Meet Marc Mitchell: Food Safety AM

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At heart, Marc Mitchell is a baker. He studied at Le Cordon Bleu before coming to work at Macrina Bakery in 2013. Marc started on our bread team before moving to wholesale pastry, where he took on leadership roles. But when the position of Food Safety AM opened up late in 2020, Marc’s skills made him a natural fit for the job. He applied and got it.

Not only is he intimately familiar with the various departments, but also with the people, processes and the vital importance of food safety. Like any great pastry chef, Marc is very attentive to detail, which serves him well in his new role. Working closely with Blake Gehringer, Macrina’s Production Manager, Marc oversees every element of food safety at our bakery and cafés. He spends his days training, answering questions, observing, documenting, testing and continuously learning.

One of Marc’s challenges is teaching employees whose first language isn’t English. But Marc has transcended the challenge by learning some Vietnamese, getting translation help when needed, visual aids and frequently demonstrating the proper procedure. “I teach by showing,” he says.

Raised in Washington state to a Filipino mother and American father, Marc learned to love Filipino food. When he’s not working, he and his wife (also Filipino) love to cook chicken adobo and other classic Filipino dishes.

As a kid, Marc learned to work on cars with his father, who sadly is no longer with us. The passion continues, and in his free time, Marc can often be found tinkering under the hood. Pressed on his dream car, Marc thinks a moment, then says, “Ferrari 458 Italia. It’s very nice, but not too bad on the pocket—as Ferraris go.”

Macrina’s Core Value Winners

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Macrina Bakery was born of a dream. Leslie Mackie wanted to build a vibrant community around her love of artisan breads. The early days in Belltown, back in 1993, were a whirl of activity and excitement. The crowds gathered, the bread earned a loyal following and garnered awards, and as demand mounted, we opened a wholesale business. Behind every success was a team of talented and hard-working individuals.

A few years ago, we sat down to find words for the values that drive us. We considered the many valuable contributions of our diverse team of bakers, pastry chefs, savory cooks, baristas, café staff and delivery drivers that make up Macrina. We identified five core values: Hard working, remaining positive, continuously improving, embracing diversity, and integrity in all we do. Then we established an annual award for each value.

Our 2020 core value winners lead by example, and their commitment to excellence is a big part of what makes Macrina Bakery shine.

Hard Working: Juan Carlos Machorro, Steward Lead
In this tough year, Juan Carlos has impressed everyone with his resolve to get the job done. Pandemic-related staff cuts made for a lean crew, and it seemed no challenge was too much for Juan Carlos. From fixing water meters for the baking department to snaking clogged floor drains, to washing dishes and taking out the garbage, Juan Carlos, sweat on his brow, works tirelessly behind the scenes to make everything work.

Remaining Positive: Josh Kull, Sodo Lead 
Whether interacting with a customer or a fellow worker, Josh is cheerful, kind and genuine. All of our core values could describe Josh, but his ability to remain positive, especially in the toughest situations, stands out. His positive attitude is infectious and inspires those around him, uplifting the entire staff.

Continuously Improving: Theo Ngo, Savory Department, Assistant Manager 
In 2018, Theo was promoted to assistant manager in our savory department because of his attention to detail and ability to step into any position in savory. To improve efficiency, he developed spreadsheets to capture weekly production numbers for our savory items. Theo’s attention to detail and his determination to continuously improve our ordering, inventory, and new product rollouts has made us better able to survive the many business challenges presented by Covid-19.

Embracing Diversity: Scott Romine, Human Resources, Assistant Manager
At Macrina Bakery, we employ people from many nations and diverse cultural backgrounds. Scotty’s job in human resources often puts him in the position of assessing someone’s ability to succeed in a particular job. Scotty values a diverse workplace. With respect for each applicant, Scotty takes the time to listen and answer questions and to carefully find someone with the attitude and skills needed for the job he is hiring for. Scotty’s work has brought more diversity to the Macrina crew.

Integrity in All We Do: Jennifer Truong, Wholesale Office, General Manager 
At our current scale of operations, ensuring integrity in all we do requires thorough attention to every detail. As the general manager of our wholesale office, Jen interacts with both customers and staff. She brings compassion and directness to the task. Her attentive management and the improvements she has made to our procedures and systems help keep the many parts of Macrina moving in harmony.

Cinnamon Rolls, Two Ways 

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When Leslie Mackie opened Macrina in 1993, one of the most time consuming jobs was rolling out the laminated dough for pastries like our hazelnut pinwheels and morning rolls. Leslie considered using laminated dough for cinnamon rolls, but decided not to stress the pastry team more than it already was. Instead, she turned to the bread team for brioche dough.

