Meet the Artist: Adrian Freuen

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Adrian Freuen is the artist behind the beautiful work on display at our SODO location. Adrian came to Macrina with the idea that his art would naturally blend into conversation and capture people’s attention as they mingled with friends over breakfast or lunch.

“I wanted the viewer to live with my work,” says Adrian. “Showing in a cafe as opposed to a gallery allows the viewer to appreciate the art in a relaxed, authentic setting.”

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Born into a family of doctors and artists, Adrian grew up listening to his father tell stories of the day’s surgical procedures at the dinner table. While many people would react in disgust to these sometimes-repugnant tales, Adrian found the stories inspiring. But, instead of following in his father’s footsteps, Adrian used his inherited knowledge of scientific hypotheses and methods to fuel his artistic drive. Although Adrian uses a mixed media to produce each piece, a landscape viewed through a scientific lens is unmistakeable in his work.

“I usually change the technique, because I see that it can offer a particular aesthetic,” explains Adrian of his creative process. “The technique becomes a tool as to what I want to achieve at that particular moment. Once I come to a spot where I am satisfied and feel that the work is conveying a particular observation I stop.”

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Having first realized his artistic aspirations as a high school student, it’s fitting that Adrian currently teaches art at Archbishop Murphy High School and Everett Community College. For him, teaching and creating go hand in hand.

You can view Adrian’s work at our SODO location through the end of May, and then at our McGraw café for the entire month of June.

Consider the Bun

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Wheat Cider Buns are the natural choice.

Wheat Cider Buns are the natural choice.

As the weather turns warm this time of year, we can’t help but notice another change in the air. Once laced with the spicy scent of stoked fireplaces, our neighborhood now harbors the aroma of backyard barbecues. Maybe more so than other regions of the country, Seattleites embrace summer like a best friend they haven’t seen in ages.

Grocery lists are readied and shopping baskets fill with the goods of summer. But, there’s one thing that’s often overlooked or purchased haphazardly: the burger bun. Consider the bun with its hollows and crust to hug its contents, be it a grilled portobello or juicy hamburger, a slippery tomato slice or crisp onion ring. Any old brand just won’t suffice.

Packed with hearty ingredients that you can pronounce, like whole-wheat flour and cracked wheat berries, our Wheat Cider Bun is a virtuous compliment to organic vegetables, grass-fed beef, or Dungeness crab salad.

This is the time for outdoor living. Are you ready?

Chef Jeff Maxfield Aims Higher

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SkyCity at the Space Needle is a culinary icon boasting sweeping panoramic views from Seattle’s paramount point of interest. It’s also one of our biggest restaurant partners. SkyCity’s Executive Chef Jeff Maxfield is on a mission to revitalize the restaurant’s reputation. He shares with us about his culinary upbringing, quick rise to the top, and philosophy behind some fresh changes to the menu.

Executive Chef Jeff Maxfield Image: SkyCity Restaurant

Executive Chef Jeff Maxfield
Image: SkyCity Restaurant

What is your earliest memory of cooking?

My earliest memory was in my grandmother’s kitchen making fresh egg noodles. We would spend all morning making the dough, rolling and cutting it into strips. We would then use every bit of space in the kitchen to hang it to dry.

When did you know you wanted to be a chef?

Growing up, food was always a big part of our family. My mother is an excellent cook and was a home economics teacher for several years. She was always experimenting with new recipes. My grandmother was of French descent and was an incredible baker. I knew I wanted to be a chef around the age of eight. I gave up the toy boats in the bathtub and grabbed the egg beater, measuring cups, pots, and pans to play with. I used to play restaurant on the weekends, taking my mother’s order while she was in bed and going to the kitchen to cook.

You worked in some notable restaurants early in your career. Do you have a favorite experience?

