Macrina’s 2024 Core Value Award Winners

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At Macrina, our core values aren’t just words on a wall — they’re the heartbeat of everything we do. This year, we’re thrilled to celebrate five extraordinary team members who embody these values in the most inspiring ways.

Integrity in All We Do: Amos Almasan, Maintenance Lead

When you think of integrity, think of Amos. As our Maintenance Lead, he doesn’t just fix what’s broken; he builds trust every single day. Maintenance GM Aaron Rose says it best: “Amos deserves this award more than anyone I can think of this year. Honesty is a big part of being a maintenance technician — you have to be upfront about what you know and what you don’t. Amos proves his integrity by letting me know when he needs help or assuring me he’s got it handled. He’s truly a great partner in the maintenance department!”

Amos, your unwavering honesty and reliability keep the gears (literally) turning here at Macrina. Thank you for setting the bar high and embodying integrity in all you do.

Hard Working: Sang Phan, Wholesale Bread AM

If there’s someone who defines hard work, it’s Sang. This year, he’s been the rock of our Wholesale Bread team, consistently striving to finish every shift on time — even when the odds were stacked against him. Head Baker Phuong Bui shares, “No one deserves this award more than Sang this year. We’ve faced numerous employee call-outs and emergency absences during night shifts. Sang stepped up to cover various roles — including mixing, deck baking, forming, and rack baking — to ensure the shift was completed successfully with his team. He’s also willingly come in on his days off to fill in when we were short-staffed. Sang is extremely flexible, adjusting his days off whenever needed.”

Sang, your dedication is nothing short of inspirational. Your tireless effort keeps us all rising. Thank you for being the backbone of our team.

Remaining Positive: Ginger Bennett, Retail Pastry AM

Ginger Bennett radiates positivity and hard work at Macrina. Retail Operations Manager Crystal Kitchin describes her as “warm, supportive, encouraging, and optimistic.” She tackles every challenge with a smile and is integral to her team’s daily success. Starting during one of our toughest transitions, Ginger recently celebrated her four-year anniversary and was promoted to AM. Pastry Chef Sam Stout adds, “Ginger is always willing to go the extra mile. She brings ‘little sister’ energy that makes everyone feel comfortable. She never lets what’s going on outside affect her attitude at work.”

Ginger, your contagious positivity and unwavering dedication make you an invaluable leader. Thank you for always bringing a smile (and perhaps a Seahawks jersey) to everything you do.

Embracing Diversity: Autumn Iver, Maple Leaf Café GM

Autumn may have joined us less than a year ago, but their impact has been profound. Taking on a big role earlier this year, they embraced learning two different departments at Macrina — a feat that speaks volumes about their adaptability and commitment. Retail Operations Manager Crystal Kitchin shares, “Autumn is establishing policies that promote fairness and equal opportunities for all employees. They’re open to conversations with employees and managers and hold leadership accountable. Through their servant leadership and actions, they help shape our company culture. Focused on accountability and transparency, they’re removing communication barriers and are a vocal ally for their team.”

Autumn, thank you for championing diversity and inclusion. Your efforts make Macrina a better place for everyone, and we’re grateful to have you steering the ship at Maple Leaf Café.

Continuously Improving: Erica Moscal, Delivery AM

Erica’s journey with us is the epitome of growth and dedication. Starting as a packer in August 2021, she quickly showcased her talent and commitment. By July 2022, she was promoted to lead, and just a year later, she stepped into the role of AM. Fanny highlights how Erica embodies continuous improvement: “Erica is clear and direct with her staff, providing constructive feedback that helps everyone grow. Give her a goal, and she’ll work hard to achieve it — or even overachieve it. She seeks ways to improve communication and diversify the delivery department, even using a translator device to ensure all non-English speakers are on the same page.”

Her coworkers often say, “If you want to get something done, talk to Erica,” a testament to her reputation for reliability and effectiveness. Erica focuses on self-improvement in her managerial skills, being vulnerable and open-minded — a rare combination that fosters trust and collaboration. She takes ownership of the delivery department, continuously pushing toward improvement and encouraging her team to do better.

