Monthly Archives: September 2024

The Profound Connection Between the Land, Miller, & Baker 

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Buy a loaf of our Skagit Sourdough from September 23–29 and support The Bread Bakers Guild of America. 

It’s an exciting time to be baking bread. Since Macrina Bakery opened its doors in 1993, the landscape of available wheats and grains has changed dramatically. Many new types of wheat are being grown regionally, and mills designed to process this wheat that specialize in whole grain flour have opened. The naturally whole-grain flours they produce are much more flavorful and nutritious than the white, fluffy commodity flour that is so prevalent in America.   

This summer, Leslie Mackie, Macrina’s founder, spent an inspiring day at Camas Country Mill (CCM) in Oregon’s Willamette Valley. Welcomed by owners Tom and Sue Hunton, she walked through swaying fields of heirloom wheats, examining different strains, allowing the sun-warmed grain to slide through her fingers. Alongside fellow farmers and bakers from around the region, Leslie sampled various breads made with freshly milled flours and engaged in passionate discussions about sustainable farming and the revival of ancient grains. She also toured CCM’s stone grist mill, which among other things, mills the spelt we use for our Skagit Sourdough loaf.  

“Understanding the grain’s journey, from seed, to its planting in fertile fields, to its final form as a loaf of bread, makes all the difference,” Leslie says. “Increasingly, we’re using locally grown flours and grains in our breads. You can taste the difference.” 

Organic Skagit Sourdough 

Our Organic Skagit Sourdough is an organic loaf that celebrates the Pacific Northwest’s rich food culture. The crisp crust is coated in spelt flour, and the moist, flavorful interior has a light sour flavor that finds balance in the sweetness of the natural whole grain and the nuttiness of the bran. Everything in the loaf is grown and milled in the Northwest and is organic and sustainably produced. 

Camas Country Mill’s spelt flakes, an heirloom grain high in protein and rich in nutrients, form the porridge base of our Organic Skagit Sourdough, lending it a nutty depth and satisfying chew. Rolling the finished loaf in these same flakes adds a rustic, visually appealing texture that echoes traditional baking methods. 

The Bread Bakers Guild of America  

In the spirit of community and collaboration, Macrina is proud to support The Bread Bakers Guild of America (BBGA) with a fundraiser running September 23–29. During this week, we will donate all net proceeds from the sale of our Organic Skagit Sourdough to the Guild, an organization dedicated to promoting the craft of artisan baking. 

The BBGA’s work — empowering bakers with education, tools, and community support — aligns perfectly with the values we uphold. Through their focus on both craft and commerce, they foster innovation while preserving time-honored techniques, much like the revival of heirloom grains and local milling that inspired our Skagit Sourdough. 

By purchasing a loaf of Organic Skagit Sourdough during this fundraiser, you’re not only supporting local producers like Camas Country Mill — you’re also contributing to the BBGA’s efforts to nurture the next generation of bakers and sustain regional grain economies. It’s a small but meaningful way to honor the profound connection between the land, the miller, the baker, and the community. 

Recipe of the Month: Pear Walnut Buckwheat Cake

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Pear_Walnut_Buckwheat_Cake

This cake is one of my favorites because it’s simply delicious. When I have good pears — and really, there is nothing much better than a ripe pear — I make this frequently because it’s simple to prepare and elegant in presentation. I use gluten-free ingredients. Buckwheat flour is naturally gluten-free, and Bob’s Red Mill’s gluten-free flour is readily available at most supermarkets. If you didn’t know the ingredients, you’d never guess by taste alone that it was gluten-free.

Nocino is a traditional Italian brandy made from green walnuts. Combined with melted butter, it makes a distinctive, flavorful glaze that complements the sweetness of the pears. You can find it at most stores that carry liquor. If you’re up for an island adventure, my Vashon neighbor Steven Buffington makes the best Nocino right next door to my farm. It’s labeled Shawnee Hill Farm and is available on Vashon at the Ruby Brink restaurant, the Burton Store, or the Vashon Wine Shop. Come visit us this fall!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

1 cup walnuts, roasted and coarsely chopped

¼ cup buckwheat flour

1¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp kosher salt

12 Tbsp (1½ sticks) unsalted butter, room temperature

1 cup granulated sugar

2 eggs

2 Tbsp Nocino, divided

½ cup + 2 Tbsp sour cream

2 ripe pears, peeled, cored and sliced ¼-inch thick

1 Tbsp salted butter, room temperature

¼ cup walnuts, raw and coarsely chopped

Sweetened whipped cream, for serving

Preheat oven to 350°F. Brush oil on a 9-inch by 2-inch cake pan, and line with a parchment base and 2-inch collar. If you have a hard time getting the parchment to stick, add a little more oil to the pan. Set aside.

In a medium bowl, combine the roasted walnuts, buckwheat flour, gluten-free flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer combine the unsalted butter and sugar. Using the paddle attachment, cream for 3 to 4 minutes. Scrape the contents from the side of the bowl to combine evenly.

Add the eggs one at a time, waiting until each is fully incorporated before adding the next. You can’t scrape the bowl too often! This is the key to the best cakes! Add 1 Tbsp of the Nocino and mix well.

Add the flour mixture and sour cream in 3 additions, alternating between both. Mix until well combined.

Remove the bowl from the stand mixer and scoop the dough into the prepared cake pan. Smooth the top with an offset spatula. Begin laying out the sliced pear slices around the perimeter of the cake pan in a shingle-like pattern to create a full circle. Fill in the center with smaller slices, all in one direction.

Melt the butter in a pan over medium heat. Once melted, remove from the heat and add the remaining Tbsp of Nocino. Be aware that Nocino is a high-proof brandy and may ignite when added to the hot pan and butter. Let the flames subside or cover with a lid. Swish the two ingredients together and brush the mixture over the pear slices. Finish by sprinkling the raw walnuts around the border of the pan.

Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 45 minutes. Invert the cake from the pan, remove parchment, and place on your presentation plate. Serve at room temperature with sweetened cream — and a shot of Nocino! Enjoy!