Leslie Mackie first opened the Belltown café in 1993 with a 10-year vision for her bakery. With a tremendous amount of ambition, dedication and community support, Leslie’s dream quickly blossomed into reality.
“The first 10 [years] were extremely busy (lucky us!) and hectic, as we were always challenging ourselves to do our best and tweak to improve our systems,” she says.
This week we’re celebrating 20 years of connecting with the community through food by introducing our Raisin Pumpernickel Loaf.
“The Raisin Pumpernickel is a bread that I have wanted to do for a long time,” says Leslie. “I’ve wanted to use a local wheat and believe in the additional nutritional qualities of whole-milled flour.”
Featuring Williams Brothers Hard Red Winter whole grain flour, coarse rye flour, cornmeal, raisins, and pumpkin seeds, this bread is the perfect balance of sweet and earthy. Leslie incorporates some Macrina Casera starter in the recipe to connect it to the heart of our bakery.
Because of its starter, caramelized crust and dense crumb, our Raisin Pumpernickel has an exceptional shelf life of four days. Leslie recommends serving it thinly sliced with a bit of unsalted butter, mild triple-crème cheese or soft Brie.
“It has been a wonderful anniversary week,” adds Leslie. “I am very proud of all the staff and management team that keep this dream alive!”