There may be no better breakfast pastry than these pillowy sticky buns made with a yeast dough enriched with butter, eggs and milk. Caramel and pecans blanket the top, and deep swirls of caramel and cinnamon sugar enliven every bite. Serve them warm and they’re irresistible.Makes 6 sticky bunsSTICKY BUN DOUGH¼ cup water, warm8 Tbsp sugar, divided1½ tsp dried yeast1 tsp pure vanilla extract2 eggs½ cups whole milk3¼ cups unbleached all-purpose flour1 tsp salt½ cup unsalted butter (1 stick), room temperature, cut into cubesCARAMEL GLAZE½ cup unsalted butter (1 stick)1 cup brown sugar¼ tsp salt1 tsp orange zest1 tsp pure vanilla extract½ cup heavy creamCINNAMON SUGAR¾ cups brown sugar1 Tbsp cinnamonASSEMBLY1¼ cups roasted pecan piecesSTICKY BUN DOUGHIn the bowl of a stand mixer, add the warm water, 2 Tbsp sugar and yeast. Whisk until the yeast is dissolved. Let rest for 5 minutes to allow the yeast to bloom.Add the remaining sugar, vanilla, eggs, milk, flour and salt. Using a paddle attachment, mix on low speed for 3 minutes to bring the dough together. Switch to a dough hook, set speed to medium and add the cubes of butter one at a time. Mix for 10 minutes. The dough should be wet and sticky with good elasticity when stretched.Pull the dough from the bowl and set on a floured work surface. Shape the dough into a ball and place it in an oiled medium bowl. Cover with plastic wrap. Let rise at room temperature for 2 to 3 hours, or until the dough has doubled in size.CARAMEL GLAZEIn a medium saucepan set over low heat, add the butter, brown sugar and salt. As the butter melts, whisk the mixture into a sauce and cook for 2 to 3 minutes. Add the orange zest, vanilla and heavy cream. Continue to cook for another 3 minutes. Remove from heat.CINNAMON SUGARMix the brown sugar and cinnamon together. Set aside.ASSEMBLYBrush a 9-inch cake pan with canola oil and line the base and sides with an 11-inch square piece of parchment paper (the corners will extend above the pan).Pour ¼ cup of the Caramel Glaze into the base of the pan. Let cool to room temperature.Add the pecan pieces to the remaining Caramel Glaze and set aside for later.Set the proofed brioche dough on a floured work surface. Shape the dough into a 15-inch x 6-inch rectangle. Press on the flattened dough to release any trapped air bubbles. Sprinkle the dough with the Cinnamon Sugar to cover liberally. With the broad side of the rectangle facing you, roll the dough from the far side towards you creating a spiral. Gently roll it back and forth to achieve a consistent thickness. Rest the roll seam side down.Using a sharp knife, cut the roll into 6 equal pieces. Carefully place each roll cut side down onto the Caramel Glaze in the pan.Let rise for 1 hour at room temperature. Preheat oven to 375°F.Place the cake pan on a rimmed baking sheet (to catch any spills that bubble over) and place the baking sheet on the center rack of the oven. Bake for 22 to 25 minutes, or until the buns are golden brown in color.Remove from the oven and let cool for 5 minutes. Loosen the buns from the pan by pulling on the extended parchment corners. If some areas stick, run a knife along the pan’s perimeter. Place a dinner plate face-down over the cake pan and invert. Gently lift the pan and remove the parchment. Keep the rolls inverted.Warm the remaining Caramel Glaze with pecans and spoon it over the top of the rolls, allowing it to drizzle down the sides slightly. Let cool for 30 minutes.Serve the sticky buns warm for breakfast, or if you’re feeling decadent, add some ice cream and turn them into a dessert!

By Matt GalvinCertain beloved foods trigger memories, transporting us through time and space to a special moment. For me, one of those foods is a mortadella and fresh mozzarella sandwich on focaccia. Like so much Italian food, its beauty lies in quality ingredients and simplicity. The freshly baked focaccia must be golden brown, flavorful and tender with a toothy crust, the mortadella thinly sliced and artfully layered and the fresh mozzarella creamy.My first taste of this sandwich was in Florence during a college semester abroad. The bakery had a wood-burning oven, and the baker would brush the dough with olive oil and saltwater. With a long flat peel, he’d place the floury dough into the oven, and about 20 minutes later a golden slab of steaming focaccia about four feet long would emerge from the oven. A piece of that savory bread layered with mortadella, fresh mozzarella, was, and still is, a perfect sandwich.After college, I returned to Italy to teach history and got to know the specialties of different regions. Still, for a quick lunch, nothing surpassed my favorite Florentine sandwich, except maybe a version I had in Rome at the famed bakery Antico Forno Roscioli.Years later, on return visits to Rome, I always headed to Antico Forno Roscioli for my favorite sandwich. I’d take it to Piazza Navona and find a spot to perch amid the fountains and take in the scene, a sentimental visit that always brought similar memories of times past flooding into the present.This year, my daughter, Gracie, is spending a semester abroad in Florence. Recently, my wife, Michelle, and I visited her and took her to Rome for a weekend. Guess where we grabbed lunch? En route to Antico Forno Roscioli, we wandered through Campo di Fiori. Then with sandwiches in hand, we strolled over to Piazza Navona. Sitting there, I discovered something better than enjoying your favorite sandwich in a perfect setting—watching your daughter do the same thing for the first time!Some might say, location, location, location, and they’re not wrong—go if you can. In the meanwhile, enjoy Macrina’s version of my favorite sandwich. It’s served on an Italian-style golden brown focaccia, made fresh every morning and topped with a light sprinkle of rosemary and cherry tomatoes, layered with thinly sliced mortadella and creamy fresh mozzarella. If you close your eyes and use your imagination, the patter of rain outside might just be the fountain splash of Bernini’s Fontana dei Quattro Fiumi. 

De-stress your holiday gatherings by letting Macrina handle the baking. Whether it’s a holiday dinner or brunch, appetizers or desserts, we’ve got you covered. 