“The brioche has all the same delicious rich ingredients as the laminated dough but in different proportions,” Leslie says. “I decided to go for a classic more traditional cinnamon roll, similar to my Grandmother Bakke’s homemade version, which leaned toward our brioche dough.”

In 2017, we opened our dream bakery in Kent for wholesale production. Finally, we had temperature-controlled spaces and room for a piece of equipment called a sheeter, which is used for laminated dough. With the new capacity, we launched our line of cornetti, the Italian version of the French croissant.

And now, a new cinnamon roll.

The buttery laminated dough is layered with brown sugar and cinnamon and topped with cream cheese frosting. Leslie says, “They have this succulent texture and taste that sends you to the moon.”

Those of you who love our brioche cinnamon rolls need not worry—after more than 25 years of making them we are not going to stop. But you do have to choose: classic or ultimate. The difference is in the dough. The classic is more bread-like, the ultimate has the flaky texture of our cornetti. Both are filled with brown sugar and cinnamon and topped with silky-smooth not-too-sweet cream cheese frosting.

You can buy the new cinnamon rolls individually in our cafés. The 6-pack Classic Cinnamon Roll Tray is also available in our cafés and at local retailers of Macrina products.

To Make Great Banh Mi, Start with the Right Bread 

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The Vietnamese Lunar New Year, or Tet, falls on February 12 this year. The day is a significant holiday at Macrina. Our head bakers, Phuong Hoang Bui and Thanh Huyen Dang, are Vietnamese, as are many of our bakers. Artisanal French and Italian traditions influence most of our bread, and the food in our cafes hews Mediterranean with a few American favorites thrown in, but an exception is our Bui Bun, made for banh mi, which was developed by Phuong with help from the bread team.

Banh Mi, the classic street-vendor Vietnamese sandwich, is one of the best comfort foods around. In Seattle, options abound, from traditional to hybrid. The one constant, in our favorites at least, is the right bread—fresh and airy, with the right mix of crackle, spring, and chew.

The baguette was introduced to Vietnam during French colonial rule in the early twentieth century. The earliest “banh mi” were straightforward, sometimes just a smear of butter and some ham or pâté, in the traditional Parisian fashion. But over time, both the bread and toppings evolved to become the unique, zesty Vietnamese sandwich that has claimed a spot in the global hall of culinary fame. Stacked with variations on satisfying fillings like cured and cooked pork, sliced ham, chicken liver pâté, green herbs, pickled vegetables, chili peppers, and spiced-up mayonnaise, the banh mi toppings are held together by a Vietnamese-style baguette or roll. The complex flavor of banh mi is a swirl of history, complementary and contrasting flavors, and a riot of textures—crunchy and tender—that make many other sandwiches seem boring in comparison.

For years, we served a bahn mi sandwich in the Macrina cafés on our Giuseppe Panini Baguette. We filled them with tofu, roast pork, chicken or flank steak, and classic banh mi toppings. It was good, but not quite right—we needed the right bread.

We turned to Phuong, who has been our head baker for over 20 years. Phuong started at Macrina as a dishwasher in early 1994, just after Macrina opened, and quickly proved himself to be a quick learner and skilled with bread in all its phases—dough, proofing, shaping, and baking.

“Phuong took the lead on developing an authentic banh mi bun, a product we’d later name after him,” says Leslie Mackie, Macrina’s founder. “He involved many of his fellow Vietnamese bakers at Macrina, bringing the whole bread production team together, including seeking out recipes from various cousins and parents, here and back in Vietnam. After months of testing, getting special pans, and testing it with our staff, customers, we launched our Bui Buns named after Phuong.”

The Bui Bun has a crisp crust and tender, airy crumb, just right for the perfect banh mi sandwich. Moreover, the bun, its creators, and the team-oriented approach symbolize one of our core values at Macrina: celebrating diversity.

To Phuong, Huyen, our fantastic crew, and everyone who celebrates the Lunar New Year, we wish you a year full of blessings and good fortune. Thank you for everything.

 

February Recipe of the Month: Salted Caramel Brownies

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With Valentine’s Day on the horizon, we thought it was an excellent time to send out the recipe for this decadent treat. For chocolate lovers, there’s not much better than the densely-textured, fudgy taste of a brownie. These brownies marry sweet, salty and bitter better than nearly any dessert we’ve tried. Bitter ground coffee finds balance in the caramel, as does the semisweet chocolate in the sea salt. The caramel cream cheese may have you wondering just how many brownies are too many. The caramel sauce is simple to make, but Fran’s Caramel Sauce is an excellent substitution if you’re in a rush.

