A classic Italian Crostata is made with homemade jam or backyard fruit made into jam. In North America, we tend to use sectioned seasonal fresh fruit to make a pie-like filling. From the early days at Macrina, we have used this sesame almond dough as the base for our fresh fruit crostatas. As the seasons change, you can make this with many fruit combinations, such as fig raspberry, raspberry red currant, and blueberry nectarine. The raspberry nectarine is one of my favorites. Enjoy this special Italian treat!

Printable PDF | Makes a 10-inch tart; Serves 8

Sesame Almond Dough

1 cup whole almonds

¾ cup sesame seeds

3 cups all-purpose flour

¾ cup granulated sugar

¼ tsp salt

1 tsp cinnamon

¼ tsp fresh lemon zest

2½ sticks (10 oz) unsalted butter, chilled cut into ½-inch pieces

3 eggs

1 tsp vanilla extract

Crostata Filling

3 cups fresh raspberries

5 ripe nectarines, cut into ¼-inch slices

1½ cups granulated sugar

3 Tbsp cornstarch

½ tsp fresh lemon zest

Assembly

Egg wash (1 egg + 1 tsp water)

¼ cup turbinado sugar

Sesame Almond Dough

Preheat oven to 350°F.Spread almonds and sesame seeds on separate rimmed baking sheets and place on the center rack of the oven. Toast until golden brown, about 10 minutes. The almonds may take a few minutes longer to turn golden brown. Let cool.

Place the cooled almonds, sesame seeds and 1 cup of flour in the bowl of a food processor and pulse to a fine texture.Transfer the mixture to the bowl of a stand mixer and add the remaining flour, sugar, salt, cinnamon, and lemon zest. With the paddle attachment, mix for a few minutes. Begin to add the butter and mix on low speed for 3 to 5 minutes until the texture is coarse and crumbly.

Combine the eggs and vanilla in a small bowl and whisk together. Add to the dough and pulse to combine with the flour mixture. Pull the dough out onto a floured work surface and form into 2 disks, one a little larger than the other. Wrap with plastic and chill for 2 hours.

Crostata Filling

Combine half the raspberries and nectarines, plus the sugar, cornstarch, and lemon zest in a medium saucepan. Stir and cook over medium heat for approximately 5 to 8 minutes to release the fruit juices and thicken the sauce. Stir constantly to prevent scorching.Pour the mixture into a medium bowl and add the remaining fruit. Let the fruit cool completely.

Assembly

Remove the sesame almond dough from the refrigerator and roll the larger disk into a 14-inch circle. Fold in half and lift into a fluted 10-inch tart pan that's 1-inch tall. This dough is forgiving so if it breaks you can press it together and it will fuse perfectly. Let the dough slightly overhang the pan.

Roll out the second disk into a square shape and cut 1-inch strips with a knife or crinkle cutter.Pour the filling into the tart shell. Top with dough strips, alternating perpendicular to create a lattice top design. Trim the excess crust off the edge, pressing to create an even edge. Chill for 30 minutes.Preheat oven to 350°F.Place the crostata on a rimmed baking sheet and brush with egg wash and sprinkle with turbinado sugar. Bake for 55 to 60 minutes or until golden brown and fruit is bubbling near the center.

Let cool for 1 hour, then lift the removable base from the tart pan. If it sticks due to fruit juices bubbling over, use a paring knife to loosen the edge.Serve at room temperature with lightly sweetened whipped cream or ice cream!

Pacific Northwest Ballet’s spring fundraiser pairs ballet dancers with pastry chefs to create unique desserts.  

One of the tastiest fundraisers in town is back for an encore performance this Saturday, May 11, at the Francia Russell Center in Bellevue. Pacific Northwest Ballet’s (PNB) Spring Spark is a one-night event where ballet dancers, local distilleries, and Seattle's dessert virtuosos collide in a night of celebration and support. Guests will have the pleasure of sampling and voting for their favorite desserts and signature cocktails. Last year, we collaborated with Lucien Postlewaite, and our Oberon’s Rose Pavlova won the playful competition for best dessert. We’re honored to be invited back for another pas de deux! This year, our dance partner is Leta Biasucci, a principal dancer at PNB. “I've long been a huge fan of Macrina’s pastries, and since the opening of the Maple Leaf location, I've had the pleasure of sharing regular Cornetto dates with my 17-month-old daughter, Alma,” says Leta. “So when I had the opportunity to work alongside the individuals behind Macrina’s magic, I was so excited!” After weeks of auditioning ideas and refining them, Leta and our pastry team have a winner: The Earl of Puff, an airy pâte à choux filled with an Earl Grey Bavarian cream and rhubarb raspberry compote.  Our pastry team is composed of Leslie Mackie, Macrina’s founder, Katarina Ducharme, our Retail Production Manager, and Sam Stout, our Retail Pastry General Manager. “We had the pleasure of talking favorite pastries with Leta,” says Leslie. “She’s a brilliant dancer and lives a demanding life performing, traveling, and being a mother. When she gets a break, she enjoys a warm cup of tea and her knitting or a good book. It restores her.” Leta also mentioned that her dessert preferences run toward rustic Italian. With those factors in mind, we set about experimenting, going in several different directions, and ultimately landing on our variation on the cream puff. Pulling in Leta’s love of tea, we came up with the Earl Grey pastry cream filling and the seasonal touch of the rhubarb.  At our final tasting, Leta suggested refinements and our pastry team set to work. We’re happy to announce that The Earl of Puff is ready for its debut on Saturday night! And for those of you not attending the Spring Spark, the dessert will be available in our cafés over the Mother’s Day weekend from May 10–12.  “Sam, Katarina, and Leslie are such masters of their craft,” says Leta. “Having a front row seat to Macrina’s creative process has been such a privilege and wonderful experience. I am so excited to share this special dessert at Spring Spark!” We, too, look forward to the playful competition at the Spring Spark and tasting the many other fine desserts and libations. “This is such a fun and privileged project to work with Leta and PNB,” says Leslie. 

