Not much beats the sampling of potential new products at Macrina Bakery. The only tricky part is choosing which of the still warm samples is best and should become a regular offering. But the hard choices have been made, and we’re proud to say the creative work put in by Leslie Mackie, our pastry team, and our bakers has yielded some of the best new products we’ve offered in years.
Organic Whole Wheat Bun
Perfect for juicy burgers or pulled pork sandwiches, this soft bun gets a slight toasted-nut flavor from an organic whole grain flour from Walla Walla and a gentle sweetness from agave syrup. Grill or toast it to caramelize the interior. The buns are sold in four-packs with a recipe card for a slow-cooked pulled pops sandwich with mango cabbage salsa—an exceptional way to enjoy this hearty bun.
Our MadRy Sourdough Bagels topped with a combination of white cheddar, parmesan and fresh herbs. The hint of rye in the bagel complements the bold flavor of the cheese. Sold individually or in four-packs, this cheese bagel is excellent toasted for a BLT or as a flavorful base for a scrambled egg and ham breakfast sandwich.
Our flaky cornetto dough layered with frangipane—a velvety almond cream—rolled into a pinwheel and topped with sliced almonds and powdered sugar. Crisp, sweet edges and an interior loaded with toasted sliced almond flavor. An almond croissant—Macrina style.
Caramelized sweet onions, parmesan, olive oil, and a mix of sesame, fennel and poppy seeds are folded into our flaky cornetto dough and rolled into a pinwheel. The savory pinwheels were the first to vanish from trays of samples, and the surprise standout among our tasters. Savory, but with a gentle sweetness from the onions, these are perfect for a savory breakfast or lunch with a bowl of soup or salad.