The salon where I get my hair done in Seattle is in the neighborhood of Belltown. That means that immediately after my appointment I head straight to Macrina Bakery. Usually I get a cup of coffee and a piece of coffee-cake, my all-time favorite being the Lemon and Sour Cherry one. (And I seem to recall getting a lavender coffee-cake once upon a time, but I may have hallucinated that. On second thought, maybe it was a scone.)
Anyway, I remember several years ago after I first discovered Macrina, leaving the shop without buying their cookbook, cursing myself as I drove across 520, and heading straight to the bookstore, where I managed to successfully procure a copy. Thank goodness for that, too, because the cookbook is marvelous. Not only have I made the Lemon and Sour Cherry Coffee-Cake, but I've also made the Brown Sugar & Almond Coffee-Cake (several times, and I usually freeze half of it with great results); the Bittersweet Chocolate Gâteau, which is my idea of the perfect birthday cake; Tuscan Tomato & Fennel Soup with White Beans, divine; and the Ribollita, equally divine. I've never delved into making any of the breads — rather, I buy them from Whole Foods or Pasta & Co. (We've just discovered the Rosemary Semolina, which is so good with Butternut Squash soup.)
Another nice touch for me is that Leslie Mackie, the owner and operator of Macrina (also the author of its cookbook), was part of the whole Baking with Julia project. And, as always, anything pertaining to Ms. Child is very near and dear to me. (However, that is only part of Mackie's rather impressive background.) So just remind yourself of this fact as you walk into their shop, and get not-the-best-customer-service you could have hoped for (at least they are consistent), but a lovely Roly-Poly for tea at home later and a loaf of bread for dinner.
Anyway, I remember several years ago after I first discovered Macrina, leaving the shop without buying their cookbook, cursing myself as I drove across 520, and heading straight to the bookstore, where I managed to successfully procure a copy. Thank goodness for that, too, because the cookbook is marvelous. Not only have I made the Lemon and Sour Cherry Coffee-Cake, but I've also made the Brown Sugar & Almond Coffee-Cake (several times, and I usually freeze half of it with great results); the Bittersweet Chocolate Gâteau, which is my idea of the perfect birthday cake; Tuscan Tomato & Fennel Soup with White Beans, divine; and the Ribollita, equally divine. I've never delved into making any of the breads — rather, I buy them from Whole Foods or Pasta & Co. (We've just discovered the Rosemary Semolina, which is so good with Butternut Squash soup.)
Another nice touch for me is that Leslie Mackie, the owner and operator of Macrina (also the author of its cookbook), was part of the whole Baking with Julia project. And, as always, anything pertaining to Ms. Child is very near and dear to me. (However, that is only part of Mackie's rather impressive background.) So just remind yourself of this fact as you walk into their shop, and get not-the-best-customer-service you could have hoped for (at least they are consistent), but a lovely Roly-Poly for tea at home later and a loaf of bread for dinner.
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