Introducing More from Macrina – Leslie’s Newest Cookbook

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In 2003, I published my first cookbook, Macrina Bakery & Café, with Sasquatch Books. I felt truly blessed when it became a local best seller, as many aspiring bakers and fans of Macrina took to their kitchens to recreate some of their favorite treats from our cafes.

It’s nearly 10 years later, and Macrina has grown quite a bit. I’ve since worked with my incredible colleagues within the Macrina community to come up with so many new recipes that embrace the bakery’s roots, using locally sourced ingredients and baking and cooking with love and attention to detail. So I’m very excited to announce that on October 30, we’ll be presenting More from Macrina (once again with Sasquatch Books) – a new cookbook featuring several of my favorite recipes for artisanal breads, cakes, scones, pies, muffins and brunch specials from the Macrina kitchen.

In addition to over 70 recipes, More features baking tips and suggestions from our kitchen on “must have” and “nice to have” kitchen supplies, as well as stories about the people and partnerships that have created the Macrina community, all illustrated through beautiful photography by Jim Henkens.

I’m really excited to share this book with our friends and fans, and we’ll be launching a series of events (including book signings and demos at some of our cafes, area bookstores, retailers and some of our partner’s cafes – like Top Pot Doughnuts) where I’ll be sharing a few tips to help you recreate our recipes at home, and where you’ll be able to pick up a signed copy of the book while enjoying some of my favorite Macrina treats.

While More is a cookbook, it’s also the story of Macrina’s history and community with reflections about the people and partnerships that make Macrina such a unique and wonderful place.  The book is a great resource for bakers and chefs of all skill levels, and is a ”thank you” to everyone who has supported us over the years. As we approach the publication date at the end of October, we’ll will be posting more stories about our people, our partners and events we have planned to celebrate More from Macrina. 

I expect you’ll find the book to be a great addition to your home, and I hope it will inspire you to do what we do every day at Macrina – create delicious food that will encourage you to gather with friends and family, share stories and feed your body and soul.

Stiebrs Farms Eggs

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Are you a fan of our fabulous weekend brunch menus and our Bialy Egg Sandwiches? This June our cafes made the switch to using cage-free eggs from Stiebrs Farms in Yelm. With their amazing golden yolks, their fresh eggs look great and taste delicious. We’re very proud to be using them for all of our brunch and café pastry offerings.

Leslie first became familiar with Stiebrs Farms eggs at the grocery store. She was delighted to learn that the eggs that she bought for home use were from Yelm. It was natural to want to use them at our cafes. As eggs age, they lose both flavor and nutritional value. Stiebrs’ proximity to Seattle helps ensure that the eggs we use are as fresh as can be.

Stiebrs Farms was one of Washington’s first cage-free and organic egg producers. Jan and Zelma Stiebrs immigrated to the United States from Latvia with their two children, Anita and Jon in 1949. They made a home for themselves in Yelm and decided to start a farm with just a dozen chickens. By 1953, their hard work had paid off and the farm had enough hens to start selling their eggs door-to-door and later to businesses in Tacoma.

In 1978 Jan and Zelma retired, passing the farm to their son Jon and his wife Dianna. Along with their children, they now employ about 70 people across 800 acres of farmland. The hens all perch in community houses and are outside all day, except when the temperature is too cold.  The Stiebrs own a feed mill and produce all of their feed for the chickens on the farm, using a blend of corn, wheat, soybean meal and oyster shells which help to create a stronger eggshell.  They also employ a nutritionist to make sure that each chicken’s diet is complete. Jon is quick to point out that their source of eggs is self-sustaining; they raise all of their replacement hens.  John is very proud of the quality of his eggs and we are pleased to be using them.

When we are not baking bread…

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Trusty baguettes in hand, Rebecca Early, Christina Gimenez, Scott and Rebecca France, Jane Cho, Fanny Alvarado and Anna Moomaw gird for the Dash.

