Macrina Bakery & Cafe

An autumn favorite made with pumpkin, butternut squash, brandy and the perfect blend of spices. Garnished with leaf cutouts and sugared cranberries.

Our organic naturally leavened bagels are hand-rolled, given a long ferment, and have just a hint of rye, which adds to their depth of flavor. The caramelized crust has a glossy sheen, and the airy interior has a tight, springy crumb that balances the mild tang of sourdough with just enough malty sweetness. Topped with sesame seeds. *Contains sesame.

Our organic naturally-leavened bagels are hand-rolled, given a long ferment, and have just a hint of rye, which adds to their depth of flavor. The caramelized crust has a glossy sheen and the airy interior has a tight, springy crumb that balances the mild tang of sourdough with just enough malty sweetness.

Our organic naturally leavened bagels are hand-rolled, given a long ferment, and have just a hint of rye, which adds to their depth of flavor. The caramelized crust has a glossy sheen, and the airy interior has a tight, springy crumb that balances the mild tang of sourdough with just enough malty sweetness. Topped with organic sesame seeds, poppy seeds, sea salt, and fresh minced garlic and onion. *Contains sesame.

Our naturally-leavened cranberry bagels are hand-rolled and given a long ferment, with just a hint of rye to deepen their flavor. Studded with tart, juicy cranberries that add a gentle sweetness, these bagels feature a caramelized crust with a glossy sheen and toothsome texture. The airy interior has a tight, springy crumb that balances the mild tang of sourdough with just enough malty richness

Our MadRy Sourdough Bagels topped with a combination of Beecher’s Flagship Cheese, parmesan and fresh herbs. The hint of rye in the bagel complements the bold flavor of the cheese.

Cinnamon Raisin joins our bagel lineup. Our bagels are naturally leavened, hand-rolled and long-fermented with a touch of rye. Glossy, caramelized crust with a chewy bite and a tight, springy crumb that balances gentle tang with just enough malty richness.

Chocolate cake with salted caramel glaze garnished with chocolate pearls.

Cracker bread made with semolina flour and fresh rosemary, brushed with olive oil and sprinkled with your choice of salt (truffle or sea salt). Break it apart and dip it in our fabulous spreads!

Thinly sliced bread brushed with olive oil and toasted. A great alternative to crackers. *Some flavors contain nuts.

Our house-made granola featuring oats, maple syrup, pecans, dried cherries, quinoa, extra virgin olive oil, brown sugar, pumpkin seeds, sunflower seeds, kosher salt, and cinnamon. *Contains nuts.

Herb-roasted chicken, carrots, celery, onions, corn, peas and garlic with a rich thyme-infused chicken gravy (contains coconut milk) encased in our flaky pie crust. Bake for 50-60 minutes at 425°F. Serves 4.

Velvety puréed soup of tomatoes, roasted red peppers, and fresh herbs; thickened with rice and cream.

Our version of the classic hearty soup. Loaded with chicken and vegetables in fragrant vegetable stock.

A hearty gluten-free loaf made for bread lovers! Milled flax, teff, and millet add rich flavor and great texture to a bread that’s perfect for sandwiches or toast.

This soft-textured French loaf is enriched with eggs and a little sugar. It gets its tender crumb from incorporating butter into the dough. 26 oz.

Rich brioche-like bread rolled with chocolate glaze and toasted pecans. It is twisted and laid into the baking mold, creating layers of chocolate throughout the loaf. Warm for five minutes at 325°F.

Organic rye flour enhances the texture and natural sweetness of this bread. Kalamata olives, lemon zest and olive oil round it off. Great for sandwiches or as a flavorful table bread.

A German-style, nine-grain cereal and seed bread made with a beer starter, barley, organic rye and whole wheat flours, sweetened with honey and molasses. Topped with pumpkin seeds, sesame seeds and sea salt. *Contains sesame.