Hands down, my experience at Canlis would have to be my favorite. I started there in the late 90s as a line cook when Rocky Toguchi was the chef and Greg Atkinson had started as the executive chef, charged with giving the restaurant a facelift and updating the recipes and how things were done. Mr. and Mrs. Canlis still ran the day-to-day operations and really made me feel part of the family. I was promoted to sous chef at the age of 20 – the youngest manager in the history of the restaurant – and helped organize the Millennium dinner on [New Year’s Eve] 1999, raising $1 million for the YWCA in a single night. Mr. Canlis treated me as a son, often giving me life lessons and advice. Chef Greg ignited the passion in the way I cook, thinking local, responsible, and sustainable.

You started at SkyCity in 2004 as sous chef and then left for a spell. Why did you decide to come back? 

I left the Space Needle in January of 2007 and moved to Scottsdale, Arizona, with my wife to be closer to her family. I had just completed opening three restaurants and hosting ESPN for Super Bowl week when I was called by the Space Needle about the executive chef position. It was a no-brainer. The Needle has always held a special place in my heart, the people that work here, the family that owns it, and it being the most recognizable building in my hometown. The new general manager that was hired had told me during the interview process that he was challenged with the rebuilding of the service, food, and overall experience of the Needle. I was totally excited about being on the team that could change the reputation of the restaurant and providing the level of experience that I knew it was capable of having.

What makes Seattle customers unique? 

Seattle diners are so aware of their surroundings, whether it be sustainably-caught fish, responsibly-farmed produce, or a palate for award-winning wines. We are so lucky to live in this area of the world and have so many unique products in our backyard. Seattle’s laidback feel is one that I embrace. We moved away from the fine dining environment where there was a dress code to something quite the opposite. Even though we are a special occasion/celebration restaurant, Seattle doesn’t really support such a stuffy experience.

What is your favorite thing on the menu at SkyCity?

Tough question. One of my signature dishes here is Mocha Braised Short Ribs. The Washington-grown beef is brined in coffee and cardamom for 24 hours then braised with chocolate, red wine, and veal stock. It’s a dish my wife and I came up with one night years ago when we were broke and didn’t have much in the house other than some sample beef I got from a vendor, leftover coffee from the morning, and some Nestlé Toll House chocolate chips. It went on the menu and hasn’t come off since.

What inspired you to incorporate Macrina products into the menu? 

During my time at Canlis, we always served Macrina’s potato rolls. I would have to get up every morning at 4:30 and call in my orders to all of our vendors, Macrina included. Back then it was usually Leslie [Mackie] who answered the phone. I lived on Alki Beach back then, so at the end of service I would take some of the leftovers to “feed the seagulls” – that wasn’t entirely the case; I usually ate them myself. Macrina has always been my favorite bakery in Seattle, sharing in a lot of the same philosophies I have in our operation: quality product, service, and being a partner rather than an account.

How have your customers responded to Macrina products and other local ingredients on your menu?

Our bread program has really evolved over the last five years. When I started, we had rolls on the table. It was easy for the staff, easy to store, and cost effective, but not really that great tasting. Over the course of the next two years, [Macrina Wholesale Sales Manager] Rebecca Early and I ran into each other at a bunch of events, and she always asked when I was ready to make the switch. My response was always, “We’re not quite there yet.” Once I had my ducks in a row, we made the switch and our guests (and staff) haven’t been happier. One of our most asked questions is, “Where can I buy this bread?”

Other than your own restaurant, where’s your favorite place to eat?

Another tough question! I have a lot of “go to” restaurants on the eastside where I live, but I would say that Piroshky Piroshky, Uli’s Bierstube, or Tat’s Deli would be my “crave” food. Honestly, on a spring day, low tide, sitting on the beach with fresh oysters and clams, a bottle of Cholula, and a cold beer is pretty awesome.

If you could choose, what would be your last meal on Earth?

Lots of stuff: my grandma’s pickled salmon on wheat thins, beluga caviar (too bad you can’t get it anymore) with Taittinger Champagne, the roasted shiitake mushroom from [Chef] Blaine Wetzel at The Willows Inn, a big pile of Dungeness crab, and a steamed artichoke with aioli.

