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.

They coached our childhood sports teams, entertained us with cheesy jokes, taught us how to dance, and held our hands through life’s tough moments. Where would we be without Dad? We sat down with a couple of our team members to talk about the Father's Day, food, and their hardest job, fatherhood.Scott FranceCo-owner and father of twoWhat's the best Father's Day gift you ever received?The best Father’s Day gift was a picture calendar of my children and family. Even though it’s expired, I still keep it with me.How would you like to spend the day this year?I would love to sleep in and watch three World Cup games on Father’s Day.Even though you're surrounded by Macrina goodies on a daily basis, is there something from this year's lineup that you can't resist? My current favorite on the Father’s Day menu are the Buttermilk Chocolate Cups. They’re awesome.Phuong BuiHead Baker and father of twoIs there a Father's Day gift that stands out among the bunch? I have no favorites. I appreciate all the gifts I have received from my children and wife.How does your family like to spend Father's Day?We usually go out to eat and either watch a movie or find some other activity to do. It doesn’t matter what happens on Father’s Day as long as I get to spend time with my kids and wife.As head baker, you've tasted everything on the menu a hundred times over. Which Father's Day menu item is your favorite?Cinnamon Apple Pull-Apart. This has always been a product that I’ve loved while working here. I have a big sweet tooth!If you're still stumped for Father's Day ideas, there's one thing we know he'll love: Food! Bring Dad by for brunch (it’s not just for Mom, you know) and treat him to something sweet.

This June marks the first Immigration Heritage Month, which was initiated by Welcome.us and officially recognized by the U.S. House of Representatives. We take pride in our racially and ethnically diverse family, knowing that we aren't all so different. Each of us found our way to Macrina through our love of good food and people.Led by Vietnam-native Tramy Thi Le, our Wholesale Department is made up largely of Vietnamese immigrants. Managing a team of professional bakers requires a wealth of patience, a heap of resilience and a healthy dose of humor. In Tramy’s case, it also requires expertise in two languages.Tramy and her husband moved to America from Vietnam nearly 14 years ago. The couple was ready for a big change and a better life, and they were willing to make some sacrifices along the way.Tramy credits adjusting to the chilly Pacific Northwest climate from balmy Vietnam as the biggest hurdle, not the language barrier. "I went to school to learn English as a second language at Seattle Central Community College. After I finished school, my husband’s friend was doing social work and knew where I could find a job. He introduced me to Macrina Bakery."Tramy's previous career as a teacher didn't exactly set her up with the knowledge she needed at Macrina to craft everything from scones to cookies for our expansive list of wholesale partners, but her love of cooking gave her a foundation from which to build. Tramy's incredible work ethic fueled her passion and she spent six years learning everything she could in the Wholesale Pastry Department. She soon landed the job of Wholesale Pastry assistant manager and then moved up to general manager."Right now, I manage 20 people and many of them are Vietnamese," she says. "Professional baking is fine for me, because I have so much experience now. I know each of the products; its color, ingredients, when it is ready. That’s all easy for me. But, the big challenge is training the new people. Some people don’t speak English well, or they only speak a little bit."Not only does Tramy bridge the gap between our wholesale partners and the bakery, she serves as a liason for our team members; translating, teaching and even transcribing recipes from English into Vietnamese. But, Tramy says, she wouldn't have it any other way. "Macrina is like my home. We're very busy all the time, but I'm very happy here. I just come in every day and smile."

