Hot sandwiches and cold microbrews (48 taps!) in Eastlake 
Mammoth is a mash-up of your favorite old-school sandwich joint and your favorite taproom. The airy space has a high vaulted ceiling that brings in the light, a long white-tiled bar counter lined with beer taps (and cider and wine), and a dozen or so tables.
By day, the vibe is fast and casual, with diners enjoying a hearty lunch or grabbing a sandwich to go. By night, it’s a mix of families enjoying dinner and beer nerds savoring the many microbrews on tap or from the extensive bottle collection. In fair weather, there is also outdoor seating. Maybe best of all, the prices are more than reasonable--especially considering the hearty portions and premium ingredients. 
Hannah and Grant Carter, the wife and husband duo behind Ballard’s Bitterroot BBQ, opened Mammoth just over four years ago. The passion project honors their favorite old-school sandwich joint in Missoula and their love of the local craft beer movement. Mammoth is the kind of place to kick back with a good friend or two. You can savor a hard-to-find pint of something local and fill up on food that finds the sweet spot between exacting and unfussy. Take the Predator, for example. Served on warm Macrina Pane Francese bread, they fill it with a fried chicken leg, roasted pork belly, swiss cheese, roasted red peppers, arugula and slather it with caper aioli. The chicken and pork belly are crisp, the bread tender but crusty enough to stand up to the juicy ingredients, and the peppers, arugula and aioli pack in the flavor. You’ll need plenty of napkins, or go to work with a knife and fork if that’s your style. 
“We're a family-owned business with a small staff of long-tenured employees,” says John Connolly, Mammoth’s General Manager. The many Eastlake regulars add to the comfortable, familial atmosphere. A diverse range of ages fill the place in the evenings, from hipsters who’ve made it their favorite watering hole to families enjoying dinner. 
Many of the meats are made in-house, including some that emerge from Bitterroot’s smoker such as their pulled pork. Tender roast beef is made on-site as is corned brisket, which plays a starring role in the Irish Elk, their spin on the classic Reuben. Vegetarians will also find plenty to excite the appetite. One sandwich features marinated tofu, another roasted wild mushrooms, and one has fried eggplant. Mammoth serves all sandwiches on Macrina bread with a side of homemade potato chips made fresh in their kitchen. 
Next time you’re in Eastlake—and isn’t Eastlake on the way to everywhere—drop into your new favorite neighborhood sandwich joint. You'll sate your appetite, find a new favorite beer, and, if you’re so inclined, you can take a growler home for later. Menu, hours and catering info are available at mammothseattle.com. Mammoth |2501 Eastlake Ave E. | 206-946-1065
The hens on my Vashon Island farm provide me with so many lovely eggs that I’m always looking for new ways to use them. One easy favorite of mine is a fried egg sandwich. This recipe is the one we use on our brunch menu at Macrina — our best-selling brunch item for years! I sampled fried egg sandwiches in San Francisco, Portland, Bainbridge Island and Seattle, before settling on this delicious combination. Add a few slices of your favorite bacon to this sandwich and it takes it to the moon!
Ingredients:
Fried Egg Sandwiches:
Makes 4
1 medium red onion2 tablespoons olive oil1/4 teaspoon kosher salt1/4 teaspoon pepper, freshly ground2 tablespoons balsamic vinegar1 loaf Rustic Potato bread, sliced6 tablespoons unsalted butter, room temperature, divided1/4 cup Dijon mustard4 slices Muenster cheese8 eggs1 cup spicy tomato sauce
Spicy Tomato Sauce:
Makes 1 cup
1 dried pasilla pepper2 tablespoons olive oil1/2 medium yellow onion, diced2 cloves garlic, finely chopped1 tablespoon ground cumin1 tablespoon ground coriander6 Roma tomatoes, chopped1/2 cup fresh cilantro, coarsely choppedSalt and pepper to taste
Directions:
Fried Egg Sandwiches:
Preheat oven to 350°F. Peel onion and cut lengthwise into 8 wedges. Place the wedges on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, until the edges are golden brown. Remove from the oven and drizzle with balsamic vinegar. Set aside to cool.
Cut eight 1/2" slices of our Rustic Potato bread and lightly butter one side of each slice, using approximately 4 tablespoons.
Place two slices of bread, buttered side down, in a nonstick or cast iron skillet over medium heat. Spread one slice with 1-1/2 teaspoon of Dijon and top the other with a slice of cheese.
While the bread is sautéing, add 1/2 tablespoon of the remaining butter to another nonstick pan over medium heat. Add two eggs, season to taste with salt and pepper, and fry each side to desired preference (for over-medium eggs about 1.5 minutes on each side). On the slice of bread that was spread with mustard, layer the eggs, a quarter of the roasted onions and 1/4 cup of warm spicy tomato sauce. Top with the other slice of bread, transfer to a plate and cut in half to eat more easily. Repeat to make the remaining three sandwiches.
Spicy Tomato Sauce
Place the dried pasilla pepper in a small bowl, cover with boiling water and soak for 10 minutes. Drain well and let cool, then remove the core and seeds from the pepper. Coarsely chop and set aside.
Place the olive oil in a medium saucepan and heat to medium –low. Add the onions. Cook covered for 5 minutes or until the onions become translucent. Stir in the garlic, cumin and coriander. Cook for another 1-2 minutes. Add the tomatoes and pasilla pepper. Simmer for 10-15 minutes.
Remove from the heat and stir in cilantro. Season to taste with salt and pepper. This sauce is best used warm.
Enjoy!
Wholesale Sales Assistant ManagerOne of the best ways to audition potential sales managers is to observe them in action—selling products that aren’t your own. That is just how we came across Natalie Godfrey. Leslie Mackie was in Walla Walla to meet with some of the farmers who grow wheat for Macrina Bakery. After a long, hot day, much of it spent in the field, Leslie dropped by the tasting room at Tamarack Cellars. A handful of Macrina employees joined her. At the time, Natalie worked there as a sales associate. “When I met Natalie at Tamarack Cellars,” Leslie says, “I was impressed with her vast and descriptive knowledge of the wines she was selling. She took them very seriously and shared detailed stories about the wines. Her approach was so genuine and enthusiastic that she drew all of us in. We bought a bunch of wine to take home.” Natalie attended high school on Bainbridge Island, which is where she first tasted Macrina’s breads. “My mom brought home Macrina bread from Town and Country all the time,” she says. Whitman College and a degree in rhetoric studies had pulled Natalie to Walla Walla, but she entertained the idea of returning to the Seattle area. At the tasting, the whole Macrina team agreed that Natalie had a natural talent for selling products so Leslie left Natalie her business card. Natalie decided to move back to Seattle and called Leslie who was delighted to hear from her. “The sales team is the face of Macrina,” Leslie says. “If Natalie shared a similar connection with our breads and pastries as she did with the Tamarack wines, I knew she’d be a perfect fit.” ”When I called Leslie to ask her about a job,” Natalie says, “she emphasized how Macrina invests in their employees and offers so many opportunities for them to be nurtured by others and to grow. She was honest, and I felt like it would be a good company to work for—one that I wanted to work for!” Natalie started working for Macrina in January as the Wholesale Sales Assistant Manager, joining Amy Bui, General Manager of Wholesale Sales, and Fanny Alvarado, Wholesale Manager, to make up our sales team. Amy has been showing her the ropes. “Natalie has already proven to be a great fit for the role, and I look forward to working with her,” Amy says. “I’ve learned so much already—about bread, sales, and hard-working people—and am inspired by it all. I love how Macrina is a community of inspiring, diverse individuals who all seem united by their love of bread,” Natalie says.