Erica, your relentless pursuit of excellence inspires us all. Thank you for making Macrina’s delivery department a model of efficiency and unity.

 

A Heartfelt Thank You

To our award winners — Amos, Sang, Ginger, Autumn, and Erica — your dedication and embodiment of our core values make Macrina not just a better bakery, but a better family. Thank you for all that you do!

Hello, Mercer Island!

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On Saturday, July 5, we’ll unlock the doors to our newest café at 3051 78th Ave. SE, right across from Mercerdale Park on Mercer Island. Guests will find a spacious patio and a warm, welcoming interior — and everything you love about Macrina: crackly-crusted artisan breads, buttery cornetti, pastries, cakes, tarts, hearty sandwiches, comforting soups, weekend-brunch favorites, seasonal specials, and a complete lineup of espresso drinks. 

“Over the years, many Mercer Island and Eastside residents have visited our Seattle cafés,” says Scott France, president and part-owner of Macrina. “They frequently ask when we might open one closer to them. We’re thrilled to join a neighborhood that’s already welcomed us in spirit.” 

For those living on the Eastside, the café will make it much easier to grab your favorite Macrina items for parties, and it will also serve as a destination spot for brunches, lunches, meeting friends after a stroll through the farmers’ market, and business meetings. For islanders, we hope you’ll make the Mercer Island café part of your daily ritual. We’re delighted to be on the island and can’t wait to see you soon. 

The café will be open from 7 a.m. to 6 p.m. daily. 

Recipe of the Month: Cardamom Dewy Buns

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I met Marion Cunningham, one of America’s most famous and enthusiastic advocates of home cooking, at a conference in Seattle. We talked brioche and filled doughnuts, and later she mailed me the recipe for her Dewy Buns, cloud-soft brioche rolls filled with pastry cream. Using her recipe as inspiration, I add freshly ground cardamom to the dough and the sugar coating. You can use ground cardamom from your pantry, but grinding whole cardamom seeds in a coffee mill or spice grinder will give you the brightest flavor.

Printable PDF here

Makes 12 buns

 DOUGH 

Neutral oil (canola or sunflower), for greasing the bowl 

1/4 cup water 

3/4 cup whole milk 

6 Tbsp unsalted butter, divided 

2 tsp active dry yeast 

2 Tbsp granulated sugar 

1 egg 

1 tsp ground cardamom*

21/4 cups plus 2 Tbsp unbleached all-purpose flour 

11/4 tsp kosher salt 

PASTRY CREAM 

1/2 cup granulated sugar 

2 Tbsp cornstarch 

1/2 tsp kosher salt 

4 egg yolks 

1 tsp vanilla extract 

11/2 cups whole milk 

CARDAMOM–CINNAMON SUGAR 

1/2 cup granulated sugar 

2 tsp ground cardamom*

1/2 tsp ground cinnamon

*freshly ground if possible

DOUGH
Brush a medium bowl with a neutral oil and line a rimmed baking sheet with parchment paper.

Warm the water, milk, and 3 Tbsp butter in a small saucepan just until the butter melts. Pour into a stand mixer bowl fitted with the paddle attachment and let cool until warm to the touch. Sprinkle in the yeast and mix on slow speed to combine.

Add the sugar and egg and mix for 1 minute, then add the cardamom, flour, and salt. Mix on low for 3 minutes to bring the dough together, then switch to the dough hook and knead at medium speed for 4 minutes. The dough will feel slightly tacky.

Scrape the dough into the oiled bowl, cover, and let proof until doubled in size, about 2 ½ hours.

PASTRY CREAM
While the dough rises, prepare the pastry cream. In a medium bowl, whisk the sugar, cornstarch, salt, yolks, and vanilla extract until smooth. In a medium saucepan, heat the milk over medium heat until it just begins to boil. Turn off the heat. Slowly whisk one ladleful of the hot milk into the yolk mixture. Repeat this process twice more. Then pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, for 2–3 minutes, until the mixture thickens to a custard-like consistency. Transfer to a clean bowl, press plastic wrap directly on the surface, and refrigerate for 2 hours.

