut Crostini is both flavorful and versatile.
• Top a tray with a sampling of cheeses, like triple cream, aged cheddar and goat cheese.
• Provide a variety of tasty additions, like sliced apples, local honey, fruit preserves and Marcona almonds.
• Add in a couple of dishes of your favorite spreads. Our Roasted Artichoke Spread and Fig & Olive Tapenade are both crowd pleasers.

When Leslie set out to create the perfect cookie, her inspiration was her daughter Olivia and a famous recipe: the Toll House Chocolate Chip Cookie. There aren’t many recipes on the back of packages that you tirelessly turn to, but the one forever linked to those ubiquitous chocolate chips is a classic.The original chocolate chip cookie was the invention of Ruth Wakefield, who, with her husband, ran the Toll House Inn from 1939 to 1967. After her recipe was printed in 1938, this confectionary delight stole the hearts of cookie lovers across the U.S. It wasn’t long before Nestlé came calling and she sold the rights to her recipe and the Toll House name.A nod to the deeply delectable gold standard, Leslie developed her own uniquely delicious recipe and named it for her daughter. Since we began selling Olivia’s Chocolate Chip Cookies, they have been a big hit with customers young and old, even garnering some media buzz as one of America’s Best Chocolate Chip Cookies.While you can find the recipe in Leslie’s first cookbook, it’s now even easier to whip up a batch on a whim. We recently introduced Olivia’s Chocolate Chip Cookie Mix; perfect for tucking into stockings, gifting to a hostess, or mailing in a care package to far-flung friends around the globe. Pick up a jar of this mix at any of our cafés!

Traditionally, our Holiday Cookie Box has been filled with cookies that Leslie grew up enjoying, made with recipes handed down in her family. A bit of a departure, our pastry team inspired this year’s box of treats. Knowing how much customers love our Mexican Hot Chocolate, with its velvety sweet chocolate and hint of spice, Assistant Pastry Chef Allison Borte wanted to develop something similar for the holidays.“Expanding on that idea, I started thinking of my love of Mexican cuisine and the idea of a mole sauce popped into my head,” says Allison, who works at our Belltown location. “Mole sauce combines the subtly sweet richness of cocoa with a spicy kick from peppers, typically chipotle.”Allison began brainstorming products that would capture the essence of that authentic Mexican sauce and our signature hot chocolate. Many baking sessions and taste tests later, she had a winning creation.“I wanted to think of a cookie that is really different from the cookies we usually do, so I thought that a cookie that combines these sweet and spicy flavors would be perfect," Allison explains of the creative process behind her Spicy Cocoa Nib Cookies. "Adding the cocoa nib gives it more texture, so there’s a little crunch in every bite.”Allison’s Spicy Cocoa Nib Cookies have a deep thrum of chocolate flavor with a hint of warm spice throughout. You can find these new cookies in our Holiday Cookie Box at any of our cafés this holiday season!

While shortbread cookies go down in history as one of the oldest treats (they date back to medieval times), the very first shortbread recipe appeared in “Mrs. McLintock’s Recipes for Cookery and Pastry-Work,” a Scottish cookbook published in 1736. The quaint recipe reads:

To Make Short Bread

Take a peck of Flour, put three lb of Butter in amoung a little water, and let it melt, pour it in amoung your Flour, put in a Mutchkin of good Barm; when it is wrought divide it in three parts, roll out your cakes longer then broad, and gather from the sides with your Finger, cut down the Middle and job it on Top, then send it to the oven.

One of the reasons we have loved shortbread for centuries is the cookie’s adaptability. Mary, Queen of Scots, adored the herbaceous notes of caraway seeds folded into the dough; Queen Victoria preferred hers with a pinch of salt; and the Girls Scouts gravitate toward shortbread with a lemony lift.From Pine Nut Rosemary to Salted Orange, we include a handful of shortbread cookie variations in our Holiday Cookie Box. But, the Pistachio Shortbread Cookie is a classic at Macrina. The pistachio’s pale green hue naturally points to holiday celebrations and its buttery flavor highlights the cookie’s simple ingredients.Find our Holiday Cookie Box in our cafés through the holidays, and pick up our latest cookbook, More from Macrina, to enjoy our Pistachio Shortbread Cookie recipe all year long!