For years we’ve been using more and more locally milled whole grain and whole wheat flours in our breads, all of which are organic. They just taste better. Until our recent collaboration with PCC Community Markets on our organic Whole Grain Baguette, we hadn’t considered going through the official certification process. Sharing PCC’s dedication to local organic farms, we decided it was time to make it official for our breads that already feature 100% organic ingredients: Whole Grain Baguette, Skagit Sourdough, Sour White, and Sour White Ficelle. 
Becoming certified is no small feat. The USDA’s National Organic Program sets the standards. Foods that are certified organic are based on farming methods that don’t rely on toxic pesticides, and that maintain soil fertility and replenish it with only natural fertilizers. Independent third-party officials routinely inspect organic farms and processing facilities to ensure they are meeting all USDA organic standards. Not only is it good for the local ecosystem, but it often produces the best tasting food. 
We worked with Quality Assurance International (QAI) to obtain our certification. First, we had to ensure that every ingredient, from farm to supplier, is organic and handled in strict accordance with all USDA organic standards. We also had to be sure that all of our internal processes met the same USDA qualifications. There can be no risk of cross-contamination with non-organic ingredients, which meant designing an organic-only section of our bakery, a dedicated organic-only mixer, strict tracking procedures for all ingredients, and an exhaustive cleaning process for our ovens before baking our organic loaves. We received our official organic certification on December 26, 2018, it took about six months to make it official. Blake Gehringer, Macrina’s Food Safety General Manager, oversaw the intensive process. The application alone was 30 pages. Then a great deal of thought had to go into everything from color-coded storage containers to new baker’s couches and intensive training for all of our bakers. 
I’m proud of our decision to certify these breads as organic. Walking through the wheat fields at the Williams Hudson Bay Farm, one of the largest Certified Organic and Salmon-Safe farms in the region located near Walla Walla, it’s hard not to be humbled by their dedication to organic farming. It’s not the easiest way to do things, but it ensures a healthy and sustainably grown product and promotes soil and water conservation. We’re also fortunate that we have local mills, such as Cairnsprings Mill and Fairhaven Organic Flour Mill, that can produce small-batch organic flours for us. And most of all, I’m excited our customers and partners are interested in quality artisan organic products. Leslie
There’s just something about hot soup that satisfies the soul on those long dark evenings of winter and early spring. I often keep a stockpot simmering, making rich broth from leftover bones and vegetables. I use it for light and refreshing soups meant to tease the appetite, and some (like this one) that are nourishing, hearty meals all on their own.
Classic Italian wedding soup often features the “marriage” of meatballs with greens. My recipe takes this wholesome marriage to heart and gives a nod to St. Patrick’s Day by combining lamb and cabbage. The meatballs add richness to the flavorful broth, while the cabbage adds sweetness. There’s nothing better on a chilly evening than dipping a slice of buttered crusty Macrina bread into this lovely soup. No one will believe you spent less than an hour making it!
Ingredients
Serves 5
Meatballs
1 pound ground lamb1 teaspoon ground coriander1 teaspoon ground cumin1/4 teaspoon ground cinnamon2 teaspoons Dijon mustard1 teaspoon kosher salt2 tablespoons fresh cilantro, chopped2 tablespoons fresh parsley, chopped2 tablespoons fresh mint, choppedZest of 1 lemon2 eggs
Soup and Assembly
1 tablespoon olive oil1 cup shallots, finely diced2 cups fresh tomatoes, diced2 tablespoons fresh garlic, minced4 cups green cabbage, thinly sliced6 cups chicken stockCracked black pepper1 tablespoon fresh mint, chopped1 Macrina loaf
Directions
Meatballs
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
Add all the meatball ingredients to a medium bowl. Mix with a spoon until thoroughly combined. Scoop out 20 meatballs that are about 1-1/2" and place them 2" apart on the lined baking sheet. Bake for 20-25 minutes until they are golden brown in color and firm to the touch. Let cool while you prepare the soup.
Soup and Assembly
Add the olive oil to a large saucepan over medium heat. Add the shallots and cook for about 2 minutes. When the shallots are translucent in color, add the tomatoes and garlic and cook for 3 minutes until the tomatoes begin to break down. Add the cabbage and cook for another 3 minutes to sweat the cabbage. Add the chicken stock and cracked black pepper to taste. Simmer for 20 minutes, skimming off any foam that forms on the surface of the broth. Add the meatballs and cook for another 10 minutes.
Divide meatballs (4 per bowl) and soup between the 5 bowls. Garnish with mint and serve with your favorite crusty Macrina loaf. Enjoy!
At Macrina, we are increasingly turning to freshly-milled local flours. Both of our newest loaves, the Skagit Valley Sourdough and our Whole Grain Baguette sold at PCC Natural Markets, are made exclusively with locally grown wheat and freshly-milled flours. 
Twenty miles to the northeast of Walla Walla is the small town of Waitsburg, once a mill town. Now, it’s better known as a side trip for epicures out on a food and wine tour of Walla Walla. A summer drive there takes you through some of the most scenic wheat country: soft undulating Palouse hills covered in golden wheat, glimpses of the distant blue mountains, a gently winding road, and weathered grain silos.
The History of Mills
Until 2009, the old mill loomed at the end of Main Street. Then, it burned to the ground in a mysterious fire. The mill was just one of the three early mills still standing in the state when it disappeared. At one time, there were nearly 160 mills in Washington State. The mill that Sylvester M. Wait built in 1865 preceded the town that grew up around it, employing generations of millworkers until it closed in 1957. 