-Leslie Mackie

Ingredients:
Makes nine 3 x 3-inch brownies

BROWNIES
1 cup unsalted butter (2 sticks)
4 oz unsweetened chocolate
1 cup granulated sugar
1 cup brown sugar
1 Tbsp ground coffee
½ tsp kosher salt
2 tsp pure vanilla extract
4 eggs
1 cup unbleached all-purpose flour
4 oz semisweet chocolate chips

CARAMEL CREAM CHEESE FROSTING
8 oz cream cheese, room temperature
½ cup caramel sauce, room temperature
2 Tbsp brown sugar
1 tsp pure vanilla extract
1 tsp coarsely ground Himalayan or Hawaiian pink sea salt

Directions:

BROWNIES
Preheat oven to 325°F.

Line the base of a 9-inch square baking pan with parchment. Brush the pan sides with canola oil and lightly dust with flour, so the brownies release easily.

Place a stainless steel bowl over a medium saucepan filled with 2 inches of boiling water to create a double boiler. Add the butter and unsweetened chocolate to the bowl. Melt until combined and remove from the heat. Add the sugars, coffee, salt and vanilla. Whisk until well combined.

Add the eggs one at a time, whisking until each is fully incorporated before adding another. Using a spatula, fold in the flour and semisweet chocolate chips until just combined.

Pour the batter into the prepared pan and bake for 30 to 35 minutes. A toothpick should come out dry when the brownies are set.

Let cool for 30 minutes. Remove from pan.

CARAMEL CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on medium speed for 3 minutes. Add the caramel sauce, brown sugar and vanilla. Cream until smooth and without any lumps.

Spread the frosting evenly over the cooled brownies and sprinkle with pink sea salt. Cut into 9 pieces. Enjoy!

Printable PDF here.
Printable caramel sauce PDF here.

Santo Coffee Co: High Design, Great Coffee 

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Fredy Montero has made his name through excellence on the soccer pitch. A household name to anyone who owns a Seattle Sounders scarf, Montero is one of the most prolific goal scorers in MLS history. Lesser known, but equally devoted to excellence, is Santo Coffee, Montero’s sleek coffee shop located in Seattle’s Roosevelt neighborhood that opened in August of 2019.

The welcoming space—floor to ceiling windows, gorgeous Victoria Arduino espresso machines, elegant modern furniture, polished concrete floors, a window-side bar made from a long “ribbon” of solid wood, plush green vintage couches—is the product of a vision shared by co-owners Montero and his wife Alexis and Mikhail (Mike) and Jessica Ghyvoronsky.

The stunning space transports you, somewhere dreamy, an international destination that’s hard to pin down.

“I’m originally from Russia, Jessica was born in Korea, Fredy grew up in Colombia and he and Alexa lived abroad for years,” says Mike, who can usually be found behind the counter. “We wanted to take inspiration and experiences we had in other countries and other coffee cultures and bring them here.”

Working with a local architect, they collaborated to dream into reality the kind of space they’d love to bring their family and friends to.

Santo Blend, their coffee, is a locally-roasted blend of Colombian single-origin varietals. The well-balanced coffee has a bright, lively flavor and is excellent both brewed and as espresso. It is available in whole bean form and elegantly crafted espresso drinks and pour-overs.

“Because of Covid, we’re only doing takeout right now, but we still have many customers who come every day for their coffee and a Macrina Nutella Brioche, coffee cake, or another favorite Macrina pastry,” says Mike.

For a café built to inspire people to gather around excellent coffee in an elevated space, the Covid-19 restrictions have been hard. Still, they’re taking it in stride and look forward to the day the café will again be made vibrant by people who share their passion for coffee and community.

With vaccinations underway, there’s at least a glimmer of light at the end of the tunnel. In the meanwhile, stop in, check out the digs, let Mike make you a great coffee, grab a pastry, a bag of beans, maybe a Santo crew, tee-shirt, or hat, and begin to plan future coffee dates.

“We wanted the space to be one that people felt inspired in and would take some part of that into their own life,” says Mike. “We can’t wait to see people able to gather here again.”

Photo credits: Andrew Story, John Hong

January Recipe of the Month: Mixed Mushroom & Kale Quiche

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Have you heard? We recently started selling our Flaky Pie Dough at our cafés (order for pick-up two days in advance at ShopMacrinaBakery.com). The dough is perfect for many baked dishes, including double-crusted pie and savory quiche. The dough is frozen in discs and sold in a 2-pack. Each 12 oz disc rolls out to make a 10-inch tart or 9-inch pie shell.