Tramy Thi Le, our GM of Wholesale Pastry, raised two daughters while managing a large team at Macrina. 

Penelope Phan is set to graduate with honors from Smith College, one of the nation’s best, on May 19, 2024. She has been accepted into a master’s program and dreams of becoming a university professor. No one is prouder than her mother, Tramy Thi Le, our GM of Wholesale Pastry, and a working mom. Her younger daughter, Paulina, a high school senior, will attend Bryn Mawr College in the fall — another prestigious school. “My goal was to have both daughters get their bachelor’s degrees,” says Tramy. “I’m so proud of them. God keeps us in his good hands.” Originally from Vietnam, Tramy moved to Seattle with her then-husband in 2000, seeking a fresh start and a better life. Three months after arriving, she began working at Macrina. Following a divorce in 2012, she faced the challenges of being a single working mother. “Macrina was very supportive,” Tramy recalls. “They offered me flexibility when I needed time off for my daughters’ appointments.” Tramy's mother also played a crucial role in raising the girls, traveling back and forth from Vietnam over eight years to provide support.  “Tramy has two wonderful daughters and still maintains a demanding work schedule with us at Macrina,” says Leslie Mackie, Macrina’s founder. “I attribute our success in wholesale pastry to her. She worked in retail pastry for four years and learned our foundational recipes and more detailed finishing with cakes and tarts, which helped us develop more wholesale pastry offerings.” Since 2013, Tramy has been the general manager of our wholesale pastry team, which now includes over 50 people, mostly Vietnamese immigrants. Tramy, who studied English at Seattle Central Community College, is fluent in both English and Vietnamese. With 24 years of professional baking experience and a background as a teacher in Vietnam, she effectively trains new hires as our department continues to grow. Reflecting on the dual challenges of being a primary caregiver and having a demanding career, Tramy emphasizes her continuous learning journey. “When my daughters were teenagers, they had changing needs, and I had to adapt my parenting style to support them better,” she explains. “I worked on controlling my emotions and staying calm.” Remaining positive is a hallmark of Tramy’s leadership at Macrina. She is an effective communicator who leads by example and listens carefully to her crew — usually with a smile on her face.  “I’m grateful for the opportunities I’ve had to grow myself at Macrina,” says Tramy. “Balancing motherhood and managing a team hasn’t always been easy, but my daughters appreciate very much all I do for them. I’m incredibly proud of them.” 

This cake is inspired by the Norwegian cake known as verdens beste, "the world's best." The story behind it is almost as good as the cake itself. In the 1930s, Hulda Ottestad, a café owner in Harstad, a town on Norway's largest island, Hinnøya, bought two recipes from a Danish pastry chef. She transformed one of them into what's known today as Kvæfjordkake. Over the years, the cake's popularity surged, and in 2002, it was crowned Norway’s National Cake. I'd never baked a sponge cake and meringue in the same pan and was intrigued. I tried several variations, settling on the following recipe, which uses sweetened whipped cream in place of custard. The luscious combination of sponge cake, almond meringue, berries and cream comes together with surprising ease, making it a great addition to any Mother's Day brunch!Printable PDFMakes 8 servings.Cake Layer8 Tbsp (1 stick) unsalted butter, room temperature2/3 cup granulated sugar 1tsp lemon zest1 tsp vanilla extract1 cup King Arthur cake flour (or a gluten-free equivalent like Bob’s Red Mill GF One-to-One Baking Flour)1 tsp baking powder4 egg yolks (reserve egg whites for the meringue)1/3 cup milkMeringue Layer4 egg whites1/4 tsp salt1/4 tsp cream of tartar1 cup + 2 Tbsp granulated sugar2/3 cup sliced raw almondsCream Filling3/4 cup heavy whipping cream2 Tbsp granulated sugar1/2 cup fresh strawberries, 1/2-inch diceGarnish2 Tbsp powdered sugar12 whole strawberriesCake LayerPreheat the oven to 325°F. Prepare a 9-inch square baking pan by brushing it with neutral flavored oil and lining it with a 12-inch square piece of parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 3 to 5 minutes until light and fluffy. Add the lemon zest and vanilla extract, mixing well to combine.Sift together the flour and baking powder. With the mixer running at low speed, gradually add the sifted ingredients to the butter mixture, mixing until you have a smooth paste.In a separate bowl, whisk the egg yolks and milk together. With the mixer set to medium speed, gradually add the egg yolk mixture to the batter in three additions, mixing for 30 seconds after each addition. Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are well combined.Pour the cake batter into the prepared baking pan.Meringue LayerClean and dry the mixer bowl. Using the whisk attachment, beat the egg whites on medium-high speed. Sprinkle in the salt and cream of tartar. Once the egg whites become foamy, gradually add the sugar, and continue to whisk on high speed for 5 to 8 minutes, or until the meringue becomes shiny and holds firm peaks.Scoop the meringue onto the top of the cake batter, smoothing it so it covers the cake. Sprinkle the sliced almonds evenly over the meringue.Bake for 35 to 40 minutes, or until the meringue is dry to the touch and almonds are golden brown.Let cool for 15 minutes. Run a paring knife around the edges of the pan to loosen the cake. Carefully lift the cake out of the pan using the overhanging parchment paper and place it on a wire rack to cool completely.Cream FillingClean and dry the mixer bowl. Fit the stand mixer with the whisk attachment and whip the heavy cream on medium-high speed. Gradually add the sugar and continue to whip until the cream is firm but not curdled in texture.Fold the diced strawberries gently into the whipped cream. Keep the mixture chilled until you’re ready to assemble the cake.AssemblyWhen the cake has completely cooled, remove the parchment liner and cut the cake in half, to make two 4½-inch x 9-inch pieces.Place one piece of the cake, almond-side down, on your serving plate. Spread the strawberry whipped cream evenly over this layer. Top with the second cake half, almond-side up. Chill the assembled cake for 30 minutes to firm it up for slicing.Using a serrated knife, gently cut the cake into 1½-inch slices, taking care not to squeeze out the filling. Before serving, dust the top of each slice with powdered sugar and garnish with fresh strawberries. Enjoy!

