While in Seattle, we were in search for delicious baked-goods and we randomly stumbled upon an event at a local bakery organized by Bread Baker’s Guild of America. The bakery was Macrina and the location was SODO location- South of Downtown and their main baking facility.
We arrived early to and sampled their brunch menu, fabulous- smoked salmon on an onion bialy for me and Ben wolfed down his oven face egg and mushroom sandwich, I think we both had order envy. It was even double iced coffee morning, with the second almond version was with a freshly baked treat or two- a roly poly and a sugar bun- worth the gluten.
For the event, we were greeted by Leslie Mackie, Macrina founder and empress. Her enthusiasm for her profession and her cafes was evident in the way she described the bread we sampled at the start of the tour- my favorite was the baguette made with potatoes, moist and doughy deliciousness. Leslie had a much-deserved sparkle in her eye as she described the success of Macrina and the three locations in Seattle and the growth over the past twenty years. I am in awe of people who have found their passions and have become so happy doing what they clearly love. She also credits the team who support Macrina and its cafes and customers.
The small group was escorted through the spacious kitchen and showed the different areas where the team produces loaf after loaf of bread, flaky pastries, custom cakes and other scrummy treats (buns stuffed with Nutella- hello!). Ben was most fascinated by the bread starter which has been in the Macrina family for ages and is the foundation for many of their delicious breads. The oven set up they have is crazy- a rotating walk-in oven and the main beast of an oven which was built in the bakery and is an engineering marvel with its conveyer belts to transport the loaves into the heat and inject steam to give the best oven-spring and crackly crust.
This weekend our usual bread-based meals (here, here, here and here) could not compete with our meal of carbohydrates squared. It was Tartine’s focaccia. Almost better than the rounds of the stuff from Broders’, Italian deli, where I worked in high school, college, post college and beyond. I was first introduced to focaccia there.
Ben crafted the bread base and then we topped the airy base with madonlined potatoes. They had been tossed in olive oil, salt, fresh-cracked pepper and thyme. Then scattered over the surface and baked for 20-minutes
Coming out of the oven, shavings of pecorino romano are sprinkled strategically over the hot bread and some additional thyme. Consume immediately. You will not be disappointed.
In fact, I would have locked myself into a closet and eaten all this, but we do not have a closet, lucky for Ben and the focaccia.