Seattle's red hot love-affair with burgers is swiftly overtaking the Eastside. Enter Redmond's latest stop on the burger blitz: Tipsy Cow Burger Bar. Of coarse, we believe that the bun makes the burger, so we're over-the-moon to play a part in this love triangle.It all started with one man's dream to bring meaty goodness to the masses. Keith Mourer, co-owner of Tipsy Cow, is a burger man and an avid traveler. During his stopovers in different spots around the country, Keith makes it a point to check out the local burger haunts. Over the years, he has sampled everything from bison to black bean, but his heart has always belonged to one favorite burger."The inspiration for Tipsy Cow came from Shake Shack in New York," says Keith. "I wanted to open a place that's fun and casual, and we really wanted to build a better burger using great, local ingredients."Armed with that simple concept in mind - building a better burger - Keith and fellow co-owner Dave Zimmerman began enlisting a dream team of suppliers."That’s actually how we found Macrina Bakery," Keith says. "We decided to use the Sodo Bun for our burgers and beef from Long Valley Ranch in Central Oregon. We use Snoqualmie Ice Cream for our milkshakes, local distilleries for our vodka and whiskey, Walla Walla sweet onions for our burgers and onion rings. Our fries are made from Kennebec potatoes, cut and fried in-house daily. The Kennebec potato just makes a better fry."After Keith and Dave earned their restaurant chops at Kirkland's Brix Wine Café, they opened Tipsy Cow in 2013 to a throng of burger-hungry supporters. "The community has really welcomed us. Everything has gone off very well; obviously much better than we imagined."With a robust menu featuring a myriad of meat and meatless options, snackable sides, and a tap list of 42 draft beers and ciders, Tipsy Cow’s mounting popularity comes as no surprise to us."Right now, I’m really into the Scottish ales, like Black Raven’s Second Sight Strong Scotch Ale, and my favorite burger at the moment is The Arsonist. It’s got fire-roasted jalapenos and serranos on it as well as harissa pepper aioli."Our server recommended keeping the flames from this burger from reaching five-alarm levels by teaming it up with a handmade milkshake (booze optional) and heaping helping of onion rings made with breadcrumbs from leftover Sodo Buns. Sage advice and well worth heading.

A line of hungry customers trails out of a blue-trimmed building reminiscent of a beach shack as gulls fly overhead and waves from the water taxi's wake lap against the shore. Behind us, divers suit up in the parking lot. We slowly trickle into the building, but no one seems antsy about the wait. Instead everyone pores over the menu, snaps photos against the backdrop of Seattle's skyline bathed in the early evening glow, and talks about what's good here. The short answer? Everything.The Marination trifecta - Marination Mobile, Marination Station, and Marination Ma Kai - serves up Hawaiian-Korean no-fuss food fittingly wrapped in the breezy slogan: Everyday aloha. Co-owners Kamala Saxton and Roz Edison previously worked in public education on national educational policy reform, and after hitting hard times during the recession, decided to open up a food truck in 2009."We were inspired by Kogi in L.A.," remembers Kamala. "They were the first ones to hit the streets with Korean tacos. We added the Hawaiian part and away we went."Recently the duo brought a new head chef aboard after previous chef Josh Kelly went on to pursue new culinary adventures (more on that later). Angie Roberts, who's résumé reads like a Seattle foodie's bucket list (Flying Fish, Boka Restaurant and Bar, and The Hollywood Tavern) couldn't be more thrilled for a change of pace."It’s a completely new style of service for me, so I’m definitely learning," says Angie. "I love that we have a truck in the company and I like that we have so many moving parts. It keeps me on my toes!"Angie is working on some changes to Marination's mouthwatering lineup, including a gluten-free option, something for the kids, and a "more significant-sized menu item." Word on the street is she will also be throwing some blazing-hot beach parties at Ma Kai this summer. She's not denying the rumors, "Think pig roast with the best view in the city!"But, some things will never change. Including their much-praised Pork Katsu Sandwich; a healthy cut of crispy pork heaped with tangy slaw and their signature Bulldog Sauce. Kamala and Roz knew there was only one bun for the job of holding in this sandwich's fillings: our Ciabatta.