Great food and holidays go hand-in-hand. So does stress. You want fresh handmade baked goods, but don’t have time to do all the baking, cleaning, organizing, and decorating. For over twenty years, we’ve helped people gather around the table for fun, memorable meals. Whether it’s a holiday dinner, a festive brunch, appetizers, or desserts, we’ve got beautiful, great tasting items that will please your guests. We make it easy to serve a perfect meal and still have plenty of time to spend with family and friends.

Holiday Dinners 

Holiday Porcini Stuffing Mix, Roll Trays (Porcini Harvest, Buttermilk, Rustic Potato), Raisin Pumpernickel Loaf

Brunch 

Winter Pear Crown, Holiday Quiche, Holiday Brie, Cinnamon Roll Tray, Pecan Sticky Buns, Mini Squash Harvest Loaf, Pumpkin Muffin, Cranberry Apricot Nut Loaf, Panettone, Chocolate Pecan Babka

Appetizers 

Crostini, Holiday Brie, Smoked Trout Spread, Roasted Artichoke Spread, Fig and Olive Tapenade, Sweet and Spicy Nuts

Desserts 

Maple Apple Pie, Pumpkin Pie, Pecan Streusel Pumpkin Pie, Brandied Orange Pumpkin Pie, Pumpkin Cheesecake, Eggnog Cheesecake, Mini Gingerbread Spice Cup, Brown Sugar Shortbread, Chocolate Yule Log, Gingerbread Cookies, German Chocolate Cake, Mocha Almond Torte, Mini Chocolate Peppermint Mousse CakeOrder online for pick-up at one of our cafes! Orders must be placed by noon, two days in advance. Pickup available at the café of your choice.

Nancy LaVallee gives away about 100 pies every Thanksgiving On the Tuesday before Thanksgiving, on First Avenue in Seattle’s Sodo neighborhood,  Nancy LaVallee stuffs her car with more pies than might seem prudent. She manages to pack in about 50 and a friend piles the rest in her car. They caravan slowly back to Nancy’s Mercer Island home to prepare some hot apple cider and await their guests. Fortunately, there’s never been a fender bender on the way home, which could be messy.Nancy is a Mercer Island-based real estate agent for Windermere who sells homes all over the city. She started the great Thanksgiving pie giveaway eight years ago. The pies are for her neighbors and clients.“It’s a big day for me,” says Nancy. “Clients from all over the greater Seattle area come to my home for the pie pickup,” says Nancy. “It’s so fun to see everyone, and to be able to thank them for their support. Everyone loves the pies, and it means they don’t have to bake as much, which helps since everyone is busy over the holidays.”Before settling on Macrina as her pie baker of choice, Nancy went to eight different bakeries and sampled pies. Some years, she’s gotten pumpkin from one bakery, apple from another. But eventually she settled on Macrina. “Eight years ago, I started out with a small order, but it’s grown,” Nancy says. “Macrina can handle a hundred pies. Not everyone can handle that volume two days before Thanksgiving.”Nancy is especially fond of Macrina’s Maple Apple Pie. “I call it the high pie apple pie,” says Nancy. “It’s meaty. It’s got a lot of apples. And it lasts. I get my pies early. It tastes great two days later, maybe even better. It’s a great tasting pie.”Nancy enjoys the ritual of picking up the big order at our Sodo location. “A baker comes out to say hello and they help me load up, which is charming,” says Nancy. “It’s nice to be able to say thank you.”In 2020, Nancy put a little note in with the pies saying she was collecting non-perishable food items for Leschi Elementary School families in need. “We had over 45 bags of food to donate last year,” says Nancy. “It was quite overwhelming.”This year she’s doing it again.We’re grateful!  

A good go-to crisp recipe can be a savior when company is coming and you’re short on time, or on cool fall evenings when you need a comforting treat. This dessert comes together quickly and you can substitute a variety of fruits. You may want to adjust the amount of sugar and lemon juice to suit your preferences. This time of year, we love this combination of apples, pears and cranberries. Cranberries add festive color and their tartness pair well with sweet apples. We have a bounty of pears and apples in the Pacific Northwest, and for or this recipe, you can choose your favorites or use what’s available at your local market. The recipe calls for Granny Smith’s and Bartlett pears, but Braeburn, Gala and Honeycrisp apples all work well, as do D’Anjou and Comice pears. When it comes to toppings, whipped cream is always suitable, but vanilla ice cream is even better. Enjoy!Makes one 9-inch square crispFILLING2 Granny Smith apples, peeled, cored and sliced into ½-inch wedges2 Bartlett pears, peeled, cored and sliced into ½-inch wedges2 cups fresh cranberries1 Tbsp fresh lemon juice½ cup whole almonds, coarsely chopped¾ cup sugar1 tsp fresh grated ginger1 tsp cinnamon, ground¼ tsp nutmeg, ground¼ tsp cloves, ground¼ cup cornstarchALMOND STREUSEL TOPPING¾ cup unbleached all-purpose flour½ cup thick-cut rolled oats¼ cup sugar¼ cup whole almonds, coarsely chopped½ tsp almond extract½ cup unsalted butter (1 stick), chilled and cut into ½-inch cubesFILLINGPosition a rack in the center of an oven and preheat to 375°F. Lightly brush a 9-inch square ceramic or glass baking dish with canola oil and place it on a rimmed sheet pan. Set aside.Place the apples, pears, cranberries, lemon juice and almonds in a medium bowl. Toss to combine well.In a separate bowl, combine the sugar, ginger, cinnamon, nutmeg, clove and cornstarch. Add to the fruit and toss to combine. Pour the fruit mixture into the prepared baking dish.ALMOND STREUSEL TOPPINGIn a stand mixer bowl, add the flour, oats, sugar, almonds and almond extract. With the paddle attachment, combine on slow speed for 1 minute. Add the cubed butter and mix on slow for another 2 to 3 minutes to create a crumbly texture.Top the filling with the almond streusel and bake for 60 to 70 minutes or until the top is golden brown and the thickened filling is bubbling around the edges. Let cool for 30 minutes and serve warm or at room temperature with whipped cream or your favorite vanilla ice cream.

