To mark our 32nd anniversary, we’re throwing a whimsical Cookie Decorating Party at our Mercer Island Café on Saturday, August 30, from 11 a.m. to 2 p.m.
We’ll provide freshly baked sugar cookies in playful shapes — snails, mushrooms, and butterflies — plus pastry bags filled with colorful icing and sprinkles galore.
There will be space at the decorating tables for six at a time, and staff to help kids of all ages. The event is free. It’s our way of saying thanks for 32 wonderful years of community support.
From August 11–17, the net proceeds from the sale of our special large Brown Sugar Shortbread Cookie will benefit the Adamâ Foundation and their bakery.
“I’m so grateful for the work of Adamâ,” said Florence Kayesu. “They came at a time I needed them most. I was almost giving up because of the conditions in Oruchinga.”
Located near the Oruchinga Settlement Camp in southwest Uganda, Adamâ Bakery serves more than 9,000 refugees from East Africa. Its goals are threefold: empower refugees — especially women — with skills to earn a livelihood. Create a focal point for the community. And feed the camp’s most vulnerable residents, the children.
December 2024, Friday giving at Adamâ Foundation
In 2022, Jeffrey Hamelman and Mitch Stamm were brought in to train the bakers, a connection that inspired Macrina’s annual support. “When the refugees arrive, they are given four eucalyptus poles and a tarp,” says Jeffrey. Mitch adds, “They’ve been stripped of everything except their dignity.”
The bakery welcomes twenty-four bakers each day. They not only earn a wage but also set aside part of the day’s bread for the camp’s children. “Three-fourths of the bakers are women,” notes Jeffrey.
This past February, with help from Macrina and many others, Adamâ finished a dedicated bakery building. The airy structure holds a full production line, cooling racks, and room for a small storefront that will one day help the bakery pay its own way. Running water, still rare in the settlement, now reaches the dough room and sanitation sinks. In June, a high-capacity diesel generator arrived to bridge frequent power outages, keeping the ovens hot as demand grows.
June 2025, Adamâ Foundation
Since late 2024, several international NGOs have left Oruchinga after deep cuts in foreign aid. Food deliveries fell sharply, and hunger worsened. Adamâ cannot replace the lost aid, but it has launched Adamâ Aid, a program that each month supplies fifty of the most vulnerable families with twenty kilos of corn flour (milled on-site) and five kilos of beans — enough to keep children nourished between bread distributions.
“We know the needs are endless, but even small contributions benefit a large number of people,” says Scott France, president and co-owner of Macrina Bakery. “We made a significant contribution last year and we hope to top that this year. The money goes directly to the bakery and it makes an incredible impact on the bakers’ lives.”
On a recent trip to Greece, I found myself putting tzatziki on nearly everything: bread, grilled lamb, gyros and more. The bright yogurt-based sauce is thick, garlicky and super versatile. It’s quick and easy to make, and it can be kept in the refrigerator for a few days. Keep it around, and if you’re anything like me, you’ll soon find yourself using it as a dip for crudités, serving it with roasted chicken or salmon, or with salads. In Greece, it’s traditionally served with pita bread. At Macrina, we make our own version, called Piadina. For a delightful summer meal, whip up some tzatziki, marinate some lamb — rack or chops — and fire up the grill. While the lamb is grilling, brush the pita with olive oil and throw it on to warm and get those caramelized grill marks. Serve the grilled lamb with cooling tzatziki, fresh garden tomatoes, and a chilled bottle of crisp, aromatic white wine.
In a medium bowl, add all the ingredients and whisk to combine well. I like to let this sit for 2 hours to marry the flavors, but if you’re in a hurry, it’s plenty good enjoyed immediately.
Summer grilling tip: If you are grilling lamb, I recommend marinating it in Advieh, a Persian spice available from World Spice in the Pike Place Market. It’s a lovely combination of cinnamon, cumin, coriander, roses, cardamom, and black pepper.