"In this city we are fortunate to have many bakeries that provide wholesale baked goods for restaurants," says Kamala. "Macrina had the products we were seeking and hands-down they have the best customer service." Plus, she says, there is nothing better than our Giuseppe bread right out of the oven. We can't argue with her.As Team Marination barrels toward an action-packed summer, Roz and Kamala have decided to throw another pan in the fire. They're partnering with Josh and his wife Nancy for a bar in Pioneer Square."Josh is going to create a small but focused and delicious menu," Kamala hints at Good Bar's plan. "One that will have something for everyone. A menu that is just right."Given the group's track record, we imagine it will be nothing short of greatness.

Tucked into Capitol Hill's adorably hip Melrose Market and a new location situated in up-and-coming Pioneer Square, our wholesale partner Rain Shadow Meats is quickly becoming Seattle's favorite butcher shop. We sat down with Owner Russell Flint to talk about how he's changing the butchery business for the better, what's on the horizon, and which cuts of meat you should be eating.What makes Rain Shadow Meats unique?We use everything. We throw some fat and little weird bits that we can't really do anything with into the compost, but those bones don't go into the compost until they've been worked into stock twice. We are really, truly utilizing every bit of these whole animals that we're given, which I think is lost on a lot of people. But to me, it's rad. Nothing goes to waste. Not too many butcher shops can say that they do that.Are people going for the odd cuts of meat or do they tend to stick with what's familiar?Regular customers, people who trust us and have been coming to us for a long time, they ask, "Hey, what should I eat today?" or "What's cool in the case today?" But the average consumer comes in knowing what they want. They want a ribeye and if there aren't any ribeyes, they walk out the door. But as you a develop relationship with the customer, they start to trust you, you learn about them and what they like, and you can set things aside for them.What cuts should people be buying that they may not know about?I love pork top sirloin. As far as I'm concerned, that's the butcher's cut. Not a lot of people know about it. It's much cheaper than a pork chop but it's just as good if not better. There's also a true country-style spare rib, which is where the shoulder ends and the loin starts. Those pieces are always super cheap and really delicious; way better than a pork chop. For beef, I love the top sirloin. It's a big muscle but usually cheaper than say your ribeyes and tenderloins. You don't see beef neck very often, but since we butcher the whole animal, we get the neck from the beef. Beef neck braised together with some beef shanks is insanely good.What do you have in store for Easter?For Easter, lamb and ham are the meats people want. We work with a smokehouse in Oakland, California. This guy double smokes our bacon, so we asked him to do the same process with our hams. They're honey cured and then he smokes them with applewood and cools them down and then smokes them again with maple. They turn out this beautiful lacquered dark brown and are absolutely incredible.Our lamb mainly comes out of Anderson Valley just south of Portland at Anderson Ranch. Reed Anderson has been farming and ranching his whole life and we've known him for years. He has beautiful pasture-raised, grass-fed lamb. That area of Oregon is really conducive for lamb as far as the grass and year-round climate goes; it's super-consistent all year long.Any plans for a third location?This is it! The [Pioneer Square] project was huge, a lot bigger than I really anticipated it being. What I'm trying to do is kind of incredible. I don't think everyone quite gets it yet or they don't know how to use it yet, but we'll get there. It's all about education. As far as a third location goes, I have some ideas. Not another butcher shop, maybe a restaurant or something. Obviously something with food, but it's going to be a long, long way down the road.In addition to stocking both locations with every cut of meat imaginable, Rain Shadow Meats in Pioneer Square serves up delicious sandwiches piled high on our bread, housemade charcuterie and rotating specials. Wash it all down with a glass of French wine, a pint of local craft beer, or the savory fizz of celery soda fresh from his girlfriend's shop, Seattle Seltzer Co.

