bake - August 2016 - 39

reinventing
sweet snacks
Mi Kim at Macrina Bakery helps introduce
new treats like the Smookie.
BY JOHN UNREIN
Seattle's Macrina Bakery & Cafe happens to be one

and feuilletine is amazing. You can coat it in chocolate

of those warm cozy environments where customers

to use it as a crunchy layer or add it to truffles to add

just want to come inside and stay awhile. The menu is

a surprising crunch!" Kim strives to innovate through

dotted with numerous wonders of bakery and pastry

the use of ingredients by trying to do new things with

deliciousness, from the morning glory muffin filled with

what the bakery has on hand - continuously thinking

pineapple, carrots, apples, coconut, walnuts and raisins,

of a different angle or flavor combination that is

to the orange hazelnut pinwheel featuring croissant

familiar yet different.

dough rolled with roasted hazelnuts and topped with
fresh orange glaze. The warmth and good food that

At Macrina, the single biggest food trend impacting

are the soul of Macrina Bakery owe their origins to

the bakery business involves the very ingredients

owner-chef Leslie Mackie, one of the most esteemed

they use on a daily basis, and how customers are

figures on the national artisan baking scene.

more aware nowadays and want to know what they
are consuming, how it was grown and how it was

Nearly three years ago, Mi Kim joined Macrina where

handled. "We want the best for our customers," Kim

she is now head pastry chef. Her immediate contri-

points out, "which is why Macrina is in the process of

butions are making a name for Kim on the national

becoming GMO free."

scene. "I love making upside down cakes, the caramel
top is so delicious," she exclaims. "And I'll never stop

An Impressive History

loving croissant dough. We roll and turn our dough by

One of three Macrina locations today, the Belltown

hand, and there is something really satisfying about

Café is the original Macrina Bakery and Café. This

getting flour all over and smelling the dough and

spot opened with six employees, a French Bongard

feeling it as we work with it."

oven as the centerpiece, a stack of convection ovens,
one mixer and an espresso machine, an antique

A new favorite ingredient of Kim's is feuilletine, which

display case and a lot of ambition. Right off the bat

are tiny wafer crumbs. "I am a huge texture person

the bakery offered a full line of artisan breads, ranging

bakemag.com | AUG 2016 > 39


http://www.bakemag.com

bake - August 2016

Table of Contents for the Digital Edition of bake - August 2016

editor’s note - The management issue: higher education
Masthead
Contents
News bites
Personality - Chad Robertson
Management - GMO Labeling Update
Labor front - Equipment Investment
Ingredients - Honey Baking Summit
Baking in britain
‘Webrooming’ takes off
Trick or Treat
Reinventing sweet snacks
Modified Atmosphere - Bread Packaging
Introducing Golden Flex
Fashion Week!
Creative Cookies
Cafe - Wraps for Health
New Energy Drink Options
Products
Product showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - August 2016 - BB1
bake - August 2016 - BB2
bake - August 2016 - 1
bake - August 2016 - 2
bake - August 2016 - editor’s note - The management issue: higher education
bake - August 2016 - Masthead
bake - August 2016 - 5
bake - August 2016 - Contents
bake - August 2016 - 7
bake - August 2016 - News bites
bake - August 2016 - 9
bake - August 2016 - Personality - Chad Robertson
bake - August 2016 - 11
bake - August 2016 - Management - GMO Labeling Update
bake - August 2016 - 13
bake - August 2016 - Labor front - Equipment Investment
bake - August 2016 - 15
bake - August 2016 - Ingredients - Honey Baking Summit
bake - August 2016 - 17
bake - August 2016 - 18
bake - August 2016 - 19
bake - August 2016 - Baking in britain
bake - August 2016 - 21
bake - August 2016 - 22
bake - August 2016 - 23
bake - August 2016 - 24
bake - August 2016 - 25
bake - August 2016 - 26
bake - August 2016 - 27
bake - August 2016 - 28
bake - August 2016 - 29
bake - August 2016 - 30
bake - August 2016 - 31
bake - August 2016 - ‘Webrooming’ takes off
bake - August 2016 - 33
bake - August 2016 - 34
bake - August 2016 - 35
bake - August 2016 - Trick or Treat
bake - August 2016 - 37
bake - August 2016 - 38
bake - August 2016 - Reinventing sweet snacks
bake - August 2016 - 40
bake - August 2016 - 41
bake - August 2016 - 42
bake - August 2016 - 43
bake - August 2016 - Modified Atmosphere - Bread Packaging
bake - August 2016 - 45
bake - August 2016 - 46
bake - August 2016 - 47
bake - August 2016 - Introducing Golden Flex
bake - August 2016 - 49
bake - August 2016 - 50
bake - August 2016 - 51
bake - August 2016 - Fashion Week!
bake - August 2016 - 53
bake - August 2016 - Creative Cookies
bake - August 2016 - 55
bake - August 2016 - Cafe - Wraps for Health
bake - August 2016 - New Energy Drink Options
bake - August 2016 - Products
bake - August 2016 - Product showcase
bake - August 2016 - 60
bake - August 2016 - Classifieds
bake - August 2016 - 62
bake - August 2016 - 63
bake - August 2016 - 64
bake - August 2016 - 65
bake - August 2016 - Ad Index
bake - August 2016 - Online - BakeMag.com
bake - August 2016 - 68
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