Of all the recipes in Seasons, our latest cookbook, this recipe gets used more by our crew than any other. The creamy custard gives new life to bread slightly past its prime. Thick slices of day-old brioche make the best French toast. Fresh brioche works, too. Just be careful to dredge the tender slices—not a deep soak—since the fresh brioche will fall apart if oversaturated. Top each serving with a medley of berries and a dollop of vanilla whipped cream. Serve with maple syrup.

Printable PDF of this recipe here.
Makes 4 Servings

FRENCH TOAST
½ cup heavy cream
5 eggs
¼ tsp cinnamon
¼ tsp nutmeg
2 Tbsp brown sugar
1 tsp pure vanilla extract
1 loaf Macrina Cinnamon Swirl Brioche
1 Tbsp vegetable oil
1 Tbsp butter
1 pint raspberries
1 pint blueberries
Maple syrup, for serving

VANILLA WHIPPED CREAM
½ cup heavy cream
2 tsp sugar
1½ tsp pure vanilla extract

 
FRENCH TOAST
Whisk together the heavy cream, eggs, cinnamon, nutmeg, brown sugar and vanilla.

Cut brioche into 1-inch-thick slices. Dredge pieces in custard mix. Sauté brioche in a pan with vegetable oil and butter until both sides are golden brown. Top with fresh raspberries, blueberries and a dollop of vanilla whipped cream. Serve with maple syrup.

VANILLA WHIPPED CREAM
In a medium bowl, combine heavy cream, sugar and vanilla. Whip until mixture holds its shape, about 2 minutes.

Once again, Macrina Bakery is proud to participate in Kilts for Kids. Get a free drip coffee and cookie* at any of our locations when you show us your voting confirmation! 

VOTE HERE!

Every year, the Ronald McDonald House Charities (RMHC) organizes various fundraising events to support the needs of children and their families. Among these events, Kilts for Kids stands out as a unique, engaging, and heartwarming annual fundraiser. Sporting kilts, participants invite voters to back their favorites with a $10 donation per vote. Since 2012, this high-spirited event has drummed up over $700,000, lending a vital lifeline to families who must travel to secure critical medical care for their children. Macrina leaped into the fray in 2019 after Manny Chao, Georgetown Brewery’s co-founder and avid RMHC supporter, extended an invitation. The more we uncovered about RMHC’s vital programs and services, the more interested we became. Their offerings range from Ronald McDonald Houses — a comforting haven for families with hospitalized children — to Ronald McDonald Family Rooms, providing a serene respite inside hospitals. Moreover, Ronald McDonald Care Mobiles deliver essential healthcare services to underserved communities. So, in 2023, we eagerly slipped into our kilts once more, snapping photos at our cafés and wholesale bakery. Since bribing people for votes is part of the game — and enriching our communities is as integral to our mission as making great bread and baked goods — we’re sweetening the deal by giving away a free coffee and cookie for every vote. Additionally, Macrina will make a matching donation for every employee vote. 

Vote between April 6-21: vote early and vote often! This is one kilt-raiser you can feel good about. From all of us at Macrina, thank you!

VOTE HERE!

*excludes glazed Brown Sugar Shortbread Cookies. 

We are delighted to announce that we will be opening our sixth café in the Maple Leaf neighborhood in June 2023!

We just started construction and plan to open mid-to-late June. 

“We’re so excited to open our first café since 2018,” says Scott France, president and co-owner of Macrina. “Our mission is to enrich our communities through the joy of artisan baking, and we’re eager to become part of the Maple Leaf community.” 

The building, located at 85th Street and Roosevelt Way NE, is across from Reservoir Park and a block from Saint Catherine’s. We look forward to serving nearby residents and passersby.  

Floisand Studio Architects has designed a bright, airy space that will be convenient for those on the go and comfortable for those wishing to linger. “We’re honored to be entrusted by the long-term owners to turn their building into a welcoming, light-filled café for the neighborhood,” says Scott. 

As we prepare to celebrate our 30th anniversary this year, the new café, our sixth, will provide an exciting capstone to our upcoming celebration. Stay tuned for news of the anniversary festivities and our official Macrina Maple Leaf opening.  

A ground almond pie crust, strawberry rhubarb compote and almond streusel topping add body and flavor to this delicate, creamy cheesecake. Our flaky pie dough also makes a great base if you want to save yourself some time. The active time to make this is modest but be sure  to have enough time to refrigerate it before serving to be sure it sets nicely. Top it with whipped cream if you’re feeling indulgent.

Makes one 9 inch cheesecake.
Printable PDF of this recipe here.