With our Flaky Pie Dough, this savory quiche is an easy showpiece to make for brunch or dinner. The combination of mixed mushrooms, kale and Gruyère with the buttery crust is one of our favorite winter combinations. As the seasons change, you can substitute different combinations of vegetables and cheese. With a good crust and a proper custard, you can’t go wrong. Since they freeze and reheat well, you might consider baking two at once. Serve with a delicious mixed green salad or a cup of soup.

-Leslie Mackie

Ingredients:
Makes one ten-inch tart

1 disk Macrina Flaky Pie Dough (available frozen at our cafés)
3 Tbsp olive oil
2 cups sliced mushrooms (a mix of cremini, chanterelle or other favorites)
2 cups kale leaves, stems removed and sliced into ½-inch strips
3 garlic cloves, finely diced
½ tsp kosher salt, divided
¼ tsp crushed red pepper flakes
1 cup milk
1 cup heavy cream
2 egg yolks
2 eggs
2 cups Gruyère cheese (5 oz), grated

Directions:

Thaw 1 disc of Macrina Flaky Pie Dough for 2 to 3 hours at room temperature. On a floured work surface, roll dough into a 14-inch circle, about ⅛-inch thick.

Fold dough in half and lift onto a 10-inch fluted tart pan. Drop dough into pan and flatten at base of pan and edges. With the remaining overhang, fold into the pan to create an edge that stands a half-inch above the top of the pan. With your hand, smooth the crust edge to a consistent thickness. Chill for 30 minutes in freezer.

Preheat oven to 375°F.

Line the tart shell with parchment paper and fill it with baking weights or dried beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans and let the shell cool.

In a sauté pan over medium high heat, add the olive oil and sauté the mushrooms until golden brown, about 2 minutes. Add the sliced kale.

Once the kale wilts, add the garlic, ¼ tsp salt and crushed red pepper flakes. When the garlic is golden, about 1 to 2 minutes, remove from heat. Let mix cool to room temperature in the pan.

Make the custard: in a medium bowl, combine the milk, heavy cream, egg yolks, eggs and remaining ¼ tsp salt. Whisk to combine thoroughly.

Reduce oven temperature to 325°F.

Place the pre-baked tart shell on a rimmed baking sheet. Scatter the grated Gruyère cheese over the base of the shell. Add the sautéed mushroom and kale mix, then top with the custard.

Place the quiche in the oven and bake for 45 to 50 minutes. When done, the custard will be set and have a slight golden-brown shine.

Let cool for 45 minutes. Remove from the tart pan and serve. Enjoy!

Printable PDF here.

Macrina Gift Sets: Gift Ideas That Won’t Miss the Mark

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You know that feeling when someone with the best intentions gives you a gift that you’ll never use? Even as you’re saying thank you, you know where you’ll put it—the shelf in the back of your closet with the other gifts waiting for your next white elephant gift exchange. As amusing as those are, you never want to see one a gift you’ve given be the subject of so much laughter.

With that in mind, we’ve designed two gift sets—one salty, one sweet—that you won’t miss the mark. In fact, we suspect they’ll be devoured before the new year!The Macrina Mug Gift Set features our new flower-design mug, ideal for coffee or tea, a pouch of our house-made Vanilla Sugar, and four of our Brown Sugar Shortbread Star Cookies.

The Macrina Artisan Appetizer Gift Set is an impromptu appetizer party in a box. It contains our Thin-cut Rye Crostini, a Mole Salami stick made by Coro, Apricot Conserves by Project Barnstorm, and Ritrovo’s Squashed Green Olives with Truffle. One of the crostini with a thin slice of salami and a dollop of the conserves is a salty-sweet combination that will send you to the moon. The tender green olives from Abruzzo, packed in olive oil with flecks of aromatic truffle, make the perfect salty chaser. All that’s missing is your favorite cocktail or glass of wine.The Macrina Mug Gift Set

