Joni Scalzo and Liz Johnson, the creative duo behind our holiday decor, spread cheer one season at a time. Seemingly overnight, each of our cafés has been transformed into a winter wonderland with frost-dotted windows and pine saplings, jewel-toned ornaments and bows of greenery."I love decorating for Macrina," Joni gushes. "It’s organic and creative. And I’m always surprised by the little things that can become everything. We’ll find one little thing that we’re inspired by, like an ornament, and we’ll take it apart and tweak it and turn it into something different."Joni's mile-a-minute, inventive spirit is not only inherent, coming from a big, creative family, she has nearly three decades of experience with Nordstrom. During her tenure, she worked her way into its visual department, a place that has turned holiday merchandising into an art. Joni credits Nordstrom for teaching her everything she knows, including finding ingenious opportunities in each decorating challenge."We always have a plan but roll with everything that comes up," she says. "If I forget a pumpkin, we’ll make it out of something else. We’re pretty organized and methodical but sometimes we’ll do something that we like better than what was planned. It just always works out."The day after each holiday, she and Liz begin brainstorming for next year. They find inspiration in the glossy spreads of Country Home and Coastal Living and on the shelves of World Market, Anthropologie and West Elm. Subtlety is key for keeping our customers and staff happy while infusing our cafés with a bit of festive flair, but Joni and Liz continue to wow everyone each season. They can't help but let that spirit spill into their homes as well."I get really excited about the decorations at Macrina and then they’ll show up at my house!" chimes Liz. "Like those wooden disc cutouts; I put those on my Christmas list. Or burlap; I got excited about burlap a while ago, so I took framed pictures and wrapped the mat in burlap."Liz admits that being a full-time decorator can get a bit hairy (and dirty) at times. She recalls finding herself covered in spray adhesive and strips of birch after decorating for Thanksgiving. But, she says, it's totally worth it."It can be exhausting, but when you're done it's the best feeling. It's a high!"And with that the two fall into step, discussing decorating plans for the next holiday: Valentine's Day.

What do Po Dog, Matt’s in the Market, and Stumptown Coffee Roasters have in common? These local favorites – in addition to hundreds more – use our breads and pastries to complement their own delicious menu items.“We have over 480 wholesale customers, and it’s growing every month,” says our Wholesale Sales Manager Rebecca Early. “The secret of success is growing with your demand, and we’re doing an amazing job meeting that.”Rebecca came to Macrina nine years ago when we were comprised of just two cafés, one in Belltown and the other in Queen Anne. At the time, Rebecca was working toward a degree that would place her in the world of radio and television, unaware that the future had something else in store.“My sister lives down the street from our McGraw location with her three boys, and I would go over and nanny and walk the baby by Macrina every day. I had to get a part-time job to afford my quiche and latte every day.”It wasn't long before that part-time barista job at McGraw flourished into a manager position, with Rebecca overseeing both cafés and 35 employees. Years later, as we looked for opportunities to partner with other local companies, Rebecca's love for our customers and products made her a natural choice to head up our wholesale department.“We make close to 500 different products for wholesale, our wholesale customer service is parallel to no other, bar none, and our offerings make us a one-stop shop,” she says with a huge smile. “You can’t get the quality of pastries and the variety of bread anywhere else in the city.”With her natural charm and finesse, Rebecca keeps our current wholesale partners wholly satisfied and welcomes new businesses with open arms.“It really helps that this is such a great product and people really love Macrina. I couldn’t be more proud of who I’m representing. I feel like it’s what I was supposed to be doing all along.”

Life has a way of giving us subtle hints when we’re on the right path. That’s exactly how McGraw Café Lead Michael Beblowsksi found his way into our family five years ago.A native New Yorker, Michael moved to Seattle the same way many are lured here: good music and great coffee. With a stack of resumes highlighting his food service career, Michael canvassed the streets around Pike Place Market and Belltown in search of a café to plant roots. That’s when our sign at the corner of Wall Street and First Avenue caught his eye.“Everything happened swiftly when I entered Macrina Belltown,” remembers Michael. “After having an informal conversation with the [former] manager Krishna Chancey, who now tends bar at Brouwer’s in Fremont, I decided that I only wanted to work at Macrina.”As café lead, Michael wears many hats. A typical day includes delegating responsibilities to the McGraw team, assisting customers with everything from food selections to allergen questions, and placing vendor orders. And, while customers fuel their day with his perfectly crafted Americanos and lattes, he thrives on his interactions with them and his team.“While working at Macrina I have been fortunate to meet fascinating, creative and inspiring people on both sides of the counter. Our founder, Leslie Mackie, is a Seattle industry icon who continues to stimulate our palettes while doing something that she is passionate about.”That energy pervades all facets of the company and draws people in, he says. Amazed at how quickly the last five years have gone by, Michael is thankful to have spent them in good company.

