19215 66th Avenue South
Kent, WA 98032
- Monday - Friday: 7 a.m. - 2 p.m.
- Saturday - Sunday: Closed
Seating Capacity: 17
Outdoor Seating: Limited
A Little History
Macrina’s fourth and newest café is in the middle of an industrial area in Kent, which might come as a surprise to some, but it’s where we’ve built our new bakery (we outgrew the Sodo space). If you work in the area or are passing through, visit our bright, airy café to enjoy coffee, cornetti (Italian-style croissants), pastries, tarts, cakes, sandwiches and other savory items, or to pick up an artisanal loaf to bring home.
Meet and Greet
Associate Manager Kent CafÉ: Conner Brady
About MeHometown: Tacoma. You probably haven’t heard of it.
First Job: Motel Front Desk Clerk, unfortunately.
Alternate Universe Job: A Firefighter. To an average Joe such as myself, they’re a courageous bunch of do-gooders who fight the elements.
Pastry You Couldn’t Live Without: Definitely Macrina’s Morning Roll.
Binge Food: Baked, mashed, stewed, fried, hashed, diced, scalloped, really any way of cooked potatoes. Raw potatoes are a bad idea.
Dream Vacation: Anywhere I am that is with my wife is already a dream. Being within her arms is a vacation every time.
Favorite Seattle Restaurant: Restaurant? I don’t have one. I have a favorite bar: The Unicorn.
Food You Despise: Brie cheese. Leslie Mackie is the only person to style the cheese in such a fashion that I could not just eat, but also enjoy it.
Guilty Pleasure: Making people smile.
Philosophy for Living: Living honestly with myself and others as much as possible.
Conner Brady knows Macrina’s breads, pastries, cakes and savory specials better than most. He started five years ago in production at our bakery! That was back when our wholesale production was done in what had once seemed like a generously-sized bakery in Sodo. By the time Conner started working there, Macrina was already in need of a larger space, and the new production space in Kent was just a twinkle in our eye.
Production in the Sodo bakery was an intricate ballet of bakers, packers, pastry chefs, and the savory team, all working in the tight space to meet production needs. For Conner, it was an opportunity to learn Macrina’s operations from ground zero.
A year in, he interviewed for a job in the cafés. Crystal Kitchin, our GM of cafés, knew he was a hard worker and hired him. He learned the ropes in the Sodo café, then Crystal promoted him to shift lead at our Queen Anne café. After a year of developing his management skills, Conner moved to our newly opened Kent café, where he now manages operations. Gregarious and energetic, Conner has built friendly relationships with our regulars at the Kent café as he continues to grow the customer base there.
“I have many role models at Macrina,” Conner says. “When I started here, I don’t think I knew how to work productively, efficiently, and consistently. I learned to work harder to be better and picked up skills that help me develop both as a manager and as a person.”
Conner was married in 2019 in a ceremony on the beach at Fort Worden. When not working, Conner and his wife are both avid gamers and active Dungeon and Dragon players.
The walls of the Kent Café are adorned with artwork created by Chris Poullos