Cong won our Continuously Improving Core Value Award 

People committed to a life of continuous learning show up with curiosity. They’re skilled listeners and keen observers. Cong Son, our GM of Packing, is one of those individuals. From the day he first stepped into our bakery, Cong has been a dedicated student.  Shortly after his family moved to Seattle from Vietnam, Cong came to Macrina in 2014 looking for a part-time job. He’d heard good things about the company from a friend he met in his ESL classes at Seattle Central. We hired him into the packing department. A year later, he became a full-time employee. His quick mastery of day packing, night packing, slicing, pastry packing, and labeling — the full range of packing activities— underscored his rapid advancement. A promotion to packing lead was followed by another to assistant manager. Then in September 2023, we promoted Cong to general manager of packing. Cong manages a staff of about 30 people. Over three shifts, they pack and label all our breads, pastries and other baked goods.  Cong speaks fluent Vietnamese and Cambodian and his English is commendable, especially considering it’s his third language. Still, Cong is challenging himself to improve his English. “Now that I’m a general manager, I want to be better able to communicate with general managers of other departments,” Cong says. “Communicating with my team is easy. Many of them speak Vietnamese, and we work together every day.”  Challenges stimulate Cong. “I’ve been learning computers in my new role,” he says. “Macrina is giving me a lot of support. Like they did by sponsoring ESL classes for me and other managers earlier in my career.”   Cong seemed to be the only person surprised when he won our Continuously Improving Core Value Award. “Seeing my name on the plaque was a surprise,” he says. “I keep learning, keep building new skills, and taking on more responsibility.”  That’s the attitude and work ethic Cong brought to Macrina and that has carried him into the ranks of general managers.  Beyond his professional success, Cong Son finds joy and balance in his personal life. Making his home in the Rainier Valley near Columbia City, Cong enjoys time with his family. Depending on the season, you’ll find him spending his free time digging clams and geoducks on Vashon Island or squidding in Elliot Bay.  Cong's journey is a testament to the power of continuous improvement and the opportunities it brings. 

Core Value Award Winner: Hard Working

Sure, Macrina is a bakery. We bake bread. But more than that, we’re a team of people passionate about food and community. Our employees, coming from all over the world, are drawn to Seattle for its culture, people, and natural beauty. While the allure of a job might be what initially brings them here, it’s the deep-seated values at Macrina that have kept employees like Leonardo Barrios around for many years — and that make Macrina a special place to work. Leonardo began working at Macrina in 2003 as a delivery driver. There was the café and a burgeoning wholesale operation, all based in Belltown. Leonardo made all the deliveries in a small Astro van. He worked closely with founder Leslie Mackie and Macrina’s head baker, Phuong Bui. “It was a tight community,” Leonardo says. In 2008, with business expanding, we opened our Sodo café and moved our wholesale bakery into the space behind the café. Scott France, now Macrina’s president, was just getting involved. For personal reasons, Leonardo stepped away from Macrina around that time. His bond with Macrina remained strong, and in 2016, interested in returning, he paid a visit to our new bakery in Kent. “The building was so big,” says Leonardo. “I was impressed. Scott saw me and was so happy to have me back. I felt very appreciated.” Today, Leonardo is the primary driver on our busiest route. His day starts at midnight, meticulously organizing and double-checking orders, making sure that every coffee shop and grocery store on his list receives their delivery flawlessly. By eight in the morning, when most of the city is getting to work, Leonardo is ready to head home, having delivered bread and pastries to over 50 locations.  Originally from a family of cheesemakers in Chiapas, Mexico, Leonardo moved to Seattle in 1997 to live with his uncle. After arriving, he worked in a restaurant and took English classes at Seattle Central Community College, where he met Maria del Carmen, a young woman from Honduras. They married and have since built a life together in Seattle with their two children, now young adults. In addition, two brothers followed Leonardo to Seattle, and they see each other regularly. Leonardo also occasionally gets back to Chiapas to visit his family in Mexico. “When I moved to Seattle, so far north of the Mexican border, I encountered so few other Spanish speakers,” says Leonardo. “I’d be on the bus and see another Latino and say hello, just to speak a little Spanish. Many languages are spoken at Macrina, and right away I felt like I belonged.” “Leonardo is one of the most hard-working people I know,” says Fanny Alvarado, Macrina’s Wholesale Manager. “When he arrives, he sets a mood and tone with his enthusiasm and positive energy.” 

Free cookie and a drip coffee for all voters when you stop by and vote at one of our cafes! 

VOTE HERE!

Kilts for Kids is a charity event organized by the Ronald McDonald House Charities (RMHC) to support the needs of children and their families. Macrina joined in 2019 at the invitation of Manny Chao, Georgetown Brewing's founder and avid RMHC supporter. We’ve been a faithful supporter ever since and we’re at it again this year.  

The spirited competition requires participants to don kilts and encourage people to vote for them. With a $10 donation per vote, RMHC has raised over $700,000 since 2012. This funding provides a crucial lifeline to families who must travel to access critical medical care for their children. RMHC's offerings include Ronald McDonald Houses—a comforting haven for families with hospitalized children — and Ronald McDonald Family Rooms, which offer a peaceful respite within hospitals. Additionally, the Ronald McDonald Care Mobile program delivers essential healthcare services to underserved communities. 

Motivated by our competitive spirit and a desire to raise significant funds for children in need, we are offering a free drip coffee and cookie (excluding our Brown Sugar Shortbread Cookies) as a thank-you to all voters for each vote cast. Voting begins on April 8 and runs through April 22. Vote early and vote often! This is one kilt-raiser you can feel good about.   VOTE HERE!Thank you!  

A hearty gluten-free loaf made for bread lovers (made in a gluten-friendly environment) 

At Macrina, in particular over the last decade, we’ve been baking with more and more heritage grains. We’re fortunate to have a close relationship with the renowned Bread Lab and Cairnspring Mills, both located nearby in the Skagit Valley. The quality, flavor and nutrition of the heritage grains they make available, many grown in-state, has led to thrilling possibilities. 