A line of hungry customers trails out of a blue-trimmed building reminiscent of a beach shack as gulls fly overhead and waves from the water taxi's wake lap against the shore. Behind us, divers suit up in the parking lot. We slowly trickle into the building, but no one seems antsy about the wait. Instead everyone pores over the menu, snaps photos against the backdrop of Seattle's skyline bathed in the early evening glow, and talks about what's good here. The short answer? Everything.The Marination trifecta - Marination Mobile, Marination Station, and Marination Ma Kai - serves up Hawaiian-Korean no-fuss food fittingly wrapped in the breezy slogan: Everyday aloha. Co-owners Kamala Saxton and Roz Edison previously worked in public education on national educational policy reform, and after hitting hard times during the recession, decided to open up a food truck in 2009."We were inspired by Kogi in L.A.," remembers Kamala. "They were the first ones to hit the streets with Korean tacos. We added the Hawaiian part and away we went."Recently the duo brought a new head chef aboard after previous chef Josh Kelly went on to pursue new culinary adventures (more on that later). Angie Roberts, who's résumé reads like a Seattle foodie's bucket list (Flying Fish, Boka Restaurant and Bar, and The Hollywood Tavern) couldn't be more thrilled for a change of pace."It’s a completely new style of service for me, so I’m definitely learning," says Angie. "I love that we have a truck in the company and I like that we have so many moving parts. It keeps me on my toes!"Angie is working on some changes to Marination's mouthwatering lineup, including a gluten-free option, something for the kids, and a "more significant-sized menu item." Word on the street is she will also be throwing some blazing-hot beach parties at Ma Kai this summer. She's not denying the rumors, "Think pig roast with the best view in the city!"But, some things will never change. Including their much-praised Pork Katsu Sandwich; a healthy cut of crispy pork heaped with tangy slaw and their signature Bulldog Sauce. Kamala and Roz knew there was only one bun for the job of holding in this sandwich's fillings: our Ciabatta.

"In this city we are fortunate to have many bakeries that provide wholesale baked goods for restaurants," says Kamala. "Macrina had the products we were seeking and hands-down they have the best customer service." Plus, she says, there is nothing better than our Giuseppe bread right out of the oven. We can't argue with her.As Team Marination barrels toward an action-packed summer, Roz and Kamala have decided to throw another pan in the fire. They're partnering with Josh and his wife Nancy for a bar in Pioneer Square."Josh is going to create a small but focused and delicious menu," Kamala hints at Good Bar's plan. "One that will have something for everyone. A menu that is just right."Given the group's track record, we imagine it will be nothing short of greatness.

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.

Tucked into Capitol Hill's adorably hip Melrose Market and a new location situated in up-and-coming Pioneer Square, our wholesale partner Rain Shadow Meats is quickly becoming Seattle's favorite butcher shop. We sat down with Owner Russell Flint to talk about how he's changing the butchery business for the better, what's on the horizon, and which cuts of meat you should be eating.What makes Rain Shadow Meats unique?We use everything. We throw some fat and little weird bits that we can't really do anything with into the compost, but those bones don't go into the compost until they've been worked into stock twice. We are really, truly utilizing every bit of these whole animals that we're given, which I think is lost on a lot of people. But to me, it's rad. Nothing goes to waste. Not too many butcher shops can say that they do that.Are people going for the odd cuts of meat or do they tend to stick with what's familiar?Regular customers, people who trust us and have been coming to us for a long time, they ask, "Hey, what should I eat today?" or "What's cool in the case today?" But the average consumer comes in knowing what they want. They want a ribeye and if there aren't any ribeyes, they walk out the door. But as you a develop relationship with the customer, they start to trust you, you learn about them and what they like, and you can set things aside for them.What cuts should people be buying that they may not know about?I love pork top sirloin. As far as I'm concerned, that's the butcher's cut. Not a lot of people know about it. It's much cheaper than a pork chop but it's just as good if not better. There's also a true country-style spare rib, which is where the shoulder ends and the loin starts. Those pieces are always super cheap and really delicious; way better than a pork chop. For beef, I love the top sirloin. It's a big muscle but usually cheaper than say your ribeyes and tenderloins. You don't see beef neck very often, but since we butcher the whole animal, we get the neck from the beef. Beef neck braised together with some beef shanks is insanely good.What do you have in store for Easter?For Easter, lamb and ham are the meats people want. We work with a smokehouse in Oakland, California. This guy double smokes our bacon, so we asked him to do the same process with our hams. They're honey cured and then he smokes them with applewood and cools them down and then smokes them again with maple. They turn out this beautiful lacquered dark brown and are absolutely incredible.Our lamb mainly comes out of Anderson Valley just south of Portland at Anderson Ranch. Reed Anderson has been farming and ranching his whole life and we've known him for years. He has beautiful pasture-raised, grass-fed lamb. That area of Oregon is really conducive for lamb as far as the grass and year-round climate goes; it's super-consistent all year long.Any plans for a third location?This is it! The [Pioneer Square] project was huge, a lot bigger than I really anticipated it being. What I'm trying to do is kind of incredible. I don't think everyone quite gets it yet or they don't know how to use it yet, but we'll get there. It's all about education. As far as a third location goes, I have some ideas. Not another butcher shop, maybe a restaurant or something. Obviously something with food, but it's going to be a long, long way down the road.In addition to stocking both locations with every cut of meat imaginable, Rain Shadow Meats in Pioneer Square serves up delicious sandwiches piled high on our bread, housemade charcuterie and rotating specials. Wash it all down with a glass of French wine, a pint of local craft beer, or the savory fizz of celery soda fresh from his girlfriend's shop, Seattle Seltzer Co.