ALMOND CRUST
3 Tbsp whole almonds, roasted
½ cup granulated sugar
1½ cups unbleached all-purpose flour
½ tsp vanilla extract
½ tsp almond extract
8 Tbsp unsalted butter, melted and cooled to room temperature

STRAWBERRY RHUBARB COMPOTE
6 strawberries, cored and cut into 6 pieces each
1½ cups rhubarb, cut in ½-inch pieces
⅓ granulated sugar
½ tsp loose leaf hibiscus tea
1½ tsp fresh lemon juice

STREUSEL TOPPING
¼ cup unbleached all-purpose flour
2 Tbsp + 2 tsp granulated sugar
¼ cup almonds, roasted and finely ground
¼ tsp vanilla extract
2 Tbsp cold unsalted butter, cut into ½-inch cubes

CHEESECAKE BATTER
12 oz cream cheese, room temperature
½ cup granulated sugar
½ cup kefir (or buttermilk)
2 eggs

ALMOND CRUST
Prepare a 9-inch cake pan by pressing a 12 x 16-inch piece of parchment into it. The overhang helps to lift the pie out after it has chilled.

Preheat oven to 350°F.

In the bowl of a food processor, combine the almonds, sugar and flour. Process for 1 to 2 minutes until the almonds are finely chopped. Transfer the mixture to a medium bowl. Add the extracts and melted butter. Mix with a wooden spoon to combine well. As evenly as possible, press into the prepared cake pan creating a ⅛-inch thick crust that runs up the sides about 1¾-inch. Bake for 20 to 25 minutes until golden brown. Set aside.

STRAWBERRY RHUBARB COMPOTE
Combine all compote ingredients in a sauce pan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer for 3 to 4 minutes or until the rhubarb is tender and the compote has thickened. Pour compote into a bowl and let cool for 30 minutes.

STREUSEL TOPPING
In the bowl of a stand mixer fitted with a paddle attachment, add all streusel ingredients. Using medium speed, cut the butter into the flour mixture until the texture is coarse like sand. Set aside.

CHEESECAKE BATTER
Reduce oven temperature to 300°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Cream until smooth, approximately 3 minutes. Add the kefir (or buttermilk) with the mixer running. Pause and scrape the sides to ensure all is incorporated.Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. Scrape the sides and mix again to ensure all is incorporated. Pour the cheesecake batter into the pre-baked pie shell. Bake for 25 to 30 minutes or until the cheesecake mixture is just set.

Top the cheesecake with the strawberry rhubarb compote and then the streusel mixture. Increase the oven temperature to 350°F and bake another 20 minutes. The streusel topping should be a light golden brown.

Cool at room temperature for 30 minutes, then refrigerate for 3 hours before serving.  Enjoy!

Ever wonder how Macrina makes just enough fresh loaves of bread and an assortment of pastries every day to satisfy our customers’ appetites week in and week out? We don’t. We make extra, enough so that though we may run out of some pastries and loaves, a customer who shows up right before closing will still find something satisfying. Additionally, we inevitably wind up with a few misshapen loaves and pastries that don’t meet our standards.  

So, what do we do with what we refer to as fresh overages?  We donate to a handful of food banks and local nonprofits. One of our key partners is OSL. Originally called Operation Sack Lunch, OSL was founded in 1989 with the distribution of 30 sack lunches on the streets of Seattle. Now they serve about 2 million healthy meals to those who struggle with hunger in our community every year. They hire many staff members from their client base and provide an equitable wage and generous benefits designed to combat poverty-level wages. They encourage positive life changes and forward motion.   OSL picks up overages from our cafes and bread production facility in Kent and incorporates the bread and pastries into their meals. “None of Macrina’s pastries last long in our meal lines,” says Abid Choudhury, OSL Operations Director. “They are getting snatched up real fast. They really are a gift.” “We are grateful for our partnership with OSL,” says Leslie Mackie, Macrina’s founder. “They are immediately getting our day-end pastries and breads and making them part of a nutritious, dignified meal for those in our community who are in need of support.” 

Icebox cakes are magic! Layer a few components together, place in the refrigerator, and hours later you have something transcendent — moist, creamy and irresistibly delicious. Icebox cakes gained prominence in the 1920s when companies were promoting a new home appliance — the electric icebox! The cake’s popularity soared when Nabisco included a recipe for an icebox cake on the packaging for their Famous Chocolate Wafers in 1929. Variations proliferated, some with ladyfingers, crisp wafers, and cake, and fillings ranging from Bavarian cream to ice cream to whipped cream. Our spin on the classic makes an elegant Valentine’s Day treat or dessert for your next dinner party. It features chocolate cake, fresh raspberries, Project Barnstorm Raspberry Conserve, and rose scented sweetened whipped cream.

