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.

Reducing Food Waste: Macrina Partners with PCC and FareStart

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Food waste in the commercial food service industry is a massive issue, estimated at roughly $100 billion annually. At Macrina, we make every effort to reduce waste. Four years ago, Macrina, PCC, and FareStart began talking about a way to collaborate to reduce food waste and create a great new product. It’s now in high demand, and customer feedback is excellent.

 “FareStart’s Mighty Croutons are a great way to upcycle, turning perfectly fine unsold food into a really tasty product,” says Leslie Mackie, Macrina’s founder. “And by providing a paid training ground, it benefits Farestart’s mission to help people address the root causes of poverty and food insecurity.”

Photos by Meryl Schenker [From PCC’s Sound Consumer]

Farestart’s Mighty Croutons, A Recipe for Change
By Rebecca Denn

Behind every savory, crunchy FareStart crouton is a partnership between three essential Northwest companies.

FareStart’s “Mighty Croutons” — originally available in PCC’s salad bars, now packaged for home use and sold at all PCC stores — are made with unsold loaves of Macrina bakery bread, transformed into croutons in FareStart’s Interbay kitchen. FareStart, a James Beard Award-winning nonprofit, is devoted to food security and to culinary job training for people dealing with poverty, homelessness and other employment barriers.

After years of development and a pandemic interruption, the croutons became a delicious, paprika-and-marjoram-scented solution to several issues. The key challenge: “There’s so much food waste out there but also so much hunger,” said Corissa Helm, a FareStart marketing manager.

Developing a Crouton

Croutons are simple to make at one level: Cube crusty day-old bread, toss it in oil and spices, and bake until crunchy. Home bakers typically make croutons to avoid wasting leftover loaves.

Leftover takes on a different scale at grocery stores, which try to generously stock bread and avoid disappointing shoppers with empty shelves — without wasting either money or food. Stocking bread is an imprecise day-to-day science that sometimes means extra loaves at the end of the day, especially with items like artisan breads that have a short shelf life.

The crouton idea was first baked up when Leslie Mackie, who founded Macrina in 1993 and saw it rise to countless national best-of bakery lists, met Rachel Tefft, PCC’s manager of community food systems. They connected in 2019 at a Seattle Public Utilities meeting devoted to reducing food waste.

To continue reading, click here. 

A Celebration of Pi(e): Math is Cool but Pie Tastes Better

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In honor of Pi Day, Macrina will offer individually sized mini pies in four favorite flavors for an entire week beginning on March 10 

Pi Day is an annual celebration of the famed mathematical constant, Albert Einstein’s birthday, and edible homonyms (aka tasty round things) — which is why we choose to celebrate it with a week-long celebration of pie. From March 10 to March 16, we’ll be offering individually sized mini pies in four favorite flavors at all our cafés. Last year, we sold out quickly, so don’t dilly dally. Here they are: 

For those of you looking to share, we’ll also have the Very Berry and Maple Apple as 9-inch pies. Whether you love math or love to hate it, come celebrate your love of pie at Macrina.

Recipe of the Month: Greek Orange Cake (Portokalopita)

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This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge.

Printable PDF of this recipe here. 

Makes one 9-inch cake; Serves 6 to 8

CAKE
3 eggs

¾ cup granulated sugar

1 tsp baking powder

¼ tsp salt

1 cup plain Greek yogurt, plus more for serving

2 Tbsp orange zest

½ cup fresh orange juice

1 tsp vanilla

¾ cup sunflower oil

4 cups (5 oz) filo sheets, thawed and shredded*

SIMPLE SYRUP
2 cups water

1¼ cups granulated sugar

1 star anise

1 cinnamon stick

CAKE
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.

In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.

Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.

Slowly drizzle in the sunflower oil while whisking.

Gently fold in the shredded filo in four additions.

Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.

SIMPLE SYRUP
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.

ASSEMBLY
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.

Serve warm with a dollop of yogurt and a strong cup of coffee!

*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.

Let Macrina Cater Your Next Event Gathering

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Macrina helps turn good moments into great ones, because food has that special knack for sparking conversation and bringing people closer. 

Check out our new catering menu!

Bagel platter

Macrina’s new catering menu is built around that spirit of gathering. If you’re planning a morning meeting or a family brunch, the bagel platteris a crowd pleaser. The organic naturally-leavened bagels have a caramelized crust, toothsome texture, and a tight, springy crumb that balances the mild sourdough with just enough malty sweetness. Available in Plain, Salted, Everything, Poppy Seed, Sesame Seed, Cranberry*, and Cheese*, the bagels are the perfect canvas for tangy cream cheese.  