Indulgent Ideas for Mother’s Day

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Mother’s Day is nearly here, and while we appreciate our mothers every day, we love taking this holiday to truly spoil her with something delectable. Our Mother’s Day brunch menu is sure to delight, and we have something extra special for moms dining with us on Sunday. But we understand that some moms might just love to spend a relaxing morning at home. For those seeking a slower pace to their day, we’ve whipped up a batch of sweet ideas for breakfast-in-bed.

Chocolate Raspberry Mousse Cake

  • For the mom who prefers to eat desert first (no matter the time of day) our Mini Rustic Almond Cake topped with rich ganache and tart raspberries is a win.
  • Moms who like some savory with their sweet will appreciate a plate of flaky Buttermilk Biscuits with strawberry or marionberry jam.
  • For those who prefer to add a personal touch to their Mother’s Day breakfast, any of our Brioche loaves take homemade french toast to a whole new realm. Chocolate Cherry Brioche french toast, anyone?
  • And, who says Mother’s Day has to be celebrated in the morning. Our Chocolate Raspberry Mousse Cake (pictured above), laced with decadent mocha and ripe raspberries, is the perfect end to a perfect day.

Wishing all of the wonderful mothers out there a very happy Mother’s Day! Have a lovely weekend!

Meet the Artist: Jo Moniz

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Jo Moniz, Aero, 2012, Mixed Encaustic on rice paper, 72 x 62 inches

Jo Moniz, a Pacific Northwest based artist, is currently exhibiting her work at our McGraw café. According to Jo, the featured work was influenced by “aerial views of flattened lands with distant horizons illuminated by the clear eastern sky.” Jo recently shared with us about unearthing inspiration, communing with her favorite artists, and creating in the kitchen.

How did you decide to show your work at Macrina Bakery? 

When I was showing at the Shift [Collaborative Studio] in Pioneer Square I met another artist, Ellen Hochberg, who said that Macrina was curating artists to show at their locations. I have always been a Macrina fan and have been making cakes and other goodies from my Macrina cookbook for years, so I thought it would be fun to show with you.

On your website, you talk about finding inspiration for your work in the world around you. How has this inspiration evolved throughout your career?  

I think that the biggest shift in my inspiration has actually just come from trusting my instincts more as I grow more confident. I let ideas come to the surface instead of thinking about whether they are worthy or not.

Is there a place that inspires you the most?  

I really don’t find that I am necessarily inspired to make art by a “place.” Any place that I find myself in a happy frame of mind is inspiring. It’s really internal for me.

In addition to drawing, painting, and sculpture, you have a background in architecture. What’s your favorite medium?  

I have been concentrating on encaustic medium right now. I find it just endlessly capable of new applications in my work. I love layering the paint and seeing what happens to the texture and color. I use architectural shapes in my paintings and actually use my triangles and rulers to etch lines into the surface.

What’s your creative process?  

I typically make some very general sketches quickly and go right to the panel and start drawing in graphite. I really don’t worry too much about the final colors at the beginning. Every color and shape changes the adjacent ones, so its like one giant puzzle which I try to solve. I think about the texture and the color of each segment of the drawing. I don’t like my paintings to look like they were time consuming; I like them to feel fresh, even if a painting takes me weeks.

If you could enjoy a meal with three artists, living or deceased, who would they be?

That’s a tough one and hard to narrow down, but if I can’t have a banquet table with more artists for a meal, I would choose Jaume Plensa, because I am really drawn to his sculpture for its bravery and beautiful forms. [Paul] Gauguin would be at the table for his free spirit and his love of color and nature. Ai Weiwei would fill the last spot for his ability to think so clearly and freely about his art.

Is there anything else you would like share with our readers?  

If you can’t make it into your neighborhood Macrina, make Leslie Mackie’s Lemon-Sour Cherry Coffee Cake. You won’t be sorry!

You can find Jo’s work at our McGraw café through the end of May. Jo is preparing for a two-person show with artist Jane Richlovsky at Seattle Art Museum’s TASTE Restaurant in June.