If you're a proper breadhead, you've probably taken a stab at Jim Lahey's no-knead bread by now. It seems like every baker has their own rendition of this simple recipe, but ours stands out from the crowd with its extra dimension of flavor and texture from stone-ground flour. Agave nectar lends a subtle sweetness and rich color, making this loaf a beautiful addition to any meal. The best part of all? Time does most of the work for you. Start it in the morning and you'll be wowing your dinner guests with freshly baked bread without breaking a sweat. It's so good it happens to be Leslie's favorite go-to bread recipe when she doesn't have time to swing by the bakery. Now you have to try it!The recipe below is meant to be baked in a standard dutch oven. Pick up our cookbook, More from Macrina, for modifications using a double dutch oven.One-Day Artisan Whole Grain LoafClick here to print this recipe!Ingredients1 3/4 cups lukewarm filtered water (about 80°F)2 tablespoons amber agave syrup2 teaspoons active dry yeast1 1/4 cups (5 1/2 ounces) unbleached all-purpose flour1 cup (4 1/2 ounces) stone-ground whole wheat flour1/2 cup (2 ounces) stone-ground rye flour2 teaspoons kosher saltPreparation Makes One 9-Inch Round Loaf1. Line a medium bowl with a clean cotton flour sack towel and sprinkle it heavily with flour. Set aside.2. Combine the water and agave syrup in a large bowl. Sprinkle the yeast over the surface of the liquid and whisk gently until it has dissolved. Let the mixture sit for about 3 minutes to activate the yeast.3. Add the flours and salt. Using a rubber spatula, mix the ingredients for 2 to 3 minutes by pulling the spatula through the dough and flipping it over to simulate a kneading motion. The dough will have no more flour pockets and will be quite wet. Cover the bowl with plastic wrap and let the dough rise for 2 hours at warm room temperature (75 to 80°F) or until the dough has doubled in size.4. Lightly sprinkle the top of the dough with flour and do a baker's turn. Cover the bowl with plastic wrap and let the dough rise again at room temperature for another 2 hours.5. When the dough has risen, do a second baker's turn. Again, cover the bowl with plastic wrap and let the dough rise at room temperature for another hour.6. Transfer the dough onto a floured work surface and do a third baker's turn - this time on your work surface rather than in the bowl. Invert the loaf so that it is seam side down, then cup your hands around the dough ball, resting the outer portion of your hands on the work surface. Move the ball in a circular motion to tighten it at the base. Invert the rounded loaf again and place it seam side up in the towel-lined bowl; lightly cover the top with the overhanging towel. Let it rise at room temperature until it is about 1 1/2 times its original size, about 1 hour. This dough should have a texture like Jell-O, slightly under-proofed. If it has risen too much at this stage, it will collapse when you place it in the dutch oven.7. One hour before baking, preheat the oven to 450°F. Place the cast iron dutch oven and its lid inside to preheat. Flip the dough onto your floured work surface and slowly remove the cloth. With a sharp paring knife or razor blade, cut a 1/8-inch-deep, 4-inch square on the top of the dough. Using oven mitts, quickly retrieve the dutch oven and remove the lid. Gently drop the dough into the dutch oven, replace the lid and slide into the oven.8. Bake for 30 minutes, then remove the lid. Continue baking until the loaf is deep brown and very crusty, about another 20 minutes.9. Flip the loaf out onto a wire rack (the loaf should release easily from the pan) and let cool completely before cutting.