Though not native to the state, wheat thrives in Washington. It was first planted at the Hudson Bay trading post at Fort Vancouver in the 1820s. Early settlers learned that the soil and the climate made for abundant harvests. As the state’s population boomed, new arrivals filled every corner in Washington, and they planted wheat. But what grew well in Skagit Valley was different than what suited the drier climates of Walla Walla County. An incredible diversity of wheat flourished statewide. By the 1880s, transcontinental railway lines pushed through Washington, and mills like the one in Waitsburg could finally get their inexpensive, high-quality wheat to the bigger populations West of the Cascades. Still, local mills in the coastal regions continued to grind local grain, and many small farms across the state grew a variety of grains, some for flour, some for feed. The local mill was pushed to the point of extinction by turn-of-the-century technological change that ushered in a commodity flour with a very long shelf life. One by one, the local mills folded and wheat production became increasingly centralized. By the time the Waitsburg mill closed, it was one of the few early rural mills still operating. 
Wheat breeders refined wheats for high yields and ease of processing. By 2005, there were only two operating flour mills in Washington State, both producing primarily commercial-grade white flour. The effort to create uniform flours that didn't spoil created vast quantities of flour, but also took much of the flavor and nutrition from our flour and the products made with it.
Local Wheat Renaissance
Fortunately, we are in the midst of a local wheat renaissance driven by the artisan bread movement and the invaluable research, wheat breeding, and educating done by Dr. Stephen Jones and his team at the Bread Lab located in Skagit Valley. We have mills specializing in grinding whole grain heritage wheats popping up, including Cairnspring Mills, in Skagit Valley, and the Fairhaven Organic Flour Mill, in Burlington. Both produce excellent fresh, stone-ground flour with superior flavor, nutrition and baking properties. At Macrina, we are increasingly turning to freshly-milled local flours. Both of our newest loaves, the Skagit Valley Sourdough and our Whole Grain Baguette sold at PCC Natural Markets, are made exclusively with locally grown and freshly-milled flours. 
The Waitsburg Mill may not come back, nor many of the small, forgotten wheat towns. However, the diverse flours they once produced are returning for the same reason early settlers planted wheat everywhere: the taste that freshly milled whole grain flours provide. Leslie
One of my favorite things about Valentine’s Day is that we get to make our Chocolate Cherry Almond Heart Bread. This bread is inspired by a Greek Christmas bread I began baking in Macrina’s early days. It has evolved into one of my favorite Valentine’s Day gifts. The aroma coming from our ovens while it is baking is irresistible— sweet and buttery mixed with the scent of cherries and bittersweet chocolate, and that hint of brandy is the kicker. We bake the golden-brown bread in the shape of a heart. I warm it up slightly before serving and have difficulty restraining myself from eating the whole loaf.
For those who don’t eat the entire thing in one sitting, or are looking for how best to use this bread, I have a few suggestions:
1. This loaf makes incredible French toast served with fresh raspberries, maple syrup or a drizzle of chocolate ganache and slightly sweetened whipped cream.2. Sauté one-inch slices with butter until caramelized to a golden brown. Serve warm drizzled with chocolate ganache and slightly sweetened whipped cream.3. For a decadent dessert, toast one-inch slices and serve them with rich chocolate or vanilla ice cream and top with plumped dried cherries and drizzle of chocolate sauce4. For a savory treat, cut half-inch slices and sauté in butter to golden brown and top with a slice of brie. The heat of the bread will warm the brie.Our Cherry Almond Heart Bread is available at our cafés through Valentine’s Day.Enjoy!Leslie
If you are looking for something decadent for Valentine's Day (or any dinner party), this is it. This Wine and Roses Chocolate Cake is beautiful, intensely chocolaty, and wonderfully easy to make. Top it with lightly sweetened whipped cream and serve it with love.
This recipe is inspired by our Chocolate Rose Gianduja cake that Macrina makes for Valentine's Day, which alternates layers of hazelnut and flourless espresso cake with a hint of rose water. This make-at-home version takes Auguste Escoffier's mantra "Faites simple" (keep it simple) to heart. It will appeal to the tastes of the most refined epicurean, but anyone with basic baking skills can make it.The rose water plays off the depth of flavor from the red wine in the chocolate glaze. It's a lovely combination for a sweet Valentine's Day treat! For a special presentation, garnish the cake with homemade sugared rose petals, or you can buy candied rose petals at some specialty kitchen stores, or online.
Ingredients
10" Cake • Serves 10 (but suitable for just 2!)
Cake
1 cup unsalted butter8 ounces Guittard semisweet chocolate1-1/2 cups sugar3/4 cup unsweetened cocoa powder6 eggs3/4 teaspoon rose water
Glaze
1/2 cup bittersweet chocolate chips1/2 cup + 1 tablespoon semisweet chocolate chips1/2 cup heavy cream1/4 cup + 1 tablespoon red wine1 organic rose1 tablespoon powdered sugar
Preparation
Preheat the oven to 325º. Brush a 10" spring-form pan with melted butter. Then cut a parchment paper circle to cover the base and a 3" band to line the sides.
Place the semisweet chocolate and the butter in a saucepan. Then make a bain-marie (or double-boiler) by setting it atop another saucepan filled with 2" water. With the water simmering, continually stir the mixture. When completely melted, remove chocolate mixture and allow to cool.Sift the sugar and cocoa powder into a stand-mixer bowl. Using the paddle attachment at medium speed, add eggs 2 at a time until they are fully incorporated. Scrape sides of bowl. With the mixer running at low speed, add the melted chocolate and rose water in a slow stream. Scrape sides of bowl again. Increase mixer to medium-high for 2 minutes. The mixture will become lighter in color and more aerated.Transfer cake batter to the prepared spring-form pan. Level batter and bake for 25-30 minutes. Pull it out when the top is firm but just before it cracks. This cake can crack easily because eggs are the leavening agent.Let cake cool for 30 minutes and prepare glaze in that time.In a medium saucepan, scald the cream and turn off the heat. Add the chocolate chips and whisk until fully melted. Add the red wine and allow the glaze to cool to room temperature.Pour glaze in the center of the cake and spread across the top, leaving the edges uncovered. Separate the rose petals, preserving the center core. Scatter petals around the perimeter of the cake, placing the core in the center. Use a fine sifter to dust the rose petals and cake edges with powder sugar.This is an intensely chocolaty cake, and it is best enjoyed with slightly sweetened whipped cream and fresh raspberries.
Enjoy!