This year we changed up the assortment in our Holiday Cookie Box to reflect the tastes of our pastry team and include recipes that they grew up enjoying. The Bizcocho cookie is rooted in Spanish culture and a staple on holiday tables. It's also popular for cookie swaps, so we thought it would be perfect to feature. You’ll know it by its dome shape and sandy color.The idea to include Bizcochos came from Jennafer Claproth, pastry lead at our Sodo location. Jennafer’s great-great-aunt Tia Theresa was a wonderful baker who passed her recipes down to her children, who then passed them on to their cousin, Jennafer’s grandmother.“I remember as a kid my great-cousins would come to my grandma’s house to make these cookies, plus various others, for Christmas,” says Jennafer. “Having them give us the recipe was a challenge, since my aunt never had any exact measurements and neither did my cousins.”One day, Jennafer decided the only way to get the recipe was to make them with one of her cousins. Every pinch of spice and handful of flour that her cousin used was meticulously measured and written down until they had the precise recipe.When we gathered together at Leslie’s home last summer to brainstorm ideas and discuss recipes for the Holiday Cookie Box, Jennafer shared her Bizcochos. It was love at first bite. The sandy texture melts into a sweet, buttered pecan flavor, making it impossible to eat just one.“These cookies continue to be made every Christmas and we wait for them all year long,” says Jennafer.Find Jennafer's Bizcochos tucked into our Holiday Cookie Box, available in our cafés through the end of the year!

Macarons sure have had their time in the spotlight, haven’t they? Those precious cookies with their little domes drenched in Technicolor.But we mustn’t forget the Macaroon. Often woefully confused for the Macaron (in name, not appearance), the Macaroon is just as deserving of star treatment. The laidback, oh-so-approachable cousin of the Macaron is made with just a few simple ingredients (sugar, vanilla, egg whites and coconut), but they sometimes get dressed up with a bit of cocoa powder or take a dip in some chocolate.Macarons and Macaroons do have a shared history. Food historians believe they both got their start in Europe. Some say that Macarons gained fame when two Benedictine nuns, trying to climb out of hard times, began selling Macarons to pay the bills and the country fell in love. It wasn’t long before there were street vendors selling the cookies on every street corner in Paris. In 1930, Pierre Desfontaines, relative of the famous Louis Ernest Ladurée, had the bright idea to take two Macaron cookies and sandwich them with a bit of chocolate ganache, sealing the fate of the modern day Macaron and launching Ladurée's rise to fame.There are many stories about when coconut was folded into the mix to make the Macaroon, but most believe that European Jews adapted the Macaron recipe to make a perfect Passover treat. Flour and almond paste were omitted and sweet, shredded coconut was added. Similar recipes can also be found in Scottish, Dominican, Indian, Spanish, Turkish, and Irish cultures.While we enjoy both cookies, the Macaroon has our heart. Crisp on the outside, chewy in the center, and delightfully sweet, Macaroons are reminiscent of the cookies our moms used to make. They are a rustic homage to childhood.Our four-packs of Macaroons, in chocolate or vanilla, are the perfect little something to tuck into a Christmas stocking. Find them at any of our cafés!

Shortbread is a classic Scottish dessert that makes a delectable cookie. It’s a popular choice for holidays, because it’s so adaptable and can be cut into festive shapes. For years we've put Leslie's famous Sour Cherry Shortbread Cookies into our Holiday Cookie Box, but this year we're offering an extra way to enjoy these cookies.We're excited to announce that you can now baked up our Sour Cherry Shortbread Cookies at home using our brand new cookie mix! Just add chilled butter and a sugar garnish; we'll take care of the rest. Before you preheat the oven though, take a look at our best baking tips and then follow along as Leslie prepares them in this video.The recipe for this cookie comes from Leslie's family, making it an extra special treat. If you're searching for a great gift or stocking stuffer for your foodie friends and family members, look no further. Pick up a jar at any of our cafés!

Turkey gets all the glory on Thanksgiving Day, but no plate is complete without a spoonful of stuffing, tendrils of scrumptious salad, and a beautiful basket of bread. We have some savory side dishes that are so good, they might just steal the spotlight.Holiday Porcini StuffingOur Holiday Porcini Stuffing Mix starts with handmade bread that's dried in-house, then combined with cranberries, savory porcini mushrooms, and a blend of sautéed veggies. With enough stuffing to fill a 14-pound bird, you're sure to satisfy the entire group - and hopefully have a little leftover for turkey sandwiches. Pick up a package, complete with recipe, at any of our cafés.Sweet Potato & Delicata Squash GratinThis rich and creamy side dish is a must-have at your holiday table. The combination of sweet potatoes, delicata squash, roasted mushrooms and chopped walnuts will have you rethinking standard mashed potatoes. Click here to print the recipe.Sweet & Spicy NutsSure, our Sweet & Spicy Nuts are irresistible right out of the bag, but they are even better chopped and added to a salad of fresh greens and dried cranberries, a roasted mix of winter root vegetables, or as a topping for sweet potato soufflé. Find our signature blend in our cafés.Dinner RollsWhile we have plenty of loaves to choose from, our pillowy soft, full-flavored dinner rolls are an easy way to wow your guests. Choose from Porcini Harvest, Buttermilk, Rustic Potato, Olivetta or Whole Wheat Cider Rolls or mix and match a couple of trays to suit your guests' tastes. Leftover rolls will come in handy for making those day-after-Thanksgiving turkey sliders. Find our dinner roll trays in our cafés.