Want to make a ciabatta or baguette? You're going to have to get your hands doughy. Working with wet dough takes practice and patience...and a little extra flour on your fingertips. This sticky stuff, if treated right, creates a golden-brown crust and cream colored crumb. But overwork it and your loaf will come out less than stellar. That's because kneading and handling wet dough too much overdevelops the gluten (the part that gives your loaf shape and texture).To produce the most beautiful, freshly baked loaf, knead wet dough gently in the beginning and then do what we breadheads call a “baker’s turn.”Step 1: Flour your hands well to prevent sticking to the dough. Keeping the dough in a bowl, use your fingertips to release the edges of the dough from the bowl.

Step 2: Pull and stretch the right side of the dough outward, extending the dough past the rim of the bowl about six inches. Bring the stretched dough back to the center of the bowl and lay it on top of the dough ball.

Step 3: Repeat Step 2 with the left side as well as top and bottom portions of the dough, bringing the stretched dough back to the center each time.

Step 4: Flip the dough ball over, placing it seam side down in the bowl.

Now you’re ready to proceed according to your recipe's instructions. Some recipes require several rounds of bakers turns after each resting period. This helps develop the gluten and give your loaf shape.Check back next week when we'll be making our One-Day Artisan Whole Grain Loaf using flour mentioned in our previous Flour 101 blog post and preparing our wet dough with using the baker's turn technique.

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!

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.

We are gearing up for the food event of the year! No, Thanksgiving hasn't been moved to February. If you've ever wondered where exactly your food and beverages come from, The Seattle Wine and Food Experience (SWFE) is a can't-miss event. In its sixth year, SWFE is a gathering of the Northwest's best purveyors of food and drink all ready to sample their products and talk about their origins."What makes Seattle Wine and Food Experience unique in the marketplace are the experiences guests encounter," says Jamie Peha, producer of SWFE.Those "experiences" Jamie's talking about?

• More than 800 wines from the world's top producers available for tasting in addition to wine from over 30 of Woodinville's wineries.
• The region's best craft distillers ready to take you through their journey from grain to glass.
• Culinary creations from dozens of Seattle's top chefs representing Ray's Boathouse, Serafina Osteria & Enoteca, The Capital Grille, and Andaluca to name just a few.
• Famous hand-forged doughnuts and freshly roasted coffee from Top Pot Doughnut.

Stop by our booth in Les Dames d'Escoffier Alley to sample our newly created Rye Crostini - not yet available in our cafés - piled with savory layers of corned beef, Manchego cheese, pickled onion and cabbage slaw.Les Dames d’Escoffier Seattle, this year's event beneficiary, is a wonderful non-profit organization of women leaders in the culinary world whose focus is on raising scholarship funds for women in the food, beverage and hospitality industries, while also supporting community outreach and local sustainable-agriculture projects. As a member of Les Dames, this year's SWFE comes full circle for Leslie, making it all the more exciting.Visit SWFE online for more event details and ticket information.