*Cranberry and Cheese are not organic

Bagel Assortment

Sandwich Platter

Looking for something more substantial? Our sandwich platters are a must for midday crowds. Choose between Carne, Verdura, or a mix of both; either way, every sandwich is hearty and satisfying 

Quiches

Craving something warm? Macrina’s quiches — Carne or Verdura — are baked in a flaky crust that holds just the right amount of creamy fontina and egg custard, with fillings that change with the season. Pair one or several with a box of brewed coffee, and you’ve got the makings of a cozy gathering, or lunch meeting. 

Pastries & Cookie Platters

You also can never go wrong with an assortment of pastries—muffins, scones, cornetti, and coffee cake slices—or a selection of cookies: Olivia’s Chocolate Chip, Chocolate Oat Peanut Butter, Old Fashioned Peanut Butter, Mrs. D’s Vegan Cookie, Apricot Oatmeal Pecan, Ginger Molasses, and Snickerdoodle. 

Ordering is simple! Just call your nearest Macrina café at least two days in advance. Most platters are available after 8 a.m., and sandwiches are ready to go after 11 a.m. 

Community Powered: Bread Bakers Guild of America 

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“The community of bakers and bakeries in this country is — and I think the Bread Bakers Guild has been a big part of that — so open,” says Scott France, Macrina’s President and co-owner. “It’s a pleasure to connect with people who are striving to do the same thing we are: make great bread and support our teams.” 

The Bread Bakers Guild of America is the nation’s premier organization devoted to the art and science of bread. It’s made up of nearly 2,000 members — bakers, millers, farmers, and suppliers. Its mission is to support the craft baking industry through education, training, and community building. Founded in 1993, the same year Macrina opened its doors, the Guild formed as the ascendant artisan bread movement was taking off and more Americans were discovering the joy of fresh-baked bread. 

Running a bakery is challenging, and the Guild’s support and community gave Macrina founder Leslie Mackie a boost. Leslie served on the board from 2012 to 2015. This year, Scott was elected to the board of directors for a three-year term, reflecting the professional baking community’s respect for Macrina. 

Scott says, “As we have grown over the years, we have visited bakeries all over the country — most of them through connections with the Bread Bakers Guild, which is such a great resource for all of us. Any Guild member who wants to come and visit Macrina is welcome. We would love to have you come by.” 

The Rise Up! Podcast recently featured Scott France, who spoke about the rewards and challenges of overseeing a large, multifaceted bakery while preserving Macrina’s artisan standards. He emphasized how a strong internal culture — built on supporting and developing dedicated employees — allows the bakery to maintain its high quality and remain successful. 

Zeitgeist: A Community-Powered Coffee House 

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Over Macrina pastries and Fulcrum coffee, customers gather in the high-ceilinged, art-filled space, one of Pioneer Square’s crown jewels for over 25 years.

When the pandemic hammered Seattle, Zeitgeist Coffee — a beloved fixture in Pioneer Square — had to close its doors for six long months. For café manager Leesa Kunke, watching the place sit empty was unbearable. She’d started there as a barista back in 2001, dedicating nearly two decades to nurturing this community hub, all while earning a degree in Communication focused on human interaction from Seattle University. 

Founder and artist Bryan Yeck saw her dedication. “If this were your shop, you’d be open,” he told her. Leesa didn’t hesitate. “I was just sitting at home learning that I could get alcohol delivered — which is not ideal,” she recalls with a laugh. “I needed something to do.” 

Determined to revive the café, Leesa volunteered to help Bryan reopen with limited hours — even without pay. Her presence was a game-changer. Within days, Bryan admitted, “I couldn’t do this by myself.” Then came the life-altering offer: “If you want to buy this, let’s figure it out.” 

Leesa had just enough savings to purchase the business but hadn’t considered the hefty operating costs. When Bryan informed her she’d need an additional $30,000 for the first month’s expenses, she was at a loss. A county employee — a regular customer — suggested starting a GoFundMe campaign, assuring her, “People love this spot. People love you. They will donate money.” 

Skeptical but hopeful, Leesa launched the fundraiser in December 2020. To her amazement, she raised $32,000 in four weeks. “The outpouring of support was overwhelming,” she says, emotion in her voice. “People wrote little notes like, ‘This is my favorite coffee shop. So happy it’s going to stay open.’ It was heartwarming to have all these people say, ‘We want this to be here.’” 

Founded in 1997, Zeitgeist Coffee has been a cornerstone of Seattle’s Pioneer Square for over 25 years. Established as a space for art, conversation, and community, the café truly embodies its namesake — “the spirit of the times.” With its European-style coffee, excellent pastries, bagels, and that inviting atmosphere, Zeitgeist has become an anchor in one of the city’s oldest neighborhoods. 

Housed in classic Pioneer Square brick architecture, the café features European-inspired interior elements: newsstand, expansive glass windows, intricate metalwork. “Bryan built all of this,” Leesa says, gesturing around. “People ask about that little stand-up table in the middle. They say, ‘Is that from a bank?’ And I say, ‘No, the old owner designed and built that.’” 