On the eastern shore of Lake Washington, at the site of what was once a shipyard, an independent, boutique hotel tempts visitors and locals alike. Every half hour, dockside carillon bells ring out their welcome to gulls and boaters alike. Out of town visitors come for a room with a view and all the luxurious hotel amenities, but many Seattle-area residents flock to The Woodmark for food, spa services, and weddings.Two waterfront restaurants, Carillon Kitchen and Beach Café offer diners fresh, organic, local foods with a backdrop of Lake Washington and, in the distance, the Olympic Mountains. Executive Chef Brian Doherty, formerly of the Fairmont Olympic and The Four Seasons Seattle, oversees both locations. For twelve years, Doherty’s responsibilities included catering events in the Spanish Ballroom, pretty much the gold standard for private events.Carillon Kitchen is a chef-driven, community-oriented restaurant offering mouth-watering healthy options for breakfast, lunch, and dinner. “Our goal is to make sure everything is fresh and that we’re producing the highest quality product that we can,” says Doherty. “We partnered with Macrina and Olympia Provisions and came up with a beautiful menu.” Other local highlights include Fonté coffee, Beecher’s Handmade Cheese, and Ellenos Yogurt. When Covid-19 shut down other dining options at the hotel, Carillon Kitchen’s grab-and-go concept soared. Locals come in for readily available snacks and meals or order ahead for pickup. Hotel guests enjoy high-quality foods they can eat in their room or take to the beach. Carillon Kitchen is currently open daily for limited dining and takeout from 7:00 A.M. to 2:00 P.M.Beach Café is a casual dining waterfront restaurant with an innovative, seasonally influenced menu featuring daily seafood specials and signature dishes. “It’s a seafood-driven menu focusing on fresh, local ingredients in a beautiful setting,” says Doherty. The lakeside patio fills up fast in good weather, but many interior tables also offer water views. While specials usually feature fresh catch straight from the docks, signature dishes like the Smoked Akaushi New York Strip or Roasted Rack of Lamb will tempt meat lovers. Currently, the restaurant is open Wednesday to Saturday from 5 P.M. to 9 P.M. Doherty aims to be fully open by the end of the year.The Woodmark is also one of the top destinations in the state for weddings. Doherty, who has earned the chops to produce high-quality meals for large events, oversees the catering department. “The Banquet Department has taken off,” says Doherty. “We’re booked up almost to the end of the year of Fridays, Saturdays, and Sundays. Five to six weddings a weekend. It’s a beautiful venue.”Just fifteen minutes from downtown Seattle, Beach Café and Carillon Kitchen are waterfront dining options for anyone who loves excellent food in an idyllic PNW setting. Whether you’re interested in grabbing a casual lunch to eat by the beach or looking to linger over an elegant meal with a sunset view, head to Carillon Point in Kirkland and check out The Woodmark.

This Italian Cream Cake has three light, buttery sponge cake rounds layered with vanilla pastry cream and conserve and is frosted with sweetened whipped cream. Choose your favorite jam or conserve. Raspberry and blackberry are two of our favorites. You’ll enjoy this cake the first day, but don’t feel like you need to finish it—it’s even better the second day as the sponge cake moistens absorbing the pastry cream and conserve. Keep the cake refrigerated and it’ll keep for up to five days.

INGREDIENTS

Makes one 9-inch cake

SPONGE CAKE1⅓ cups unbleached all-purpose flour2 tsp baking powder6 Tbsp (¾ stick) unsalted butter⅓ cup water1½ cups sugar, divided3 eggs, beaten3½ tsp pure vanilla extract, divided1 cup favorite jam or fruit conserve1½ cups heavy cream1 Tbsp powdered sugar

PASTRY CREAM4 eggs2 tsp pure vanilla extract2 Tbsp cornstarch½ cup + 1 Tbsp sugar1½ cups milk

DIRECTIONS:

SPONGE CAKEPreheat oven to 350°F. Brush a 9-inch cake pan with oil and line the base with a custom-cut circle of parchment paper. Dust the oiled sides of the pan with flour. Set aside.

In a medium bowl, sift together the flour and baking powder. Set aside.

In a small saucepan, melt the butter. Add the water, mix, and let cool.

In the bowl of a stand mixer fitted with a whisk attachment, add 1¼ cups sugar. With the mixer on low speed, slowly add the eggs and 2 tsp vanilla. Whisk at high speed for 5 minutes. The mixture will be light in color and frothy.

Remove the bowl from the mixer. Using a spatula, fold in the flour mixture in 4 additions. With the last addition, add the butter mixture and stir until just combined, ensuring there are no lumps.

Pour the batter into the prepared pan and bake on the center rack for 30 minutes or until a toothpick comes out clean. Let cool for 30 minutes. Run a paring knife around the edge of the cake. Invert the pan to remove the sponge cake. Let cool to room temperature.

PASTRY CREAMIn a medium bowl, crack the eggs and whisk together with the vanilla, cornstarch and sugar. Ensure no lumps remain.

In a medium saucepan, scald the milk (bringing it just to a boil). Remove it from the heat and slowly ladle the hot milk into the egg mixture, whisking constantly. Transfer the egg mixture back to the saucepan when you have three-quarters of the milk whisked into it. Over medium-low heat, whisk the mixture to prevent it from sticking or curdling. When the mixture has thickened to a pudding-like consistency, pour it into a clean bowl. Cover the top of the pastry cream with plastic wrap and refrigerate for 1 hour. Note: If you spot any lumps in the pastry cream, strain it through a fine-mesh sieve before cooling it.

ASSEMBLYUsing a serrated knife, cut the cake horizontally into 3 equal layers.

Place the bottom layer on a prepared cake board or plate. Spread the conserves over the first layer. Top with the second layer. Spread the chilled pastry cream to the edges. Top with the remaining layer and gently align the edges. Refrigerate the cake for 15 minutes to firm it up.

