Petru has been working at Macy’s for three years. He specializes in savory baked goods and classic French pastries such as cream puffs, éclairs, chocolate brioche and strawberry napoleons. Prior to working at Macy’s, Petru worked at Jean Pierre’s Bakery in Durango, CO where he was trained in the art of traditional French baking. He often speaks wistfully about the yeastless sourdough sponge bread they used to make and the time-consuming process of preparing croissants from scratch.
BRANDON has been working in the bakery at Macy’s since Spring of 1999. He originally baked nights, churning out the muffins, danish, scones, sticky buns and coffee cake that we offer daily.
With more and more people discovering allergies to wheat, Macy’s has worked hard to accommodate the gluten-free lifestyle. In addition to some of our already gluten-less salads and soups, you may have noticed that our breakfast and lunch menu now offers a gluten-free bread option for sandwiches and toast. As for desserts or just a sweet & simple snack to go with your coffee, we have an increasing selection of gluten-free goodies in our pastry case . . . especially on Gluten-Free Wednesdays.
Welcome to Macy's Coffee House Blog!
Here, I'll be posting updates and information on everything going on at Macy's. This is also a space where you can leave comments, questions and just keep in touch. We look forward to hearing from you!