The design captures historical charm with an intellectual vibe. It’s a place where art and culture thrive — hosting neighborhood art walks, live music, readings, film screenings. “We have so many regulars,” Leesa notes. “It’s a really awesome community down here.” 

Serving a diverse crowd — King County employees, lawyers, architects, firefighters, sports fans, travelers, artists, residents — Zeitgeist is more than just a café; it’s a communal space where relationships are built and nurtured. Leesa cherishes the connections. “This café isn’t just a business — it’s part of people’s lives,” she emphasizes. 

Part of Zeitgeist’s success lies in its partnership with Macrina Bakery. “Macrina is really a cornerstone for us,” Leesa explains. “They deliver the bread we use for all our sandwiches, and the majority of our pastries come from Macrina.” 

But it’s more than just the products. “What really stands out about Macrina is the consistency and the people,” she says. “The products are always fresh, and the kindness of the people on the phone is exceptional. I call almost every day — sometimes multiple times — and everyone is always super friendly, laughing at me for calling four times a day.” 

When Macrina introduced bagels in 2020, it felt like fate. “I needed bagels but couldn’t meet the minimum from my previous purveyor. Here was Macrina saving the day again. People love their bagels.” 

For Leesa, aligning with companies that share her values is essential. “Working with nice people — not just as a business owner, but as an individual giving my money to people I like and respect — is huge for me,” she notes. “I don’t want to pay money to companies where I don’t know anybody; it’s just this faceless interaction.” 

Recipe of the Month: Lemon Poppy & Strawberry Muffins

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There are purists who cringe at the idea of altering their favorite lemon poppy seed muffins, but I believe fresh strawberries are a welcome addition. They delight the eyes and palate — and add a little vitamin C to your morning muffin. These are only slightly sweet, showcasing the natural sweetness of the strawberries. The sour cream (or yogurt) adds tangy richness to this quick, easy recipe that will please a crowd.

Printable PDF of this recipe here.

Makes 8 muffins.

4 Tbsp unsalted butter, melted
1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 Tbsp + 1/2 tsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream or yogurt
2 eggs
3 Tbsp + 1 tsp fresh lemon juice, divided
1 Tbsp fresh lemon zest
3/4 tsp lemon extract
1/2 cup fresh strawberries, medium dice
2/3 cup powdered sugar

Preheat the oven to 375°F. Lightly brush the top of a 12-cup standard muffin tin with canola oil (to prevent sticking), then line 8 of the cups with paper muffin liners. 

In a small saucepan over medium heat, melt the butter. Remove from heat and cool to room temperature. 

In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside. 

In a small bowl, whisk the sour cream, eggs, 2 Tbsp lemon juice, lemon zest, and lemon extract until well combined. 

Add the sour cream mixture to the dry ingredients. Using a spatula, fold gently for about 3 turns, then pour in the melted butter and strawberries. Fold a few more times, just until no dry streaks remain. 

Divide the batter among the 8 lined cups, slightly mounding each. 

Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. 

While the muffins cool, make the lemon glaze by mixing the powdered sugar with the remaining 1 Tbsp + 1 tsp lemon juice. If the powdered sugar is lumpy, sift it first. 

Remove the muffins from the tin and stripe the tops with glaze. Enjoy! 

Treat Yourself: Free Crostini with Every $25 Purchase 

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Free box of Cranberry Apricot Crostini with every café purchase over $25 while supplies last

There’s something special about stepping into a Macrina Bakery café. Whether you’re grabbing a quick coffee in Belltown, meeting an old friend in Queen Anne or at our bustling Aloha café on Capitol Hill, or exploring our newest spot in Maple Leaf, you’ll find the same warm welcome we’ve been sharing for over 30 years. With six cafés throughout the Seattle area, Macrina is never too far away.

We’ve heard tales of folks hiking miles just to savor a slice of Mom’s Chocolate Cake or a Ham & Gruyère brioche. We’ve also met people who shared their first kiss here, or discovered they were ready to turn a corner in life while seated at one of our tables. Our cafés are more than just bakeries — they’re convivial places to gather over great food. 

Wherever you find us, we aim to brighten your day, whether you swing in for your favorite loaf of bread, pick up those brioche buns that make your backyard burgers locally famous, or satisfy your craving for a slice of cake so good it’s worth the calories. Our attentive staff has long been at the heart of who we are, ready to pull a perfect espresso or help you with tough choices such as choosing between the Roly Poly and a Bialy Egg Sandwich (both!). 

While supplies last, when you spend $25 or more at one of our cafés, we’ll add a free package of our Cranberry Apricot Crostini — a must-have for anyone who likes to keep the fixings for great appetizers on hand. Think of them as crackers, only better. We brush thin slices of bread with olive oil and toast them.  

So come see us. Slow down for a moment, taste something delicious, and make a memory you’ll cherish. We’ll be here waiting to welcome you in. See you soon!