CARDAMOM–CINNAMON SUGAR
Stir together the sugar, cardamom, and cinnamon in a small bowl and set aside.

When the dough has doubled in size, turn it onto a lightly floured work surface. Flatten it slightly, making a 4 x 12-inch rectangle. Using a 2-inch diameter glass cup or metal biscuit cutter, cut twelve circles and arrange them 1 inch apart on the prepared sheet. Cover loosely with plastic and let rise for another 1 ½ hours.

Heat the oven to 425°F. Bake the buns for 15 to 18 minutes, rotating the sheet halfway, until tops and bottoms are golden. Cool on a baking rack for 20 minutes.

Smooth the chilled pastry cream with a spatula, then load it into a pastry bag with a round hole tip. (If it’s easier, or you have a small pastry bag, load half at a time.) Make a small hole in the sides of the buns, and pipe pastry cream into each bun. The buns will rise slightly when filled.

Melt the remaining 3 Tbsp butter. Brush the tops and bottoms of the buns with butter and roll them in the cardamom–cinnamon sugar.

Enjoy them with your favorite hot tea or cup of coffee.

Macrina Supports Seattle Pride

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From June 23 to 29, net proceeds from the sale of our special large Brown-Sugar Shortbread Cookie will benefit the Seattle Pride Foundation.

“Embracing diversity is one of our core values,” says Leslie Mackie, our founder. “We’re proud to support Seattle’s Pride celebrations!”

Our Pride shortbread cookies are a sweet way to celebrate and stand with an organization that matters. Seattle Pride produces and promotes pride events to connect, strengthen, and advocate for Seattle’s LGBTQIA+ community. The Seattle Pride Parade is one of the largest in the country, with more than 300,000 people marching for joy, justice, and belonging. This year’s parade is Sunday, June 29, from 11 a.m. to 3:30 p.m. 

Our store managers and crew have our support and encouragement to bring their own unique flair and personalities to each café’s celebrations. “Working for a bakery like Macrina that supports and highlights our community is such a blessing,” said Joshua Kull, GM of our Aloha café. 

Make your celebration sweeter with our Pride cookie. 

Celebrating Juneteenth at Macrina

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From June 16 to 22nd, net proceeds from sales of our special large Brown-Sugar Shortbread Cookie will go to Community Passageways in honor of Juneteenth.

Juneteenth — Emancipation Day — marks June 19, 1865, when Union troops reached Galveston, Texas and announced freedom to the quarter-million people still enslaved there, more than two years after Lincoln’s Emancipation Proclamation. 

Four years ago, Juneteenth became a federal holiday, one to celebrate together as a nation. The holiday honors freedom’s arrival and the long journey of hope, renewal, and joy for Black Americans.

Celebrations have grown across the country — concerts, parades, educational events, festivals — and gatherings in parks and backyards with friends and family over food. Add our specially decorated Juneteenth shortbread cookie to your celebration. Every cookie helps fund Community Passageways, a transformative force in Seattle working to break the school-to-prison cycle with a school-to-life pathway. Macrina has supported the non-profit since 2020. 

Founded and led by Dominique Davis, Community Passageways uses restorative, culturally relevant programs to guide and support youth. They strengthen communities and advance public safety through committed relationships grounded in love, compassion, and consistency. Collaborating with other human services, public health, and public safety organizations, they open doors to a brighter future for all.

Black Americans have honored Juneteenth since the late 1800s, blending jubilation with reflection. The legacy of slavery, and the racism that fed it, still shadows the nation. As Martin Luther King Jr. reminded us, “Injustice anywhere is a threat to justice everywhere.”

Stop by, grab a cookie, and support Community Passageways.

Order cookies now!

Recipe of the month: Strawberry White Chocolate Semifreddo

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Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.

Printable PDF of this recipe here.

Makes one 9 x 4 x 5-inch loaf; Serves 8-10 people

2 cartons local strawberries, divided

1¼ cups granulated sugar, divided

1 cup + 1 Tbsp water, divided

1½ cups heavy cream

6 egg yolks

1 cup white chocolate chips

1 Tbsp sunflower oil (or another neutral oil)

Edible flowers, for garnish (optional)

Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.

Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.

While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.

In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.

With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.

Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.

For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.

Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries! 

Macrina Bakery Will Open Seventh Location On Mercer Island This Summer

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Opening in the summer of 2025, our Mercer Island café — just across from Mercerdale Park — carries Macrina east of Seattle for the first time. From one oven in Belltown to our bustling bakery in Maple Leaf, every step of our story has been shaped by the loyal customers who gather at our counters. 

The new café has a broad patio and a warm, welcoming interior that will be convenient for those on the go and comfortable for those wishing to linger. A convenient gathering spot for lunch and brunch and before or after park activities or a farmers’ market visit, our café will feature our full line of artisan breads, pastries, savory items, cakes, coffee beverages, and more.  

We look forward to serving the Mercer Island community and to sharing our joy of artisan baking. 

Featuring Our Wholesale Customer: Diva Espresso

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Local Coffee Roaster with Seven Cafes

Diva Espresso New Location
Diva Espresso’s new Stone Way location after recent move

Walk a few blocks in any direction in Seattle, and you’re likely to find a coffee shop. But the rarer kind — those that roast their own beans — are worth seeking out, especially if they carry Seattle’s best pastries. Diva Espresso, founded in 1992 and roasting small batches since 2001, now has seven cafés throughout the Seattle area.

“Each location has its own identity and customer base,” says owner Greg Hamper. He and his daughter, Jessica Moses, manage the entire operation, including a crew of nearly 50 employees. They deliver freshly roasted coffee to each café every few days, so each cup bursts with lively flavors.

Diva Espresso began with a single café in Seattle’s Greenwood neighborhood in 1992. Through careful expansion, the company has grown to two downtown locations and five neighborhood cafés. Throughout, it has stayed true to its roots: provide great coffee and a warm welcome — without pretense. The father-daughter partnership has flourished. Greg handles leases, banking, and other behind-the-scenes work, while Jessica oversees day-to-day operations and manages the staff.

Diva Espresso Employee Workin with Beans

Roasting is done entirely by hand — no automated machines — by a roaster who has been with the company for two decades. “The coffee that you’re getting in our stores is less than a week old. It’s very, very fresh,” Jessica says. “It’s one of the things that sets us apart from the competition.”

Their signature Highlands blend is used in all espresso drinks. That never changes. But each café picks what drip coffee to serve. Offerings rotate often, showcasing blends and single-origin beans — Ethiopian, Mexican, Costa Rican, and more — giving customers a chance to discover something new with each visit.

“We ship it all over the world,” says Greg. “I guess when people move, they still want their favorite coffee. They’ll buy it in one pound or even five-pound bags. Some people are pretty amazing how much they buy.”

Diva Espresso Employee Pouring Milk Into Coffee Drink

None of Diva’s seven locations sits more than twenty minutes from the roaster and warehouse at the Broadview café, where a glassed-in area lets customers watch the roasting process unfold. “The key for us,” Greg says, “is for each café to be close enough that we can keep our fingers on quality.” The original Greenwood café is a cozy, 800-square-foot nook that has become a neighborhood icon. Downtown, the Harborview and Chinook spots cater to doctors, nurses, office workers, and visitors — often with lines that run all day, but with friendly baristas who know most customers by name, and by drink.

Diva recently moved its Stone Way store, near Green Lake, across the street to a bigger building. They’ll miss the funky converted gas station that was home for many years, but the new location doubles the available space in a more comfortable environment — complete with the same friendly faces and robust coffee that regulars know and love.

The average tenure of Diva’s managers is around 15 years, a rarity in the coffee business. One manager has been with them almost since the beginning. “It’s a good community,” says Jessica. “They support each other and share the same vision.”

Macrina Pastries on Display at Diva Espresso

Diva is a longtime Macrina customer, carrying both sweet and savory baked goods. “Over the years, we’ve struggled with a few vendors,” says Greg. “Macrina is consistent, on-time, and communicative.”