Printable PDF of the recipe here.
Makes 6-8 servings

 
CAKE
2 eggs
¾ cup whole milk
¾ cup canola oil
2 tsp vanilla extract
1¾ cup granulated sugar
1½ cup unbleached all-purpose flour
¼ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
¾ cup boiling water

WHIPPED CREAM
2 cups heavy whipping cream
⅓ cup granulated sugar
1¼ tsp rose extract

ASSEMBLY
48 fresh raspberries (about 2 pints)
⅔ cup Project Barnstorm Raspberry Conserve (or similar)

GANACHE
½ cup heavy whipping cream
½ cup semi-sweet chocolate chips

CAKE
Preheat oven to 325°F. Prepare a 9-inch square cake pan by brushing it with oil and lining it with a 9-inch x 14-inch piece of parchment. The overhang will help you lift the cake from the pan after baking.

In a medium bowl, whisk the eggs, milk, canola oil and vanilla extract. Set aside.

Fit a stand mixer with the whisk attachment. Sift the sugar, flour, cocoa powder, baking powder, baking soda and salt into the stand mixer bowl. Mix on low for 1 minute. With the mixer running at medium speed, add the egg mixture and mix for 2 minutes. Scrape the bowl with a spatula to ensure all is well incorporated. With the mixer running at medium speed, slowly add the boiling water in a slow stream and mix until incorporated (about 30 seconds).

Pour the batter into the prepared cake pan. Bake for 35 to 45 minutes until the cake is set and a toothpick comes out clean.

Let cool for 30 minutes. Using a paring knife, release the cake on the two unlined sides. Use the parchment edges to carefully lift the cake from the pan. Cutting top down, slice the cake in half. Then cut the two pieces in half horizontally to produce 4 rectangular layers (each roughly three-quarters of an inch thick).

WHIPPED CREAM
Fit a stand mixer with a whisk attachment and place the heavy whipping cream in the bowl. Sprinkle in the sugar and rose extract. Whisk the cream until it has medium-firm peaks. Set aside.

ASSEMBLY PART ONE
Place one cake layer on your serving platter. Evenly spread 1/3 cup raspberry conserve on the top of the layer. Top the conserve with fresh raspberries by placing 24 berries, hollow end down, in a loose 6 by 4 grid. Layer a third of the whipped cream over the raspberries and level with a spatula. Top with another cake layer and repeat the same procedure. Top with the third layer and press gently to level the cake. Spread the sides with the remaining whipped cream. Refrigerate for 4 hours.

Use the remaining cake layer to make cake crumbles. Preheat the oven to 325°F. On a parchment-lined baking sheet, break up the remaining cake layer into small pieces. Bake for 30 minutes. Let cool. Place the dried cake pieces in the food processor and pulse to make crumbs. Set aside.

GANACHE
To make the ganache, place the heavy whipping cream in a small saucepan and bring it to a boil. Turn off the heat, add the chocolate chips, and whisk until smooth. Let cool for 15 minutes.

ASSEMBLY PART TWO
Pull the chilled cake from the refrigerator and top it with the ganache. You can spread the ganache just on top or allow it to cascade over the sides, as you wish. Top the ganache with the reserved cake crumbs. Keep the cake refrigerated and serve it chilled. Port, coffee or tea make great accompaniments. Enjoy!

Our Savory Pinwheel has a cult following in our cafés. We caramelize sweet onions and fold them into our flaky cornetto dough with parmesan, olive oil, and a mix of sesame, fennel and poppy seeds. It’s excellent on its own, or served warm and spread with whipped cream cheese. This simple recipe featuring tomato confit, Parmesan cheese, eggs and arugula turns it into a wonderful breakfast sandwich.

Printable PDF of this recipe here.
Makes 2 sandwiches

 
4 Tbsp olive oil, divided
2 Tbsp onions, small dice
1 tsp garlic, finely chopped
3 medium roma tomatoes, coarsely chopped
1 Tbsp fresh basil, coarsely chopped
⅛ tsp kosher salt
4 large eggs
2 Macrina Savory Pinwheels, sliced horizontally into halves
12 leaves fresh arugula
3 Tbsp Parmesan cheese, grated or shaved

 
Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a small saucepan over medium heat, add 2 Tbsp of olive oil and the onions. Cook for 2 minutes or until the onions are translucent in color. Add the garlic and chopped tomatoes and continue cooking for 3 to 4 minutes to break down the tomatoes to make a reduced sauce or confit. Finish the sauce by mixing in the basil and kosher salt; set aside.