In the bowl of a stand mixer, whisk the heavy cream, remaining 1½ tsp vanilla and remaining ¼cup sugar. Whip to medium-firm peaks.

Cover the top and sides of the cake with the sweetened whipped cream. Use a wet spatula to smooth it out. Garnish the top of the cake with a dusting of powdered sugar and fresh berries if you’d like.

Enjoy!

The Edmonds Fishmonger and Eatery just opened an outpost in the Seattle Art Museum. Last October, amid the pandemic and the election swirl, Market, Edmond’s revered Fishmonger and Eatery, introduced their warm Lobster Roll (Connecticut Style). At $29 per sandwich, it seemed destined to be a niche item behind mainstays like their more modestly priced Fish & Chips, Market Fish Tacos, or Crab in a Bag. Then people began lining up—by the hundreds.What’s maybe craziest about the sensation is that nearly a year later the craze hasn’t abated. The hole-in-the-wall fishmonger still sells hundreds of lobster and crab rolls every week.Chef Hans Korompis, raised in Singapore and trained at several fine restaurants, including TanakaSan, a Tom Douglas restaurant, says, “We caught wind when we introduced the warm lobster roll. That’s when it got crazy.”With lobster being flown in daily by Inland Lobster, located in Portland, Maine, it wasn’t easy keeping up with demand. “We would run out in the beginning, and we had to eighty-six the sandwich,” says Hans. “But now we know about how much we need for each day.”Having consistent demand on both weekends and weekdays makes that much easier. There are fluctuations, like the Tik-Tok video last March that amassed over 200,000 views, or the post to Seattle Foodies on Facebook with its 26,000 members. But for the most part, demand spiked and never subsided.Market’s lobster rolls are served two ways, cold (Maine) or warm (Connecticut). The essential ingredient, in both cases, is a healthy portion of really fresh lobster, including both claw and tail meat. The roll is Macrina’s Brioche Roll, brushed with house aioli and crisped. The warm version features lobster warmed in garlic butter, Old Bay Seasoning, and fresh chives. The cold version has a cold lobster salad with brown butter topped with chopped celery, gherkins, and Old Bay Seasoning. Both are served with fries and housemade tartar sauce.The Dungeness Crab Roll, also $29, is nearly as popular as the lobster rolls. Local Dungeness crab meat is tossed in brown butter and served on a crisped Macrina Brioche Roll and sprinkled Old Bay Seasoning and chives.Market’s Fish & Chips may not be the item everyone is talking about right now, but they’re worth seeking out. Local rockfish is beer-battered and served perfectly crisped and not at all soggy with oil. They’re served with fries, lemon, housemade tartar and minty mushy peas. “We make them the traditional British way on that fish,” says Hans. “They’ve been doing it for a long time. We respect that, and it makes sense.”Seattle-based seafood lovers can now skip the drive north and head to their new outpost in the Seattle Art Museum. Located in the space formerly occupied by Taste, Market Seattle serves a very similar menu but has added banh mi served on Macrina’s Bui Buns, and Macrina pastries, among a few other new offerings. There is also a full bar featuring both draft beer and wine. The restaurant seats approximately 60 people.Market is part of the Feedme Hospitality and Restaurant Group that includes, among others, the celebrated Edmonds restaurants Salt & Iron, Fire & the Feast, Bar Dojo, and SanKai Sushi. In addition to the restaurant, Market Seattle provides catering services at the downtown museum, the Olympic Sculpture Park and the Asian Art Museum.

St. Macrina, our patron saint, was known for working to improve the quality of life for people in her community, and we strive to do the same. On our first Thanksgiving, back in 1993, Leslie brought some extra loaves to the Noel House, which was located in a nearby alley. “The ladies there were so appreciative of the fresh baked bread it brought me to tears,” says Leslie. Our mantra became that of St. Macrina.We enrich our communities through the joy of artisan baking, but we also donate directly to non-profit organizations that do outstanding work supporting members of our community. Our employees frequently join us in donating, and we match each of their donations.As part of our celebration of Juneteenth, we donated $2,500 (including matched donations from employees) to Community Passageways. In September, we are donating $2,000–$3,000 to three additional local community organizations including: Helping Link, Plymouth Housing, and St. James Cathedral Kitchen. Here’s a bit more about these incredible organizations:Community PassagewaysThis community-based, black-run, black-owned organization was founded in 2015 by Dominique (Dom) Davis. They work primarily with court-involved young people of color and help break the school-to-prison cycle with a school-to-life pathway by restoring lives, nurturing dreams, and developing life skills. In the last five years, Dom and his team have helped divert over 120 years of prison sentences.Helping LinkSince its founding in 1993, Helping Link has supported our local Vietnamese community with free services and programs such as citizenship classes, a computer lab, English classes, and much more. They help foster cultural resilience and empower members to celebrate their histories and traditions.Plymouth HousingSince 1980, Plymouth Housing has helped Seattle break the cycle of chronic homelessness by providing adults experiencing homelessness with opportunities to stabilize and improve their lives. Plymouth follows the “Housing First” philosophy, operating on the principle that people cannot improve their lives until they have a safe, stable place to live. Plymouth owns and operates 14 buildings, both renovated historic properties and new construction, from South Lake Union to the International District. In the coming years, Plymouth plans to build an additional 800 apartments.St. James Cathedral KitchenThe Cathedral Kitchen feeds a nourishing, hot meal to 150 guests on Seattle’s First Hill every weekday. They serve anyone in need, regardless of age, gender, or creed. Throughout the pandemic, out of concern for their guests, they switched to to-go dinners and a bagged lunch their guests could eat the next day while still providing a limited number of physically-distanced tables for those needing a moment of shelter.In addition, Macrina donates thousands of pounds of bread and pastries to local organizations that help feed those in need, including The Salvation Army, Alma Mater in Tacoma, El Centro de la Raza. Over the next few weeks, we’re also donating over 300 meals to Helping Link and St. James for fundraising events.“Donating to these organizations is just one way Macrina supports our communities and works to better achieve our mission,” says Scott France, Macrina’s President.