Wedding season might be over, but you won’t find the team at Ravishing Radish Catering resting on their laurels.“We stay busy in the fall getting ready for holiday events, auctions and some weddings,” says Lisbet Larsen Mielke, founder of the down-to-earth catering company.Lisbet caught the entertaining bug early in life, growing up with parents who loved to throw a good backyard bash. After graduating from culinary school, she set her sights on opening a business that combined her favorite things: amazing food and legendary parties.“I’ve always worked in restaurants and kitchens and enjoyed it. I love troubleshooting on the fly and seeing everything come together." And ultimately, she adds, she loves seeing people happy.She launched Ravishing Radish in 1993, the same year that we opened our first little bakery in Belltown. In fact, Lisbet says, we were just down the street from her. She and her staff frequented our café for breakfast and lunch, and it wasn’t long before she tapped Leslie Mackie to make cakes for catered wedding receptions.“We loved the food and bread at Macrina so much, we knew we wanted to use Macrina products on the menu,” says Lisbet, who enlisted JoAnna Cruz, a former Macrina employee, as her "chef extraordinaire."Our handmade breads paired with mouthwatering delights like rosemary butter or sour cherry compote and goat cheese weave through Ravishing Radish’s fall dinner menu. Sourcing ingredients from local businesses is a cornerstone of the company. Depending on the season, you’ll find Carlton Farms pork, Foraged & Found mushrooms, fresh catches from Wild Salmon Seafood Market, even choice edibles from the company’s 2,000-square-foot rooftop garden.As if overseeing the fine details of lavish events weren’t enough, Lisbet has since opened Ravish, a bar and bistro that upholds the same steadfast commitment to community and sustainability.

“This is basically a Carlton Farms/Macrina/Swinery-cooked sandwich,” James Dillon grins as he hands over a plate of Carolina-style pulled pork and tangy slaw hugging the edges of its buttery bun.James fell into ownership of The Swinery when its founder Gabriel Claycamp left abruptly in 2010. At the time, James was running a successful construction company while investing in the sustainable butcher shop. Despite The Swinery’s rocky start, business has been booming since the change in ownership.“It’s been a tremendous uphill learning experience for me,” James explains of life in the food business. “I’m in a whole other universe. Fortunately for me, the product was always really good. All we had to do was basically understand what the costs were to run it and how to train a proper crew.”According to James, the current crew is really into what they're creating, which is evident upon entering The Swinery. Customers are greeted by silver steel pig and a jar of bacon-spiked caramels. A butcher case displaying a parade of locally-sourced meat leads to a blackboard menu of meaty sandwiches, all served on our toasted Brioche. At the back of the shop rests a fridge stocked with tubs of bacon chocolate chip cookie dough and farm-fresh eggs.James and The Swinery team take pride in their sustainable meat business, roasting whole Carlton Farms pigs, shelling out Mad Hatcher eggs by the dozen, and teaming up with Painted Hills Natural Beef for their prized pig – or, shall we say cash cow – the Swinery Burger. And, lest you forget the name of the place, these guys will gladly top any of their sandwiches with bacon or pork belly, naturally.“The pig represents probably one of the greatest things the animal world gave us, because you can eat the whole thing. You can eat it nose to tail, and I’ve eaten it nose to tail.”Don’t believe him? Order the Swinery Spectacularrr, a towering feast that puts James’ theory and the crew’s skill to the test.With meat-centric diets trending and more people interested in where their food comes from, The Swinery has carved out a nice piece of the market. Their courtyard, also known as the Inner Sanctum of the Temple of Porcine Love, sees a rotating ensemble of meat enthusiasts, from the regulars who can't resist the Spectaclularrr’s siren song to the Paleo crowd who just wants 10 pieces of crispy, smoked pork belly.Bring a healthy appetite, your stretchiest pants, and some time to take it all in.“You gotta be careful,” James says, eying our empty plates. “I’m going to put up a sign that says, ‘The Home of Slow Eating.’”