In a sauté pan over medium heat, add the remaining 2 Tbsp of olive oil. Crack eggs into a small bowl, slowly pour them into the preheated pan, and top with a sprinkle of kosher salt and black pepper.

With a spatula, divide the eggs into two sections. Cover the pan and continue cooking until the yolks are where you like them.

Lay the halved pinwheels on the lined baking sheet and bake for 3 minutes. To assemble, place the pinwheel bottom on a plate and top with half the tomato confit, 2 eggs, half the arugula and 1½ Tbsp Parmesan cheese. Cover with the pinwheel top. Repeat this process with the second pinwheel.

Enjoy! We recommend using a knife and fork, though some brave it with clean hands and a napkin (or two) nearby.

Baking homemade pastries for your holiday brunch is intimidating for many home cooks, but this straightforward recipe produces a delicate, golden-brown treat that’s worth the time. The tender, buttery dough is filled with a rich almond paste and topped with a sweet glaze and sliced almonds. If you want to make the dough the night before, let it rise in the refrigerator. In the morning, give it an hour on the counter to come to room temperature before you roll it out. Or make it start to finish that morning and serve it at a noonish brunch along with fruit, eggs, bacon, juice and coffee. While the dough rises, you’ll have plenty of time to prepare the other items. The bear claw will make a beautiful centerpiece on your table.

Printable PDF of this recipe here.
Makes 6-8 Bear Claws.

 
DOUGH: FIRST STEP
¾ cup whole milk, slightly warm
⅓ cup sugar
2 tsp dried yeast
1 cup unbleached all-purpose flour

DOUGH: SECOND STEP
2 eggs
¼ cup sugar
1½ tsp vanilla extract
½ tsp almond extract
1¾ cup unbleached all-purpose flour
½ tsp salt
4 oz (1 stick) unsalted butter, room temperature

ALMOND FILLING
1 cup sliced almonds
½ cup sugar
1½ Tbsp vanilla extract
1 tsp almond extract
1½ Tbsp unbleached all-purpose flour
2 eggs
4 oz (1 stick) unsalted butter, cut into 1-inch pieces

GLAZE
2 cups powdered sugar, sifted
3 Tbsp milk
½ tsp almond extract

ASSEMBLY
1 egg
1 tsp water
½ cup sliced almonds

 
DOUGH: FIRST STEP
Whisk ingredients together until smooth and there are no lumps. Cover and let sit at room temperature for 2 hours.

DOUGH: SECOND STEP
Transfer dough to the bowl of a stand mixer fitted with dough hook attachment. Add the eggs, sugar, vanilla, almond extract, flour and salt. Mix on low speed for 3 minutes to incorporate the ingredients. Add the butter and increase speed to medium for 10 minutes (dough will ball at the base of the dough hook).
Remove the dough hook and cover the bowl with plastic wrap. Let the dough rise for 2 hours or until doubled in size. While the dough is rising, make the almond filling and glaze.

ALMOND FILLING
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Place sliced almonds on the lined baking sheet. Roast for 10 to 15 minutes or until golden brown. Let cool.
In the bowl of a food processor, add the toasted almonds, sugar, vanilla, almond extract and flour. Purée to make a paste. Add the eggs and continue to purée. Add the butter pieces one at a time, pulsing to incorporate before adding the next. Process until smooth. Transfer filling into a bowl and cover it with plastic wrap. Set aside.

GLAZE
In a medium bowl, combine the glaze ingredients and whisk to combine. Cover the surface of the glaze with plastic wrap to prevent a skin from forming. Set aside.

ASSEMBLY
Increase the oven temperature to 375°F.
Whisk 1 egg and 1 tsp water together to make an egg wash. Set aside.
Pull the dough onto a floured work surface. Roll it into a long, thin rectangle (24 x 4 x ½-inch thick).
Mark a line down the center of your rectangle lengthwise. Evenly spread ¾ cup of the almond filling down the middle from end to end. Brush egg wash on one legthwise edge and fold the dough over to create a long, narrow strip. Use a fork to crimp and seal the edge. Lift onto the lined baking sheet, bending into the shape of a horseshoe to fit.
Spoon the remaining almond filling over the dough and brush any uncovered areas with egg wash. Sprinkle sliced almonds over the top. Let sit at room temperature for 30 minutes.
Bake for 25 to 30 minutes or until golden brown.
Let cool for 15 minutes and drizzle with the glaze. Slice into 6 to 8 segments and enjoy!