Local, Make That National, Favorite: Hitchcock Restaurant

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Image: Hitchcock Restaurant

Chef Brendan McGill
Image: Hitchcock Restaurant

Local = regional, native, topical

He may not be a native of the Puget Sound area, but chef, Brendan McGill has given a new meaning to local. To Brendan, it means sourcing products from area farmers, fishers, and producers. Here at Macrina, we are honored to be one of those local sources.

We’ve been a fan of his restaurant Hitchcock on Bainbridge Island since it opened in 2010. Not because they use our products (sure, it’s a plus), but because they make beautiful food. It’s no wonder that Brendan was voted by Food & Wine Magazine readers as “People’s Best New Chef”. Our sales manager, Rebecca Early rattles off reasons why Hitchcock is so unique: Brendan is an innovative chef who’s “very creative and very committed to hands-on”, he cures his own meats, his plates are beautiful, and he offers a “name your price” tasting menu.

Even before Brendan opened Hitchcock, he was a Macrina devotee. First introduced to our breads and pastries as a diner at Macrina’s Belltown café, he appreciated the quality of our products. Then as the newly-minted chef at The Apartment in 2005, he chose Macrina breads to be part of his menu. With the café down the street from the restaurant, the staff would walk over to pick up their wholesale order. He moved on but remained a fan. “I used different breads at different restaurants, but I really like the quality of Macrina,” he said.

Fir tip ice cream with brioche croutons Image: Hitchcock Restaurant

Fir tip ice cream with brioche croutons
Image: Hitchcock Restaurant

When he decided to open his own restaurant, he talked to Rebecca about having Macrina bread on the menu. With two locations – a restaurant and a new deli next door – Macrina products play an even larger role. Our baguettes, potato bread loaves, and Giuseppe rolls, among others, make the trek on the ferry to Winslow to be part of his handcrafted, creative fare.

A native of Alaska, Brendan came to Seattle in 1999 for a culinary degree at the Art Institute of Seattle. His food is inspired by the Pacific Northwest and Europe, where he spent time traveling and cooking in Spain, France, and Italy. This marriage of European cuisine and Puget Sound’s seasonal bounty makes for a menu filled with personality. Starting this summer, he will use produce from his own farm on Bainbridge Island.

Local indeed, AND a national favorite.

To Gluten or Not to Gluten

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gluten_free_biscuit Macrina Bakery & Cafe Seattle

Macrina’s Gluten-Free Biscuit

Now that March’s National Flour Month is over, we’d like to honor our gluten-free friends with a tribute to treats without the grain that gives them grief.

Gluten, Latin word for glue, is a protein found in all forms of wheat (durum, semolina, spelt, kamut, einkorn, and faro) and other grains including rye, barley, and triticale. Ideal for baked goods, gluten makes the dough spongy and elastic, giving it the strength and consistency needed to retain its shape and fluffiness. It is also used as a stabilizing agent in food products such as soup, ice cream, salad dressing, and ketchup.

Gluten can be difficult for some people’s systems to process. How do those of you with gluten sensitivity live in a “gluten-ous” world? Very carefully. It’s challenging to bake without wheat flours at Macrina – we love and rely on them for our breads. But we have figured out a few ways to delight our gluten-free* friends who visit our cafes.

Gluten-Free Biscuit
A version of our lightly sweetened cream biscuit made with gluten-free corn flour, tapioca flour, gluten-free flour, sugar, baking powder, xantham gum, salt, and heavy cream, topped with marionberry freezer jam.

Macaroons
Our chewy coconut cookie in chocolate or vanilla.

Ganache Cupcake
Rich flourless chocolate cake filled with raspberry preserve and glazed with dark chocolate ganache.

Banana Cake
One layer of our rich flourless chocolate cake sandwiched between two layers of moist banana cake filled with roasted bananas and white chocolate buttercream, topped with dark chocolate ganache glaze.

Banana Cupcake
Moist banana cake topped with whipped chocolate ganache.