One goal has been to make a gluten-free loaf that celebrates different grains without compromising on flavor or texture. Leslie Mackie, Macrina’s founder, has spent months experimenting in our test kitchen to develop a loaf that rises to her standards. The result is our Ancient Grain Loaf. “This is unlike any other gluten-free loaf I’ve tasted,” says Leslie. “It's highly nutritious, packed with fiber, minerals, and vitamins, and its excellent flavor makes it ideal for open-faced sandwiches or toast.” 

Teff and millet, two ancient grains naturally free of gluten, add flavor and texture. Brown rice flour and finely-ground oats round out the grains, to which we add organic flax and chia seeds, olive oil and honey for enhanced flavor and richness. A long, slow fermentation process allows the bread to develop a semi-dense texture while retaining plenty of moisture. The bread has a subtly nutty flavor with a hint of honey sweetness.  At room temperature, the bread has a shelf life of two days, but refrigerated it will stay fresh up to a week.

April's lengthening days and blooming tulips hint at upcoming visits to the farmer's market and dining al fresco, yet the persistent showers and crisp evenings make me crave healthy comfort food. Risotto, a dish I find appealing throughout the year, feels particularly fitting now. This straightforward recipe can be prepared in just over 30 minutes and is surprisingly easy to make. By incorporating half the stock initially, you only need to stir occasionally while sautéing the vegetables, then focus more as it approaches readiness. The broccolini introduces a refreshing burst of green and harmonizes well with the lemon zest. Meanwhile, the mushrooms add a rich umami flavor to the risotto, enhancing its overall depth.Printable PDF of this recipe here.Makes 4 servings.½ cup olive oil, divided¼ cup shallots, finely diced (approximately 2 each)1 cup Arborio rice5 cupes chicken or vegetable stock (you may not use all of it)3 cups fresh mushrooms (chanterelle, shiitake, oyster, or button)4 cups broccolini, cut into 1½-inch sections (2 bunches)1 heaping Tbsp garlic, mincedSalt and freshly ground pepper (to taste)1 cup Parmesan, finely grated, divided1 lemon, for zestingIn a medium saucepan, heat 2 Tbsp of olive oil over medium heat and then add the shallots. When the shallots are translucent, stir in the Arborio rice. Coat the rice completely in the oil, then pour in half the stock. Simmer for about 35 minutes over medium heat, stirring occasionally, gradually adding more stock as the rice absorbs it.Meanwhile, wipe the mushrooms with paper towels to clean them. Trim the ends and slice the mushrooms into ½-inch pieces. In a sauté pan, heat ¼ cup olive oil over medium high heat, then add the mushrooms, sautéing until they are golden brown. Lower the heat slightly and add the remaining 2 Tbsp of olive oil, broccolini and garlic. Sauté for another 2 minutes and season to taste with salt and fresh ground pepper.When the rice is al dente, fold in the vegetables and ½ cup of Parmesan into the risotto. Stir gently over low heat for a minute to marry the flavors. The risotto should be tender but firm to the bite. If it’s on the stiff side, stir in a bit more stock to loosen it up (it continues to absorb liquid even off the heat).Divide the risotto between 4 plates and garnish with the remaining Parmesan. Grate lemon zest over each portion using a microplane. Excellent on its own, the risotto is even better served with a warm crusty loaf of Macrina Casera bread and a generous bowl of extra virgin olive oil for dipping. Enjoy! 

Core Value Award Winner: Integrity in All We Do 

“When I look up integrity in the dictionary, I expect to find a picture of Alfredo,” says Sergio Castaneda, Macrina’s Production Manager. “We thoroughly trust him to manage all our ingredients, many of them perishable. Knowing he’s managing things is a great comfort. I can count on him to get it all right.” When your aim is baking the highest quality bread and pastries, so much depends on getting every detail right. Having the right ingredients, at peak freshness, and always on hand is essential. Much of that falls on Alfredo Machorro’s strong shoulders. Since 2011, Alfredo has worked as a steward in the receiving department. He recently earned a promotion, taking on more responsibility. He manages every delivery that comes into our bakery with a rare combination of rigor and sweetness. He orders product, greets our suppliers when they deliver, and examines the product to ensure it meets our standards. “Alfredo’s kindness is genuine,” says Leslie Mackie, Macrina’s founder. “But he’s no pushover. If something isn’t right about an order, he straightens out the invoice or refuses product that doesn’t meet our high standards. Alfredo has earned the respect of our suppliers and admiration from all of us at the bakery.” Alfredo takes satisfaction in knowing where everything is in the warehouse. “When someone needs to find a particular product, I take pride in having the answer,” says Alfredo. Originally from the historic city of Puebla in Central Mexico, Alfredo moved to Seattle nearly 25 years ago. Puebla’s climate includes a lot of rain and cool nights, not unlike Seattle, which made the transition easier. Fresh-faced and eager, he worked various jobs, honing a versatile skill set before joining Macrina. Gardening is Alfredo’s year-round passion. “Depending on the season, I grow fruit, flowers, and vegetables,” he says. In his leisure time, he often walks on local trails, jogs, and enjoys time with his three sisters and their families, all of whom live nearby.  Kindness is contagious and Alfredo’s smile, integrity, and meticulousness make a positive impact on all those around him. “I work with excellent people, which is the best part of my job,” says Alfredo. “My motto is to be happy. I try to spread that.” 

In honor of Pi Day, Macrina will offer individually sized mini pies in four favorite flavors for an entire week beginning on March 11 

Pi Day is an annual celebration of the famed mathematical constant, Albert Einstein’s birthday, and edible homonyms (aka tasty round things) — which is why we choose to celebrate it with a week-long celebration of pie. From March 11 to March 17, we’ll be offering individually sized mini pies in four favorite flavors at all our cafés. Last year, we sold out quickly, so don’t dilly dally. Here they are: 

• Coconut Cream Tart
• Chocolate Banana Cream Tart
• Mini Very Berry Pie
• Mini Maple Apple Pie 

For those of you looking to share, we’ll also have the Very Berry and Maple Apple as 9-inch pies. Whether you love math or love to hate it, come celebrate your love of pie at Macrina.