This family-owned-and-operated gem developed a buzz as a gleaming mobile café before moving into a nearby brick-and-mortar shop in Mountlake Terrace in late 2024.
Every so often you walk into a place that makes you feel, in the best of ways, like a guest in someone’s home. Every detail and carefully chosen item feels like an extension of the owner’s passion and values. You’re welcomed as a friend. SKOG Haus, owned by Heather and Dave Skogerson, is that kind of place.
The dream sprang from their love of community and the Pacific Northwest — and the need for a walkable gathering spot in North Seattle with great local coffee, tea, and food. They ordered a striking vintage Airstream replica trailer tricked out as a mobile café and set up in the parking lot of Local 104 in Lake Forest Park in 2021. Along with training classes and lots of practice, their nephew worked with them to create their signature drinks and help hone their craft. The illuminated word COFFEE on the roof beckoned. Word of mouth spread — lines soon followed.
In late 2024, when the right space, about five minutes away in Mountlake Terrace, became available, Heather and Dave made the leap to a permanent space. The interior is warm and inviting with tables inside and out to linger. The Airstream, which they sold, is outlined on the back wall and the bar is clad in stainless steel, à la the classic trailer. Behind the bar, you’ll nearly always find either Heather or Dave, along with their son Finn and three other crew members who are like family. Heather’s mom helps one day a week, too.
Four symbols tucked inside the SKOG Haus logo guide every decision: Origin (mountains, sea, forest), Intention (love and peace in action), Community (customers, neighbors, partners), and Care (for planet and people). Their mission: Change the world through coffee.
Everything they sell comes from small Northwest businesses: Macrina pastries; coffee roasted by the Torres family at Bellingham Coffee Roasters; organic chai, matcha, and loose-leaf teas from woman-owned Metolius Tea in Bend; syrups and chocolate sauce from Holy Kakow in Sisters; an espresso machine hand-built in south Seattle by their friend Michael Myers of MAVAM; cups made from sugar-cane fiber.
“I feel that what our partners have created pairs beautifully with that of the other partners,” says Heather. “Each small choice we all make is doing something to change the world for the better.”
This is a coffee house that makes you feel good about your choice of where to spend your money.
Nothing is automatic at SKOG Haus. Beans are freshly ground for every shot and the espresso is drawn by hand. Customers are greeted with a smile. “Everything that we do is old school,” says Heather. “Which makes it more intentional, and we love it that way. You hear the grinder, you smell the beans, you hear the milk steaming. It’s that whole idea of slow coffee — not that the wait is long, but that we stay present with the person in front of us.”
Kindness is best shared, and SKOG Haus has it in spades. The shop is a three-minute walk from the Mountlake Terrace light-rail stop, with ample parking if you come by car. Grab coffee and a pastry to go, or better yet, slow down, stay awhile, and enjoy the vibe. You’ll be glad you did. The world outside can wait.
At Macrina, our core values aren’t just words on a wall — they’re the heartbeat of everything we do. This year, we’re thrilled to celebrate five extraordinary team members who embody these values in the most inspiring ways.
Integrity in All We Do: Amos Almasan, Maintenance Lead
When you think of integrity, think of Amos. As our Maintenance Lead, he doesn’t just fix what’s broken; he builds trust every single day. Maintenance GM Aaron Rose says it best: “Amos deserves this award more than anyone I can think of this year. Honesty is a big part of being a maintenance technician — you have to be upfront about what you know and what you don’t. Amos proves his integrity by letting me know when he needs help or assuring me he’s got it handled. He’s truly a great partner in the maintenance department!”
Amos, your unwavering honesty and reliability keep the gears (literally) turning here at Macrina. Thank you for setting the bar high and embodying integrity in all you do.