Despite the love surrounding Valentine's Day, this holiday can be rather divisive. Those not partnered up have even created the antithesis, dubbing it Singles Awareness Day. Whether you love it or hate it, we can all agree that February 14 gets one thing right: Food. Seeing to it that no one misses out, we've pulled together some delicious sweets and savories to share with your favorite people or keep all to yourself.1. Potted Cheese - We top a blend of chèvre, cream cheese and Manchego with a relish of roasted beets, raspberries, Champagne vinegar and spices. Couple it with our Sardinian Flatbread or Crostini for an elegant appetizer or party snack.2. Raspberry Pocket Pie - Our signature pie crust is wrapped around fresh raspberries and raspberry preserves, then topped with crystal sugar. Slip one into your youngster's lunchbox or bring some to the office to share.3. Mini Chocolate Orange Coffee Cake - If there was ever an excuse to have chocolate for breakfast, it's Valentine's Day. This coffee cake is laced with flavors of orange, bittersweet chocolate and roasted almonds and topped with rich chocolate ganache.4. Fresh Strawberry Tartlet - This tartlet comes dressed in Cupid's favorite colors, filled with sweetened strawberries and topped with white chocolate curls.5. Heart Galette - Want to skip the mad scramble for Valentine's Day dinner reservations? Treat your favorite person to a Valentine's Day brunch instead! Filled with ricotta and chèvre and topped with a roasted beet relish, we make this savory pastry easy to reheat and serve.6. Infinity Cake - Enough to satisfy four, this cake is the perfect dessert for those double-dating this Valentine's Day. We fill our white chocolate almond cake with raspberry amaretto Bavarian cream and fresh strawberries, then finish it with white chocolate sour cream frosting, a fresh raspberry and sugared rose petal.You can find these items along with many more Valentine's Day treats in all of our cafés through Sunday, February 16.

Chocolate ganache is rainbow sprinkle frosting all grown up. It's patent leather shoes and sequin sparkles. It's velvety smooth and seductive. Go ahead. We dare you to whip up an easy batch and not dip a finger into the decadent gloss.We use chocolate ganache in many of our recipes, from Cocoa Puffs to Chocolate Orange Coffee Cake. Since it brings a full-bodied thrum of chocolate flavor to everything it touches - and you can't have Valentine's Day without chocolate - we decided to share our signature chocolate ganache recipe.Chocolate GanacheClick here to print this recipe!Ingredients1/2 cup heavy cream1 cup good-quality semisweet chocolate chipsInstructionsPour the heavy cream into a small saucepan and place over medium heat. Bring the cream to a froth just before it boils. Turn off the heat and add the chocolate chips. Using a rubber spatula, stir constantly until the chocolate has completely melted. Set the pan aside and let the ganache cool to the desired consistency. The ganache will thicken as it cools.How to Use Chocolate Ganache

• Pour warm ganache over ice cream for an off-the-charts delicious sundae.
• Dip your favorite fruits (dried or fresh), nuts (raw or roasted) and candies.
• Drizzle warm ganache over a bundt cake for a dramatic effect that's impossible to mess up.
• Top cupcakes in lieu of traditional frosting.
• Spread a layer over a pan of brownies for death-by-chocolate decadence.

Maybe Elizabeth Hall didn't always know that she was born to cook, but she has all of the ingredients that make up a true chef. At the tender age of 10, she began whipping up appetizers for her parents' cocktail parties. Then there were the childhood summers spent perfecting crepes and stews. And, like any good chef, her eyes light up when she talks about food (she's particularly fond of Spanish goat cheese). But the real proof is in her weekly brunch and lunch menus. You can taste the passion. Despite Elizabeth's efforts to find a different path, even studying to be a surgery technician, she kept getting pulled back into the food world. That pull eventually plopped her right into our kitchen as head savory chef."When I tell people that I work for Macrina Bakery, they usually say, 'Oh, they have the best pastries!' And I usually say, 'Yes, they do! But, that’s not what I do…' And they’re like, 'What else would you be doing there?'''Considering its modest size, our Savory Department actually does a lot. From preparing the daily salads and soups to the rotating weekend brunch specials, this team of eight makes a big impact. In a busy week, that might look like hundreds of sandwiches or more in just one day."In the beginning I was really excited for the crazy level of creativity, which obviously is not the thing anymore. We have a job to do, we have people to feed," Elizabeth says. "I like getting feedback from customers, I like it when the staff gets excited about something, and I like seeing my staff learn new things."Introducing staff and customers to new food experiences is one of her many gifts. One week you might find drunken goat cheese tucked into a pastrami sandwich or roasted concord grapes atop a peanut butter waffle."I love making people taste things," she says with that blissful look in her eyes. "Like, this weekend we’re using black garlic. It’s fermented garlic that's a little bit sweeter so you can eat it straight and you’re not going to get that heinous garlic breath."Sometimes she's faced with the challenge of convincing the rest of the team of her vision, but in the end her creations win everyone over."What we do here is cherished by the community. You have to have a love of giving somebody their daily bread as opposed to an occasional thrill. You don’t go to an Ethan Stowell restaurant every night or even every week. But people come here every day and they bring their family and friends, because we’re offering a familiar, nourishing product."