Perhaps no pastry requires more napkins or inspires cravings more than homemade pecan sticky buns. They’re warm, gooey and soft in all the right places—and absolutely delicious.

After years of customer requests, we’re launching our own based on Leslie’s recipe for her homemade brunch favorite. We make them by layering our slightly sweet and pillowy brioche dough with toasted pecans and cinnamon sugar, tightly rolling it, then baking it upside down on a rich brown sugar and butter caramel with orange zest and vanilla. We invert the rolls while still warm, causing deep swirls of caramel to run through the bun leaving the pecans gooey and proud on top.

The silky not-too-sweet roll has a light, tender crumb that provides a divine contrast to the toffee-like caramel and crunch of toasted pecans.

The Pecan Sticky Buns are available individually in our retail cafés and as a four-pack. They are best served warm (5–8 minutes in a 325°F oven).

During the long PNW summer days, our favorite cooking method is outdoor grilling. Cut from the chuck (shoulder), the blade steak has excellent marbling and is flavorful and tender. A line of gristle runs down the center, so it’s important not to overcook it, otherwise it will get chewy. If you use an instant-read meat thermometer and are attentive, you’ll fall in love with blade steak. In this recipe, we prepare the steak with a Shawarma spice dry rub a day in advance. Since you can prepare the rest of the meal ahead, you only need to grill the steak and bread and assemble the plates when it's time to eat. If you can, enjoy the meal with a glass of your favorite wine, a few friends and the rich light of a long summer evening.

INGREDIENTS

Serves 4

BLADE STEAK2 Tbsp Shawarma Spice Blend, ground (available at worldspice.com)1 Tbsp brown sugar2 tsp kosher salt1½ lbs top blade steak (or sub flat-iron steak)3 Tbsp extra virgin olive oil

CAULIFLOWER SALAD1 head cauliflower2 bunches scallions, ½-inch slice½ cup extra virgin olive oil3 tsp garlic, finely chopped, divided½ cup tahini½ cup water2 Tbsp lemon juice1 Tbsp + 1 tsp pomegranate molasses1 Tbsp fresh mint, finely chopped¼ cup fresh cilantro, coarsely chopped

TZATZIKI SAUCE2 cups Greek yogurt (preferably low-fat)1 English cucumber, finely diced½ cup extra virgin olive oil2 Tbsp lime juice4 cloves garlic, finely diced½ tsp kosher salt¼ tsp white pepper, ground1 Macrina Greek Olive Loaf, sliced ½-inch thick (8 slices)

DIRECTIONS

BLADE STEAKCombine the dry ingredients. Rub the mix into both sides of the meat. Drizzle with olive oil and use your fingers to rub it over the meat. Place the meat in a covered container and refrigerate overnight.

CAULIFLOWER SALADPreheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.

Halve the cauliflower and remove the core; coarsely chop or break it into 1 to 2-inch florets. Place the florets in a large bowl and toss with the scallions, olive oil and 2 tsp garlic. Spread the florets on the prepared baking sheet. Season with salt and pepper and roast for 35 to 40 minutes, or until tender. Let cool.

In the same large bowl, add the remaining 1 tsp garlic, tahini, water, lemon juice and pomegranate molasses. Whisk to combine.

Add the roasted cauliflower, mint and cilantro to the dressing. Toss well.

If you wish, season to taste with salt and pepper. Once dressed, allow the salad to rest at room temperature to marry flavors before serving.

TZATZIKI SAUCEIn a separate bowl, add the yogurt, cucumber, olive oil, lime juice, garlic, salt and pepper. Whisk to combine. Refrigerate until needed.

GRILLING THE STEAKPreheat your grill to 500°F. Brush a bit of oil on the hot grill to help prevent the spice rub from sticking.

Grill the blade steak for 5 to 6 minutes on each side. Use an instant-read meat thermometer to monitor the temperature. Remove the steak from the grill at 130°F for medium-rare. Let the steak rest for 5 minutes, then slice thinly.

While the steak is resting, grill the bread. Brush both sides of each slice with olive oil and grill until lightly toasted and marked with grill lines. Place 2 slices on each plate. Divide the cauliflower salad among the plates, top each with a portion of the sliced steak and a generous dollop of tzatziki. Enjoy!

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There are many reasons to live for raspberry season, and this is one of them. The moist tender crumb has that buttery brown sugar sweetness, which finds its complement in the refreshing tart flavor of the raspberries. The recipe comes together quickly and your house will smell wonderful while it’s baking. The raspberry glaze and topping of chopped roasted almonds make it a beautiful treat for brunch or dessert.INGREDIENTS:Makes one 9-inch x 5-inch loafCOFFEE CAKE2 cups unbleached all-purpose flour1¼ tsp baking powder½ tsp baking soda½ tsp salt¾ cups almonds, roasted and coarsely chopped; divided6 oz (1½ sticks) unsalted butter, room temperature1 cup brown sugar3 eggs1¼ cup milk1 tsp almond extract1 tsp vanilla extract½ cup buttermilk1 cup fresh raspberries (frozen will also work)GLAZE1 cup powdered sugar, sifted2 Tbsp milk2 Tbsp raspberry jam

DIRECTIONS:

COFFEE CAKEPreheat oven to 325°FPrepare a 9-inch x 5-inch loaf pan by brushing the interior with oil. Cut a 10-inch x 9-inch piece of parchment paper and press it into the pan to prevent sticking.In a medium bowl, sift together the flour, baking powder, baking soda and salt. Add ½ cup almonds and toss with a spoon to combine. Set aside.In the bowl of a stand mixer, place the butter and brown sugar. With a paddle attachment, mix on medium-low speed until light in texture and pale in color, about 4 minutes.In a small bowl, combine the eggs, milk, almond and vanilla extracts; mix well. Add the egg mixture to the creamed butter in 3 additions. Incorporate the liquid before each addition. Lower the bowl, scrape the sides and paddle, and mix again to incorporate everything.Alternate adding the flour mixture and buttermilk to the mixer bowl, making 3 additions of each. Lower the bowl, scrape the sides and paddle, and mix again to incorporate everything. Add the raspberries and mix on low speed for 30 seconds.Scoop the mix into the prepared loaf pan and level the top. Bake for 1 hour and 15 minutes. The cake will be golden brown.Let cool for 1 hour.GLAZECombine the powdered sugar, milk and raspberry jam. Whisk to dissolve all lumps. If the glaze is not pourable, add a dash more milk.Remove the coffee cake from the pan and place it on a serving plate. Pour the raspberry glaze over the top and garnish the center length of the loaf with the remaining almonds. Enjoy! 