Finding success despite adversity is all part of a great adventure, and it happens to be the story behind our restaurant partners Ellen Kelly and Rick Weersing. During the economic downturn in 2009, the duo - a former attorney and an REI employee, respectively - found themselves jobless. Then along came their "aha moment."“We used to go hiking all the time and talk about what our bar would be like and what kind of beer we would have on tap,” remembers Ellen. “And then the opportunity presented itself. We just thought, Let’s do it!”That initial spark propelled them to launch The Noble Fir in Ballard. Part base camp, part beer bar, “The Fir” opened in 2010 and seemingly had an instant following despite its owners admitted inexperience.“There are lots of great beer bars in Seattle, but we wanted to distinguish ourselves,” says Ellen. So, they set about creating a backpackers’ haven with photographs from their trips adorning the walls and a small library of guidebooks - 200 of which came from their own collection - tucked in a corner.“I am amazed at how much people utilize our maps and books! People come in during the week and plan trips for the weekend and they’ll ask for recommendations. Then they’ll come back on Sunday evening and talk about it with us.”And what hikers' refuge would be complete without good beer and snacks? The bar offers an irresistible assortment of meats, cheeses, and veggies with Macrina Baguette to complement their 18 rotating taps. Most evenings The Fir is bustling with groups lined along the floor-to-ceiling windows, chatting over plates of triple crème with pate, dishes of baguette, and imperial pints of craft beer.It wasn’t long before Rick and Ellen were ready for a new adventure, though. With the success of The Noble Fir as their map, they decided to tackle the restaurant business, opening The Sixgill in Fremont last April. The restaurant is already creating a buzz with Eric Stover, a veteran of the Tom Douglas empire, heading up The Sixgill kitchen. Once a regular at The Fir, Eric thoughtfully designs the menu around the 36 beers on tap, incorporating seasonal produce, seafood, and Macrina products throughout.“The response has been great. People expected we’d have great beer because of The Fir, but we’ve heard lots of people say things like, ‘Wow! The food is great!’ as they’re leaving the restaurant.”So, what’s the one menu item Ellen can’t live without?“There is all of this fish in Seattle, but you can’t find a fish sandwich anywhere that’s not fried. When we hired Eric, I said, ‘You can do whatever you want with the menu, but there has to be a fish sandwich.’ So, the Blacked Cod Club is my favorite thing.”

A pioneer for food trucks, Skillet Street Food blazed the trail for mobile food across the nation. With Josh Henderson in the driver’s seat, Skillet has made its mark on the Seattle food scene with flawlessly executed diner fare served out of an Airstream trailer. Since its launch in 2007, Josh has opened Skillet Diner and Skillet Counter - brick-and-mortar locations featuring comforting classics enjoyed at a more relaxed pace. But, for Josh, it always comes back to basics: the cheeseburger.In 1998, Josh graduated from the Culinary Institute of America in New York with an appetite for adventure but no direct route to get there. It wasn’t until an advantageous move to California that Josh found his calling.“Right after school I moved back to Seattle,” explains Josh. “I was trying to make a living to support my family. Then I left Seattle in 2002 and moved to L.A. That’s where I started working in the entertainment industry on film sets.”Traveling the country as a private chef for professional photographers on flashy photo shoots, like Mercedes Benz, BMW, and Porsche, Josh’s inspiration for Seattle street food was born. Feeling a bit homesick and ready for something new, Josh packed up and returned to Seattle to launch Skillet Street Food.In the beginning, Skillet regularly parked down the street from Macrina’s SODO location, the perfect spot for Rebecca Early and Leslie Mackie to grab a burger for lunch. It wasn’t long before Josh, Leslie, and Rebecca were talking shop and dreaming up the perfect bun for Skillet’s burger.“I’m a huge fan of Leslie and Macrina is an icon in Seattle, so I was stoked to have her come by. I think at the time we were just using a potato roll from the grocery store,” recalls Josh. “I think Macrina is one of the better bakeries in Seattle and it can really handle the volume. Eventually, Leslie, Rebecca and I came up with the SODO bun.”With the SODO Bun a success, Skillet menus now also feature Macrina’s buttery Brioche Burger Bun and Rustic Potato Roll.Now, Josh is keeping his eyes on the road ahead. With Westward and Little Gull Grocery opening this summer and Woodinville’s Hollywood Tavern relaunching under Josh’s direction, there’s no chance he'll be slowing down any time soon.