Mi Kim found her path early on. Growing up baking treats for her friends and helping out in her parents' restaurant, Mi has always felt most comfortable in the kitchen. Now she helps manage ours as head pastry chef. Today Mi gives us a glimpse into her journey over the last five years and shares her best advice for aspiring pastry chefs.When did you know you wanted to work with pastry?In school my best friend and I used to always bake, and my parents owned a restaurant, so I was always in the kitchen. Junior year of high school, I realized that I couldn't sit in a classroom and I loved food, so I figured why not try baking. So, I went to school at Western Culinary Institute [now Le Cordon Bleu School for Culinary Arts]. My mentor met Leslie [Mackie] and she told her about me and I got hired on as an intern.How did you work your way up to head pastry chef?I was the [pastry] lead at McGraw for a while and then [Production Manager] Jane [Cho] started doing wedding cakes at SODO. Jane was working constantly, like 16-hour days, so when I’d have time at McGraw I would call her to see if she needed help. At first, I helped her out with sheet cakes and then started taking on more and more until we decided it was time for me to take over. It was a good way to learn, because it wasn’t overwhelming and I got to build my skills slowly.I like learning and getting to a certain point where I’m comfortable and then taking it on on my own. That’s something that keeps me going. Getting into the pastry chef position and taking on wedding cakes full on were big accomplishments for me.What do you love most about being a pastry chef?I’ve always really enjoyed making specialty cakes, more so even than wedding cakes. Say someone comes in with a picture or an idea of something I’ve never done before, I love jumping in and seeing how it turns out. I just love that creative aspect.I still love making croissant dough and doing the turns by hand. I like the feel of the dough and the smell of yeast. I really like brioche products too. Forming the Ham & Cheese Brioche is still so satisfying.What’s your favorite thing to eat at Macrina?I love upside down cakes for their sugary, caramelized flavor. I really like the Morning Glory Muffin, because it has the [turbinado sugar] on top. It’s so good. The Rick’s [Chocolate Apricot Espresso] Cookie is one of my favorites. I’d never thought of putting apricots in things, but it’s so good.What advice would you give to an aspiring pastry chef?Flexibility is something I hold highly in people. It branches into so many things. I think to be successful you need flexibility to handle certain situations. Problem-solving skills and good attitudes are also things I look for when I’m hiring people. Having schooling is one thing, but if you have that drive and attitude and you don’t have schooling, I almost value that more. We’re so big on morale here and everyone having a great attitude and wanting to be here. That’s what leads to success. You have to love something in order to get good at it, no matter where you start.

Overseeing all of our locations might sound daunting, but our illustrious general manager of cafés, Crystal Kitchin, starts each day with a smile - and maybe one of our pastries too! Her indelible spirit and drive are palpable, which undoubtably motivates our team members and keeps our customers coming back for more. Having recently celebrated her anniversary with Macrina Bakery, we caught up with Crystal to chat about her time in this essential role, what it means to work for Macrina, and how she unwinds from it all.As Macrina Bakery's general manager of cafés, there’s never a dull moment, I’m sure. What does a typical day look like for you?I would have to say that this is very true. There is never a dull moment, but my days are never typical - unless you expect the unexpected on a regular basis. I usually start my day around 6:00 a.m. and it doesn’t slow down. But, seeing the sun rise never gets old. I work closely with all the café managers and crew on a daily basis. You can find me in the cafés helping customers pick out a pastry or making a latte any day of the week.What do you love most about your job?I love working closely with all the cafés' employees and getting to know the regulars at each location. The best part of my day is seeing the regulars and knowing we are a big part of their morning rituals that can’t be missed.What are some of the highlights of your time with Macrina?

• Working closely with Leslie Mackie has been an honor. She is an inspiration.
• The holidays are crazy but a lot of fun. We get to send our customers home with the best bread and holiday treats to enjoy with their families.
• Last year I had a chance to make dinner and feed the homeless with Macrina at St. James Cathedral. This has left quite an impression on me, and I would like to do more to help our community.
• Promoting crew members from within and helping train them for successful roles at Macrina Bakery.
• [Assisting in] renovations at our Belltown and McGraw locations to help them be more efficient and create more space for our customers.

