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 cubes
FILLINGPosition 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!
Macrina’s Lobster Rolls are the perfect bun for a summer seafood sandwich or grilled sausage with caramelized onions and peppers. No matter how you fill these rolls, the key is to butter and grill or sauté the sides to caramelize the bread and warm it through.
INGREDIENTS
Makes 4 sandwiches
6 cups water2 Tbsp kosher salt1¼ tsp crushed red pepper flakes, divided1 lb frozen shrimp, 16–20 size, (deveined, shell on)8 oz fresh crab meat, cooked2 ribs celery, medium dice2 tsp capers, chopped3 tsp fresh tarragon, finely chopped3 tsp shallots, finely chopped½ cup mayonnaise2 Tbsp fresh lemon juice4 Macrina Lobster RollsButter
DIRECTIONS
In a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and bring back to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.Peel the shrimp and coarsely chop them in ½-inch pieces.In a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well. Add the crab and chopped shrimp. Stir to combine.Cut a pocket into the top of each Lobster Roll. Brush with butter and grill or pan sauté on both sides to caramelize the bread and warm it through. Put an equal portion of the shrimp and crab salad into the pocket of each roll. Serve with your favorite chips or green salad.Enjoy!
Flour, yeast, water, salt. That’s it. And yet, so many varieties of bread. We’ve been experimenting with these four essential ingredients—plus time, temperature and technique—ever since we first hung a Macrina Bakery sign over the door of our original bakery and café in Belltown in 1993. That’s a lot of loaves, a great many early mornings, a mountain of flour. The one constant: our desire to make great bread.And that means never losing your sense of wonder over the marvel that is bread.
Increasingly, we’ve added wheat from local farmers. Cairnspring Mills in nearby Skagit Valley mills it to our specifications. We’ve spent some time exploring how hydration and fermentation impact different flours and have enjoyed the results of recent bread additions to our offerings. Beginning July 15, we will bake many of our loaves at a higher temperature. The deep caramelization of the crust adds a depth of flavor that you can’t get any other way. The higher oven temperature also produces a creamier crumb and a crackly crust. The moist interior also helps the bread keep better.When Macrina Bakery first opened, we had a small four-door electric Bongard oven. Now we have much bigger ovens and many more loaves to bake. But Leslie Mackie, Macrina’s founder, and Head Baker Phuong Bui, who has been with us since that first year, still oversee every element of our production. It’s fun to see them so excited about a loaf of bread, the way the crust crackles when you break into it, the texture of the crumb, and what one can do with just four simple ingredients.
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 Mackie
Ingredients: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.
When Sugee’s opened, Microsoft had been in Bellevue for three years and employed 220 people. Since that date in 1982, Microsoft and the Eastside have grown enormously, and Sugee’s has been right there in the thick of it making dependably fabulous food at great prices. That Sugee’s is closing in on forty in a very competitive market is a testament to the loyal following they’ve built one carefully prepared meal at a time.
Sugee’s, a family-owned catering company, specializes in box lunches available for pick-up or delivery. The quality of their ingredients is what makes their handcrafted sandwiches so memorable. They roast many of their meats in-house, which is why their turkey sandwich will remind you of Thanksgiving. The quality of their house-roasted corned beef shines in their grilled-to-perfection Reuben. The roast beef, ham, chicken, and bacon are also custom roasted in their kitchen. You can taste the freshness of their chicken, tuna, and egg salads, which are scratch-made every day from recipes that have stood the test of time (and earned legions of fans). Every box lunch comes with a bag of Tim’s chips, a pickle, and an unbelievably good chocolate chip cookie.
“The specialness of the cookies is in the time and quality that go into the small-batch mix,” says Pat Amador, who along with fellow owner and partner Richard, founded Sugee’s. “Richard’s famous cookies are handcrafted and baked as needed for the day, sometimes hour by hour. We use Guittard chocolate in our products, sweet butter and real vanilla.” Their now-adult children, Jason and Jaime, grew up working long hours at Sugee’s. Jason has stayed involved in operations (Jaime, with her husband Paul, owns Classic Cycles on Bainbridge Island).