SkyCity at the Space Needle is a culinary icon boasting sweeping panoramic views from Seattle's paramount point of interest. It’s also one of our biggest restaurant partners. SkyCity’s Executive Chef Jeff Maxfield is on a mission to revitalize the restaurant's reputation. He shares with us about his culinary upbringing, quick rise to the top, and philosophy behind some fresh changes to the menu.What is your earliest memory of cooking?My earliest memory was in my grandmother’s kitchen making fresh egg noodles. We would spend all morning making the dough, rolling and cutting it into strips. We would then use every bit of space in the kitchen to hang it to dry.When did you know you wanted to be a chef?Growing up, food was always a big part of our family. My mother is an excellent cook and was a home economics teacher for several years. She was always experimenting with new recipes. My grandmother was of French descent and was an incredible baker. I knew I wanted to be a chef around the age of eight. I gave up the toy boats in the bathtub and grabbed the egg beater, measuring cups, pots, and pans to play with. I used to play restaurant on the weekends, taking my mother’s order while she was in bed and going to the kitchen to cook.You worked in some notable restaurants early in your career. Do you have a favorite experience?Hands down, my experience at Canlis would have to be my favorite. I started there in the late 90s as a line cook when Rocky Toguchi was the chef and Greg Atkinson had started as the executive chef, charged with giving the restaurant a facelift and updating the recipes and how things were done. Mr. and Mrs. Canlis still ran the day-to-day operations and really made me feel part of the family. I was promoted to sous chef at the age of 20 – the youngest manager in the history of the restaurant – and helped organize the Millennium dinner on [New Year’s Eve] 1999, raising $1 million for the YWCA in a single night. Mr. Canlis treated me as a son, often giving me life lessons and advice. Chef Greg ignited the passion in the way I cook, thinking local, responsible, and sustainable.You started at SkyCity in 2004 as sous chef and then left for a spell. Why did you decide to come back? I left the Space Needle in January of 2007 and moved to Scottsdale, Arizona, with my wife to be closer to her family. I had just completed opening three restaurants and hosting ESPN for Super Bowl week when I was called by the Space Needle about the executive chef position. It was a no-brainer. The Needle has always held a special place in my heart, the people that work here, the family that owns it, and it being the most recognizable building in my hometown. The new general manager that was hired had told me during the interview process that he was challenged with the rebuilding of the service, food, and overall experience of the Needle. I was totally excited about being on the team that could change the reputation of the restaurant and providing the level of experience that I knew it was capable of having.What makes Seattle customers unique? Seattle diners are so aware of their surroundings, whether it be sustainably-caught fish, responsibly-farmed produce, or a palate for award-winning wines. We are so lucky to live in this area of the world and have so many unique products in our backyard. Seattle’s laidback feel is one that I embrace. We moved away from the fine dining environment where there was a dress code to something quite the opposite. Even though we are a special occasion/celebration restaurant, Seattle doesn't really support such a stuffy experience.What is your favorite thing on the menu at SkyCity?Tough question. One of my signature dishes here is Mocha Braised Short Ribs. The Washington-grown beef is brined in coffee and cardamom for 24 hours then braised with chocolate, red wine, and veal stock. It’s a dish my wife and I came up with one night years ago when we were broke and didn't have much in the house other than some sample beef I got from a vendor, leftover coffee from the morning, and some Nestlé Toll House chocolate chips. It went on the menu and hasn't come off since.What inspired you to incorporate Macrina products into the menu? During my time at Canlis, we always served Macrina’s potato rolls. I would have to get up every morning at 4:30 and call in my orders to all of our vendors, Macrina included. Back then it was usually Leslie [Mackie] who answered the phone. I lived on Alki Beach back then, so at the end of service I would take some of the leftovers to “feed the seagulls” - that wasn't entirely the case; I usually ate them myself. Macrina has always been my favorite bakery in Seattle, sharing in a lot of the same philosophies I have in our operation: quality product, service, and being a partner rather than an account.How have your customers responded to Macrina products and other local ingredients on your menu?Our bread program has really evolved over the last five years. When I started, we had rolls on the table. It was easy for the staff, easy to store, and cost effective, but not really that great tasting. Over the course of the next two years, [Macrina Wholesale Sales Manager] Rebecca Early and I ran into each other at a bunch of events, and she always asked when I was ready to make the switch. My response was always, “We’re not quite there yet.” Once I had my ducks in a row, we made the switch and our guests (and staff) haven’t been happier. One of our most asked questions is, “Where can I buy this bread?”Other than your own restaurant, where's your favorite place to eat?Another tough question! I have a lot of “go to” restaurants on the eastside where I live, but I would say that Piroshky Piroshky, Uli’s Bierstube, or Tat’s Deli would be my “crave” food. Honestly, on a spring day, low tide, sitting on the beach with fresh oysters and clams, a bottle of Cholula, and a cold beer is pretty awesome.If you could choose, what would be your last meal on Earth?Lots of stuff: my grandma’s pickled salmon on wheat thins, beluga caviar (too bad you can’t get it anymore) with Taittinger Champagne, the roasted shiitake mushroom from [Chef] Blaine Wetzel at The Willows Inn, a big pile of Dungeness crab, and a steamed artichoke with aioli.