Our mothers taught us that it's polite to bring along something special when going to someone's house. You might call it a "hostess gift," but no matter the host or occasion, we just call it sweet. Whether you're going to a Champagne-filled New Year's Eve bash or an indulgent New Year's Day brunch, we've rounded up a few things that any host would be happy to have.1. Whisper Cake - While it's not an official holiday item, this popular cake with it's fruit-filled layers would pair nicely with a glass of Champagne.2. Holiday Tart - Filled with cranberries, pecans, orange zest and caramel, this tart makes for a tasty treat any time of day.3. Brown Sugar Shortbread Holiday Cookies - Cut into stars and adorned with crystal sugar, these cookies will bring a touch of sparkle to the party.4. Sardinian Flatbread with a savory spread - In addition to our Roasted Artichoke Spread (pictured), we have a variety of seasonal spreads that pair perfectly with our Sardinian Flatbread.5. Cassata Cake - Chocolate lovers swoon for our Cassata Cake (pictured) and gluten-free Mini Gianduja. Both desserts are loaded with rich chocolate flavor, but our Mini Gianduja is a triple-threat with chocolate espresso, chocolate hazelnut and chocolate ganache!6. Budapest Coffee Cake Ring - Our classic sour cream coffee cake laced with a swirl of cinnamon, cocoa, brown sugar, raisins and toasted walnuts makes a great brunch addition.

'Tis the season for baking! Whether you're hosting a Christmas party or having a quiet holiday celebration at home, chances are cookies will be part of the equation.The tradition of baking and sharing Christmas cookies stretches back for centuries with its roots firmly planted in Europe. As people migrated to America, so did their cooking traditions. According to McCalls' December 1994 issue, the earliest account of Christmas cookies in America came from the Dutch in the 1600s.With an assortment of Ginger Molasses Cookies, Swedish Overnights, Mexican Wedding Balls, and Sour Cherry Brown Sugar Shortbread Cookies, our Christmas Cookie Box is a melting pot of cultural flavors. Like folklore, some of these recipes have been shared and modified so much their origins have become blurry, but we've tracked down some truths about each recipe.Ginger Molasses CookiesAs Leslie says, ginger has a natural warming quality that's perfect for this time of year. With its recipe closely mirroring that of gingerbread, conventional wisdom tells us that the Ginger Molasses cookie is a miniature version of the sweet and spicy cake.Mexican Wedding BallsThese cookies are perhaps the most ragtag of the bunch. Also known as Russian Tea Cakes, Snowballs and Butterballs, it's believed that this recipe came from the Moors who invaded Spain in the 8th century. Some food historians say the recipe eventually migrated to South America and Mexico with European nuns.Swedish OvernightsNo Scandinavian Christmas celebration would be complete without Swedish Overnights. Also called Swedish Heirloom Cookies, Swedish Overnights share similar ingredients to Mexican Wedding Balls. These cookies can be dusted with powered sugar, or in this case, colorful sprinkles for a festive touch.Sour Cherry Shortbread CookiesA classic Scottish dessert with three basic ingredients, shortbread makes a quintessential cookie. It's a popular choice for holidays, because it's so adaptable and can be cut into festive shapes. We've added coarse crystal and brown sugars, tart cherries and vanilla to our recipe for more complex flavor.Like those before us, we hope you enjoy sharing these recipes for many years to come!

