From June 23 to 29, net proceeds from the sale of our special large Brown-Sugar Shortbread Cookie will benefit the Seattle Pride Foundation.
“Embracing diversity is one of our core values,” says Leslie Mackie, our founder. “We’re proud to support Seattle’s Pride celebrations!”
Our Pride shortbread cookies are a sweet way to celebrate and stand with an organization that matters. Seattle Pride produces and promotes pride events to connect, strengthen, and advocate for Seattle’s LGBTQIA+ community. The Seattle Pride Parade is one of the largest in the country, with more than 300,000 people marching for joy, justice, and belonging. This year’s parade is Sunday, June 29, from 11 a.m. to 3:30 p.m.
Our store managers and crew have our support and encouragement to bring their own unique flair and personalities to each café’s celebrations. “Working for a bakery like Macrina that supports and highlights our community is such a blessing,” said Joshua Kull, GM of our Aloha café.
Make your celebration sweeter with our Pride cookie.
From June 16 to 22nd, net proceeds from sales of our special large Brown-Sugar Shortbread Cookie will go to Community Passageways in honor of Juneteenth.
Juneteenth — Emancipation Day — marks June 19, 1865, when Union troops reached Galveston, Texas and announced freedom to the quarter-million people still enslaved there, more than two years after Lincoln’s Emancipation Proclamation.
Four years ago, Juneteenth became a federal holiday, one to celebrate together as a nation. The holiday honors freedom’s arrival and the long journey of hope, renewal, and joy for Black Americans.
Celebrations have grown across the country — concerts, parades, educational events, festivals — and gatherings in parks and backyards with friends and family over food. Add our specially decorated Juneteenth shortbread cookie to your celebration. Every cookie helps fund Community Passageways, a transformative force in Seattle working to break the school-to-prison cycle with a school-to-life pathway. Macrina has supported the non-profit since 2020.
Founded and led by Dominique Davis, Community Passageways uses restorative, culturally relevant programs to guide and support youth. They strengthen communities and advance public safety through committed relationships grounded in love, compassion, and consistency. Collaborating with other human services, public health, and public safety organizations, they open doors to a brighter future for all.
Black Americans have honored Juneteenth since the late 1800s, blending jubilation with reflection. The legacy of slavery, and the racism that fed it, still shadows the nation. As Martin Luther King Jr. reminded us, “Injustice anywhere is a threat to justice everywhere.”
Stop by, grab a cookie, and support Community Passageways.
Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.
Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.
Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.
In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.
While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.
In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.
With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.
Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.
For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.
Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries!
Opening in the summer of 2025, ourMercer Island café— just across from Mercerdale Park — carries Macrina east of Seattle for the first time. From one oven in Belltown to our bustling bakery in Maple Leaf, every step of our story has been shaped by the loyal customers who gather at our counters.
The new café has a broad patio and a warm, welcoming interior that will be convenient for those on the go and comfortable for those wishing to linger. A convenient gathering spot for lunch and brunch and before or after park activities or a farmers’ market visit, our café will feature our full line of artisan breads, pastries, savory items, cakes, coffee beverages, and more.
We look forward to serving the Mercer Island community and to sharing our joy of artisan baking.
Diva Espresso’s new Stone Way location after recent move
Walk a few blocks in any direction in Seattle, and you’re likely to find a coffee shop. But the rarer kind — those that roast their own beans — are worth seeking out, especially if they carry Seattle’s best pastries. Diva Espresso, founded in 1992 and roasting small batches since 2001, now has seven cafés throughout the Seattle area.
“Each location has its own identity and customer base,” says owner Greg Hamper. He and his daughter, Jessica Moses, manage the entire operation, including a crew of nearly 50 employees. They deliver freshly roasted coffee to each café every few days, so each cup bursts with lively flavors.
Diva Espresso began with a single café in Seattle’s Greenwood neighborhood in 1992. Through careful expansion, the company has grown to two downtown locations and five neighborhood cafés. Throughout, it has stayed true to its roots: provide great coffee and a warm welcome — without pretense. The father-daughter partnership has flourished. Greg handles leases, banking, and other behind-the-scenes work, while Jessica oversees day-to-day operations and manages the staff.
Roasting is done entirely by hand — no automated machines — by a roaster who has been with the company for two decades. “The coffee that you’re getting in our stores is less than a week old. It’s very, very fresh,” Jessica says. “It’s one of the things that sets us apart from the competition.”
Their signature Highlands blend is used in all espresso drinks. That never changes. But each café picks what drip coffee to serve. Offerings rotate often, showcasing blends and single-origin beans — Ethiopian, Mexican, Costa Rican, and more — giving customers a chance to discover something new with each visit.
“We ship it all over the world,” says Greg. “I guess when people move, they still want their favorite coffee. They’ll buy it in one pound or even five-pound bags. Some people are pretty amazing how much they buy.”
None of Diva’s seven locations sits more than twenty minutes from the roaster and warehouse at the Broadview café, where a glassed-in area lets customers watch the roasting process unfold. “The key for us,” Greg says, “is for each café to be close enough that we can keep our fingers on quality.” The original Greenwood café is a cozy, 800-square-foot nook that has become a neighborhood icon. Downtown, the Harborview and Chinook spots cater to doctors, nurses, office workers, and visitors — often with lines that run all day, but with friendly baristas who know most customers by name, and by drink.
Diva recently moved its Stone Way store, near Green Lake, across the street to a bigger building. They’ll miss the funky converted gas station that was home for many years, but the new location doubles the available space in a more comfortable environment — complete with the same friendly faces and robust coffee that regulars know and love.