Local = regional, native, topicalHe may not be a native of the Puget Sound area, but chef, Brendan McGill has given a new meaning to local. To Brendan, it means sourcing products from area farmers, fishers, and producers. Here at Macrina, we are honored to be one of those local sources.We’ve been a fan of his restaurant Hitchcock on Bainbridge Island since it opened in 2010. Not because they use our products (sure, it’s a plus), but because they make beautiful food. It’s no wonder that Brendan was voted by Food & Wine Magazine readers as “People's Best New Chef”. Our sales manager, Rebecca Early rattles off reasons why Hitchcock is so unique: Brendan is an innovative chef who’s “very creative and very committed to hands-on”, he cures his own meats, his plates are beautiful, and he offers a “name your price” tasting menu.Even before Brendan opened Hitchcock, he was a Macrina devotee. First introduced to our breads and pastries as a diner at Macrina’s Belltown café, he appreciated the quality of our products. Then as the newly-minted chef at The Apartment in 2005, he chose Macrina breads to be part of his menu. With the café down the street from the restaurant, the staff would walk over to pick up their wholesale order. He moved on but remained a fan. “I used different breads at different restaurants, but I really like the quality of Macrina,” he said.When he decided to open his own restaurant, he talked to Rebecca about having Macrina bread on the menu. With two locations – a restaurant and a new deli next door – Macrina products play an even larger role. Our baguettes, potato bread loaves, and Giuseppe rolls, among others, make the trek on the ferry to Winslow to be part of his handcrafted, creative fare.A native of Alaska, Brendan came to Seattle in 1999 for a culinary degree at the Art Institute of Seattle. His food is inspired by the Pacific Northwest and Europe, where he spent time traveling and cooking in Spain, France, and Italy. This marriage of European cuisine and Puget Sound’s seasonal bounty makes for a menu filled with personality. Starting this summer, he will use produce from his own farm on Bainbridge Island.Local indeed, AND a national favorite.