Summer Berry TartletsThis recipe—inspired by Dorie Greenspan—is an adaptation from the Summer Berry Galette recipe in our Seasons cookbook. The Pacific Northwest is a berry lover's dream in the summer. You can usually find tender freshly picked strawberries, blueberries, raspberries and blackberries in farmers markets throughout the season. These tartlets are an elegant showcase for the fruit. The sweet creaminess of the custard is the perfect complement to the tart berries. This recipe calls for strawberries and blueberries, but use whatever berries look best when you shop and adapt the recipe accordingly. Macrina’s Flaky Pie Dough disks, available frozen in our cafés (and convenient to have on hand in your freezer), save you a lot of time and simplify your work in the kitchen.-Leslie MackieIngredients:Serves 41 disc Macrina Flaky Pie Dough (available frozen at our cafés in 2-packs)10 strawberries, divided4 Tbsp strawberry or blueberry jam4 Tbsp breadcrumbs1½ cups fresh blueberries, divided2 eggs, divided3 Tbsp unsalted butter, melted⅓ cup sugar1 tsp vanilla extract1 Tbsp powdered sugarDirections:Thaw 1 disk of Macrina Flaky Pie Dough overnight in the refrigerator. Set the dough on a floured work surface and allow it to come to room temperature, about 20 minutes.Line a rimmed baking sheet with parchment paper. Set aside.De-stem 8 strawberries and dice into ½-inch pieces. Set aside.Shape the pie dough into a square. Roll it out to 14 x 14-inches, it should be about ⅛-inch thick. Cut into four equal squares.Lift each dough square onto the prepared baking sheet, staggering them to form the tartlets. Place 1 Tbsp of jam in the center of each pastry square and spread to a 4-inch square. Top each with 1 Tbsp of breadcrumbs, ⅓ cup blueberries and a quarter of the diced strawberries.Make an egg wash by whisking 1 egg with 1 Tbsp water.Starting with one dough square, cut a 2-inch square from each corner. Fold the top flap over the fruit and brush with egg wash. Next, fold the right flap over the fruit, creating a corner, and brush that flap with egg wash. Repeat this process with the bottom and left sides so you have a square tartlet with an opening in the center. Brush all the dough with a final coat of egg wash. Repeat the entire process with the other 3 squares of dough. Refrigerate the tartlets for 30 minutes.Preheat the oven to 425°F.To prepare the custard, mix the melted butter, remaining egg, sugar and vanilla extract together.Place the chilled tartlets in the oven and bake for 20 minutes. Remove from the oven and pour the custard mix onto the top of each tartlet center. Let it drain into the tartlet before adding more to prevent it from spilling out. Bake until golden brown and the custard is set, another 10 to 15 minutes.Let cool for 30 minutes and garnish each with half a strawberry and a few blueberries. Sprinkle with powdered sugar. Enjoy at room temperature served with ice cream or frozen yogurt!Printable PDF here.

Not much beats the sampling of potential new products at Macrina Bakery. The only tricky part is choosing which of the still warm samples is best and should become a regular offering. But the hard choices have been made, and we’re proud to say the creative work put in by Leslie Mackie, our pastry team, and our bakers has yielded some of the best new products we’ve offered in years.

Organic Whole Wheat Bun 

Perfect for juicy burgers or pulled pork sandwiches, this soft bun gets a slight toasted-nut flavor from an organic whole grain flour from Walla Walla and a gentle sweetness from agave syrup. Grill or toast it to caramelize the interior. The buns are sold in four-packs with a recipe card for a slow-cooked pulled pops sandwich with mango cabbage salsa—an exceptional way to enjoy this hearty bun.

Cheese Bagel 

Our MadRy Sourdough Bagels topped with a combination of white cheddar, parmesan and fresh herbs. The hint of rye in the bagel complements the bold flavor of the cheese. Sold individually or in four-packs, this cheese bagel is excellent toasted for a BLT or as a flavorful base for a scrambled egg and ham breakfast sandwich.

Almond Pinwheel 

Our flaky cornetto dough layered with frangipane—a velvety almond cream—rolled into a pinwheel and topped with sliced almonds and powdered sugar. Crisp, sweet edges and an interior loaded with toasted sliced almond flavor. An almond croissant—Macrina style.

Savory Pinwheels 

Caramelized sweet onions, parmesan, olive oil, and a mix of sesame, fennel and poppy seeds are folded into our flaky cornetto dough and rolled into a pinwheel. The savory pinwheels were the first to vanish from trays of samples, and the surprise standout among our tasters. Savory, but with a gentle sweetness from the onions, these are perfect for a savory breakfast or lunch with a bowl of soup or salad.

“Years ago, we offered a pizzetta in our cafés, and it was a customer favorite,” says Leslie. “This is an adaptation from that, and I’ve been really loving this new version,” says Leslie. “We made it simple so you can dress it up with your favorite toppings at home. Lately, for me, it’s been prosciutto and roasted asparagus. But it’s also great just as it is.”

Our Rustic Ready-To-Bake Pizzas come frozen, and you can store them until the need for a quick meal or the impulse for great pizza strikes you. This is not your typical frozen pizza. The flavorful crust is formed from our Giuseppe dough and topped with our house tomato sauce, high-quality mozzarella and Parmesan. Baked, the crust is delicately crisp, and the sauce bubbles through just-browned cheese. That’s the baseline, without any added toppings.