What is your favorite thing about Macrina Bakery?I love working for Macrina and what it stands for in terms of quality, customer service, and care for our employees. We continue to grow but maintain the personal connection with our customers.My favorite bread is the Olivetta - it pairs well with just about anything or is great by itself. The ingredients and products are made with so much love and soul that it's so hard to pass up trying something new and delicious everyday. I would also say the employees that make up Macrina are filled with the same ingredients, which makes it a pleasure to go to work everyday.What do you enjoy doing in your free time?I enjoy spending time with my husband and our husky. I also enjoy kayaking, swimming, and anything that has to do with being outside in the summer. Cooking is also one of my passions. I enjoy playing around with different recipes to make them healthier.

Fanny Alvarado, our phenomenal wholesale manager, found her way into the Macrina family when life took an unexpected turn. Shortly after earning a degree in business administration in Mexico, she made the fateful decision to enroll in a United States cultural exchange program as an au pair in hopes of improving her English language skills before starting a career. She never intended to stay in America once the two-year program with her host family was complete, but she also did not expect to fall in love with Washington, Macrina Bakery, and the man she’d eventually marry. Recently celebrating her five-year anniversary with the company, Fanny is sharing about the early days, what she loves about her role, and where you can spot her around town.You were an au pair before joining the Macrina family. What brought about your career and life shift?Being an au pair was never my end goal. However, I am grateful to have been involved in a cultural exchange program as an au pair for it gave me the opportunity to expand my horizons. It also connected me with many wonderful people, some of whom were directly involved with Macrina and led to my start with the company and contributed to my desire of staying in this country to work for an artisan high-end bakery in Seattle.What do you enjoy most about working as the wholesale manager?I really enjoy the level of human interaction. Our company has been growing since I started and this makes it a very fast-paced and always evolving environment. Keeping up with the fast growth is what’s kept me challenged, and for me being challenged is what I enjoy the most. I like never having time to lose and always being on the go.What does a typical day look like for you?The day goes really fast, from touching base with the delivery as soon as [I] get in, making sure customers are being taking care of by our [customer service representatives], figuring out solutions to problems we have never had, and setting up procedures to improve the way we do things in general. Lots of planning and procedure setting.What has been the highlight of the past five years?It’s hard to say. The first year working here in 2008, the biggest highlight was that we moved to a bigger facility - from Belltown to SODO. After that just the fast growth is impressive: going from 11 drivers and six delivery vans to 20 drivers and 11 delivery vehicles.What do you enjoy doing in your free time?Wow! I don’t know where to begin. I love the beauty found in nature; it draws me to do adventurous things - anything from big beautiful mountains, large green forest to lakes and rivers. There’s much around us to enjoy! I like the outdoors, hiking, camping, rock climbing, snowboarding, kayaking, and rafting.What is your favorite thing about Macrina?The diversity in… everything! The products, cultures, and flavors; this place has become part of me! The people I work with are great. Our people-oriented culture inspires me. The difference in our bread is that we don’t have machines making products, but instead they are hand-formed by our bakers. This gives an authenticity to our products, and it’s something I love about our bakery. Just as every person at Macrina is unique, so are our breads. The owners are amazing people. Nowadays, it’s hard to find employers that care this much for each member of the company and also care to do the right thing. This is one of the reasons why I love my job here.

Jane Cho, Macrina’s talented head pastry chef, has been with Macrina since 2005. One would think Jane began as the show-stopping pastry chef she is, however, just like anyone, Jane began with limited experience. One of the things that set her apart was her extraordinary enthusiasm. With great determination and vast amounts of natural talent, Jane has essentially become the master. After building a great deal of confidence in her craft, she has humbly taken on the role as a teacher and mentor to many of our bakers and employees.We are extremely fortunate to have Jane as a part of the Macrina family. A natural problem solver with a critical eye for detail, she is every bakery’s dream pastry technician. And because of her work ethic, creativity, and ability to empower those around her, Jane was recently promoted to oversee all of Macrina’s bakery operations.If you are looking to either begin or perfect your cake assembly skills, you will find a special section in More from Macrina where Jane lays out a step-by-step guide for assembling beautiful homemade cakes. With professional tips like these, you will be ready to serve a fabulous cake this holiday season.Of course we don’t expect all of your cakes to turn out like Jane’s, but give them a try! No matter how your cake looks, it will be easy to see joy in the faces of those who receive your creation.