The idea for Macrina Bakery & Cafe existed long before we opened our doors. The seed was planted while Leslie Mackie was in cooking school and continued to take root throughout her early restaurant career and during her travels.
A velvety brioche bun filled with a savory mixture of sauteed spinach, fromage blanc, goat cheese and Parmesan.
enriched unbleached wheat flour (wheat flour, ascorbic acid, enzyme, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), spinach, milk, parmesan cheese (part skim milk, cheese culture, salt, enzymes), unsalted butter (cream[milk], natural flavoring), eggs, fromage blanc (milk, salt, natural rennet), goat cheese (cultured pasteurized goat milk, salt, microbial enzymes), cane sugar, water, vanilla extract, sea salt, yeast, black pepper
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