bake - January 2013 - 42

Local Connections
Based on the model of the traditional old-world village bakery,
the bread baked daily at Macrina Bakery & Cafe in Seattle incorporates
unique characteristics because of the use of available
regional ingredients. The rustic European breads and baked
goods from Macrina feature as many indigenous products as
possible, as well as organic grains and natural ingredients.
The philosophy of this acclaimed bakery, according to owner
Leslie Mackie, is to enhance both the natural products and
the fl avor of the various grains. Baked goods are created from
Northwest apples, potatoes, cranberries and hazelnuts, as well
as wheat, rye, barley and buckwheat fl our. Macrina Casera, the
house bread, was developed to be eaten at any meal, complementing
all foods.
One of the bakery’s more popular breads, Pane Francese,
combines Shepherd’s Grain Whole Wheat Flour, unbleached
fl our and their signature Hightower Starter, which is developed
from Hightower Cellars Vineyard Cabernet Sauvignon grapes.
“People are trying to work with more local products, and to me
that’s where the opportunity opened up,” says Mackie of their
partnership with Hightower Cellars Vineyard that started about
three years ago. “To me, the greatest gift is the whole partnership.
We gained a friend and a business partnership.”
Macrina’s Pane Francese, off ered as a 1-lb loaf at retail for $3.50,
harmonizes the best of French and Italian breads into one
unique loaf. It is shaped like a classic French baguette. This long
loaf has a lot of crust and a light airy texture with a slightly sour
fl avor. The bakery also produces a 2-lb loaf used for its sandwich
program. “This bread has a light texture with a thin crust,”
Mackie says. “It’s very popular. We like it so much we adopted it
to our sandwiches.”
42 < JAN 2013 | bakemag.com
FLATBREADS FOR SANDWICHES
The Bread Bakers Guild of America will offer an educational
class on “Flatbreads for Sandwiches” featuring
Leslie Mackie in late February in Seattle. To learn
more and register, please visit www.bbga.org or email
the Guild at info@bbga.org.
Instructor: Leslie Mackie
Feb. 23-24, 2013
Saturday 10 a.m. to 3 p.m., Sunday 9 a.m. to 3 p.m.
South Seattle Community College
6000 16th Avenue SW, Seattle, WA 98106
Skill Level: Intermediate to Advanced/Professional
Registration deadline: Feb. 7
Show off your beautiful artisan loaves by showcasing
them in daily sandwiches offered to your customers.
Learn to make Schiacciatta, Piadina, Francese and
Olivetta breads with a seed dough starter. Each
lends itself to a different style sandwich, which
we will make for our enjoyment. We will make our
herbed Schiacciatta BLT with tomatoes, basil and
smoky bacon; a grilled Piadina with mortadella,
mozzarella, and pepperoncini; the SFBI-inspired
recipe of Francese bread fashioned into a delicious
Bánh Mi Vietnamese sandwich; and fi nally, our tasty
Olivetta loaf with roasted pears, turkey, caper aioli,
and cambozola.
http://www.bbga.org http://www.bakemag.com
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