Here are three more of Leslie’s favorite combos:

• Thinly sliced heirloom tomatoes, a drizzle of pesto, torn basil leaves, dash of extra virgin olive oil, sprinkle of coarse salt.

• Roasted asparagus, shaved Parmesan, truffle oil, chopped thyme and Italian parsley

•  Italian sausage, roasted red pepper, grated Parmesan, drizzle of balsamic reduction

Our Rustic Ready-To-Bake Pizzas bake in 15–18 minutes, depending on how many toppings you add, and feed two with a salad. They’re available at any of our cafés.

May is the month of Mother’s Day—Sunday, May 9th, this year. If you’re searching for brunch ideas, try my favorite Mother’s Day meal: a potato, prosciutto and rosemary frittata served with country biscuits and fruit conserve. You bake it in a Dutch oven, which presents beautifully at the table. The creamy country biscuits paired with Project Barnstorm conserve (my handmade fruit conserve made on Vashon Island with local fruit) provides a sweet treat to complement the savory frittata.-Leslie MackieIngredients:Serves 43 medium pink potatoes2 Tbsp olive oil2 tsp fresh rosemary, coarsely chopped 1 tsp kosher salt, divided½ tsp black pepper, divided3 oz prosciutto, thinly sliced6 eggs¼ cup half and half¼ cup water2 tsp chives, finely chopped⅓ cup grated Parmesan, divided2 Tbsp unsalted butter4 Macrina Country Biscuits1 jar Project Barnstorm conserveDirections:Preheat oven to 375°F and line a rimmed baking sheet with parchment.Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 18–20 minutes or until the potatoes are tender. Let cool.Cut the prosciutto crosswise into ½-inch strips.In a medium bowl, crack the eggs and add the half and half, water, chives, ¼ cup Parmesan and remaining salt and pepper. Mix well and set aside.Reduce oven to 350°F.Place a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5–7 minutes. Top with the remaining Parmesan and bake in the oven for 12–15 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.While the oven is still on, heat up the biscuits for 5–8 minutes.Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.Any leftovers can be refrigerated for up to 1 day. Enjoy!Preheat oven to 375°F and line a rimmed baking sheet with parchment.Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 18–20 minutes or until the potatoes are tender. Let cool.Cut the prosciutto crosswise into ½-inch strips.In a medium bowl, crack the eggs and add the half and half, water, chives, ¼ cup Parmesan and remaining salt and pepper. Mix well and set aside.Reduce oven to 350°F.Place a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5–7 minutes. Top with the remaining Parmesan and bake in the oven for 12–15 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.While the oven is still on, heat up the biscuits for 5–8 minutes.Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.Any leftovers can be refrigerated for up to 1 day. Enjoy!

According to Calvin and Hobbes, “There’s an inverse relationship between how good something is for you, and how much fun it is.” Some might say a similar rule holds true when it comes to food. Exceptions prove the rule.

Homegrown, which opened in 2009 and now has ten restaurants throughout the Seattle area, is one of those exceptions. The trifecta of taste, health, and sustainability come together in their reasonably priced meals. They’ve made it fun to eat responsibly!

Childhood friends and Homegrown founders Brad Gillis and Ben Friedman are environmentalists at heart. They also love to gather with friends around great-tasting food. They built their business around these passions— call it sandwich environmentalism.

Now, Homegrown has taken that ethos and delivered it—literally—to your home. You can get a sandwich, but much more, too. Homegrown Goods offers a selection of ready-to-eat meals, fresh 20-minute-meal kits, and a handpicked selection of groceries for those that want to throw their own thing together.

“Everything we sell is backed by our quality standards,” says Brad. “We run every purchase thorough our sourcing standards and make sure we feel comfortable with what we’re buying.”

Homegrown Goods has its own fleet of delivery vans and drivers. They pack chilled items with ice packs, and everything arrives in a sealed box. You are notified by text when your delivery arrives. Your food is delivered one to two days after you order, on a day of your choosing. Delivery areas include much of Seattle and the Eastside, and their delivery area continues to expand.

Since Homegrown Goods launched last summer, high demand for everything has encouraged them to expand their line of offerings. Now you can choose from more than a dozen different meal options on any given day, but Brad expects to more than double the selection.

Whether it’s a Turkey, Bacon, Avocado sandwich or a Farmstead Cobb salad at one of their locations, or a Mediterranean Salmon Bowl from Homegrown Goods, food sourcing is central to Homegrown’s mission. They select the best growers and producers in each category from each region with a twin focus on deliciousness and what’s good for the planet. At Macrina, we’re proud to have our bread featured in many of their sandwiches and available through Homegrown Goods.

 

Food is one of the most vital connections we each have to our planet. What sustains us should also be produced sustainably. We have great admiration for the leadership role Homegrown has taken in their effort to change the food system, so it’s not just healthy for us, but for the planet too. Homegrown does the research so you don’t have to—and with tasty options delivered to your home or served up at one of their many locations, they make it easy—and fun—to do something that is good for you, and, well, just good.