Hard Working: Sang Phan, Wholesale Bread AM
If there’s someone who defines hard work, it’s Sang. This year, he’s been the rock of our Wholesale Bread team, consistently striving to finish every shift on time — even when the odds were stacked against him. Head Baker Phuong Bui shares, “No one deserves this award more than Sang this year. We’ve faced numerous employee call-outs and emergency absences during night shifts. Sang stepped up to cover various roles — including mixing, deck baking, forming, and rack baking — to ensure the shift was completed successfully with his team. He’s also willingly come in on his days off to fill in when we were short-staffed. Sang is extremely flexible, adjusting his days off whenever needed.”
Sang, your dedication is nothing short of inspirational. Your tireless effort keeps us all rising. Thank you for being the backbone of our team.
Remaining Positive: Ginger Bennett, Retail Pastry AM
Ginger Bennett radiates positivity and hard work at Macrina. Retail Operations Manager Crystal Kitchin describes her as “warm, supportive, encouraging, and optimistic.” She tackles every challenge with a smile and is integral to her team’s daily success. Starting during one of our toughest transitions, Ginger recently celebrated her four-year anniversary and was promoted to AM. Pastry Chef Sam Stout adds, “Ginger is always willing to go the extra mile. She brings ‘little sister’ energy that makes everyone feel comfortable. She never lets what’s going on outside affect her attitude at work.”
Ginger, your contagious positivity and unwavering dedication make you an invaluable leader. Thank you for always bringing a smile (and perhaps a Seahawks jersey) to everything you do.
Embracing Diversity: Autumn Iver, Maple Leaf Café GM
Autumn may have joined us less than a year ago, but their impact has been profound. Taking on a big role earlier this year, they embraced learning two different departments at Macrina — a feat that speaks volumes about their adaptability and commitment. Retail Operations Manager Crystal Kitchin shares, “Autumn is establishing policies that promote fairness and equal opportunities for all employees. They’re open to conversations with employees and managers and hold leadership accountable. Through their servant leadership and actions, they help shape our company culture. Focused on accountability and transparency, they’re removing communication barriers and are a vocal ally for their team.”
Autumn, thank you for championing diversity and inclusion. Your efforts make Macrina a better place for everyone, and we’re grateful to have you steering the ship at Maple Leaf Café.
Continuously Improving: Erica Moscal, Delivery AM
Erica’s journey with us is the epitome of growth and dedication. Starting as a packer in August 2021, she quickly showcased her talent and commitment. By July 2022, she was promoted to lead, and just a year later, she stepped into the role of AM. Fanny highlights how Erica embodies continuous improvement: “Erica is clear and direct with her staff, providing constructive feedback that helps everyone grow. Give her a goal, and she’ll work hard to achieve it — or even overachieve it. She seeks ways to improve communication and diversify the delivery department, even using a translator device to ensure all non-English speakers are on the same page.”
Her coworkers often say, “If you want to get something done, talk to Erica,” a testament to her reputation for reliability and effectiveness. Erica focuses on self-improvement in her managerial skills, being vulnerable and open-minded — a rare combination that fosters trust and collaboration. She takes ownership of the delivery department, continuously pushing toward improvement and encouraging her team to do better.
Erica, your relentless pursuit of excellence inspires us all. Thank you for making Macrina’s delivery department a model of efficiency and unity.
A Heartfelt Thank You
To our award winners — Amos, Sang, Ginger, Autumn, and Erica — your dedication and embodiment of our core values make Macrina not just a better bakery, but a better family. Thank you for all that you do!
On Saturday, July 5, we’ll unlock the doors to our newest café at 3051 78th Ave. SE, right across from Mercerdale Park on Mercer Island. Guests will find a spacious patio and a warm, welcoming interior — and everything you love about Macrina: crackly-crusted artisan breads, buttery cornetti, pastries, cakes, tarts, hearty sandwiches, comforting soups, weekend-brunch favorites, seasonal specials, and a complete lineup of espresso drinks.
“Over the years, many Mercer Island and Eastside residents have visited our Seattle cafés,” says Scott France, president and part-owner of Macrina. “They frequently ask when we might open one closer to them. We’re thrilled to join a neighborhood that’s already welcomed us in spirit.”