The Williams Hudson Bay Farm is located near Walla Walla in some of the best wheat-growing land in the world. It’s also where Tom and Ray Williams grow the wheat for the new Whole Grain Baguette that Macrina Bakery has created in collaboration with PCC. This past summer I visited the Williams Hudson Bay Farm to meet Tom and Ray. Walking through their fields and learning of their holistic approach to the integrity of the grain gave me a new appreciation for what it takes to create a healthy and delicious product.
Third-Generation Farmers
Tom and Ray took over the farm from their father. Their grandfather had moved West from Kansas and farmed the same land they use today, though the farm has now grown to 3,000 acres. They grow a diverse range of crops. It was mind-boggling learning how they manage the complexity of a modern organic farm.
As we toured the farm in the summer heat, Tom and Ray explained three essentials to organic farming: cover crops, effective pest management and crop rotation. Portions of the farm are designated for animals, which provides meat, but also manure for fertilizer. They also have Beehives everywhere to help with pollination. 
While we examined the wheat, they explained how they determine the proper time to harvest. Having an understanding of the whole operation and feeling the nearly mature grains in my hands gave me a new reverence for their flour. The Edison and the Expresso wheats they grow, the heritage wheats we use in the whole wheat baguette, have so much more flavor than commodity flour. 
Part of the Williams farm is on PCC Farmland Trust land, which supports farmland preservation, organic production and sustainable practices. Tom and Ray hold the same core values that PCC and Macrina share. This is what makes this partnership so unique. We are all working together to bring the most nutritious and delicious baguette to the epicurean and environmentally-conscious customer that PCC attracts.
January 2019 Recipe of the Month
This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you’ve got a crowd. Fresh mussels pair perfectly with our new Whole Grain Baguette, which is crusty enough to soak up the delicious broth. The natural sweetness of the stone-ground whole wheat complements the bold flavors of ginger, garlic and harissa. Although it was once hard to find harissa in the Seattle area, the North African chili paste is now widely available at specialty shops and many supermarkets but you can also make your own. With a little prep beforehand, you can step into the kitchen for 10 minutes and emerge with steaming bowls of flavorful mussels. Serve with a dry Riesling and an extra bowl for the empty shells.
Ingredients
Serves 2
Mussels
1 pound live mussels4 tablespoons unsalted butter, divided1 medium shallot, diced (2 tablespoons)1-1/2 teaspoons harissa2 teaspoons fresh ginger, finely diced2 tomatoes, medium dice1 cup dry white wine1/2 cup cilantro, coarsely choppedSalt and pepper to taste
Aioli
1 egg yolk3/4 teaspoon garlic, finely chopped2 tablespoons fresh lemon juice1/2 teaspoon Dijon mustard1/2 cup canola oilSalt and pepper to taste
Assembly
1 Macrina Whole Grain Baguette2 tablespoons aioli
Directions:
Mussels
Rinse and remove beards from mussels and set aside in the refrigerator.
In a large sauté pan over medium heat, melt 2 tablespoons butter and add the shallots, harissa and ginger. Cook for 2-3 minutes until the shallots are translucent. Add the garlic and tomatoes and cook for another 2 minutes to blend the flavors. Add the mussels and white wine. Cover sauté pan and simmer for 3-4 minutes until mussels open. When all mussels are open, stir in the remaining 2 tablespoons of butter. Add the cilantro and season to taste with salt and freshly cracked pepper.
Aioli
Whisk the egg yolk, garlic, lemon juice and Dijon in a medium bowl until thoroughly combined. Add the canola oil in a slow stream while whisking constantly to emulsify the mixture. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.
Assembly
Divide mussels between 2 shallow bowls and top with cooking broth. Drizzle aioli over the mussels. Serve with slices of Whole Grain Baguette. Enjoy!
Macrina’s Whole Grain Baguette
Our newest loaf is the result of an inspiring partnership with PCC Community Markets. Using organic wheat grown on PCC Farmland Trust land, we collaborated with PCC to develop a field-to-table baguette that takes advantage of the fantastic food resources that Washington State offers.
Scott Owen, the Grocery Merchandiser for PCC Community Markets, was the creative force behind the partnership. “I’m trying to knit together all of these great local partners, but really put the farmer at the center,” says Scott.The result is an airy, crusty whole grain baguette with a tender, moist interior and open crumb. The natural sweetness and the rich, complex flavor of whole grain flour shine through, complemented by just a hint of sour from the natural leaven. Not only is it one of our best-tasting breads, but it’s nutritious and supports sustainable local farming.
The Farm
We think of bread as coming from the bakery, but it would be just as natural to talk about the field from which it comes. The Williams Hudson Bay Farm, located near Walla Walla in what may be the best wheat-growing land in the world, is one of the largest Certified Organic and Salmon-Safe farms in the region. It is also a beneficiary of the PCC Farmland Trust, which supports farmland preservation, organic production, and sustainable practices.Tom and Ray Williams, the third generation to work their family farm, grow the two types of wheat—Edison and Expresso—we blend for our whole wheat baguette. “We’re fortunate that the Walla Walla Valley is an excellent place to grow food,” Tom says. “We have great soil, water, all of the resources that it takes to grow organic crops.”
The Wheat
Organic Edison wheat is a dark northern spring flour developed by a professor in Bellingham and improved by the internationally renowned Bread Lab, located in Mount Vernon. Edison wheat is sweet and buttery with a lovely golden color, and it gives our baguette a robust whole wheat flavor.Organic Expresso wheat is a hard red type 85 that gives the chewy crust of our baguette its dark, caramel color, lends suppleness to our dough and adds loft and tenderness to the interior of the baked loaf. The slow ferment of our dough helps bring out the rich, earthy flavor of the mildly sweet grain.“Freshly milled whole grain flours provide the best flavor,” Leslie says. “When I started Macrina in 1993, flours like these weren’t commercially available. What is happening now in the heritage grain movement is one of the most exciting developments in baking in a long time.”
The Grain Mill
A hundred years ago there were thousands of wheat farms across America supplying thousands of local mills. Now, most of those mills have closed. Milling is centralized and flour has become an international commodity. Fortunately, in Washington State we have Cairnspring Mills. Located in the scenic Skagit Valley, the mill is a technologically modern flour mill with the throwback philosophy that the local flour mill is an essential part of a vibrant food economy. They work with local farmers committed to sustainable farming. Every batch of grain is milled separately to preserve the integrity of the grain and the unique flavor of each field.“Cairnspring works directly with the baker to customize the milling process to their needs,” Leslie says. “Unlike most millers who process whole grain, Cairnspring removes some of the bran, while still keeping the integrity of the flour. They provide a steady supply of the high-grade flours we need and the consistency is remarkable.”
