The Newest Bakery in Savannah: Mad Mac’s

The Newest Bakery in Savannah: Mad Mac’s

My favorite kind of article to write is the one where I stumble upon a new place—literally.

Several weeks ago, while walking through Wright Square after lunch, I noticed an open sign in the space that once occupied Our Daily Bread.

Intrigued, I immediately walked in and asked the lady behind the counter, “What is this?” She promptly responded, “Mad Mac’s Bakery.”

A quick glance around and my eyes were filled with colorful French macarons, cookies, muffins, and everything in between. I knew immediately I wanted to write about my lucky find.

That lady turned out to be Dee Gibson, mother to owner of Mad Mac’s Bakery, Logan McDonald. While I was in the bakery buying more baked goods than I could stomach, we chatted quickly and without hesitation set me up an interview with McDonald.

I was elated, because a second trip to Mad Mac’s would give me an ample excuse to buy even more sweet treats, which I did.

During my first visit I purchased a six pack of macarons. The price is quite possibly the best in town — you get a half a dozen for only ten bucks.

A few of the flavors I took home included Mexican hot chocolate, confetti, and pistachio. Each macaron had a textbook execution with a light crunchy shell that gives way to a tender and chewy inside.

I also grabbed a few Cup Cookies, which was by far my favorite cookie offered at Mad Mac’s. Cookie dough is mushed into a muffin pan before being baked. The result is a baked good with the perfect cookie texture—a crunchy shell and an ooey gooey soft cookie center. The Cup Cookies have everything you could love about a well baked cookie warm out of the oven.

Mad Mac’s did not stop at simply baking a cookie. Each cup is topped with a hefty piping of soft buttery icing. The chocolate chip was my favorite (mainly because I feel as though a chocolate chip cookie is the ultimate cookie), but the snickerdoodle was just as scrumptious.

I am told by McDonald that the Heath Bar Cup Cookie is their most popular. A third trip may be in order to hunt down the Heath Bar version.

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When I returned to learn about Mad Mac’s from McDonald, I first asked him several questions about the place, then purchased a few more treats to round out my experience.
My first question was, “Where does Mad-Mac’s come from?” McDonald shed some light saying, “My last name is McDonald and McDonald’s is already taken, and of course it works with macarons.”

Of course, I then followed with a series of questions about his recipes and all of the baked good available.

McDonald is the great-grandson of Mabel Francis Potter of Mabel’s Cupckae Emporium. Baking and working with Mabel’s, the idea of Mad Mac’s was not a new one, and had been thrown around before. When the storefront became available, McDonald seized his opportunity to branch out from his family.

Although McDonald is doing his own thing, he explains, “A lot of the recipes come from my great-grandmother Mabel Francis Potter with the cupcake emporium. I am have a little bit of a different take, keeping her naming going and modernizing it a little bit.”

I next ask McDonald about all of the macarons since French macarons seem to be the cornerstone of the store. He tells me that they “make them in house and a lot of places do not…we are constantly making new flavors. We probably have around thirty flavors of macarons.”

Even though there are enough variations of macarons to make anyone happy, the second case of treats in the store is well round and rotates like the macarons.
According to McDonald, “the menu changes, but you can always expect it to include French macarons.”

Because of the ever-available macarons, my second visit I decided to take home some cookie sandwiches and a muffin. The muffin did not make it home.

I never eaten a muffin and expect to be totally wowed. Was I pleasantly surprised with the muffin from Mad Mac’s? Yes. Completely taken aback.

I state this without hesitation—the apple muffin at Mad-Mac’s was one of the most enjoyable muffins I have ever eaten. Large chunks of apple added into the batter make the finished muffin so moist it is almost sticky.

Somehow a super-fine and delicate cake crumble is created by their recipe. McDonald also mentions having a berry and mango filled muffin available as well. The addition of mango into a classic berry muffin highlights his modern take on his family recipes.

As for the cookie sandwich, like all of the other treats in the mountain of baked goods I tried, it was heavenly. Inside of two classic chocolate chip cookies you will find a slathering sweet silky icing. The Red Velvet Cookie Sandwich is a deep dark red cookie with coated with a white glaze and filled with a classic frosting.

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Finally, the case had a Magic Bar, which McDonald says has been extremely popular with patrons. It is created using graham cracker, coconut, chocolate and a few other things. “It’s a gooey coconut chocolate bar. It is glorious,” McDonald says.

