Monthly Archives: August 2024

Macrina’s New Organic Baguette

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Our new naturally-leavened organic baguette is now available in our cafes!

Over the last four months, our Production Manager, Sergio Castaneda, has developed an Organic Baguette that features Cairnspring Mill’s Organic Expresso Bread Flour and their Organic Edison T85 All-Purpose Flour, among other organic flours. We leaven the loaf with our Organic White Starter. 

“The flours give the baguette great flavor and texture,” says Sergio. The starter helps develop the organic acids in the loaf, making the bread easier to digest and acting as a natural preservative. “The bottom line is it just has remarkable flavor, particularly when you’re using grains that have integrity,” says our founder, Leslie Mackie. The new organic baguette has a slightly more sourdough profile than our traditional Macrina baguette. 

“Our primary concern is that our quality is always at its best,” says Leslie. “We have a rich tradition to build on, and we’re continually improving with the help of the whole team.”

We can’t wait for you to try it!

Recipe of the Month: Blueberry Buckle Cake

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‘Tis the season for fresh blueberries! A buckle is a cross between a tea cake and a crisp — softer and with more fruit than a tea cake, and more buttery cake than a crisp. The crisp almond topping makes it a true buckle. I can’t think of a better summertime cake to be enjoyed al fresco at parties. This recipe features blueberries, but feel free to use blackberries, raspberries, or a mix of all three. Buckles are easy to make and best soon after baking. Enjoy!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Crisp Topping
4 Tbsp (½ stick) unsalted butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
¼ cup cake flour
⅓ cup sliced raw almonds

Cake
2 cups cake flour, unbleached King Arthur Flour
1¾ tsp baking powder
½ tsp star anise, ground
½ tsp kosher salt
8 Tbsp (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
2 eggs
½ tsp almond extract
¾ cup whole milk
3 cups fresh blueberries

Crisp Topping

Place all ingredients in a stand mixer bowl. Using the paddle attachment, mix on low speed for 3 to 4 minutes until the butter is incorporated and the mixture has a coarse texture. Set aside.

Cake

Preheat oven to 350°F.

Prepare a 9-inch cake pan by brushing it with oil and lining it with a parchment base and 2-inch collar around the sides. The oil helps keep the parchment securely in place.

In a medium bowl, sift together the cake flour, baking powder, star anise, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a spatula to be sure everything is incorporated.

Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Scrape down the bowl and paddle as needed.

Alternate adding the flour mixture and milk in three parts, ending with the milk. Mix until just combined. Remove the bowl from the stand mixer and gently fold in the blueberries to avoid smashing them and turning the batter blue.

Scoop the batter into the prepared cake pan, smoothing the top with an offset spatula. Evenly sprinkle the crisp topping over the batter.

Bake for 50 to 55 minutes, or until the top is light golden brown and crisp. Check for doneness by inserting a toothpick or metal skewer; it should come out clean.

Allow the cake to cool for 10 minutes in the pan, then invert it onto a plate and remove the parchment paper. Then invert the cake again onto your presentation plate. Dress it up with fresh berries and flowers, or keep it simple with a dusting of powdered sugar.