Category Archives: Menu

The Easiest Good Decision of the Week

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Infographic: Lunch Deserves a Cookie. Order Now.

School is back in session, and lunches get packed the night before. Somebody used to do that for you. A sandwich, an apple, and on the good days, a cookie, tucked in because they knew you’d want one. This week, the tradition comes back to your own lunch: buy any whole lunch sandwich and add any regular cookie for a dollar. Or pass it down and pack the cookie in your kid’s lunchbox instead. One more sacrifice. Either way, it’s the easiest good decision of the week.

The offer is good with all four lunch sandwiches. The Demi is ham, fontina, and organic field greens with Dijon mustard. The Carne brings together pulled pesto chicken, roasted red peppers, mozzarella, and lemon aioli on our Organic Sour White. The Verdura features heirloom tomatoes, fresh mozzarella, basil, and arugula with balsamic aioli on our Pizza Bianca. The Grilled Cheese is Beecher’s Flagship and fontina on Rustic Potato. Add a side organic greens salad or a cup of soup to any of them for $6.25.

Your dollar buys any regular cookie in the case. Our standard lineup includes Olivia’s Chocolate Chip, Ginger Molasses, Snickerdoodle, Old Fashioned Peanut Butter, Chocolate Oat Peanut Butter, and Apricot Oat Pecan. They’re made fresh daily, and quantities of each are limited, so no promises on what you’ll find, especially later in the day. The Brown Sugar Shortbread and our cookie packs are not available as part of the deal. 

Pack it in a lunchbox. Carry it back to your desk. Save it for 3 o’clock if you can wait that long. The $1 cookie runs Monday, September 14 through Sunday, September 20 at all Macrina cafés.

Order Now

English Muffins for September Mornings

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Infographic: Back to School Special. English Muffin Mornings. 4-Packs are 15% Off. All September. Order Now.

Those first school mornings run on a tightly wound clock, especially after a more relaxed summer routine. Our English Muffins can help make breakfast easy. With lunches to be packed and shoes to be found, the meal is often a rushed afterthought.

We launched Macrina English Muffins this spring after nearly two years of development. They’ve been building a loyal following ever since. They’re naturally leavened with our sour white starter and made from a blend of organic white and whole wheat flours. A slow fermentation gives the spongy interior a mild tang and a deeper flavor. Toasted well, they come out crisp at the edges, chewy in the middle, with a craggy surface made for butter and jam. Our muffins are also thicker than their supermarket cousins, which means they’ll hold up to just about any topping you choose, whether it’s a poached egg or a stacked sandwich.

The English muffin, for the record, is not quite English. Welsh cooks were baking small yeast cakes on hot griddles a thousand years ago. The version Americans know came from Samuel Bath Thomas, a baker who left Plymouth, England, for New York in 1874. He found work in a city bakery, opened his own in 1880 and sold a thinner, split-and-toast cousin of the crumpet. New Yorkers took to it. The English muffin has been an American breakfast standard with a British name ever since.

They’re best toasted with butter and Project Barnstorm conserve, but they can be used for so much more.

Here are some of our other favorite preparations:

Eggs Benedict: The classic. Canadian bacon, a poached egg, hollandaise and a toasted muffin that adds flavor and holds up to the sauce. 

Breakfast Sandwich: Bacon or sausage, a fried egg, cheese melted over the top. Warm, savory, and satisfying.

Breakfast Tartine with Fresh Tomato & Sauce Verte: Our recipe of the month this past May. Click here for the recipe.

Avocado Toast: Start with a well-toasted muffin. Mashed avocado works into the craggy surface. Finish with lemon, flaky salt and a few chili flakes.

Tuna Melt: Tuna salad, a slice of tomato, cheddar, then a few minutes under the broiler until the cheese bubbles.

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.

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. 

Our New Ancient Grain Loaf

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A hearty gluten-free loaf made for bread lovers (made in a gluten-friendly environment) 

At Macrina, in particular over the last decade, we’ve been baking with more and more heritage grains. We’re fortunate to have a close relationship with the renowned Bread Lab and Cairnspring Mills, both located nearby in the Skagit Valley. The quality, flavor and nutrition of the heritage grains they make available, many grown in-state, has led to thrilling possibilities. 

One goal has been to make a gluten-free loaf that celebrates different grains without compromising on flavor or texture. Leslie Mackie, Macrina’s founder, has spent months experimenting in our test kitchen to develop a loaf that rises to her standards. The result is our Ancient Grain Loaf. “This is unlike any other gluten-free loaf I’ve tasted,” says Leslie. “It’s highly nutritious, packed with fiber, minerals, and vitamins, and its excellent flavor makes it ideal for open-faced sandwiches or toast.” 