Coffee sweetened with cream was the inspiration behind this tartlet that will appeal to fans of tiramisu. A rich pastry cream infused with espresso is cradled in tartlets made with our flaky pie crust over a chocolate base and topped with Bavarian cream. The flavors of the silky pastry cream and the buttery crust contrast nicely with the bittersweet flavors of the coffee and chocolate, a divine combination. Not only do they present elegantly, but they can be made ahead of time, and chilled until it’s time to serve them.Printable PDF of this recipe here.Makes 4 tartlets.1 disk flaky pie dough4 egg yolks½ cup + 1 Tbsp sugar, divided2 Tbsp + 1 tsp cornstarch3 tsp vanilla, divided1¼ cups milk¼ cup espresso or very strong coffee¾ cup heavy cream½ cup semi-sweet chocolate chips12 coffee beansCrustRoll out pie dough disk into a 16-inch x 20-inch rectangle about ¼-inch thick. Using a 6½-inch plastic lid as a guide, cut out 4 circles. Place each circle into a 4½-inch tart shell, folding any overhang onto the rim. Crimp the edge of each tartlet and chill in the refrigerator for 1 hour.Preheat the oven to 375°F. Line each tartlet with a 7-inch square of parchment paper, pressing it into the dough. Fill each with pie weights. Place the tartlet shells on a rimmed baking sheet and bake for 20 to 25 minutes, or until the rim is golden brown and the base is dry when pie weights and parchment are removed. If the base still looks wet, return to the oven for a few more minutes. Let cool completely.Pastry CreamIn a medium bowl, whisk together the yolks, ½ cup sugar, cornstarch and 1½ tsp vanilla until well combined. Set aside.In a medium saucepan, heat the milk until it comes to a boil. Gradually ladle the hot milk into the egg mixture, whisking constantly to combine. Then, pour the mixture back into the saucepan.Over low heat, cook the mixture until it thickens, being careful not to let it boil. Remove from heat.Strain two-thirds of the mixture through a mesh strainer into one clean bowl, and the remainder into another.Stir the brewed espresso (or strong coffee) into the larger amount of pastry cream. Cover both bowls with plastic wrap and chill for 20 minutes.To make the Bavarian cream, whip the heavy cream with the remaining 1 Tbsp sugar and 1½ tsp vanilla to a medium firmness. Pour in the small bowl of chilled pastry cream and gently fold in to combine. Cover and chill for 20 minutes.AssemblySet up a double boiler by adding 1-inch of water to a small saucepan and fitting a small stainless bowl on top. Melt the chocolate chips in the bowl, stirring with a spatula. Remove from the heat.Brush the melted chocolate onto the interior base of the baked tartlet shells and refrigerate for 5 minutes to set. Reserve extra chocolate for garnishing.Divide the coffee pastry cream evenly between the 4 tartlet shells and smooth the surface with a spatula. Top each tartlet with the Bavarian cream, creating a dome shape.Garnish the tartlets with chocolate stripes by dipping a fork in the remaining melted chocolate and dripping it over the tartlets. (You could also use pastry bag with a fine tip to stripe the tartlets with chocolate.)Top each tartlet with 3 coffee beans. Chill until ready to serve. The tartlets will keep for up to 4 days in the refrigerator. 

Sam was promoted to General Manager in March 2024

Each life has its own propensity for illumination, a moment when purpose and passion converge to cast a guiding light. Sam Stout found hers at Macrina, a much larger company than she’d previously worked for. A veteran pastry chef with a resume that includes some of Seattle’s finer restaurants, Sam found her work life abruptly interrupted by the pandemic. After five months of unemployment, a friend mentioned Macrina might be looking for someone with her expertise. With her experience, Sam was hired into the retail pastry department in 2020.Initially, Sam felt somewhat out of place working within a larger team. “When I started at Macrina, I thought it was going to be temporary until I could get back to a pastry chef position at a restaurant,” Sam says. However, as she settled into her new role, the quality and creativity of the pastries and desserts impressed her. Even more important was how comfortable she felt in the kitchen and the respect with which she was treated. She developed a special bond with Katarina Ducharme, the Retail Production Manager, and Leslie Mackie, Macrina’s founder, to be both warm and inspiring. “I was able to see a future with Macrina that promised stability and opportunities to grow.”In March of 2024, Sam earned a well-deserved promotion to General Manager, Head Pastry Chef Retail Pastry. Katarina, celebrating Sam's promotion, shared, “Sam’s wonderful training skills, positive attitude and want to develop the people on our team are just a few of the reasons I know she will thrive in this new position." Sam's dedication to mentorship and her innovative approach to retail pastry have been instrumental in her success and in the success of the department she now leads.Macrina’s retail pastry team creates all the specialized pastries for the cafés, including the mousse cakes, pies, and cakes. Working in the space behind Macrina’s Sodo café, their creations are on display through large windows at the back of the café. “It’s especially fun when the kids watch,” Sam says. “Sometimes we sneak out and give them a cookie.”Last year, Macrina participated in the Pacific Northwest Ballet (PNB) Spring Spark, a whimsical fundraiser where creativity, community, and confections are celebrated. Leslie and Sam collaborated with PNB star Lucien Postlewaite to invent a new dessert, which they named Oberon’s Rose Pavlova. Comprising a rose meringue with raspberry lychee mousse, fresh berries, and gold dust, it clinched the title for best dessert in the playful competition. “That was one of the most fun things I’ve ever done,” says Sam. “It was the first time I’d gotten to spend a lot of time with Leslie. Creating food with her was wonderful. I’m so glad we’ve been invited to participate again this year.”Macrina’s Core Value Awards — Hard Working, Remaining Positive, Continuously Improving, Embracing Diversity, and Integrity in All We Do — are among the company’s highest honors. During the presentation of the 2023 awards, Sam sat beside Leslie, who rose to introduce the Embracing Diversity award. As Leslie spoke, Sam was taken aback to hear praise for qualities that mirrored her own. “It took a moment for me to recognize she was talking about me,” says Sam.Outgoing and friendly, Sam has illuminated the paths of many who work alongside her. She meets people where they are and finds ways to bring out their best. “I love to teach people to bake,” says Sam. “If you’re willing to learn and listen, make mistakes, pick yourself up, and learn from it, I can teach you.”As Leslie proudly presented the Embracing Diversity award to Sam, it was a moment of affirmation for the values that stand at the center of Macrina. “She has brought so much creative energy to our retail pastry team,” says Leslie. “Sam and Katarina bubble up ideas and exhaust themselves perfecting the recipes. Sam has worked in restaurants for years and has distilled the best of all those experiences into creating an inclusive environment at work. The result is an inspired staff that truly feels valued. We so appreciate all that she brings to our Macrina family.”Originally from Midland, Texas, Sam moved to Seattle in 2014 and fell in love with the city and surroundings. “Seattle is so beautiful,” she says. “There’s so much water — greens and blues everywhere. I love rain. I grew up with tumbleweeds and tarantulas. I miss my family but not the sun and heat. And I just love the ferries, the many long bridges over water, and the great food around here.”