The Dough
Freshly-milled whole grain flours work best with a slow fermentation, which helps develop subtle, bright flavors and hydrates the bran. We use our Casera starter, which is the original Macrina starter Leslie created from Champagne grapes planted in her backyard. A slow rise is a critical part of developing the grain-forward flavor and airy crumb of the loaf. Then, as with all our breads, we hand form each baguette and bake it until the crust is dark and caramelized.
The Bread
“I am as excited to be baking today as I was when I opened Macrina 25 years ago,” Leslie says. “Developing our Whole Wheat Baguette was a fun challenge. I visited the Williams Hudson Bay Farm to meet Tom and Ray. Standing in the wheat field gives you a whole new appreciation for what it takes to create a delicious product. We are privileged to be able to use some of the incredible wheat grown there and to have Cairnspring Mills to mill it freshly for us. Through PCC Community Markets, our Whole Grain Baguette will be widely available and bread lovers will taste just how good freshly-milled whole grain flour tastes.”
Panettone French Toast with Ricotta and Fresh Cranberry Compote
In Italy, the arrival of panettone in the stores means the holidays are near. This sweet, rich bread filled with raisins and candied orange originated in Milan and spread throughout Italy (and the world) in the 20th century. There are plenty of imported commercial panettone out there, but there's nothing like a fresh artisanal version of the famous Italian bread. We offer ours exclusively in December, with our final bake on Christmas Eve. It is incredible on its own – especially when served with a glass of Prosecco or a dollop of mascarpone – but it also makes delicious French toast. For such an elegant holiday brunch item, this recipe is easy to prepare and won't take you more than 30 minutes to pull together.
Ingredients
Serves 42 cups fresh cranberries, washed and destemmed1 cup water1/2 cup + 2 tablespoons granulated sugar, divided2 tablespoons orange zest, divided1 cup whole milk ricotta1 Macrina Panettone5 eggs1-1/2 cups whipping cream, divided2 teaspoons pure vanilla extract, divided2 tablespoons brown sugar1/4 cup orange juiceUnsalted butter
Preparation
Preheat oven to 300°F.In a medium saucepan, add the cranberries, water, 1/4 cup sugar and 1 tablespoon orange zest. Bring to a simmer and cook until cranberries release their juice and the sauce starts to thicken; about 5 minutes.In a small bowl, combine the ricotta, 2 tablespoons of sugar and the remaining tablespoon of orange zest. Set aside.Remove the paper mold from the panettone. Slicing top to bottom, cut four slices that are each about 1-1/2" thick. Then cut each slice in half diagonally. Make a slit midway on the diagonally cut side of each piece and gently spoon a dollop of sweetened ricotta into each pouch. Set aside.To make the custard, combine the eggs, 1/2 cup whipping cream, 1 teaspoon vanilla, brown sugar and orange juice in a medium bowl. Mix well and set aside.In another medium bowl, combine the remaining cup of whipping cream, 1/4 cup of sugar and teaspoon of vanilla. Whip until the cream retains soft peaks. Refrigerate until needed.Dip panettone slices in the custard to coat both sides. Place on a rimmed baking sheet to rest.Place a medium sauté pan or pancake griddle over medium heat and add 1 tablespoon butter. Once the butter is sizzling, add as many half slices as will fit. Cook for 2-3 minutes then flip when underside is a deep golden brown. As the pieces finish, transfer to a rimmed baking sheet. Add more butter to your pan as needed. When you've sautéed all the slices, place them in the oven for 3-5 minutes to ensure you've cooked them all the way through.Place 2 halves of French toast on each plate and top with a generous spoonful of cranberry compote and sweetened whipped cream. With the sweetness of the bread, compote and cream, maple syrup isn't necessary, but indulge if it is calling you!
Sometimes when I’m entertaining, I’ve got the time and energy to spend all day in the kitchen making something wicked good. Other times, I need something great that I can whip out in almost no time at all. Macrina has all kinds of things that will help with your holiday entertaining, from grab-and-go treats to key elements of more elaborate creations. By keeping a few essentials like crostini and flatbread in your pantry and savory spreads and tapenades in your fridge, you’ll be ready with many possibilities for snacks and appetizers when friends drop by or you need to bring a dish to a gathering.
Here are a few of my favorite combos for the holidays:
• Macrina’s Holiday Quiche with side salads from our case (a great impromptu lunch).• Macrina’s Cranberry Apricot Nut Crostini (or Wheat Herb Walnut Crostini, if you prefer) with Macrina’s warmed Holiday Brie.
• French toast made with your favorite Macrina Brioche: plain, cinnamon swirl, or raisin (our Panettone will also take your French toast up a notch - check out December's recipe of the month).
• Macrina’s Grilled Winter Pear Crown with Cambozola Black Label cheese and our Fig & Olive tapenade.
• Macrina’s Seeded Baguette warmed and sliced thinly, brushed with melted butter and topped with our Smoked Trout Spread and sautéed capers
• Macrina’s Skagit Sourdough sliced, brushed with olive oil and toasted, topped with prosciutto or serrano ham, goat cheese and our Fig & Olive Tapenade.
• Macrina’s Greek Olive Crostini with burrata cheese, a drizzle of extra virgin olive oil and flaky salt.• Macrina’s Warmed Dill Scones with goat cheese, scrambled eggs and smoked salmon• Macrina’s Sardinian Flatbread with truffle salt and roasted artichoke spread (recipe in More from Macrina cookbook) that is topped with fresh crab meat.• Macrina’s Rye Crostini with our Smoked Trout Spread and chopped preserved lemons (Jerusalem: A Cookbook by Yotam Ottolenghi has an excellent recipe for them).
• Strata made with Macrina’s Holiday Porcini Stuffing Mix, caramelized onions, grated gruyere and kale.• Macrina’s Brioche Slider Buns with curried chicken salad.• Sliders made with pulled pork and coleslaw on Macrina’s Sodo Rolls.• Rare roast beef and tarragon aioli on Macrina’s Cheesy Garlic Pull-Apart Rolls.
If you find yourself in a pinch for brunch, a box of Macrina pastries can save the day. Leftovers also reheat the next day wonderfully. Call us to place an order or visit one of our cafes where our crew can help you find what you need and let us help you with your holiday festivities. Also check out PCC, Town & Country Market, Whole Foods, Metropolitan Market or one of the many retailers who carry our products. You won’t be disappointed!Happy Holidays!Leslie
Food and holidays go hand-in-hand. So does stress. People want fresh handmade baked goods, they just don’t have the time to do everything themselves. During the holidays, especially Thanksgiving, many families rely on us for key elements of their feast, from pie to stuffing to dinner rolls. We make it easier to serve a perfect meal and still have plenty of time to spend with family and friends.