Voted #1 New Restaurant in Western Washington for 2010 by KING5’s Evening Magazine, re:public was one of the first restaurants to move into the South Lake Union neighborhood. Now the neighborhood is a bustling destination spot, not just for the urban professionals who roam the streets during lunch and dinner hours, but for taste bud thrill-seekers on the lookout for perfectly prepared oysters or a sophisticated burger.It all came together three years ago in a 1920s-era brick building, the brainchild of owners Ruadhri McCormick, Matt Greenup, and Hannes Schindler – just as the Amazon campus was taking shape and before the neighborhood started filling in with restaurants and shops.From the beginning, the chefs at re:public envisioned a Wagyu burger with a bun that could stand up to its juiciness. Lucky for us, they found Macrina brioche buns filled the bill and, according to Greenup, “tasted the best”. Many of their high quality ingredients are sourced from local producers like Beechers cheese, which is featured on the burger along with Wagyu beef, applewood smoked bacon, lettuce, house-made horseradish aioli and apple ketchup. Oh, and don’t forget the mound of hand-cut frites that accompany the burger.Urbane and hearty, re:public’s Wagyu Burger will keep you coming back to this hip, South Lake Union spot. Our advice…give it a try, and tell them that Macrina sent you.

 We consider ourselves lucky to work with a variety of locally-based businesses that are committed to offering patrons quality eats. For the most part, this includes food establishments, but in this post our focus is on Overlake Hospital in Bellevue.Let’s be honest, hospitals are typically not known for offering a stellar selection of fresh food. Hospitals, however, are designed to heal and provide optimal health—we believe this includes fresh and delectable food—and we are proud to say we have a wonderful partnership with Overlake in their pursuit to provide patients and medical staff with fresh baked goods. Overlake Hospital has three well-trafficked onsite cafes, two espresso stands, and provides 18,000 patient meals a month! They were the first hospital in the area to offer local cage-free eggs, which they use exclusively.  It’s also worth noting that the majority of their vegetables are organic and locally sourced. When it comes to baked goods, Macrina Bakery (as you may have guessed) provides the hospital with most of its bread and baked goods. Our artisan breads and rolls are featured as French Toast and the building block for fresh, tasty well-stacked sandwiches. Each of their cafes offers our melt-in-your-mouth cookies, hearty scones and delectable muffins. We’ve been overwhelmed by the positive feedback we continue to receive from patients, medical staff and customers alike in their ability to choose high-quality, fresh foods. We are proud to work directly with Overlake Hospital as they truly believe in offering patrons quality food and consider Macrina Bakery’s fresh baked goods a key element in staying true to that promise.

Since Seattle’s Top Pot Doughnuts opened their first location in Capitol Hill, they’ve been a hugely popular destination for those seeking the perfect doughnut served with an outstanding cup of coffee.  We’ve been a proud partner of theirs from the very beginning, with our baked goods served at all of their cafes as a perfect complement to their incredible creations.At Macrina, we’re proud of the partnerships we’ve developed with local businesses, especially when it’s with partners like Top Pot, who love baking as much as we do, and who have put Seattle on the map when it comes to creating locally produced, incredible baked treats.This Saturday at 10am, we’re taking that partnership a step further as Top Pot hosts Leslie Mackie at their Bellevue location at 10600 NE 9th Place for a book signing and baking demo.  This is Leslie’s only Eastside appearance, and we’re grateful to Top Pot for inviting us into their cafe.  Leslie will be signing copies of her book, sharing recipes, and demonstrating some great holiday ideas for entertaining.Come join us on Saturday at 10am. You’ll be able to meet Leslie, learn some tips for holiday baking, and grab one of Top Pot’s incredible doughnuts (or a dozen) and a signed copy of More from Macrina as the perfect gift for aspiring bakers on your list!