McDonald plans to open a comic book shop in the back of the bakery. Which begs the question—why open a comic book store in a bakery?

McDonald elevated my wonder by saying, “Whenever I go into a comic book store it is almost a scary thing. It is a dark place with water dripping down the ceiling. I always wanted to have a high end comic book store.”

Patrons can expect the paper portion of the storefront to open its doors between March and April.

Original article can be found here.

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Leftover Muffin Bread Puddin’

Leftover Muffin Bread Puddin’

My husband absolutely refuses to eat leftovers…sometimes I swear I married a 12-year-old-boy!

As for me, leftovers were a huge part of my childhood. At the end of the week I looked forward to making a plate of all the leftover meals my mom cooked throughout the week. I dubbed it a hobo supper.

With the dilemma my husband has created in our home, I am constantly trying to think of ways to not waste uneaten food. It seems to be easier to repurpose sweet treats.

Last week we went on our annual trip to Myrtle Beach to take part in a celebrity and professional golfer golf tournament. We have such generous friends that take us with them for free, so bringing up a ton of snacks is a must. At the end of the weekend, we came home with an entire container of oversized muffins…don’t worry, we finished off an entire container of a different flavor. I am not one to refuse a fresh extra moist muffin.

I placed the leftover muffins in a display container on the counter in an attempt to tempt my husband to eat them throughout the week. Surprise! He ate one. I could not in good consciousness throw them out, so instead I skimmed my pantry for ingredients to bake something with.

I call the resulting creation Stoner Pudding. The end result of this attempt was a dish a stoner, while having the munchies, would create. A little of this…a little of that…the end result something completely unexpected yet delicious. Ingredients that kinda go together, working together to bombard your tongue with something completely new.

The bread pudding was made with leftover (pretty stale) cream cheese muffins. To create the custard, I added brown sugar and cinnamon to the mixture. The pudding needed texture, so a bit more cinnamon and some rice crispy cereal gave it the perfect crumble top. Bread pudding usually has a sauce, so I took the opportunity to use up a tiny bit of leftover marshmallows to create a pourable marshmallow cream.

As you can guess, I made rice crispy treats the other day and have leftover ingredients for that as well.

The use of stale muffins gave the bread pudding a soufflé like texture, completely different than any bread pudding I have ever had. The taste gave a slight wink cinnamon sugar cereal with milk, the milk being the marshmallow cream.

The marshmallow cream recipe below only serves about four people. Double it as needed.

Leftover Muffin Bread Pudding

Base Ingredients:

  • 5 Large Cream Cheese Muffins, stale
  • 1 Cup of Milk
  • 1 Cup of Heavy Cream
  • 2 Large Eggs
  • 1/3 Cup of Packed Brown Sugar
  • 1 Tablespoon of Cinnamon
  • 1 Teaspoon of Vanilla Extract
  • 1 Stick of Butter, melted
  • A Pinch of Salt

Crumble Ingredients:

  • 1 Stick of Butter, cold
  • 2 Cups of Rice Crispy Cereal
  • 1/3 Cup of All Purpose Flour
  • 1/3 Cup of Brown Sugar
  • 2 Tablespoons of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter a 12 inch baking dish and set aside.
  3. Cut the leftover muffins into one inch squares, place into buttered dish.
  4. In a large bowl, whisk together your milk, heavy cream, eggs, brown sugar, vanilla, cinnamon, and salt. Set aside.
  5. Pour your melted butter over your chopped muffins. Then pour over your custard mixture. Gently stir one time to fully coat each muffin.
  6. Cover with aluminum foil, bake for 20 minutes. Remove foil bake for another 10 minutes of just until custard is set.
  7. While bread pudding is baking, prepare your topping.
  8. In a small mixing bowl, work together your butter, flour, cinnamon, and sugar using your finger tips.
  9. Once fully combined and crumbly, gently mix in your rice cereal.
  10. Once baked, remove bread pudding from oven and evenly top with the crumble.
  11. Bake for another 10 minutes until crumble has set.

Marshmallow Cream

Ingredients:

  • 4 Ounces of Marshmallows
  • 4 Ounces of Heavy Cream

Directions:

  1. In a small saucepan, combine cream and marshmallows.
  2. Heat on medium, continually stirring until marshmallows have melted and combined with cream.
  3. Pour over sliced bread pudding as desired.