As I write this, every department at Macrina is humming and the ovens at our wholesale bakery in Kent are working overtime. Stuffing mixes, dinner rolls, pies, crostini, holiday breads, quiche, tapenades, savory spreads and much more are all in peak production.
Many customers have already called in and placed their orders for Thanksgiving Eve. Don’t worry if you haven’t—there’s still time. Our cutoff is Monday, November 19, at noon. We also stock up at the cafés the week of Thanksgiving for customers coming in for a last-minute loaf, pie or whatever else they need to pull together their fabulous feast.
Making Thanksgiving Magic
While production is now in full swing, we’ve been in go-mode for months. This summer we established our projections on all holiday items, designed and printed packaging and labels. Our sales team distributed samples and worked with supermarkets and other retail outlets to plan their holiday orders. In October things really began heating up. Macrina’s production manager, Jane Cho, mapped out workflow and dough production. Our wholesale pastry team, led by Tramy Le, and the wholesale bread team, led by Head Baker, Phuong Bui, were busy making samples and training their members. A small team prepared and labeled all of our bags and boxes, so they’re ready and waiting when all the pies, loaves, rolls, crostini and stuffing mixes come out of the ovens.
The cafés have also done lots of extra planning. Café crews have all done tastings and are well-versed on all we have to offer. On Thanksgiving Eve, staff comes in very early to prepare all the special orders so pick-ups go smoothly and no one is missing anything they ordered.“Everyone has been moving fast and working their hardest,” Jane says. “It’s exciting, even fun much of the time, then after months of planning it’s suddenly over. Macrina closes Thanksgiving Day so we all get to enjoy the holiday with family and friends.”It’s a well-deserved rest before we head into our second-busiest month: December!If you haven’t placed your holiday orders yet, get them in by noon on Monday, November 19.Leslie
Growing Up with Macrina
Few know Macrina’s products like Amy Bui does. She’s grown up with them. Her father is Phuong Bui, our Head Baker and longest-tenured employee. “I remember her running around the café,” Leslie Mackie, Macrina’s founder, said. “She couldn’t have been more than three when she first started coming in.”Amy remembers those days as well. She didn’t go to work with her father often but loved the experience when she did. “I loved being in the kitchen with Leslie. I’d beg her to give me a task so I could help. I'd stand on a milk crate and stir large pots she had on the burners or she would give me a lump of dough to play with on the forming table to keep me busy.”
Working at Macrina
In 2011, we hired Amy as a Customer Service Representative. She had a knack for building relationships with our customers. She kept a list of all our wholesale customers and made a point of eating at as many of the restaurants as she could. “Over my seven years here, I have eaten at 161 restaurants serving Macrina products,” Amy said, adding, “More to come!”Soon, Amy moved into a series of management positions, proving her value at every new job. She served as our Wholesale Sales Assistant Manager before we promoted her to General Manager of Wholesale Sales in November of 2018.“Amy is uniquely qualified for this job,” said Scott France, Macrina’s President. “She has shown tremendous commitment to our artisan bakery and is dedicated to exceptional customer service.”“We have the best products this city has to offer,” Amy said. “Being able to stand 100 percent behind the products you’re selling makes the job easy.”Starting as a Customer Service Representative gave Amy a ground floor view of all the moving parts that must operate fluidly so that the many hand-formed artisanal products can be baked daily and delivered early in the morning to hundreds of customers around the Seattle area.“Fanny Alvarado, Macrina’s Wholesale Manager, has been a great mentor to me,” Amy said. “Fanny also started in an entry-level job here and worked her way up and up. She sets the bar high for expectations in customer service and job productivity and has supported me through all challenges and frustrations I’ve had.”And how does it feel to spend your days selling so many things your dad has helped make? “It’s awesome. I love that I get to see him every day, since I wouldn't otherwise.”
Winter Pear Crown Bread Salad with Prosciutto-Wrapped Chicken Breast
This warm bread salad features our Winter Pear Crown loaf, a seasonal favorite made with Washington State pears. Its natural sweetness pairs nicely with savory squash, spinach, walnuts and currants. The hearty salad goes well with prosciutto-wrapped chicken breast—a method of preperation that was shared with me by our Savory Manager, Marilyn Mercer. Finding boneless breasts with the skin on can be a challenge, but it’s worth seeking them out as the chicken will be more flavorful. Central Market, PCC, or other stores with butcher shops will most likely have them. A full-bodied red wine makes this beautiful autumn dinner complete.
– Leslie Mackie
Ingredients:
Serves 44 boneless chicken breasts with skin on4 slices prosciutto3/4 teaspoon kosher salt, divided, plus additional for seasoning to taste1 tablespoon fresh thyme, finely chopped, divided1/2 cup + 2 tablespoons canola oil, dividedDelicata squash, peeled, cut in half lengthwise, cored and cut into 1/2" semi-circles2 ripe pears, peeled, cored and cut into 1/2" wedges1/2 Macrina Winter Pear Crown loaf1/2 cup walnuts3 tablespoons dried currants4 tablespoons shallots, finely chopped, divided1 teaspoon garlic, finely chopped, divided2 tablespoons sherry vinegar1/2 teaspoon Dijon mustard1/4 cup extra virgin olive oilCracked black pepper, to taste4 cups fresh baby spinach, packed1 cup white wine2 tablespoons unsalted butter
Directions:
Preheat oven to 375°F. Line two rimmed baking sheets with parchment paper and set aside.
Season chicken breasts with 1/2 teaspoon of salt and 1-1/2 teaspoons of thyme. Wrap each in a slice of prosciutto. Set aside with seam side down.
Toss squash with 2 tablespoons of canola oil and spread across one half of the rimmed baking sheet. Season lightly with salt.
Toss pears with 2 tablespoons of canola oil and spread on the other half of the baking sheet. Roast for 25-30 minutes until cooked through and squash is golden brown on the edges. Let cool.
Cut half of a Winter Pear Crown into 1" slices. Tear the slices into smaller crouton-sized pieces. Place on the second baking sheet, along with the walnuts. Roast for 10-15 minutes to dry the bread and toast the nuts. Let cool.
For the dressing, combine the currants, 2 tablespoons of shallots, 1/2 teaspoon of garlic, sherry vinegar, Dijon mustard, and 1/4 teaspoon of salt in a medium bowl. While whisking continuously, slowly add 1/4 cup canola oil and the extra virgin olive oil. Season to taste with cracked black pepper. Set aside.
