Since I opened Macrina in 1993, so many amazing people have helped make the bakery what it is today. In honor of our 25th anniversary, we are spotlighting a few key employees. Each fills an essential role at Macrina.
When I interviewed Rebecca Gutierrez I had a hunch she would be one of our best. She had recently graduated from pastry school and was eager to learn more. She trained with one of our finest pastry chefs, Jane Cho, who is now our production manager. Rebecca has become a first-rate pastry chef. Not only does she head the pastry team at our Belltown Café, but she also does all our specialty cakes. We’re lucky to have her.
Rebecca Gutierrez, Pastry Lead, Belltown
Nothing beats a pastry still warm from the oven, or the smell of fresh baked goods that permeates the café. Our cafés in Belltown, Queen Anne, and Sodo each have a team of pastry chefs preparing baked goods specifically for that café. Rebecca Gutierrez is not only one of our most talented pastry chefs, but she has also become a great teacher of the craft.
She grew up in Bellevue and went to pastry school at South Seattle College. After a short stint at a small wedding cake company, she discovered Macrina. Over the last seven years, she’s worked at all of our cafés at one time or another. If you’ve ordered a custom cake from us, chances are she made it. She also helps develop new products for our pastry case.
“When I interviewed for the job, I was impressed with how cool and down to earth and nice Leslie was,” Rebecca says. “If I didn’t already know, I never would have guessed she was the founder. Since the first day, I’ve liked Macrina a lot. The people are the main reason. I’ve made a lot of friends and management takes really good care of us.”
Erica Olsen, Macrina’s head pastry chef and Rebecca’s supervisor, says, “Rebecca is one of the hardest working people I know. She’s a phenomenal mentor. I enjoy working with her not just to witness her mad skills, but because time goes by so quickly when you’re working with her because she’s super funny.”
Because the pastries must be ready when the café opens, the morning pastry shift starts early. Rebecca often arrives at 4:30 a.m. She enjoys the relative calm in the kitchen before the café staff shows up. “It’s a pretty fun way to start the day,” she says. Working when others are sleeping means that sometimes you’re sleeping when they’re still playing. “I’ve had to say no to things my friends invited me to do, but they understand. They know my job comes first.”
But starting early means getting off early. And Rebecca lives near Discovery Park where she loves to go running with her dog while most others are still working. If the weather is beautiful, she likes to take an adventurous hike.
Rebecca with her sisters and her dog
Rebecca is also very close to her family and her Mexican heritage. Her parents were raised in Eastern Washington. “My parents are both one of eight, so I have a ton of family,” she says. “Family is super important to me.” Both sets of grandparents came to Washington State as migrant farmers. Her mom and dad, born in Arizona and Texas respectively, grew up in the nearby towns of Sunnyside and Prosser. They met at Yakima Valley Community College. About the time Rebecca was born, her family moved to Bellevue.
She sees her parents at least once a week and often her brother and sisters are around, too. “There’s always something going on,” Rebecca says. “My nephew will have a recital, or one of my nieces will have something.” The family also gathers for Seahawks games. “I’m not really into sports, but I go for the food and to see everyone. My mom is a great cook.”
And her family looks out for her. Burns are not uncommon in a kitchen with so many hot things, and Rebecca has gathered her share over the years. “One of my sisters does makeup,” Rebecca says. “She jokes that if I ever get married, she’s going to have to do my arms to cover up all the scars.”
Humor is an essential part of her family life, and likely where she picked up her great sense of humor. “They joke around a lot. They’ve started picking on my boyfriend when he joins me, good-naturedly of course. That’s how you know you’re in. They must like him because it didn’t take too long.”