Sales Manager Rebecca Early remembers that downtown Bellevue’s restaurant scene was just starting to heat up when she met Bradley Dickinson and Mikel Rogers at their new restaurant Pearl in 2008.  It was one of her first calls as the new Sales Manager for Macrina Bakery, and she was a bit nervous. She knew that Bradley and Mikel had been in the restaurant business for a long time and wanted to make sure that she gave them a good impression of our bakery.She needn’t have worried.In addition to finding a sleek, urbane space that, while polished, had a cheerful, upbeat vibe, Rebecca found a big fan of our bread in Executive Chef Bradley Dickinson. “The quality of the bread made it an easy choice,” says Bradley. He was familiar with our product from a previous job and was also impressed with the attitude and friendliness of the Macrina community.Bradley says that while Pearl’s menu changes with the seasons, bread pudding is always available. This fall, they are using our brioche in their pumpkin bread pudding with cinnamon rum sauce. Pearl slices our baguettes to toast as their crostini, and our potato rolls are the perfect base for their pulled pork sliders. Our potato rolls are their house bread as well!We’re proud to say that Bradley and Mikel also use our bread at their newest restaurant, Koral, which opened this year. The versatility of our potato bread is showcased in their very popular garlic bread and as the foundation for their take on the classic meatloaf sandwich. Koral’s housemade meatloaf, BBQ mayo, lettuce and sweet onions are layered between slices of our grilled potato bread.We’re thankful that Bradley and Mikel think highly enough of us to feature our bread at both of their restaurants.

Every day four of our bakers spend several hours forming, shaping and baking hundreds of our crusty, fragrant Giuseppe rolls for delivery to one of Seattle’s favorite eateries, Paseo.Lorenzo Lorenzo (his real name - Paseo’s owner and chef) has worked for years to perfect the Cuban Roast, a sandwich made with succulent pulled pork marinated in his secret combination of spices and served with seasoned aioli, cilantro, incredibly delectable, grilled onions, and crispy romaine.Our Giuseppe roll is the perfect roll for a robust sandwich like the Cuban Roast. The secret to a great sandwich, we think, is the bread that holds it all together, and we’re very proud that our Giuseppe roll serves as the perfect foundation for Lorenzo’s creation. Not so soft that it collapses under the weight and juices of the sandwich ingredients and not so firm that the sandwich’s ingredients spill out into your lap when you take a bite.Our Giuseppe roll not only holds together Lorenzo’s creation, but perfectly complements the beautiful flavors in a way that helps Paseo sell an amazing 1,500 to 1,800 Cuban Roasts every day.We’re proud to be a part of what makes Paseo a Seattle landmark and a must-have for food lovers across the city.  We hope when you visit Paseo (and we know you will) you’ll think of Macrina with every bite of that Cuban Roast sandwich that you’re already picturing yourself eating.

We’ve loved Toulouse Petit ever since owner Brian Hutmacher opened his New Orleans inspired restaurant in late 2009. Voted in 2010 as one of the Ten Best Happy Hours in the Nation, the warm, airy space is the perfect setting to enjoy their Big Easy inspired menus created by Executive Chef Eric Donnelly.Eric appreciates that Toulouse Petit is not just one of Macrina’s customers. He’s happy when he sees Leslie and Rebecca Early, our Sales Manager, in to entertain friends or to simply have a bite to eat. “It’s good to maintain those relationships,” he says. “We’ve always been a fan of the product and the people there. They’ve taken care of us.”We’re proud to say that our breads are a delicious part of some of their signature items. They use our potato buns during Happy Hours on their sliders and our brioche is the foundation of their beloved French Toast and their decadent White Chocolate Bread pudding. Our Potato Rolls serve as the foundation for three of their most popular sandwiches. That most New Orleanian of sandwiches, the muffaletta, comes piled with hot coppa, mortadella, soppresatta, provolone, spicy olive-pepper relish and fresh herb mayonnaise. Their hamburger is a blend of prime rib eye, Painted Hills natural short ribs and skirt steak ground in house and topped with Delice de Bourgogne Triple Cream Brie and fresh herb mayonnaise. Eric is especially proud of their lamb burger. Lamb sirloin from Anderson Ranch in the Willamette Valley is ground with shallots, clove, cumin, cardamom and other spices for a delicious, juicy burger that they top with chevre. With an a accompanying salad of hot pepper jelly, arugula, Mama Lil’s peppers, cornichons and parsley, it may be one of the best kept burger secrets in the city!