Trusty baguettes in hand, Rebecca Early, Christina Gimenez, Scott and Renee France, Jane Cho, Fanny Alvarado and Anna Moomaw gird for the Dash.

Fire. Cargo net obstacles. Barricades. Rusted out vehicles. Lots and lots of mud. A scene out of some post-apocalyptic nightmare or a pleasantly diverting way to spend a Sunday afternoon? Our staff would say the latter.

During a meeting few months ago, someone (no one can remember who) thought that it would be fun to go on a team-building outing. The Warrior Dash came up, and a week or so later, Scott France was asking who wanted to join in the muddy fun. So a couple of weeks ago, Head Pastry Chef Jane Cho, Wholesale Manager Fanny Alvarado, Wholesale Sales Manager Rebecca Early, Wholesale and Wedding Cake Coordinator Anna Moomaw, Benefits Administrator Christina Gimenez, Scott and Renee France and Matt Galvin ran in this year’s Warrior Dash. The “Macrina Maniacs” as they called themselves steeled themselves for what was sure to be a tough day. The Dash calls itself “as much a mental challenge as a physical one” and the Maniacs agree. Wielding loaves of Macrina baguettes, they ran, crawled, climbed, jumped and scrambled their way over a 3.5-mile course filled with a variety of body-bruising obstacles.

Two obstacles in particular were notable for their difficulty. The Deadman’s Drop was a wall that had small ledges in it for footing about 20 feet high that bowed out slightly at the top. Rebecca said this one was particularly challenging, as you had to throw your leg over the top part of the wall to make it over. The Muddy Mayhem was just gross. Imagine wading chest deep in a chocolate milkshake, except smellier. And muddier.

Both Rebecca and Anna said that it was an extremely challenging course but agreed that they were both exhilarated after the race and were “absolutely” going to run in it next year. Scott saw it was a good chance to get together outside of work and have some fun…even if only one baguette survived the Dash!

 

The Feast Of St. Macrina

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Anyone who has ever visited a predominantly Catholic country has likely experienced store closures due to a feast day of the town’s patron saint.  Looking at the calendar of Catholic Feast days, one may quickly be impressed by the sheer number of them. February 1st alone has 67. When one considers that there are more saints than days of the year and that there is a ranking system to assign how Feast days are celebrated, it can get confusing. Many Feast days involve processions through the streets, feasts and festivals to remember the saint of honor. Depending on the importance of the saint, businesses in the whole town may close for the day. Lesser-known saints may simply have their name mentioned during Mass.

There are only a few days you’ll find our bakery and café closed for a feast, Saint Macrina’s Feast Day is one of them. Though technically her feast day is July 19th, we will be closing at noon on Tuesday, July 17th, for our own company feast to celebrate our great staff, their families and our community here at Macrina. We will resume our normal business hours on July 18th.  Learn a little more about how our company was named on our history page.

Bread Guild

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We’re very proud that our founder, Leslie Mackie, has been elected as a board member of The Bread Bakers Guild of America! The Bread Bakers Guild is the nation’s premier organization that is devoted to the art and the science of bread.  More than 1,300 members from across the United States and around the world make up the Guild community. Leslie joined the Guild 19 years ago. She was eager to meet and connect with the other bakers, millers, farmers and suppliers that make up the membership of the Guild.  She says that it was and continues to be a great support system and resource. Thanks to the Guild, Leslie has met bakers who have become friends from all over the country.

This appointment reflects the respect that the professional baking community has for Leslie and her dedication to making artisanal breads accessible to everyone.  Keeping in mind that there is always something new to learn, the Guild is committed to providing continuing education and educational resources to artisanal bakers, supporting them and celebrating their craft and passion.  Leslie’s enthusiasm and love of baking will serve her well as a member of the Membership and National Events committees. She is very excited to serve on the Board, noting that it will be “interesting and fun” to be closer to the visionaries of the Guild and will give her the chance to meet more bakers from around the country.

Congratulations Leslie!