Teff and millet, two ancient grains naturally free of gluten, add flavor and texture. Brown rice flour and finely-ground oats round out the grains, to which we add organic flax and chia seeds, olive oil and honey for enhanced flavor and richness. A long, slow fermentation process allows the bread to develop a semi-dense texture while retaining plenty of moisture. The bread has a subtly nutty flavor with a hint of honey sweetness.  

At room temperature, the bread has a shelf life of two days, but refrigerated it will stay fresh up to a week.

Let Her Eat Cake!

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Macrina Bakery makes some of Seattle’s best cakes– order one now for your Mother’s Day celebration.

Chocolate Raspberry Cake is one of our favorite seasonal cakes available just in time for Mother’s Day! Old-fashioned devil’s food cake (the base of our famous Mom’s Cake) is layered with chocolate mousse and fresh raspberries, then finished with chocolate ganache and chocolate cake crumbs.

We’ve always made cakes at Macrina, but a few years ago we started offering a rotating slice of the day in cafés (only available Friday – Sunday). Customers were so thrilled, our talented pastry team had to ramp up production! See the dates below for some upcoming slices.

Drop by and pick up treats for Mother’s Day. We have complimentary Mother’s Day Cards to make your treat extra sweet! Whole cakes must be ordered by noon 2 days in advance.

Beyond the Chocolate Raspberry Cake, We have a number of impossibly delicious cakes!

 

Lemon Poppy Seed Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.
Available until 5/11. 

 

 

 

 

 

 

Carrot Cake
An old-fashioned favorite made with fresh carrots and toasted walnuts, filled and frosted with white chocolate cream cheese icing and sprinkled with orange zest between layers. Finished with toasted walnuts and candied carrot peel.
Slices available in cafés 4/29-5/1.

 

 

 

 

Tuxedo Cake
Bittersweet chocolate cake moistened with brandy syrup with alternating layers of ganache and white chocolate cream cheese filling. Frosted with white chocolate cream cheese icing and topped with white chocolate curls.
Slices available in cafés 5/13-5/15. 

 

 

 

 

Mom’s Cake is one of our most popular cakes. The rich, devil’s food cake is a child’s dream of the perfect cake—only designed for your grown-up taste buds. We layer the light and feathery cake with bittersweet chocolate buttercream and top it with big swirls of the velvety frosting.
Slices available in cafés 5/20-5/22.

 

 

 

 

 

Red Velvet Cake
Our version of red velvet cake has a dark red color to match the rich Valrhona chocolate flavor layered with cream cheese buttercream.
Slices available in cafés 6/3-6/5

 

 

 

 

 

 

Whisper Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.

 

 

 

 

 

 

Lemon Butter Cake
Fresh lemon butter cake layered with lemon curd lightened with whipped cream, fresh strawberries and strawberry preserves. Frosted with lemon cream cheese icing and dusted on the sides with crumbled walnut biscotti.

 

 

 

Looking for Gluten-Free Options?

Our new Queen’s Cake is a rich, gluten-free* espresso-infused chocolate almond torte with a creamy center. Topped with ganache, chopped almonds, chocolate pearls and fresh berries. Contains rum. Available until 5/11.

 

Torta Gianduja
Gluten-free* rectangular torta with six alternating layers of chocolate espresso cake and chocolate hazelnut cake. Glazed with rich, bittersweet chocolate ganache and decorated with hazelnuts. Contains alcohol.

 

Bittersweet Chocolate Gateau
Velvety, gluten-free* chocolate cake swirled with raspberry preserves, glazed with bittersweet chocolate ganache and dusted with powdered sugar.

*Made with gluten-free ingredients but produced in a gluten-friendly environment.

For the Love of Italy: A Favorite Sandwich

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By Matt Galvin

Certain beloved foods trigger memories, transporting us through time and space to a special moment. For me, one of those foods is a mortadella and fresh mozzarella sandwich on focaccia. Like so much Italian food, its beauty lies in quality ingredients and simplicity. The freshly baked focaccia must be golden brown, flavorful and tender with a toothy crust, the mortadella thinly sliced and artfully layered and the fresh mozzarella creamy.

My first taste of this sandwich was in Florence during a college semester abroad. The bakery had a wood-burning oven, and the baker would brush the dough with olive oil and saltwater. With a long flat peel, he’d place the floury dough into the oven, and about 20 minutes later a golden slab of steaming focaccia about four feet long would emerge from the oven. A piece of that savory bread layered with mortadella, fresh mozzarella, was, and still is, a perfect sandwich.