Joni Scalzo and Liz Johnson, the creative duo behind our holiday decor, spread cheer one season at a time. Seemingly overnight, each of our cafés has been transformed into a winter wonderland with frost-dotted windows and pine saplings, jewel-toned ornaments and bows of greenery."I love decorating for Macrina," Joni gushes. "It’s organic and creative. And I’m always surprised by the little things that can become everything. We’ll find one little thing that we’re inspired by, like an ornament, and we’ll take it apart and tweak it and turn it into something different."Joni's mile-a-minute, inventive spirit is not only inherent, coming from a big, creative family, she has nearly three decades of experience with Nordstrom. During her tenure, she worked her way into its visual department, a place that has turned holiday merchandising into an art. Joni credits Nordstrom for teaching her everything she knows, including finding ingenious opportunities in each decorating challenge."We always have a plan but roll with everything that comes up," she says. "If I forget a pumpkin, we’ll make it out of something else. We’re pretty organized and methodical but sometimes we’ll do something that we like better than what was planned. It just always works out."The day after each holiday, she and Liz begin brainstorming for next year. They find inspiration in the glossy spreads of Country Home and Coastal Living and on the shelves of World Market, Anthropologie and West Elm. Subtlety is key for keeping our customers and staff happy while infusing our cafés with a bit of festive flair, but Joni and Liz continue to wow everyone each season. They can't help but let that spirit spill into their homes as well."I get really excited about the decorations at Macrina and then they’ll show up at my house!" chimes Liz. "Like those wooden disc cutouts; I put those on my Christmas list. Or burlap; I got excited about burlap a while ago, so I took framed pictures and wrapped the mat in burlap."Liz admits that being a full-time decorator can get a bit hairy (and dirty) at times. She recalls finding herself covered in spray adhesive and strips of birch after decorating for Thanksgiving. But, she says, it's totally worth it."It can be exhausting, but when you're done it's the best feeling. It's a high!"And with that the two fall into step, discussing decorating plans for the next holiday: Valentine's Day.

Everyone is rolling out their favorite apple pie recipe this time of year. But, if you've ever tasted ours, you know it's something special. The buttery crust holds its flakiness under miles of tart Granny Smith apples and blissfully sweet brown sugar. The combination is irresistible.We're sharing our apple pie recipe for those wishing to try their hand at it at home, but you can also order our apple pie in whole or mini size at any of our cafés through the holidays.Apple Brown Sugar PieClick here to print this recipe!Ingredients8 medium Granny Smith apples (about 2 1/2 pounds), peeled, cored and sliced in to 1/2-inch wedges1 cup plus 2 tbsp granulated sugar, divided1/4 cup plus 1 heaping tbsp unbleached all-purpose flour, divided1/2 cup (1 stick) unsalted butter, room temperature1/2 cup packed light brown sugar1 tsp ground cinnamon1 recipe Double-Crusted Flaky Pie Dough1 large egg, beaten with 1 tbsp water for egg washLightly sweetened creme fraiche or whipped cream, for servingPreparationMakes one 9-inch pie1. Position a rack in the center of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.2. Put the apples in a large bowl. In a small bowl, mix 1 cup of granulated sugar and 1/4 cup of flour. Pour mixture over the apples and toss thoroughly – the wedges should be completely coated. Spread the apples evenly on the prepared baking sheets and bake for 15 to 20 minutes or until the apples are just tender. Halfway through baking, redistribute the apples for even baking. Cool them on the baking sheets for about 5 minutes. Carefully pour the excess juices into a bowl and reserve. Cool the apples completely at room temperature or refrigerate to speed up the process.3. Using a fork, mash the butter, brown sugar, cinnamon, and the remaining heaping tablespoon of flour in a medium bowl until well mixed. Dot the brown sugar-butter mixture randomly onto the apples and toss thoroughly. You don’t want to have concentrations of butter – it should be dotted throughout the apples.4. Remove the pie dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly. On a floured work surface, roll out the larger disk into a circle roughly 15 inches in diameter and 1/8-inch thick. This is your bottom crust. As you’re rolling, check frequently to make sure the dough isn’t sticking; add flour to the dough and work surface as needed. Fold the dough in half and transfer it to a 9-inch pie pan. Place the dough in half of the pan and then unfold, draping it evenly over the entire pan. This is the easiest way to move the dough without breaking it. Gently fit the dough into the pan and trim excess (clean scissors work well for this), leaving a 1-inch overhang.5. Roll out the smaller disk into a circle roughly 10 inches in diameter and 1/8-inch thick. Invert another 9-inch pie pan on top of the dough and use a small, sharp knife to cut a circle slightly larger than the pan. This is your top crust. Cut six 2-inch slots (or any pattern you choose) in the middle to vent steam from the pie as it bakes. Using a pastry brush, paint egg wash around the outer 1/2-inch of the bottom crust.6. Spoon the filling into the shell, lightly packing the apples and leveling the top. Invert the top crust over the filling and press down lightly on the egg-washed edge. If the dough extends farther than the pan, cut away the excess. Bulky pie edges can break during the baking process or remain under-baked when the rest of the pie is finished.7. Brush the top crust with the egg wash. Fold the bottom crust over-hang up and over about 1/2 inch of the top crust, pressing the layers of dough together. With a fork or your fingers, crimp the edge decoratively, then brush with a little more egg wash. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the pie.8. Chill the pie in the freezer for 30 minutes. Don’t be tempted to skip this step! The freezer will firm up the pie dough, which, by this time, will have become fairly soft from handling. Re-chilling the butter will prevent the crust from shrinking, make the dough less apt to fall, and create a flakier finished product.9. Increase oven temperature to 375°F. Place the pie on a rimmed baking sheet and bake for 30 minutes. Reduce oven temperature to 350°F and bake until the top is deep brown and the filling is bubbling, about 1 hour. Cool the pie for about 1 hour before serving to let it set up.10. To serve, spoon some of the reserved apple juice to pool on each plate and top with a slice of pie and a dollop of lightly sweetened crème fraîche or whipped cream.