Bittersweet Chocolate Gateau
Velvety flourless chocolate cake baked with swirls of raspberry preserves and dusted with powdered sugar.

Torta Gianduja
Six layers of rich torta featuring layers of chocolate espresso cake and chocolate hazelnut cake, glazed with bittersweet chocolate ganache and decorated with hazelnuts.

One of each, you say? Even those of us who can tolerate gluten enjoy our gluten-free treats. Call your nearest location to find out what gluten-free products are currently available in the pastry case. We will continue to expand our gluten-free offerings…stay tuned.

*Macrina Bakery is not a gluten-free facility; cross-contamination may occur during the baking process.

SoCal Food Trip with Leslie Mackie

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Leslie's SoCal Food Trip - Google Maps_Page_1-001Recently, Leslie Mackie migrated south. However, unlike many of the Northwest birds that head towards the equator in the winter, she stayed only for a few days. The trip, although short, was long on activities. Part bakery tour and part board meeting with the Bread Bakers Guild of America (BBGA), Leslie ventured to the San Diego area. “Pure heaven for us Pacific Northwesterners,” she commented as she described the 75-85 degree February weather.

Prior to the BBGA meeting, Leslie was joined by co-owners, Scott France and Matt Galvin for the first leg of her trip. Always looking to improve, the trio gleaned information and insights on how to work smarter and more efficiently using examples from fellow bakers. Then, she and fellow BBGA board members congregated in the charming, coastal town of Encinitas, just 20 minutes north of San Diego. Of course, they have to eat, so follow us on a food “road trip” with Leslie.

Stop 1: Bread & Cie. Bakery, San Diego. The bakery specializes in hand-crafted European breads for their café, catering, and wholesale business. Leslie was impressed by the “talented and passionate people who own and manage this bakery.”

Stop 2: Sadie Rose Baking Co., San Diego. The company provides artisan bread for restaurants and hotels with sales to the public at local farmer’s markets and in specialty markets throughout San Diego County. Leslie noted the wonderful malted brown bread and pretzel rolls, and praised the “gracious owners who provided insights on the challenges and successes” of running an artisan bakery.

Stop 3: El Callejon Restaurant, Encinitas. With a tagline of “Authentic Mexican Cuisine & Tequila Museum”, Leslie confirmed that they offer great food and margaritas!

Stop 4: Lofty Bean, Encinitas. This great coffee shop serves flavorful organic coffee from, per Leslie, “really nice people.”

Stop 5: Union Kitchen & Tap, Encinitas. Her recommendations at this lively restaurant are the “tasty flatbread pizzas and creamy grits with spicy shrimp and andouille.”

Stop 6: Darshan Bakery & Café , Encinitas. Jeff Yankellow, Darshan owner and BBGA president brought Viennese pastries and bread for breakfast each day. Leslie’s comment: “Great croissants!”

So, are you ready for a SoCal food trip? Take Leslie’s advice and eat your way around the area! When you are full, take time to relax and enjoy the beauty of the Pacific Ocean at the next stop.

Stop 7: Self-Realization Fellowship, Encinitas. According to Leslie, this belongs on your list of “don’t miss!” With its stunning coastal setting and beautiful gardens that are open to the public, it’s no wonder that Paramahansa Yogananda was inspired to write Autobiography of a Yogi.

Ommmm and yummmm.

Good Grains! It’s National Flour Month!

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Macrina Bakery Flour ScoopEach year we celebrate the usual March holidays – National Pi Day, St. Patrick’s Day, and Women’s History Month, but, most importantly, we honor National Flour Month. As a bakery, flour is one of our basic ingredients, whether it’s whole grain, whole wheat, or all-purpose.

Since the beginning of civilization, flour has been the staple of cuisines around the world. When our ancestors discovered they could crush grass seeds into a powder, they dined on flat, hard cakes cooked over a fire. It is the Egyptians in 3,000 BC that figured out how to harvest and use yeast, creating soft loaves by fermenting the dough with heat from the sun.

