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.
A year after I opened the bakery, I took over an adjoining space and opened the Belltown café. Customers could sit down for a slice of quiche, weekend brunch or a sandwich made with Macrina’s fresh bread. Back then, the savory items we made didn’t require a whole department. Brunch was an all-hands-on-deck affair, but as Macrina has grown and our lunch and brunch crowds have expanded, we had to do something to keep up with demand. Because of this, we now have a Savory Department. They prepare all the sandwiches, quiche, soups, spreads, salad dressings, and meze for our cafés. Quy is one of the stars, a talented cook who is efficient and graceful, two desirable qualities in a bustling kitchen.
Quy Nguyen, Savory Chef
On weekends, our Sodo Café bustles with brunch customers. In front of the stove, Quy Nguyen keeps her focus on the pans of eggs, sizzling applewood smoked bacon, herb-roasted potatoes, and heaping plates of French toast. Her hands quickly dart between the knife and pan. New orders come in and servers deliver hot dishes to tables. The kitchen heats up, but Quy stays cool. She churns out one pan of perfectly-cooked over-easy eggs after another and beautifully garnishes the plates.
The rest of her workweek is just as important, but less intense.
As a critical member of our Savory team, Quy preps and makes savory items for all of the cafés at our Kent bakery. After ten years, she knows all of the recipes and techniques. She works with the same precision and focus she employs on the brunch line, but she has time to share stories and chat with the other staff. “I like to joke around with them,” she says, through a translator. “They are like a second family.”
More about Quy
Quy moved to Seattle from Dalat, Vietnam, in 2003 with her husband and teenage daughter. The climate in Seattle is very similar to that of Dalat, whose temperate climate stands in contrast to Vietnam’s otherwise tropical climate. The region’s valleys are cloaked in mist much of the year, leading to its name “City of Eternal Spring.” For the first five years living here, she stayed at home while her daughter went to school. When it came time for her daughter to graduate from high school, she thought about working again. A friend recommended Macrina, so she interviewed and was hired and she’s been an essential part of the team ever since.
Quy does enjoy cooking at home. She primarily cooks Vietnamese food for her family, but has developed quite a taste for the diversity of cuisines in America, especially those of the French and Italian influence. Macrina’s Mac & Cheese is her current favorite dish to eat.
She returns to Vietnam every two to three years to visit her mother, along with her sister and brother. She likes sharing with them recipes that she’s learned, and has begun teaching them how to make soups and salad dressings similar to Macrina’s.
Marilyn Mercer manages the Savory Department. She says, “Quy amazes me. She’s willing to do any task needed to support our success. She’s quick and efficient, sometimes under hectic and stressful situations during brunch. Her food is always on point. Everyone at Savory and the Sodo Café appreciates her skillful teamwork. I truly enjoy working with her.”