After college, I returned to Italy to teach history and got to know the specialties of different regions. Still, for a quick lunch, nothing surpassed my favorite Florentine sandwich, except maybe a version I had in Rome at the famed bakery Antico Forno Roscioli.

Years later, on return visits to Rome, I always headed to Antico Forno Roscioli for my favorite sandwich. I’d take it to Piazza Navona and find a spot to perch amid the fountains and take in the scene, a sentimental visit that always brought similar memories of times past flooding into the present.

This year, my daughter, Gracie, is spending a semester abroad in Florence. Recently, my wife, Michelle, and I visited her and took her to Rome for a weekend. Guess where we grabbed lunch? En route to Antico Forno Roscioli, we wandered through Campo di Fiori. Then with sandwiches in hand, we strolled over to Piazza Navona. Sitting there, I discovered something better than enjoying your favorite sandwich in a perfect setting—watching your daughter do the same thing for the first time!

Some might say, location, location, location, and they’re not wrong—go if you can. In the meanwhile, enjoy Macrina’s version of my favorite sandwich. It’s served on an Italian-style golden brown focaccia, made fresh every morning and topped with a light sprinkle of rosemary and cherry tomatoes, layered with thinly sliced mortadella and creamy fresh mozzarella. If you close your eyes and use your imagination, the patter of rain outside might just be the fountain splash of Bernini’s Fontana dei Quattro Fiumi. 

Pecan Sticky Buns

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Perhaps no pastry requires more napkins or inspires cravings more than homemade pecan sticky buns. They’re warm, gooey and soft in all the right places—and absolutely delicious.

After years of customer requests, we’re launching our own based on Leslie’s recipe for her homemade brunch favorite. We make them by layering our slightly sweet and pillowy brioche dough with toasted pecans and cinnamon sugar, tightly rolling it, then baking it upside down on a rich brown sugar and butter caramel with orange zest and vanilla. We invert the rolls while still warm, causing deep swirls of caramel to run through the bun leaving the pecans gooey and proud on top.

The silky not-too-sweet roll has a light, tender crumb that provides a divine contrast to the toffee-like caramel and crunch of toasted pecans.

The Pecan Sticky Buns are available individually in our retail cafés and as a four-pack. They are best served warm (5–8 minutes in a 325°F oven).

Darker Crust, Exceptional Flavor

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Flour, yeast, water, salt. That’s it. And yet, so many varieties of bread. We’ve been experimenting with these four essential ingredients—plus time, temperature and technique—ever since we first hung a Macrina Bakery sign over the door of our original bakery and café in Belltown in 1993. That’s a lot of loaves, a great many early mornings, a mountain of flour. The one constant: our desire to make great bread.

And that means never losing your sense of wonder over the marvel that is bread.

Increasingly, we’ve added wheat from local farmers. Cairnspring Mills in nearby Skagit Valley mills it to our specifications. We’ve spent some time exploring how hydration and fermentation impact different flours and have enjoyed the results of recent bread additions to our offerings. Beginning July 15, we will bake many of our loaves at a higher temperature. The deep caramelization of the crust adds a depth of flavor that you can’t get any other way. The higher oven temperature also produces a creamier crumb and a crackly crust. The moist interior also helps the bread keep better.

When Macrina Bakery first opened, we had a small four-door electric Bongard oven. Now we have much bigger ovens and many more loaves to bake. But Leslie Mackie, Macrina’s founder, and Head Baker Phuong Bui, who has been with us since that first year, still oversee every element of our production. It’s fun to see them so excited about a loaf of bread, the way the crust crackles when you break into it, the texture of the crumb, and what one can do with just four simple ingredients.

Now Serving: Rustic Ready-To-Bake Pizza

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Our growing line of grab-and-go savory items has given our customers a quick and easy way to put healthy, flavorful meals together. Our newest item is a Rustic Ready-To-Bake Pizza. 

This is not your typical frozen pizza! We form the crisp and flavorful crust from our Giuseppe dough and top it with our house tomato sauce, mozzarella and parmesan. 

“Years ago, we offered a pizzetta in our cafés, and it was a customer favorite,” says Leslie. “This is an adaptation from that, and I’ve been really loving this new version,” says Leslie. “We made it simple so you can dress it up with your favorite toppings at home. Lately, for me, it’s been prosciutto and roasted asparagus. But it’s also great just as it is.” 

The pizza bakes in 15–18 minutes, depending on how many toppings you add, and feeds two.