• Macrina’s new flower-design coffee mug

• House-made Vanilla Sugar

• Four-Pack of Brown Sugar Shortbread Star Cookies

The Macrina Artisan Appetizer Gift Set

• Thin-cut Rye Crostini

• Coro Mole Salami Stick

• Project Barnstorm Apricot Conserves

• Squashed Green Olives with Truffle

Savory Bread Pudding with Cranberries, Sausage & Chèvre

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Looking for a festive dish to serve at your holiday brunch? One of our favorites is this savory bread pudding. Its playful balance of sweet, tart and salty flavors make it a fun main dish. The bread soaks up the sweetened custard giving it a creamy texture. The tart cranberries, rich sausage, and salty goat cheese provide distinct flavor bursts. A blend of light and dark bread cubes provides a pleasant contrast of texture and taste—we’re partial to a mixture of our Organic Whole Wheat and Sour White or Casera loaves. Serve the bread pudding warm with a salad, some fruit, and maybe a selection of pastries for a memorable, fulfilling brunch.Ingredients:
Serves 5-6

2 cups whole milk
2 cups half and half
½ cup brown sugar
½ tsp cinnamon
2 Tbsp orange zest, freshly grated
1 Tbsp fresh sage, coarsely chopped
3 egg yolks
2 eggs
4 cups oven-dried white bread cubes (about ¾ loaf) cut into 1-inch cubes
4 cups oven-dried dark bread cubes (about ¾ loaf) cut into 1-inch cubes
2 cups fresh or frozen cranberries
6 oz pork sausage (about 4 links), fully cooked and cut into ¼-inch pieces
6 Tbsp unsalted butter, melted
6 oz chèvre (goat cheese)Directions:

Preheat the oven to 325°F. Oil a 9-inch square baking pan.

To prepare the custard, combine the milk, half and half, brown sugar, cinnamon, orange zest, sage, egg yolks and eggs in a medium bowl. Whisk until thoroughly blended and set aside.

Place the bread cubes in a large bowl and add the cranberries, cooked sausage and melted butter. Pour the custard mixture over the top and toss until evenly distributed, then let sit for 30 minutes to allow the bread to absorb the custard. Transfer mixture to the prepared baking pan. Pour any excess custard mixture over the top, not quite filling the pan.

Crumble the chèvre over the bread cubes then wrap the baking pan tightly with aluminum foil. Poke 2 small vent holes in opposite corners of the foil. Place the pan in the center of a large roasting pan, at least 2 inches deep, and place the roasting pan on the center rack of the oven. Pour hot water into the pan to reach halfway up the sides of the baking pan. This water bath will help the bread pudding cook evenly. Bake for 1¼ hours, then carefully remove the foil and bake for another 15 minutes to brown the top and set the custard. Lift the pudding from the water bath and cool for 20 minutes on a wire rack before serving.

Wrapped in plastic wrap, the bread pudding will last for up to 2 days in the refrigerator. (Wait for the pudding to cool completely before wrapping it.) To refresh the pudding, wrap it in foil and warm it in a 350°F oven for 10 minutes.

December Recipe of the Month: Babka French Toast

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We make our Chocolate Babka just a few times a year: Rosh Hashanah, Christmas and New Year’s. The loaf is rich like brioche bread, with an added swirl of chocolate glaze and roasted pecans. It’s delicious simply toasted with butter, but for a special brunch, use it as a base for French toast and serve it with your favorite breakfast sausage, raspberries and sweetened whipped cream!

-Leslie Mackie

Ingredients:
Serves 4

1 loaf Macrina Chocolate Pecan Babka
1 cup whipping cream
2 Tbsp granulated sugar
2 tsp pure vanilla extract, divided
3 eggs
2½ cups whole milk
1 Tbsp brown sugar
¼ cup canola oil
1 pint fresh raspberries
2 Tbsp powdered sugar
Maple syrup (optional)

Directions:

Remove the Chocolate Pecan Babka from its paper mold. Cut into 8 even slices. Set aside.

In the bowl of a stand mixer, add the whipping cream, granulated sugar and 1 tsp vanilla extract. Whip for 2 to 3 minutes to form medium peaks and cool in the refrigerator until needed.

Make the custard: In a medium bowl, add the eggs, milk, brown sugar and remaining vanilla extract. Whisk to combine.

Submerge the sliced bread into the custard and soak for 1 minute, flipping them half way through so both sides are evenly coated. Place soaked slices on a plate and set aside.

Place a large sauté pan over medium heat. Add just enough canola oil to coat the base of the pan. When the pan is hot (but not smoking), carefully transfer the soaked bread to the pan, fitting as many in as you can without crowding. Sauté for 2 minutes or until golden brown. Flip to cook evenly on both sides. Repeat this process until all 8 slices are cooked.

Place 2 slices on each plate. Cut each slice on the bias and fan the four pieces across the plate. Garnish with sweetened whipped cream, fresh raspberries and a dusting of sifted powdered sugar. If you choose, serve with warm maple syrup (it’s divine). Enjoy!

Printable PDF here.