“Macrina brought some consistency that we desperately needed for seven locations,” says Jessica. “What you order is what you’re going to get. And you’re going to get it when you’re supposed to get it. And if something goes awry, they’re very, very quick to fix it and address it and move on.”

Recipe of the Month: Chocolate Chip Brioche

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With Mother’s Day on the horizon — and as a mother myself! — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!

Printable PDF of this recipe here.

Makes one 9″x 4″ loaf

¼ cup warm water 

1½ tsp active dry yeast 

½ cup granulated sugar, divided 

¾ cup whole milk, warmed 

2 eggs 

1½ tsp vanilla extract 

3½ cups King Arthur Unbleached All-Purpose Flour 

1 tsp kosher salt 

10 Tbsp (5 oz.) unsalted butter, room temperature, cut into ½” cubes 

1 cup semisweet chocolate chips, divided 

1 egg yolk + 1 Tbsp water (egg wash) 

¼ cup heavy cream 

In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.

Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining ¼ cup sugar. Mix for 2 minutes to incorporate everything thoroughly.

Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add ¾ cup of the chocolate chips on low speed, mixing just until evenly distributed.

Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.

Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.

Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.

Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.

In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.

While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.

Chocolate Chip Brioche

Recipe of the Month: Bougatsa

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A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. This semolina custard filo pastry can be savored on its own, showcasing the vanilla-forward custard, or you can “guss it up” with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I’ve experimented with countless flavor variations, the classic vanilla remains my true favorite!

Bougatsa

Printable PDF of this recipe here.

Makes one 9 x 9-inch cake; about 9 servings

2 eggs

2 egg yolks

4 tsp pure vanilla extract

¾ cup granulated sugar

½ cup semolina flour

4 cups whole milk

6 Tbsp unsalted butter, divided

1 Tbsp canola oil

1 package filo dough, thawed at room temperature for 1 hour (12 layers needed, about ½ package)

4 Tbsp Macrina vanilla sugar

2 Tbsp powdered sugar


FUN VARIATIONS

Stir in zest of 1 orange with the egg mixture before cooking the custard.

Sprinkle ½ cup of semi-sweet chocolate chips over the custard before adding crinkled filo.

Swirl a generous ¼ cup of Project Barnstorm Apricot Conserve into the cooled custard before spreading over the filo base.

In a medium bowl, whisk together the eggs, egg yolks, vanilla extract, sugar, and semolina flour until smooth. Set aside.

In a medium saucepan over medium-high heat, scald the milk. Remove from heat.

Slowly temper the hot milk into the egg mixture, ladling a little at a time and whisking thoroughly after each addition. After about 3 ladles, pour the mixture into the saucepan with the remaining milk.

Return the saucepan to medium heat, whisking constantly until the custard thickens to a pudding-like consistency, about 10 minutes. Keep heat moderate to prevent curdling. Remove from heat and whisk in 2 Tbsp of butter until fully incorporated. Transfer custard to a clean bowl, cover its surface with plastic wrap, and refrigerate for 2 hours to cool.

Preheat oven to 360°F. Line a 9 x 9-inch square cake pan with a piece of parchment paper about 9 x 14 inches, brushing the base and sides of the pan with canola oil so it adheres. Parchment should come up two sides and overhang.

Melt the remaining 4 Tbsp butter in a small saucepan.

Place a sheet of filo dough in the pan, centering it so the edges come up the sides. Lightly brush with melted butter. Repeat layering with additional sheets to create a 6-layer base, sprinkling 1 Tbsp of vanilla sugar over the third and fifth layers.

Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.

For the top layer, crinkle or accordion-fold another 6 sheets of filo and place over custard, covering completely. Sprinkle 2 Tbsp of vanilla sugar over top, then drizzle with remaining melted butter.

Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.

Cool for 15 minutes. Run a knife along unlined sides of pan, then lift pastry out using the parchment paper overhang. Cool slightly on wire rack.

Cut gently with a serrated knife into desired servings. Dust with powdered sugar and serve warm or at room temperature with coffee or hot tea.

Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325°F for 10 minutes to warm and soften the custard.