Made with puréed seasonal squash, roasted walnuts and pumpkin seeds, spiced with cinnamon and nutmeg. *Contains nuts.

Caramelized apples, tart cranberries and a dash of cardamom top our buttery yellow cake. Garnished with sugared cranberries and powdered sugar.

Our version of an old-fashioned spice cake made with walnuts, apples, molasses, ginger and brandy. Finished with maple buttercream. *Contains nuts and brandy.

Single egg* with Hempler’s ham, Beecher’s Flagship cheese and sweet Dijon apple butter spread on our Brioche bun.

Brioche Bialy baked with roasted sweet onions and poppy seeds, layered with two fried eggs, roasted tomatoes, goat cheese, fresh basil and Dijon.

Fontina and egg custard baked in a flaky pie crust with ham and leek. *Ingredients may vary from those depicted in the photo.

Fontina and egg custard baked in a flaky pie crust with kale and mixed mushroom. *Ingredients may vary from those depicted in the photo.

Our adaptation of the classic BLT —with two fried eggs*—on our Organic Sour White brushed with aioli.

Housemade pork sausage, scrambled egg* and Beecher’s Flagship cheese on our housemade biscuit.

Layered with honeyed yogurt and fresh berry compote.

Avocado, tomato, an over easy egg* and fromage blanc on our Cornetto.

Brioche dough wrapped around ham and Gruyère cheese.

Delicious brown sugar shortbread cookies in seasonal shapes and decorated with colored crystal sugar. *Color/design varies depending on current seasonal offering.

A great spread for our sourdough bagels. The tangy pickled peppers add a zesty kick to our whipped cream cheese.

New School American Cheese on our Brioche.

Snap peas, radishes, pistachios and organic field greens finished with lemon balsamic vinaigrette.

Ham, fontina and organic field greens with Dijon mustard.

Our sweet, buttery cornmeal muffin studded with blueberries and topped with streusel.

Breakfast treat made with pumpkin purée, Shepherd’s Grain low-gluten flour, fresh ginger, cinnamon, nutmeg and toasted pumpkin seeds.

Our croissant dough rolled with roasted hazelnuts and topped with fresh orange glaze. *Contains nuts.

Our cornetto filled with batons of semisweet chocolate.

A swirl of yeasted croissant dough sweetened with vanilla sugar and baked to a golden brown.

Our flaky cornetto dough layered with frangipane—a velvety almond cream—rolled into a pinwheel and topped with sliced almonds and powdered sugar. Crisp, sweet edges and an interior loaded with toasted almond flavor. *Contains nuts.

Our cornetti are formed from a triangle of our laminated dough and rolled to create a slight crescent shape. Lightly sweet, flaky on the outside and moist inside.

A tray of six sweet brioche cinnamon rolls topped with cream cheese frosting. Warm for five minutes at 325°F to bring out their velvety texture.

A supremely moist muffin loaded with pineapple, carrots, apples, coconut, walnuts and raisins. *Contains nuts.

A soft, heavenly biscuit with a dollop of raspberry or strawberry jam in the middle.

Leslie’s all-time favorite breakfast roll! Our cornetti dough filled with cinnamon, raisins, walnuts, coconut, and sugar. Topped with cream cheese frosting and chopped walnuts. *Contains nuts.

A selection of muffins, scones, cornetti and coffee cake slices.

Seasonal flavors of pumpkin, ginger and cinnamon create a spin on a great fall favorite.

Toasted pecans and a rich brown sugar and butter caramel top a tight roll of our slightly sweet and pillowy brioche dough laced with cinnamon sugar and pecans. The sticky caramel makes it gooey and soft in all the right places. *Contains nuts.

A favorite any time of day featuring roasted Washington apples wrapped in croissant dough.

Our delicious buttermilk scone studded with sweet, tangy blueberries and laced with orange zest.

Our flaky, buttery cornetto filled with sweet raspberry jam.