One of the best things about creating a new recipe is naming it. I generally like to keep the names simple and descriptive, but sometimes you just have to have fun with it. A personal favorite of mine is Olivia's Old-Fashioned Chocolate Chip Cookies, affectionately named after my daughter.When my daughter was still in her stroller, we would often pass an afternoon by going on an adventure. We toured our neighborhood looking at flowers, pointing out all the different colors we saw, and observing the other children. Halfway through our strolls we would stop for a juice and a cookie. We had some pretty good cookies together, but I had trouble finding just the right one. I wanted Olivia to know the kind of cookie my mom used to make, still warm, bursting with oozing chocolate chips.The truth was that at the time we didn't even make a cookie like that at Macrina. We had plenty of great cookies, but not the simple classic I was craving. So, using the basic Toll House recipe as a starting point, we came up with a winner. The name selection was easy and the cookie quickly became our biggest seller. As an added bonus, I now have the pleasure of hearing customers say, "I'll have an Olivia's."You can recreate this all-star cookie at home with our new Olivia's Chocolate Chip Cookie Mix available in our cafés. Just add butter, shortening and eggs and we'll take care of the rest! Before you preheat the oven though, take a look at our tips for baking perfect cookies.

Cozy scarves, crisp leaves and piles of orange pumpkins, that's what fall is made of. Judging from local breweries, coffee shops, and supermarket shelves, we're not alone in our love of pumpkin. Spiced with cinnamon, sweetened with brown sugar, or blended with butternut squash, pumpkin-spiked pastries and pies have taken over our Autumn Menu. With so many to choose from, we bet you can find a favorite for any time of day.Pumpkin Cranberry Muffin & Vegan Pumpkin SconeThe sun may not be up when we climb out of bed, but the promise of pumpkin keeps us from hitting the snooze button. Both of these breakfast staples are topped with a sprinkle of sugar and toasted pumpkin seeds for extra texture and flavor. Pair them with a cup of Caffé Umbria coffee or a Mocha to kick-start your morning.Brown Sugar Pumpkin Spice Cupcake & Pumpkin Chocolate Chip CookieWhen the afternoon lull sets in, the combination of chocolate and pumpkin or spiced cake and brown sugar buttercream will put some bounce back in your step. Teamed up a cupcake or cookie with our cold-brewed iced coffee and sail through the rest of your day.Pumpkin Cheesecake with Cranberry Compote & Pumpkin Pie BarThese desserts were so popular last holiday season, we knew we had to bring them back. Our silky cheesecake and signature bars are full of autumn flavors and intriguing enough to set themselves apart from the pack. Pick one up to enjoy after dinner with a cup of hot cocoa.

We're pretty sure Hot Cakes creator Autumn Martin had visions of sugar plums dancing in her head when she dreamed up Sweet Week. With the structure of Restaurant Week in mind, she gathered the city's sweetest eateries to highlight toothsome treats at $5 a pop from September 25 through 28. We couldn't be more excited to join this delightful bunch.Our creative pastry chefs get together each week to discuss and test new products. Lately they've been stirring around ideas for a new peanut butter-filled item. One sugar-laden afternoon, the recipe for our Peanut Butter Chocolate Crunch Cake was born."After being invited to participate in Sweet Week with so many other talented shops in the city, we thought this would be the perfect opportunity to showcase this new product," says Production Manager Jane Cho.Our Peanut Butter Chocolate Crunch Cake is our classic Mom’s Chocolate Cake layered with luscious peanut butter buttercream, resting atop a crunchy peanut butter chocolate crust and wrapped in rich chocolate ganache. This sinfully delectable dessert will be available in a three-inch size for Sweet Week and then in a six-inch and nine-inch size (without the crunchy peanut butter chocolate crust) through Halloween.Stop by any of our cafés to try the Peanut Butter Chocolate Crunch Cake and then sample the other delicious confections around town!

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!