Most Macrina GMs begin their careers behind the counter and gradually ascend to leadership positions. Alex Kaiser is the rare exception. Joining Macrina in January 2024, he brought with him more than a decade of management experience in the hospitality industry. He immediately impressed our leadership team with his people and management skills.Previously the manager of a popular local sports bar, Alex was looking to transition into a management role in a growing, community-focused company. “I loved Macrina’s products and had heard great things about the company as a place to work,” Alex says, adding that he was also ready to embrace a lifestyle that didn’t involve working late into the evening. “I met the Macrina leadership team and felt really comfortable right away.”For the first few weeks, Alex trained at the other Macrina cafes, learning from each of the GMs and their management styles. “There were subtle differences in how they approached things, but one thing they all had in common was a sense of happiness and positivity,” says Alex. “It felt like a theme, which made me very comfortable coming in.”Arriving as an outsider came with its hurdles, but Alex quickly earned the trust and support of his Belltown crew. “I inherited a great team,” says Alex. “Strong people, hard workers, great personalities, and very positive. That made the transition a lot smoother.”Before moving to Seattle in mid-2020, Alex, originally from North Dakota, spent a decade living and working in Baltimore. His leadership roles there included overseeing the bars and restaurants at a Maryland horse track and managing a prestigious members-only club frequented by professional athletes.As the pandemic hit, Alex took a two-week hike on the Appalachian Trail. “It was a blast,” Alex says. “It was kind of my first foray into backpacking. I just kind of dove in headfirst — maybe a little too headfirst.” That trip led to a visit to the PNW for another hiking trip. He fell in love with Seattle and the natural splendor of the area, prompting his move to the city with his brother. In his spare time, he continues to explore the outdoors by trail.Although his brother eventually returned to his hometown in North Dakota, Alex has embraced the collaborative and positive culture at Macrina and found a home in Seattle's vibrant community.

Macrina’s slider rolls, either brioche or potato, are the perfect bun for sliders. Of course, there are many great fillings. But for the big game, you want to bring your A-game. These Shrimp and Crab Salad Sliders are a guaranteed winner, especially with fresh Dungeness coming in from Washington’s Pacific coast. You can make the salad in advance and refrigerate it. Before serving, butter the insides of the rolls and sauté them to caramelize the bread and warm it through.Makes 12 slidersShrimp & Crap Sliders for the Big Game6 cups water2 Tbsp kosher salt1¼ tsp crushed red pepper flakes, divided1 lb frozen shrimp, 16–20 size, (deveined, shell on)8 oz fresh crab meat, cooked2 ribs celery, medium dice2 tsp capers, chopped3 tsp fresh tarragon, finely chopped3 tsp shallots, finely chopped½ cup mayonnaise2 Tbsp fresh lemon juice12 Macrina Brioche Sliders or Rustic Potato SlidersButter, softenedIn a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and return to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.Peel the shrimp and coarsely chop them in ½-inch piecesIn a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well. Add the crab and chopped shrimp. Stir to combine.Cut the slider rolls in half horizontally and brush with butter. Pan sauté the interiors to caramelize the bread and warm it through. Divide the shrimp and crab salad between the slider roll bottoms and add a top each one. Serve with your favorite chips or green salad.Enjoy! 

This is our Valentine’s Day version of the beloved Linzer cookie, made with ground hazelnuts rather than almonds. These shortbread cookies are great just as they are — tender, delicately sweet, with a subtle, nutty flavor and a hint of cinnamon — but with the raspberry, they’re divine. We cut these into heart shapes and make them into beautiful window cookies. In addition to the raspberry hearts, you’ll also wind up with smaller, chocolate-rimmed hearts. We like heart-shaped cookies all year long but feel free to adapt the shapes to any occasion or even enjoy the hazelnut shortbread in its pure, unadorned form. At the Macrina cafés, we are selling a Hazelnut Shortbread Cookie Mix, which is very similar and will make it quick and easy for you to make this impressive cookie.Printable PDF of this recipe here.Makes nine 3 1/2 inch cookies + nine smaller cookies.Hazelnut Raspberry Linzer Cookies½ cup light brown sugar¼ cornstarch1¾ cup unbleached all-purpose flour (or substitute Bob's Gluten-Free All-Purpose Flour)1 tsp ground cinnamon½ tsp salt½ cup hazelnuts, toasted and finely ground8 oz (2 sticks) unsalted butter, chilled and cut into ¼-inch pieces1½ tsp pure vanilla extract½ cup raspberry jam¼ cup powdered sugar½ cup semisweet chocolate chips½ cup red and white crystal sugarLine 3 rimmed baking pans with parchment paper. Set aside.In a stand mixer with a paddle attachment, combine brown sugar and cornstarch on low speed for about 1 minute to remove lumps. Add flour, cinnamon, salt, and ground hazelnuts. Mix until combined.With the mixer running, gradually add cubed butter and blend until the mixture resembles coarse crumbs. Add the vanilla extract and mix for another minute to allow the dough to come together.On a lightly floured surface, press the dough into a 10-inch square. Divide in half and roll out each half to a 1/4-inch thickness, ensuring evenness. Cut out 9 large hearts from the first half for the bases and place them on one prepared baking pan.From the second rolled-out half, cut out an equal number of large hearts. Then, using a smaller heart cutter, remove the centers to create heart frames. Place these frames on the second baking pan, and the small heart cutouts on the third pan.*Chill the baking pans in the refrigerator for 1 hour.Preheat oven to 350°F.Bake cookies for 15 to 20 minutes until golden brown. Let cool to room temperature.To assemble the cookies, spread raspberry jam on the heart bases. Lightly dust the heart frames with powdered sugar and place one on top of each jam-covered base.Melt chocolate chips in a water bath, double boiler or microwave. Dip the edge of smaller heart cookies in the chocolate and then in the crystal sugar. Allow them to set up on parchment paper.Enjoy making someone feel special with these delicious cookies for Valentine’s Day — or any day!*Note: Any dough scraps can be brought together in a ball, re-chilled, and rolled out again for extra cookies!  