The average tenure of Diva’s managers is around 15 years, a rarity in the coffee business. One manager has been with them almost since the beginning. “It’s a good community,” says Jessica. “They support each other and share the same vision.”
Diva is a longtime Macrina customer, carrying both sweet and savory baked goods. “Over the years, we’ve struggled with a few vendors,” says Greg. “Macrina is consistent, on-time, and communicative.”
“Macrina brought some consistency that we desperately needed for seven locations,” says Jessica. “What you order is what you’re going to get. And you’re going to get it when you’re supposed to get it. And if something goes awry, they’re very, very quick to fix it and address it and move on.”
With Mother’s Day on the horizon — and as a mother myself! — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!
In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining ¼ cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add ¾ cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. This semolina custard filo pastry can be savored on its own, showcasing the vanilla-forward custard, or you can “guss it up” with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I’ve experimented with countless flavor variations, the classic vanilla remains my true favorite!
In a medium bowl, whisk together the eggs, egg yolks, vanilla extract, sugar, and semolina flour until smooth. Set aside.
In a medium saucepan over medium-high heat, scald the milk. Remove from heat.
Slowly temper the hot milk into the egg mixture, ladling a little at a time and whisking thoroughly after each addition. After about 3 ladles, pour the mixture into the saucepan with the remaining milk.
Return the saucepan to medium heat, whisking constantly until the custard thickens to a pudding-like consistency, about 10 minutes. Keep heat moderate to prevent curdling. Remove from heat and whisk in 2 Tbsp of butter until fully incorporated. Transfer custard to a clean bowl, cover its surface with plastic wrap, and refrigerate for 2 hours to cool.
Preheat oven to 360°F. Line a 9 x 9-inch square cake pan with a piece of parchment paper about 9 x 14 inches, brushing the base and sides of the pan with canola oil so it adheres. Parchment should come up two sides and overhang.
Melt the remaining 4 Tbsp butter in a small saucepan.
Place a sheet of filo dough in the pan, centering it so the edges come up the sides. Lightly brush with melted butter. Repeat layering with additional sheets to create a 6-layer base, sprinkling 1 Tbsp of vanilla sugar over the third and fifth layers.
Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.
For the top layer, crinkle or accordion-fold another 6 sheets of filo and place over custard, covering completely. Sprinkle 2 Tbsp of vanilla sugar over top, then drizzle with remaining melted butter.
Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.
Cool for 15 minutes. Run a knife along unlined sides of pan, then lift pastry out using the parchment paper overhang. Cool slightly on wire rack.
Cut gently with a serrated knife into desired servings. Dust with powdered sugar and serve warm or at room temperature with coffee or hot tea.
Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325°F for 10 minutes to warm and soften the custard.
Food waste in the commercial food service industry is a massive issue, estimated at roughly $100 billion annually. At Macrina, we make every effort to reduce waste. Four years ago, Macrina, PCC, and FareStart began talking about a way to collaborate to reduce food waste and create a great new product. It’s now in high demand, and customer feedback is excellent.
“FareStart’s Mighty Croutons are a great way to upcycle, turning perfectly fine unsold food into a really tasty product,” says Leslie Mackie, Macrina’s founder. “And by providing a paid training ground, it benefits Farestart’s mission to help people address the root causes of poverty and food insecurity.”
Farestart’s Mighty Croutons, A Recipe for Change By Rebecca Denn
Behind every savory, crunchy FareStart crouton is a partnership between three essential Northwest companies.
FareStart’s “Mighty Croutons” — originally available in PCC’s salad bars, now packaged for home use and sold at all PCC stores — are made with unsold loaves of Macrina bakery bread, transformed into croutons in FareStart’s Interbay kitchen. FareStart, a James Beard Award-winning nonprofit, is devoted to food security and to culinary job training for people dealing with poverty, homelessness and other employment barriers.
After years of development and a pandemic interruption, the croutons became a delicious, paprika-and-marjoram-scented solution to several issues. The key challenge: “There’s so much food waste out there but also so much hunger,” said Corissa Helm, a FareStart marketing manager.
Developing a Crouton
Croutons are simple to make at one level: Cube crusty day-old bread, toss it in oil and spices, and bake until crunchy. Home bakers typically make croutons to avoid wasting leftover loaves.
Leftover takes on a different scale at grocery stores, which try to generously stock bread and avoid disappointing shoppers with empty shelves — without wasting either money or food. Stocking bread is an imprecise day-to-day science that sometimes means extra loaves at the end of the day, especially with items like artisan breads that have a short shelf life.
The crouton idea was first baked up when Leslie Mackie, who founded Macrina in 1993 and saw it rise to countless national best-of bakery lists, met Rachel Tefft, PCC’s manager of community food systems. They connected in 2019 at a Seattle Public Utilities meeting devoted to reducing food waste.
In honor of Pi Day, Macrina will offer individually sized mini pies in four favorite flavors for an entire week beginning on March 10
Pi Day is an annual celebration of the famed mathematical constant, Albert Einstein’s birthday, and edible homonyms (aka tasty round things) — which is why we choose to celebrate it with a week-long celebration of pie. From March 10 to March 16, we’ll be offering individually sized mini pies in four favorite flavors at all our cafés. Last year, we sold out quickly, so don’t dilly dally. Here they are:
For those of you looking to share, we’ll also have the Very Berry and Maple Apple as 9-inch pies. Whether you love math or love to hate it, come celebrate your love of pie at Macrina.
This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge.
CAKE Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.
In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.
Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.
Slowly drizzle in the sunflower oil while whisking.
Gently fold in the shredded filo in four additions.
Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.
SIMPLE SYRUP Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.
ASSEMBLY When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.
Serve warm with a dollop of yogurt and a strong cup of coffee!
*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.