Most of Sugee’s delivery is to the Eastside, but they also deliver throughout the greater Seattle area. Customers in Bellevue should allow four hours for delivery. A day’s notice is required for customers outside Bellevue, although Sugee's will accommodate same-day deliveries if possible.
Over the years, Sugee’s has been involved in many of Seattle’s iconic events—including Summer Nights at the Pier, Bumbershoot, and Folk Life. They’ve also supplied desserts to Nordstrom, the Space Needle, and the legendary Trattoria Mitchelli, where many a late-night diner delighted in the quality of Sugee’s cheesecakes.
Sugee’s used to bake their own bread but switched to Macrina several years ago. “We started with Macrina when we found we couldn’t handle our bread production due to the volume,” says Pat. “Macrina’s sourdough is consistently great, the Bui buns are crackly and fresh and getting more popular with our Italianos and hot stuff, and the rolls and brioche are capable of handling all sandwiches. It’s been a great partnership.”
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 Mackie
Ingredients: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!
Our growing line of grab-and-go savory items has given our customers a quick and easy way to put healthy, flavorful meals together. Our newest item is a Rustic Ready-To-Bake Pizza. 
This is not your typical frozen pizza! We form the crisp and flavorful crust from our Giuseppe dough and top it with our house tomato sauce, mozzarella and parmesan. “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.” The pizza bakes in 15–18 minutes, depending on how many toppings you add, and feeds two.
These muffins will please all of your chocolate cake-loving friends, even the most discerning gourmand. We modeled the cake on our ever-popular Mom’s Chocolate Cake, a mainstay at Macrina almost from day one. The raspberry and cream filling in the center is what makes them unforgettable. 
Many years ago, when we started selling cupcakes, Leslie scooped out the centers and filled them with custard, fruit or lemon curd. The simple twist became a Macrina tradition. After baking these cupcakes, you scoop out a small cavity in the center of each and add raspberry jam, fresh raspberries and raspberry swirl whipped cream. Then you top them with a chocolate ganache frosting, crystal sugar, and fresh raspberries. Half the delight is waiting for your guests to find the whipped cream and raspberry center. Our kit includes slightly oversized cupcake molds that give them a unique shape, setting them apart not only in taste but also in appearance from their store-bought cousins. With the exception of whipping cream and fresh raspberries, the items you supply can be found in most kitchens. Our cupcake mix makes these elegant festive cupcakes easy to make. They’re suitable for any celebration—dinner parties, birthdays, Valentine’s Day, Mother’s Day, or just a rainy day treat. 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.
Ingredients:Makes one 9-inch layer cake3 cups unsweetened shredded coconut1 cup coconut milk5 egg whites2 tsp almond extract, divided2 tsp vanilla extract, divided2¼ cups cake flour2 cups granulated sugar, divided1 Tbsp + 1 tsp baking powder1 tsp salt12 Tbsp (1½ sticks) unsalted butter, room temperature1 cup strawberries, sliced1 cup blueberries1 cup raspberries2 cups heavy creamDirections:Preheat oven to 325°F. Prepare a 9-inch x 3-inch springform cake pan by brushing it with oil and lining the bottom and sides with parchment paper.Spread the coconut evenly onto a rimmed baking sheet. Toast in the oven, tossing every 3 minutes until golden brown, about 5 to 10 minutes. Remove from the oven, place in a medium bowl and let cool.In a separate medium bowl, combine the wet ingredients: coconut milk, egg whites, 1 tsp almond extract and 1 tsp vanilla extract. Mix well and set aside.Sift the cake flour, 1¾ cup sugar, baking powder and salt into the bowl of a stand mixer. Add 1 cup of toasted coconut. Using the paddle attachment, mix at low speed for about 30 seconds. Cut the butter into ½-inch cubes. Scatter half the butter cubes over the surface of the flour mixture. Mix on low speed. After 1 minute, add the remaining butter cubes. Continue on low speed until the mixture has a texture that is coarse and crumbly, with no visible lumps of butter.Add half the wet ingredients and mix at medium speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the remaining wet ingredients. Mix on medium speed for another 30 seconds.Pour the batter into the prepared springform pan. Bake on a center rack for about 1 hour or until the top is golden brown and a toothpick comes out clean. Let cool for 1 hour. Remove the cake from the pan and