Add 2 tablespoons of canola oil to a large oven-safe sauté pan over medium-high heat. Place the chicken breasts skin side down and sauté until deep golden brown. Turn to caramelize the other side. Place sauté pan in oven and roast for 15-20 minutes, until internal temperature registers 165°F on an instant-read meat thermometer.
While chicken is roasting, place the squash, pears, walnuts and toasted bread in a large bowl. In a sauté pan, warm the sherry dressing and add the spinach, tossing lightly to wilt. Add the spinach and warm dressing to the bowl. Gently toss all ingredients together. Season with kosher salt and cracked black pepper. Let sit for at least 10 minutes before serving.
Plate chicken breasts. To the sauté pan, add 2 tablespoons shallots, 1/2 teaspoon garlic and the remaining thyme. Sauté for 1-2 minutes and deglaze with 1 cup white wine. Cook until wine is reduced by half. Turn off heat, add the butter, and whisk until dissolved.
Add a generous scoop of bread salad to each plate and spoon sauce over each chicken breast. I like to serve this autumn dinner with a bottle of full-bodied Tempranillo.
Enjoy!
Fuel Coffee is a perfect example of the independent coffee shop, full of personality, passion, and community. I’m honored that Fuel Coffee has been carrying Macrina products for so many years.Leslie
A Favorite Spot
In Seattle, where coffee flows like rain, coffee shops are almost cliché. Yet, despite their prevalence, just about everyone can name their favorite spot. Some are drawn to a particular vibe, others to velvety foam, some to their favorite single-origin pour over, and others to the neighborhood gathering spot. Fuel Coffee is one of those neighborhood gathering spots that has gained fans citywide by offering excellent coffee and food, unpretentious comfort, and an independent spirit. Also, a steady team of experienced baristas spoil the many regulars with velvety foam, perfectly drawn shots of espresso, and even pour overs.
Dani Cone started Fuel Coffee in 2005 after 13 years of slinging coffee at one place or another. Her first barista job was at a deli on Mercer Island while still in high school. A barista job helped her through college in Oregon, and when she returned to Seattle, she worked at Caffe Vita for several years. She loved the subculture of coffeehouses and the kinetic nature of the whole industry. She loved the way coffee houses fostered community and inspired companionship. So she applied for an SBA loan, got it, and opened the first Fuel Coffee on 19th Ave E on Capitol Hill.
“I love how coffee brings together people from all walks of life,” Dani says. “No matter what type of person you are, there’s a place for you.”
Coffee Done Right
Even back in 2005, Seattle had a surplus of coffeehouses, and many told her she was crazy to open another one. But Dani was determined. “I love that there are so many great coffeehouses in Seattle,” Dani says. “There are lots of people and everyone drinks coffee. I wasn’t worried about what everyone else was doing. We just wanted to focus on what we were doing and make sure we were doing it the best, each day, for each customer.”
Fuel Coffee drew a loyal following immediately. Not more than a year after the café opened her landlord offered her a space in Montlake. Dani says, “My original business plan was to open a coffee shop and live out my days as a barista, happy as a clam. That was it.” But the opportunity felt too good to pass up and the second Fuel Coffee was born. Then just six months later a space she’d looked at in Wallingford opened up and that landlord reached out to her. Crazy as it was, she opened her third café in as many years.While Dani couldn’t possibly be in all three places at once, her personality fills all three locations—in the well-trained staff, the carefully chosen items for sale, and the decor, a mix of hand-picked thrift shop gems, like the old Mobil oilcans and iconoclastic selection of picture books and tchotchkes that line the floor-to-ceiling shelves at the café on 19th.
Fuel Coffee and Beyond
Building on the success of Fuel Coffee, Dani has also gone on to create High 5 Pie (which she has since sold) and Cone & Steiner, a neighborhood market with locations on Capitol Hill and downtown. Dani says, “I love creating places for people to come together over good food and drink. That’s the common denominator. I also just really love coffee and eating.”Thirteen years later, in this rapidly growing city, Fuel Coffee has become part of the fabric of the city. It feels like the prototype of so many of the city’s neighborhood gems. “I wanted Fuel Coffee to be a welcoming place for all people,” Dani says. “I wanted it to be a place where people would gather over great coffee and food, slow down for a little bit, and enjoy the company of others.”
You can find Fuel Coffee at:Capitol Hill: 610 19th Avenue East, 98112Montlake: 2300 24th Avenue East, 98112Wallingford: 1705 North 45th Street, 98103
Since I opened Macrina in 1993, so many amazing people have helped make the bakery what it is today. In honor of our 25th anniversary, we are spotlighting a few key employees. Each fills an essential role at Macrina. When I interviewed and hired Huyen Dang she was still a senior in high school. Our wholesale pastry manager, Tramy Le, recommended her. Right away Huyen made an impression with her hard work and attention to detail. Over the years she’s proved she can handle big responsibilities. Not only does she know how to do just about every job in production, she is frequently on the floor helping whichever group most needs the help. She plays a key role in our success.Leslie
Huyen's Role at Macrina
Thanh Huyen Dang, who goes by Huyen (pronounced “Wen”), is the general manager of Macrina’s bread production. She oversees the teams that prepare the dough, bake the bread, and do the packing. Overall, Huyen manages nearly 100 people. While she has plenty of office work to tackle, you’ll often find her on the production floor shaping loaves of bread. Huyen says, “Because we form every loaf of bread by hand, it is a lot of work.”Huyen earned her general manager position through hard work and a talent for managing people. She was still in high school when she started working part-time at Macrina in 2002. After finishing high school, she moved to full time in the wholesale pastry department. Two years later, Phuong Bui, Head Baker, invited Huyen to join him in the bread department as his general. She was promoted to Bread General Manager in 2012. While many at Macrina know how hard Huyen works, few know it better than Jane Cho, Macrina’s Production Manager. “Huyen’s work ethic is incomparable,” Jane says. “She has the most positive can-do attitude and is always willing to help with whatever is needed.” December is always a hectic month at Macrina with holiday production in full swing. Jane remembers her first holiday rush in her new job as Production Manager vividly. “Huyen and I had already been working for 16 hours and still had a lot to do,” Jane says. “I insisted she go home, but she saw that delivery drivers were already starting to arrive and so much packing still had to be done. We formed a tag-team pack station on the fly. We were delirious from exhaustion and just when we thought we were done, someone rolled up a few more racks of bread. We just looked at each other and started to laugh hysterically.” Jane smiles at the memory of Huyen being right there supporting her through the challenge, then adds, “But here’s the thing about Huyen, she does that for everyone—co-managers and employees in all departments. I am so grateful for her support and guidance.”