Adorned with dimples, flakes of sea salt and just a hint of fresh rosemary, Pizza Bianca is the latest addition to our Lunch Menu. With its chewy exterior and bubbles throughout the crumb, it's perfect for soaking up sandwich spreads. Inspired by co-owner Matt Galvin's favorite lunch when he lived in Italy, this bread is a new house favorite at Macrina."Our Pizza Bianca is closer to a thin, airy focaccia," says Leslie Mackie. "It is a very simple but habit-forming obsession. It is so versatile as it is so good used as a sandwich bread - grilled or not - or eaten plain, dunking it in a favorite hummus or Tuscan Bean Spread."Pizza Bianca and Schiacciata are very similar and some may refer to each as the same. Our Schiaccatta was made with a larger amount of olive oil and flavored with freshly chopped herbs, giving it an almost flaky texture. Leslie was looking for something lighter for our sandwiches and played around with a Pizza Bianca recipe until it was just right.Now you can enjoy this bread as part of our lunch sandwich rotation. This week we're layering it with roasted artichoke hearts, zucchini, Mama Lil’s peppers, provolone, organic field greens and Tuscan White Bean Spread for our Verdure Sandwich.

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.

Let's face it, without flour our bread racks would be bare, our pastry cases empty, and there would be a little less bounce in our steps. It's a key ingredient in just about everything we make, so it's only natural that we put a lot of consideration into the brands and types we use.In honor of National Flour Month, we're dipping into the fluffy world of flour with a little series taking you from grain to loaf. First up, let's talk about our favorite flour suppliers and why Leslie selected each one.Fairhaven Organic Flour Mill - More and more we are reaching for Fairhaven Mill's flour for our products. The folks at Fairhaven strive to work with local farmers whenever possible, and as a result 70 percent of the grain used in their flour is grown right here in Washington. The whole-grain milled flour that we get from Fairhaven is made with grain grown on the Williams Brothers' farm in Walla Walla. Milling the grain completely intact preserves its nutrition and natural sweetness. That exceptional flavor and texture really shines through in our Vollkorn, Pane Francese, Greek Olive and Raisin Pumpernickel to name just a few.Cook Natural Products - Leslie chooses Cook's identity-preserved wheat flour, because it creates a very flavorful bread. Identity-preserved grain is never mingled with other grains nor is it ever modified, so bakers know exactly what to expect with quality and flavor. This fine ingredient is one of the reasons our signature Baguette is so delicious.Shepherd’s Grain - Shepherd's Grain flour is a favorite staple among many local bakers. Recognizing the benefits of sustainable agriculture, this brand sources grain from family farms built with those practices in mind. Their growers use no-till and direct seed farming to conserve soil, prevent erosion and increase fertility. You'll find Shepherd's Grain Low-Gluten Strength Flour in our Mrs. D's Vegan Cookie.As simple an ingredient as flour may be, sourcing the best not only impacts the food we make, it affects our environment and farmers too. You can find more information on the flour we use as well as recipes for many of our artisan breads in our More from Macrina cookbook.Now that we have the basics covered, check back next week when we'll get into the nitty gritty of working with wet dough!

As daylight hours start to dwindle and the air turns crisp, we're sipping from our coffee mugs more often. We proudly pull Caffè Umbria espresso and brew their coffee in our cafés daily. The variety of blends coming out of this renowned Pioneer Square roastery provide a nice balance to our food, be it breakfast, afternoon treat, or dessert. Here are some of our favorite fall pairing:Mini Pumpkin Cheesecake with Cranberry Compote + AmericanoThis silky cheesecake with its ginger molasses cookie crust is subtly balanced but not overwhelmed by freshly-pulled espresso with hot water.Pecan Streusel Pumpkin Bar + Espresso MacchiatoA unique blend of butternut squash and pumpkin finished with crunchy pecan streusel, this bar is a fresh take on the season's best flavors. Enjoy it with rich espresso topped with a dollop of creamy foam for the ultimate afternoon snack.Mini Maple Apple Pies + Vanilla LatteThis petite version of an autumnal classic combines tart Granny Smith apples and maple sugar. Pair it with our Vanilla Latte made with smooth espresso and our very own Vanilla Sugar blend.

We get really excited about brioche around here. Whenever Leslie is working on a new brioche product, she's never short of taste-testers. (We live for these taste-testing moments!) This velvety dough flawlessly hugs the line between sweet and savory. It plays well with pretty much everything.With that in mind, we decided to swap our Spinach & Cheese Dumpling with a new menu item: the Spinach & Cheese Bun. Light, buttery brioche wraps around a divine mixture of fresh, sautéed spinach, fromage blanc, goat cheese and Parmesan.It’s the perfect size for an on-the-go breakfast or lunch. For those looking for a heartier meal, it can easily be paired with our Organic Greens Salad, meze side salad, or cup of soup. Look for it in our pastry case!