We make our challah bread in the European Jewish tradition. The braided loaf is enriched with egg, honey-sweetened and baked until the crust is firm and golden mahogany in color. The soft, tight crumb pulls apart easily.Our challah is a customer favorite for French toast or enjoyed with butter and jam. This recipe uses thick slices, pan-toasted in butter, for an open-faced tartine sandwich. The tender, lightly sweet bread adds a complementary texture and flavor to the combination of corned beef, Swiss cheese, whole-grain mustard and a fresh cabbage slaw with carrots and pears.-Leslie MackieIngredients:Serves 4¼ cup whole-grain mustard, divided2 Tbsp mayonnaise2½ tsp apple cider vinegar1½ tsp honey¼ tsp kosher salt¼ tsp cracked black pepper½ head green cabbage (medium-size)1 carrot, peeled1 Bartlett pear2 Tbsp Italian parsley, coarsely chopped1 loaf Macrina Challah Bread6 Tbsp unsalted butter, divided8 slices corned beef (approx. 6 oz)4 slices Swiss cheese (approx. 4 oz)8 eggsDirections:Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.In a medium bowl, place 1 Tbsp + 1 tsp whole-grain mustard, mayonnaise, apple cider vinegar and honey. Whisk to combine. Set aside.Remove the tough root of the cabbage by cutting a V-shaped wedge from the base. Lay the half cabbage on the cut side and cut it into ⅛-inch slices. Using the medium side of a grater, grate the carrot. Cut the pear in half, remove the core and grate the pear with the same grater. Add the cabbage, carrot, pear, parsley, salt and black pepper to the dressing. Toss to combine. Set aside to marinate for 15 minutes.Cut the challah on the bias into eight 1-inch thick pieces.In a large sauté pan, melt 3 Tbsp butter. Over medium-high heat, sauté the challah slices on both sides for 1 to 2 minutes until just browning. Place on the lined baking sheet. Divide the remaining whole-grain mustard between the slices and spread evenly. Top each with a slice of corned beef. Cut the cheese slices in half and place a piece on each tartine.Bake the tartines for 3 to 5 minutes to melt the cheese. Place 2 tartines on each serving plate.In a nonstick pan over medium heat, melt 2 tsp butter. When the butter is sizzling, sauté 2 eggs at a time, flipping when whites are set and cooking to your desired preference (over- easy, over-medium or over-hard). Salt and pepper to taste. Finish cooking the remaining eggs, adding more butter as needed. Top each tartine with 1 egg. Divide the cabbage slaw evenly across the 8 tartines.You might consider serving these with a Guinness or your favorite craft beer in honor of the Irish. Happy St. Patrick’s Day!Printable PDF of this recipe here.

Macrina Bakery was born of a dream. Leslie Mackie wanted to build a vibrant community around her love of artisan breads. The early days in Belltown, back in 1993, were a whirl of activity and excitement. The crowds gathered, the bread earned a loyal following and garnered awards, and as demand mounted, we opened a wholesale business. Behind every success was a team of talented and hard-working individuals.

A few years ago, we sat down to find words for the values that drive us. We considered the many valuable contributions of our diverse team of bakers, pastry chefs, savory cooks, baristas, café staff and delivery drivers that make up Macrina. We identified five core values: Hard working, remaining positive, continuously improving, embracing diversity, and integrity in all we do. Then we established an annual award for each value.

Our 2020 core value winners lead by example, and their commitment to excellence is a big part of what makes Macrina Bakery shine.

Hard Working: Juan Carlos Machorro, Steward LeadIn this tough year, Juan Carlos has impressed everyone with his resolve to get the job done. Pandemic-related staff cuts made for a lean crew, and it seemed no challenge was too much for Juan Carlos. From fixing water meters for the baking department to snaking clogged floor drains, to washing dishes and taking out the garbage, Juan Carlos, sweat on his brow, works tirelessly behind the scenes to make everything work.

Remaining Positive: Josh Kull, Sodo Lead Whether interacting with a customer or a fellow worker, Josh is cheerful, kind and genuine. All of our core values could describe Josh, but his ability to remain positive, especially in the toughest situations, stands out. His positive attitude is infectious and inspires those around him, uplifting the entire staff.

Continuously Improving: Theo Ngo, Savory Department, Assistant Manager In 2018, Theo was promoted to assistant manager in our savory department because of his attention to detail and ability to step into any position in savory. To improve efficiency, he developed spreadsheets to capture weekly production numbers for our savory items. Theo’s attention to detail and his determination to continuously improve our ordering, inventory, and new product rollouts has made us better able to survive the many business challenges presented by Covid-19.

Embracing Diversity: Scott Romine, Human Resources, Assistant ManagerAt Macrina Bakery, we employ people from many nations and diverse cultural backgrounds. Scotty’s job in human resources often puts him in the position of assessing someone’s ability to succeed in a particular job. Scotty values a diverse workplace. With respect for each applicant, Scotty takes the time to listen and answer questions and to carefully find someone with the attitude and skills needed for the job he is hiring for. Scotty’s work has brought more diversity to the Macrina crew.

Integrity in All We Do: Jennifer Truong, Wholesale Office, General Manager At our current scale of operations, ensuring integrity in all we do requires thorough attention to every detail. As the general manager of our wholesale office, Jen interacts with both customers and staff. She brings compassion and directness to the task. Her attentive management and the improvements she has made to our procedures and systems help keep the many parts of Macrina moving in harmony.

When Leslie Mackie opened Macrina in 1993, one of the most time consuming jobs was rolling out the laminated dough for pastries like our hazelnut pinwheels and morning rolls. Leslie considered using laminated dough for cinnamon rolls, but decided not to stress the pastry team more than it already was. Instead, she turned to the bread team for brioche dough.

“The brioche has all the same delicious rich ingredients as the laminated dough but in different proportions,” Leslie says. “I decided to go for a classic more traditional cinnamon roll, similar to my Grandmother Bakke’s homemade version, which leaned toward our brioche dough.”

In 2017, we opened our dream bakery in Kent for wholesale production. Finally, we had temperature-controlled spaces and room for a piece of equipment called a sheeter, which is used for laminated dough. With the new capacity, we launched our line of cornetti, the Italian version of the French croissant.

And now, a new cinnamon roll.

The buttery laminated dough is layered with brown sugar and cinnamon and topped with cream cheese frosting. Leslie says, “They have this succulent texture and taste that sends you to the moon.”

Those of you who love our brioche cinnamon rolls need not worry—after more than 25 years of making them we are not going to stop. But you do have to choose: classic or ultimate. The difference is in the dough. The classic is more bread-like, the ultimate has the flaky texture of our cornetti. Both are filled with brown sugar and cinnamon and topped with silky-smooth not-too-sweet cream cheese frosting.

You can buy the new cinnamon rolls individually in our cafés. The 6-pack Classic Cinnamon Roll Tray is also available in our cafés and at local retailers of Macrina products.