For those living on the Eastside, the café will make it much easier to grab your favorite Macrina items for parties, and it will also serve as a destination spot for brunches, lunches, meeting friends after a stroll through the farmers’ market, and business meetings. For islanders, we hope you’ll make the Mercer Island café part of your daily ritual. We’re delighted to be on the island and can’t wait to see you soon.
The café will be open from 7 a.m. to 6 p.m. daily.
I met Marion Cunningham, one of America’s most famous and enthusiastic advocates of home cooking, at a conference in Seattle. We talked brioche and filled doughnuts, and later she mailed me the recipe for her Dewy Buns, cloud-soft brioche rolls filled with pastry cream. Using her recipe as inspiration, I add freshly ground cardamom to the dough and the sugar coating. You can use ground cardamom from your pantry, but grinding whole cardamom seeds in a coffee mill or spice grinder will give you the brightest flavor.
Neutral oil (canola or sunflower), for greasing the bowl
1/4 cup water
3/4 cup whole milk
6 Tbsp unsalted butter, divided
2 tsp active dry yeast
2 Tbsp granulated sugar
1 egg
1 tsp ground cardamom*
21/4 cups plus 2 Tbsp unbleached all-purpose flour
11/4 tsp kosher salt
PASTRY CREAM
1/2 cup granulated sugar
2 Tbsp cornstarch
1/2 tsp kosher salt
4 egg yolks
1 tsp vanilla extract
11/2 cups whole milk
CARDAMOM–CINNAMON SUGAR
1/2 cup granulated sugar
2 tsp ground cardamom*
1/2 tsp ground cinnamon
*freshly ground if possible
DOUGH Brush a medium bowl with a neutral oil and line a rimmed baking sheet with parchment paper.
Warm the water, milk, and 3 Tbsp butter in a small saucepan just until the butter melts. Pour into a stand mixer bowl fitted with the paddle attachment and let cool until warm to the touch. Sprinkle in the yeast and mix on slow speed to combine.
Add the sugar and egg and mix for 1 minute, then add the cardamom, flour, and salt. Mix on low for 3 minutes to bring the dough together, then switch to the dough hook and knead at medium speed for 4 minutes. The dough will feel slightly tacky.
Scrape the dough into the oiled bowl, cover, and let proof until doubled in size, about 2 ½ hours.
PASTRY CREAM While the dough rises, prepare the pastry cream. In a medium bowl, whisk the sugar, cornstarch, salt, yolks, and vanilla extract until smooth. In a medium saucepan, heat the milk over medium heat until it just begins to boil. Turn off the heat. Slowly whisk one ladleful of the hot milk into the yolk mixture. Repeat this process twice more. Then pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, for 2–3 minutes, until the mixture thickens to a custard-like consistency. Transfer to a clean bowl, press plastic wrap directly on the surface, and refrigerate for 2 hours.
CARDAMOM–CINNAMON SUGAR Stir together the sugar, cardamom, and cinnamon in a small bowl and set aside.
When the dough has doubled in size, turn it onto a lightly floured work surface. Flatten it slightly, making a 4 x 12-inch rectangle. Using a 2-inch diameter glass cup or metal biscuit cutter, cut twelve circles and arrange them 1 inch apart on the prepared sheet. Cover loosely with plastic and let rise for another 1 ½ hours.
Heat the oven to 425°F. Bake the buns for 15 to 18 minutes, rotating the sheet halfway, until tops and bottoms are golden. Cool on a baking rack for 20 minutes.
Smooth the chilled pastry cream with a spatula, then load it into a pastry bag with a round hole tip. (If it’s easier, or you have a small pastry bag, load half at a time.) Make a small hole in the sides of the buns, and pipe pastry cream into each bun. The buns will rise slightly when filled.
Melt the remaining 3 Tbsp butter. Brush the tops and bottoms of the buns with butter and roll them in the cardamom–cinnamon sugar.
Enjoy them with your favorite hot tea or cup of coffee.
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!