The deep brown, almost burnt caramelized top of this Basque country cheesecake glows with goodness. The crustless, rustic dessert from northern Spain has a light, custardy interior that isn’t too sweet. As it bakes at relatively high heat, the interior rises and, as it cools, sinks slightly, making it perfect for a drizzle of buckwheat honey and seasonal fruit. It’s best served at room temperature, either once it has cooled after baking, or stored chilled and then allowed to come to room temperature. Before garnishing, it’ll hold in the refrigerator, well covered, for up to a week. I love the simple splendor of this cheesecake — a marvel, given how easy it is to make.Printable PDF of this recipe here.Makes one 10-inch cheesecake.Basque Cheesecake with Buckwheat Honey24 oz cream cheese, at room temperature (remove from refrigeration 1 hour prior to using)1 cup granulated sugar1/2 cup brown sugar1 cup sour cream1 cup heavy cream1 Tbsp vanilla extract1/4 cup unbleached all-purpose flour (or Bob’s gluten-free blend)1/2 tsp kosher salt4 large eggs1/4 cup buckwheat or Manuka honey1 cup seasonal fruit (such as orange segments or raspberries)Preheat oven to 400°F. Line a 10-inch x 3-inch springform pan* using two pieces of parchment paper, leaving an overhang to form a collar. Press the parchment firmly against the pan's base and sides and set aside.In the bowl of a stand mixer, combine the room temperature cream cheese, granulated sugar, and brown sugar with a paddle attachment. Mix until smooth and lump-free, about 3 to 4 minutes.Add the sour cream to the mixture and blend until incorporated. Follow with the heavy cream and vanilla extract, mixing until smooth. Scrape the sides of the bowl with a spatula to be sure everything is well combined.In a small bowl, whisk the flour and salt together. Gradually add this to the cream cheese mixture with the mixer on low speed until it's fully incorporated.Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure the eggs are fully incorporated.Pour the batter into the prepared springform pan and place on a rimmed sheet pan. Bake on the center rack of the oven for 45 minutes.Lower the temperature to 375°F and bake for another 15 minutes, until the top is deep brown and the center is set.Remove the cheesecake from the oven and let cool for 1 hour. Gently remove the cheesecake by lifting the edges of the parchment paper (removeAllow the cheesecake to rest another 30 minutes. Carefully invert the cheesecake onto a flat plate, remove the parchment paper, and then place upright on a serving plate.Drizzle the buckwheat or Manuka honey over the top and artfully arrange the fresh raspberries. Enjoy!*This recipe can be achieved with a standard 10-inch x 3-inch cake pan with the parchment paper lining.

This is one of our most flavorful breads, shining especially bright during the gray days of winter. Its mild sour flavor results from our natural starter and a long, slow rise. The locally grown and milled coarse whole-wheat flour from Fairhaven Mills contributes to its hearty texture and natural sweetness. Turkish apricots, cranberries, walnuts, and pecans add flavor and crunch. You’d be hard pressed to identify the faint hint of anise and cloves — that je ne sais quoi that sets it apart — if they weren't listed among the ingredients. The net effect is a bread with surprising balance and delicious taste.The festive flavors make this loaf a natural for the holidays. Serve warm slices at your holiday brunch with creamy cheeses like Brie or ricotta, maybe a drizzle of honey. Or keep it simple: toasted and buttered is one of our favorite ways to enjoy it. But perhaps its highest and best use during the holidays is for the Prized Leftover Ham or Turkey Sandwich.Prize Leftover Ham or Turkey SandwichServes 4¼ cup mayonnaise¼ cup leftover cranberry sauce½ cup leftover gravy2 cups mixed white and dark turkey meat, leftover2 cups leftover stuffing8 slices Macrina Cranberry Apricot Nut Loaf, cut on the bias2 Tbsp butterIn a small bowl, mix together the mayonnaise and cranberry sauce. Set aside.Pour the gravy into a saucepan and heat over medium heat. Once the gravy is warm, add the turkey meat and cook until just warmed through, about 4 minutes.While the turkey is warming, heat the stuffing. You can do this in a microwave until it reaches about 165°F, or in another skillet if you prefer.Heat a skillet over medium heat. Butter one side of each slice of the Cranberry Apricot Nut Loaf. Place the bread slices buttered side down in the skillet and toast until just crisped, about 2 minutes each.Assemble the sandwiches: Spread the mayo-cranberry mixture evenly over the non-buttered sides of all 8 bread slices. On four of the slices, layer the warmed turkey and top each with a quarter of the warm stuffing. Place the remaining bread slices, mayo-cranberry side down, on top of the stuffing to close the sandwiches. Cut the sandwiches in half and serve immediately.

