We’re celebrating our 30th Anniversary by sharing some of our staff’s favorite recipes using Macrina Bakery products.
On a pleasant late spring weekend in South Seattle, Sergio Castaneda and his family gather around the dining table to savor a homemade lunch. As the tantalizing aroma of grilled cheese and tomato soup permeates the room, laughter and engaging conversation become the soundtrack to this delightful meal. Sergio’s Vollkorn grilled cheese, a family favorite, showcases the versatility of Macrina Bakery’s bread.
Sergio, our Production Manager at Macrina Bakery and a part of the Leadership Team, began his journey as a driver in 2002. His unwavering dedication and passion for the business led him to climb the ranks, ultimately assuming responsibility for overseeing an extensive team of drivers and packers. With a strong background in food, including experience as a pastry chef, Sergio possesses a wide range of expertise, from dough mixing and baking to customer service. An effective leader, Sergio actively contributes to Macrina’s success by diligently working to enhance his team’s performance and fostering a positive, inclusive work environment.
The Vollkorn loaf, a German-style, nine-grain bread, serves as the ideal foundation for Sergio’s delectable grilled cheese. This moist and hearty loaf blends a six-grain cereal with toasted sunflower and pumpkin seeds, creating a delightful crunch. Organic rye and a beer starter provide a pleasantly sour flavor, while honey and molasses lend a complex caramel sweetness. The result is a multipurpose bread that harmonizes with an array of ingredients.
Sergio explains, “It is a very simple recipe. What makes it special is the way the light sweetness of the bread, the slight nuttiness of the Gouda, and the creamy mozzarella come together.” He slices the Vollkorn loaf at an angle to increase the surface area, then layers Gouda and fresh mozzarella cheese on the bread. After buttering the exterior sides, he grills the sandwich on a panini press. “In just a few minutes, you have crisp, caramelized bread filled with gooey cheese.”
Sergio’s Vollkorn grilled cheese can be savored on its own as a scrumptious snack or coupled with a steaming bowl of soup for a comforting meal. The nutritious of Macrina Bakery’s Vollkorn loaf elevate this classic dish, making it a cherished favorite in the Castaneda household.
In a world where shared meals create lasting connections, Sergio Castaneda’s passion for food, his love for Macrina Bakery’s bread, and his devotion to his family serve as heartwarming reminders of the significance of quality ingredients and the joy of gathering with loved ones around a table. As the Castaneda family relishes their weekend lunch, it’s evident that life’s simple pleasures are often the most meaningful — and in this instance, the most delicious.
Find recipes like BBQ Chicken Sliders and Summer Panzanella Salad that use Macrina breads and more in our Seasons Cookbook.
As president and part-owner of Macrina, Scott is dedicated to providing the finest artisan breads and pastries to the Puget Sound region. With over 250 employees and a reputation as one of the country’s best bakeries, the challenge invigorates him. “Our mission is to enrich our communities through the joy of artisan baking,” he says, and with the new 
Casera and Sour White were the first two loaves Leslie created 30 years ago when she first opened Macrina’s doors in Belltown. Casera, inspired by the famed Poilâne bakery in Paris, took nearly a year of experimentation with a natural bread starter made from champagne grapes. The result: a coarse-textured loaf with a thick, caramelized crust that is perfect for the grill. The Sour White, on the other hand, boasts a tangy, open crumb and a sturdy crust, with its nutty, sour flavor derived from a wild starter Leslie created in 1993.
As evening deepens, the warm glow of camaraderie fills the air. Plates piled high with grilled meat, bread, and vegetables circulate. “There’s definitely beer involved, too,” says Scott. Specifically, growlers from Georgetown Brewery. The worries of the day pass as the world narrows to this communion of friends savoring the moment and the pleasure of togetherness. Tomorrow will come, but for now, the simple joy of a shared meal lingers long into the summer night.
Late summer in the PNW is peak peach and berry season. It’s a joy to harness these seasonal gems in a simple yet delightful tart. The rough puff pastry creates a light, flaky crust that’s an excellent match for the vanilla pastry cream and, of course, the ripe, succulent fruit. Though I often turn to peaches and blackberries for this recipe, feel free to adapt it to the ripest stone fruit and berries you can find — be it plums, nectarines, blueberries or raspberries.