Pie dough doesn't have to be problematic - or store-bought. We have a foolproof pie dough recipe using simple ingredients that you probably already have in your pantry and we've included instructions for mixing by hand.Keep all of your ingredients as cold as possible and avoid overworking the dough to ensure your crust comes out super flaky every time. Of course, if your pie doesn't turn out how you hoped (it happens to the best of us), you can pick up one our favorites at any of our cafés. Let's get baking!Double-Crusted Flaky Pie DoughClick here to print this recipe!Ingredients2 ½ cups plus 2 tbsp unbleached all-purpose flour1 ½ tsp kosher salt14 tbsp (1 ¾ sticks) chilled unsalted butter, cut into ¼-inch pieces½ cup chilled palm or other trans-fat-free shortening, cut into pea-size pieces½ cup ice waterInstructionsMakes enough for one 9-inch double-crusted pie1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Add half of the butter pieces and quickly turn the mixer on and off a few times at low speed. (This is a way of gradually cutting the butter into the flour without sending the flour skyward.) Add the remaining butter and continue mixing on low speed until the mixture is coarse and crumbly, about two minutes. Add the shortening pieces to the dough. Continue mixing on low speed until it is crumbly again, about one minute. Add the ice water all at once and mix on low speed for about 30 seconds, just until it is incorporated. The dough will now look almost like cookie dough, with no dry parts at the bottom of the bowl.2. If you are making the dough by hand, follow the same procedure using a pastry cutter to incorporate the butter and shortening and a rubber spatula to mix in the water. Mix just until all the dry ingredients are incorporated.3. Dust your hands with flour and transfer the dough from the bowl onto a lightly floured work surface. Divide the dough into two balls: one should be about two-thirds of the dough and the other about a third. Pat each ball of dough into a disk about 3/4-inch thick.4. Wrap each disk tightly in plastic and refrigerate until thoroughly chilled, about one hour.5. If you aren't using the pie dough right away, store it well-wrapped in the freezer for up to one month.This dough works with all of the pies in Leslie Mackie's latest cookbook, More from Macrina. It can also be adapted for tarts, galettes and mini pies.