Holiday gatherings and great food go together, but let's face it, the festivities also bring a dash of stress. Our fresh, handmade baked goods, sweet and savory, help you pull together great meals with confidence. Macrina has been a secret ingredient in transforming many families’ holiday gatherings into tasty, joyous occasions for over two decades. Knowing your guests will love the food goes a long way to letting you settle into the convivial glow of family, friends, and festive cheer.

1. Cranberry Apricot Nut Loaf

One of our favorite breads for toast, this loaf is perfect for a holiday brunch. Made with locally grown and milled coarse whole-wheat flour from Fairhaven Mills, the hearty texture gets flavor and crunch from Turkish apricots, cranberries, walnuts and pecans. Mildly sour, the savory sweet bread has a hint of anise and cloves. It’s great toasted with butter, or on a festive platter spread with creamy cheeses such as Brie or ricotta.

2. Salmon Spread

Made in-house with premium smoked salmon, lemony cream cheese, briny capers, and fresh herbs, our Salmon Spread makes entertaining PNW-style easy. It’s versatile enough to use spread on toasted baguette slices on a holiday platter, as a brunch addition with our MadRy bagels, a key ingredient in a sandwich, or tossed with fresh pasta as a creamy and flavorful sauce.3. Cookie BoxWe’ve been making holiday cookie boxes since 1994. The cookies are an assortment of Leslie’s family favorites, make great gifts, and are perfect for cookie exchanges with family, neighbors and friends — or you may just want the cookies all for yourself! This year’s lineup includes our Crisp Gingerbread, Chocolate Crinkle, Mexican Wedding Balls, Cranberry Orange Biscotti, Pecan Rosemary Shortbread, and Rugelach.4. Eggnog CheesecakeThe creamy filling is rich with eggnog, flavored with a touch of brandy, and finished with white chocolate ganache over a ginger molasses cookie crust. Beautifully garnished with seasonal fruit.5. Mini Chocolate Peppermint Mousse CakeThese single-serving size layer cakes make an excellent dessert centerpiece. Arrange them artistically on a platter with holly leaves or pass them around at a holiday party. Bittersweet chocolate pot de crème is topped with a white chocolate peppermint mousse and covered in chocolate ganache.6. Black Forest CakeOur version of this classic German cake is both visually striking and delicious, featuring layers of fudgy chocolate cake soaked in cherry syrup and cherry brandy, layered with sweetened whipped cream, cherries, and ganache.7. Gingerbread Spice CupSingle-serving size cakes that will sweeten any holiday gathering. These light, ginger-spiced molasses cakes are baked in an individual paper tulip cup, topped with cream cheese frosting, and a candied ginger garnish.8. Chocolate Pecan BabkaWe make our Chocolate Pecan Babka just a few times a year. The loaf is rich like brioche bread, with an added swirl of chocolate glaze and roasted pecans. It’s delicious simply toasted with butter, but for a special brunch, use it as a base for French toast and serve it with your favorite breakfast sausage, raspberries and sweetened whipped cream!9. PanettoneOur holidays wouldn’t be complete without this traditional Milanese Christmas bread. The festive toque-shaped yeast bread is lightly sweet, enriched with eggs and butter, and studded with raisins and candied orange and lemon peel. Grab a bottle of prosecco and some mascarpone and invite some friends over for a very Italian holiday celebration.10. Winter Pear CrownThis savory crown makes a beautiful table centerpiece, or slice into wedges and top with Cambozola for a showy appetizer. Before hand-forming the bread into a crown, we dice the plumpest, Washington state Bartlett pears available and gently mix them into the dough with just enough black pepper to casually announce itself.11. Gingerbread Decorating KitThis fun activity is for kids (and kids at heart) of any age. It includes gingerbread figures, red and white sprinkles, three piping bags, and instructions for easy frosting. Use a few drops of food coloring to create colorful frosting options. If sprinkles aren’t enough for you, level up by cutting sartorial accessories like belts, bow ties, gloves and scarfs from candies like licorice and jellybeans. Unleash your creativity!12. Italian Cream CakeOne of Leslie’s all-time favorites, this luscious, light yellow layer cake has raspberry jam and mascarpone that soak into the cake layers giving it a pudding-like texture. Kumquats add a burst of tangy citrus flavor.

There will always be a place in my repertoire of favorite brunch items for this quick, luxurious riff on a bistro classic. Tartines, warm open-faced sandwiches, are a staple in Parisian cafés and bistros — and the quality of the bread is paramount. Our MadRy Sourdough Bagels provide a sturdy base for the toppings, and their subtle sourdough taste complements the other flavors. Additionally, the bagel's center hole is ideally suited for nestling the porchetta, creating a snug pocket to perfectly cradle an egg for baking. Our MadRy bagels come in plain, sesame, poppy, sea salt, everything, and cheese. Choose your favorite. They all work well in this recipe.Printable PDF of this recipe here.Makes 4 tartines.Breakfast Bagel Tartines1 pint cherry tomatoes3 Tbsp olive oil2 cup fresh chopped herbs (parsley, basil, or oregano work well), divided¼ tsp kosher salt2 Macrina MadRy Sourdough Bagels2 Tbsp unsalted butter, at room temperature½ cup (4 oz) spreadable cream cheese4 slices porchetta4 eggs¼ cup grated Parmesan cheesePreheat your oven to 350°F and line two rimmed baking sheets with parchment paper.In a bowl, gently toss the cherry tomatoes with olive oil. Arrange the tomatoes on one of the prepared baking sheets. Sprinkle with half of the fresh herbs and the kosher salt. Roast for 10 minutes or until the tomatoes are just beginning to brown. Remove from the oven and set aside.Slice the bagels horizontally to maintain their ring shape and arrange them, cut side up, on the second baking sheet. Butter the bagels and toast in the oven for 3 minutes.Spread a quarter of the cream cheese on each bagel half. Add a slice of porchetta on top, nestling it into the bagel hole to create a pocket. Carefully crack an egg into each pocket and garnish each with a quarter of the roasted tomatoes and a Tbsp of Parmesan cheese.Return to the oven and bake for 7 to 8 minutes, or until the eggs are just set.Finish by sprinkling the remaining herbs over the tartines. Serve warm and enjoy!