remove the parchment paper.If the cake is slightly domed, cut the raised part off so the top is flat. Then, using a good serrated knife, carefully cut the cake into two horizontal layers. They will be fragile, so handle them gently. Stack them on each other to keep them from drying out.Place the sliced strawberries, blueberries and raspberries in a bowl and stir them gently together. Set aside.In the bowl of a stand mixer, add the heavy cream, ¼ cup sugar, 1 tsp almond extract and 1 tsp vanilla extract. With the whip attachment, start mixing at low speed, then increase to medium and continue until medium-firm peaks form.To assemble, place the bottom layer on a serving dish. Spread 1½ cups of whipped cream evenly over the top. Lay three-quarters of the berries over the whipped cream in a single layer covering the entire top surface. Add the second cake layer and spread the remaining whipped cream over the top and sides of the cake and wipe any excess off the edge of your serving dish.Press the remaining toasted coconut to the edge of the cake (you can cover the top, too, if you like the look). Garnish the top with the remaining berries. Refrigerate the cake until you’re ready to serve it. Enjoy!The alarming rise of pandemic-related racism against Asian Americans has contributed to an increase in hate crimes, including the horrific shootings in Atlanta. At Macrina, we are proud of our diverse crew, which includes many people of Asian descent, Vietnam in particular. We stand together against hate, intolerance, and racism. Macrina employee, Michelle Galvin, a fourth-generation Japanese American, shares some of her troubling experiences and a plea for kindness in these difficult times.
Over the past year, Covid has changed all our lives dramatically. With changes to how we socialize, work and even buy our groceries, life has been different and difficult. For those of us, like myself, who are of Asian descent, an additional challenge has been contending with heightened bias and discrimination.
Living in Seattle for my adult life has been a blessing. I grew up right outside of Chicago. As a child, my schoolmates regularly taunted me. They called me “Ching Chong Chinaman,” and made fun of the rice balls I brought for lunch. Our next-door neighbors, a family with three boys, said I was the reason for WWII. They blamed me for their grandfather’s death. I was six.
Moving to Marysville, WA, in my teenage years was liberating. Though I was one of the only Asian kids in school, I never experienced racism like I had in Illinois. Years later, as an adult living in the Seattle area, I was relieved my four children would not experience the sort of racism I did. And it has been better, much better. Still, we talk about how irritating it is when people ask us where we are from and when we answer Seattle, they say, no, where are you really from. And once a parent of a kid in my daughter’s first-grade class asked me if I was Mia or Gracie’s mom—she could never tell us people apart, she said. (My daughter, Gracie, asked me at the time if it was because her glasses were broken.) Despite the occasional challenge, my children have always felt comfortable and proud of their Japanese heritage.
One of our family’s favorite places is the International District. We visit at least once weekly —grocery shopping at Uwajimaya, dumplings at Dough Zone or pastries at Fuji Bakery. When the International District was vandalized earlier this summer, it broke my heart. As if Covid and quarantine weren’t enough of a challenge to our beloved restaurants and shops in that neighborhood! Rising hate crimes against Asians have added to the struggle. It brought tears to my eyes to have to tell my teenage children that it was not a good idea for them to go to the International District by themselves to get Boba in the evening because it is not safe.
We have always prided ourselves on the welcoming work environment at Macrina. There is truly no place here for hate, discrimination, or racism. Our head baker, Phuong Hoang Bui, has been at Macrina nearly since we opened, and he embodies the spirit of the Macrina community as much as anyone. His daughter, Amy Bui, who ran around our Belltown café at the age of three is now our general manager of wholesale sales. A great many of our bakers are Vietnamese. They are who we are.
We want to be sure the Asian community knows that we stand with them. We condemn the hate crimes and casual racism that are happening in our community against our Asian friends, employees, customers and peers. Macrina is a long-time supporter of Helping Link and the Vietnamese community. Most importantly, we hope to spread a message of kindness during these difficult times.
-Michelle Galvin