Luckily, we do not have to grind the grains ourselves. News of this innovation traveled, Romans created watermills, and with the Industrial Age came the technology to mill the flour in large quantity. We have a handful of wonderfully dedicated millers that we rely on for our flours. One of them is Fairhaven Organic Flour Mill in Burlington, about one hour north of Seattle. Fairhaven began in 1974 as a cooperative, and since 2007, has been family-owned by Kevin and Matsuko Christenson. Leslie had the opportunity to visit the mill a while back and was taken by the Christenson’s sincere pledge to buy only locally grown, organic grains that are milled weekly in small batches so they retain as much nutrients as possible.

Macrina Bakery Flour BowlAmidst the earthy aromas of the fresh, weighty whole grain flour, the Christensons shared their passion for the farmers with whom they have continued to support over the years. It is that commitment to their craft that is most appreciated by the Macrina family. We use Fairhaven’s Rye Flour for many of the artisan breads we produce, including Vollkorn, Pane Francese, and Greek Olive Bread. The recipes for these breads are included in our cookbooks, Macrina Bakery & Café Cookbook and More From Macrina. We hope you will pick up Fairhaven Organic Flour for your bread-making needs and test out some of our recipes in honor of National Flour Month. Happy baking!

Sharing What We Love at St. James Cathedral Kitchen

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Macrina Bakery at St. James Kitchen “I need one vegetarian, please.” “Do we have undressed salad?” These were some of the shouts heard coming from the kitchen as our staff prepared and served dinner last Wednesday night. This wasn’t the Macrina kitchen. It was the Cathedral Kitchen, an outreach program of St. James Cathedral in Seattle that serves a nournishing, hot meal five nights a week to people who are homeless and those in need.

Seven Macrina employees shared what they love most: food. “It was such a pleasure to be able to take what we do every day – cooking and baking to provide the best product to our customers – and prepare a meal with these same intentions for people who typically don’t have the opportunity to eat in our cafes,” stated Leslie Mackie, Macrina Bakery’s founder. Leslie gathered a corps of dedicated staff, including Elizabeth Hall, Scott France, Crystal Kitchin, Fanny Alvarado, Rebecca Early, and Jane Cho, who were inspired to help.

The staff, busy ordering food in the days prior, were blessed by the generosity of vendors like Merlino’s, who donated everything that we ordered for the meal. Arriving at 11:00 AM to accept deliveries and prepare food, Leslie didn’t think of it as a long day. “Everyone was so pleased to be there, so it seemed like fun,” she commented.

A project dear to her heart, Leslie planned a menu of comfort food. The staff and St. James volunteers helped cook the meal of meatballs (or mushrooms) with a red sauce on pasta; salad with cranberries, walnuts, feta, and balsamic dressing; our Guiseppe Loaf topped with garlic, butter, salt, fresh herbs, and parmesan cheese; and our Mom’s Chocolate Cake with vanilla ice cream.

At 4:30 PM, guests were lined up on the sidewalk awaiting their warm meal. The volunteers at the Cathedral Kitchen take pride in their welcoming dining experience complete with tablecloths. “Our theory is, if we wouldn’t eat it ourselves, we don’t serve it,” stated Jill McAuliffe, Director of the Cathedral Kitchen. She added that having a business come in to cook and serve a meal is a rarity; however, she’s got quite a few fans at Macrina. The staff will be back in August as part of our 20th anniversary celebration.

It’s easy to see why volunteers and diners come back on a regular basis. Music in the background wafted from the rear of the dining area, where guest, Billy Jones performed hits from Gershwin to Mozart. He eats and plays almost every night at the kitchen. Wesley Beshears, whose been dining at St. James for a year, decided two months ago to volunteer before and after each meal.

Praises from diners and volunteers were noted: “I’m stuffed!” “I can tell it was a great meal. There’s not much garbage.” Scott added, “I was touched by how appreciative the folks were. Everyone in line said please and thank you. It was obvious how much the meal meant to them.”