Huyen and Family
What makes Huyen’s demanding job even more impressive is that she also has three children, ages fifteen, six, and five, to care for. Fortunately, Huyen comes from a close family, and her parents are available to help with the kids. Huyen and her family moved to Seattle from Vietnam when she was ten. She attended Whitman Middle School and Ingraham High School. “At first, learning English made school hard,” she says. “My parents don’t speak English. ESL classes at school helped.” Fluent in both English and Vietnamese, Huyen helps many of Macrina’s Vietnamese employees when they need help with a translation. “While I speak Vietnamese at home, there are many words related to baking that I didn’t know. My Vietnamese has gotten better in the time I’ve worked here.”
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Toasted Sesame Semifreddo with Mini Ginger Molasses Cookies
A semifreddo is an Italian, rich gelato-like dessert that is frozen overnight in a loaf pan, sliced and presented like the best ice cream cake you’ve ever had! This recipe is a fun fall dessert inspired by Gina DePalma’s cookbook, Dolce Italiano. The late fruit harvest of figs plays well with the toasted sesame flavors in the semifreddo. To top it off, enjoy with our new Mini Ginger Molasses Cookies. - Leslie Mackie
Ingredients:
Serves 61/4 cup sesame seeds1-1/2 cups heavy cream4 eggs yolks1/2 cup tahiniPinch of salt6 tablespoons sugar, divided3 tablespoons honey2 tablespoons water1-1/2 teaspoons vanilla extract5 ripe figs, thinly sliced1/2 teaspoon fresh ginger, finely diced1 tablespoon amaretto, port or brandy1 package of Macrina’s Mini Ginger Molasses Cookies
Directions
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
Place the sesame seeds on the prepared baking sheet and toast in the oven until golden brown, approximately 15 minutes. Let cool and set aside.
Line a 9"x 5" loaf pan with plastic wrap extending 5" on each end to cover the top after it is filled.
In the bowl of a stand mixer fitted with a whip attachment, whip the heavy cream to medium stiff peaks. Transfer to another bowl and refrigerate until needed.
Add the egg yolks, tahini and salt to the bowl of the stand mixer. Using the whisk attachment, mix for 3-5 minutes.
Add 5 tablespoons of sugar, the honey and water to a shallow saucepan. Mix well and bring to a boil for 1 minute.
With the mixer on low, slowly add the hot sugar mixture, aiming to directly hit the egg mixture (as opposed to the whisk or sides of the bowl). When all the sugar is incorporated, increase speed to high and mix for 2 minutes to aerate and cool. Add the toasted sesame seeds and vanilla extract.
Remove from mixer and gently fold in the whipped cream. When well incorporated, spoon into the lined loaf pan. Cover top of container with the extended plastic wrap to seal the semifreddo. Freeze for 6-8 hours.
Place figs in a medium bowl and add 1 tablespoon sugar, the ginger and amaretto. Toss gently and let steep for at least 2 hours at room temperature.
Unwrap semifreddo and cut into 6 slices. Transfer each slice to a chilled plate, spoon on the spiced figs and serve with a Mini Ginger Molasses Cookie. Enjoy!
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Since I opened Macrina in 1993, so many amazing people have helped make the bakery what it is today. In honor of our 25th anniversary, we are spotlighting a few key employees. Each fills an essential role at Macrina. Trieu Ly is an amazingly disciplined and meticulous person. I admire the pride he takes in his job and the entire performance of the packing department. His gentle personality and touch, both with baked goods and co-workers, make him a treasured member of our team. He’s consistently accurate and kind. He’s one of our best.Leslie 
Between all the kneading, proofing, hand-shaping, baking, and delivery of our various products lies one essential step: packing. While easy to overlook as a major step in the process, it’s every bit as important. About 20 people work in our packing department. Our baked goods and pastries are delicate and must be handled with care, and our customers count on us for precision. Their businesses depend on what they order arriving on time and in excellent condition. Trieu Ly fills a critical role in this process.
Trieu in the Packing Department
We hired Trieu to as a packer ten years ago. By personality, he’s neat and organized. Through a translator, he says, “If you’re messy you waste lots of time looking for things. Efficiency is important. I think of the most efficient way to move through the bakery so I gather what I need to pack without wasting steps. At home, I’m the same. Just ask my wife.”Trieu’s supervisor, Cong Son, backs this up. “Trieu is very organized, neat and careful at his work station,” says Cong. “In ten years, he’s made very few packing mistakes. He also helps me train new employees.”Trieu and the packing team come in the evening and work late into the night, so that our products are fresh and ready to go in the morning. This schedule works well for Trieu because his wife works at a hotel during the day. When their two boys were younger—the youngest is now 19—this allowed them to have a parent around at all times to help with the many challenges and needs that come with raising children.At Macrina, Trieu stuffs bread into bags and readies them for drivers. Pastries are packed by order. One of Trieu’s challenges and small joys at work is to look at an order, visualize how he will pack it, and choose a box that will fit without wasted space. “It’s like a puzzle,” he says. “You need to get all the delicate pastries into a box so that they don’t slide all over in delivery. And you don’t want to have to resort to a second box.”
Trieu's Journey
When Trieu came to America from Vietnam, he had very little. “I had only two shirts and two pairs of pants,” he says. “Macrina helped my family and me a lot. They helped with living expenses, utilities, rent, and more.” The story of Trieu meeting his wife is more adventurous than most. The Vietnam War displaced a significant number of Vietnamese citizens. About a million and a half refugees wound up in camps in Thailand, including Trieu’s wife. In 1989, Trieu got a ride into Cambodia, then traveled by foot into Thailand, a month-long journey in all. He and his wife met, fell in love, and married. For a time they stayed happily in Thailand, but eventually, the Thai government forced them to return to Vietnam. Life for returning war refugees in Vietnam was not good. Trieu’s brother, also a refugee, had come to Seattle in 1986. He sponsored Trieu and his family’s resettlement in the U.S. “I’m very grateful to America for giving my wife and me an opportunity to work and to get a good education for our kids,” Trieu says.He dreams of exploring more of America. His list includes skiing at Snoqualmie Pass and a California vacation. “In America, if you follow the rules of the road the police won’t pull you over,” he says. “In Vietnam, I used to get pulled over for a bribe no matter what I did.”Trieu stays close to family, spending time with the kids when he can and visiting with his brother frequently. In his free time he spends hours tending his garden, and you guessed it, cleaning and organizing the house.