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.
Macrina’s new catering menu is built around that spirit of gathering. If you’re planning a morning meeting or a family brunch, the bagel platteris a crowd pleaser. The organic naturally-leavened bagels have a caramelized crust, toothsome texture, and a tight, springy crumb that balances the mild sourdough with just enough malty sweetness. Available in Plain, Salted, Everything, Poppy Seed, Sesame Seed, Cranberry*, and Cheese*, the bagels are the perfect canvas for tangy cream cheese.
*Cranberry and Cheese are not organic
SandwichPlatter
Looking for something more substantial? Our sandwich platters are a must for midday crowds. Choose between Carne, Verdura, or a mix of both; either way, every sandwich is hearty and satisfying
Quiches
Craving something warm? Macrina’s quiches — Carne or Verdura — are baked in a flaky crust that holds just the right amount of creamy fontina and egg custard, with fillings that change with the season. Pair one or several with a box of brewed coffee, and you’ve got the makings of a cozy gathering, or lunch meeting.
Pastries & Cookie Platters
You also can never go wrong with an assortment of pastries—muffins, scones, cornetti, and coffee cake slices—or a selection of cookies: Olivia’s Chocolate Chip, Chocolate Oat Peanut Butter, Old Fashioned Peanut Butter, Mrs. D’s Vegan Cookie, Apricot Oatmeal Pecan, Ginger Molasses, and Snickerdoodle.
Ordering is simple! Just call your nearest Macrina café at least two days in advance. Most platters are available after 8 a.m., and sandwiches are ready to go after 11 a.m.
“The community of bakers and bakeries in this country is — and I think the Bread Bakers Guild has been a big part of that — so open,” says Scott France, Macrina’s President and co-owner. “It’s a pleasure to connect with people who are striving to do the same thing we are: make great bread and support our teams.”
The Bread Bakers Guild of America is the nation’s premier organization devoted to the art and science of bread. It’s made up of nearly 2,000 members — bakers, millers, farmers, and suppliers. Its mission is to support the craft baking industry through education, training, and community building. Founded in 1993, the same year Macrina opened its doors, the Guild formed as the ascendant artisan bread movement was taking off and more Americans were discovering the joy of fresh-baked bread.
Running a bakery is challenging, and the Guild’s support and community gave Macrina founder Leslie Mackie a boost. Leslie served on the board from 2012 to 2015. This year, Scott was elected to the board of directors for a three-year term, reflecting the professional baking community’s respect for Macrina.
Scott says, “As we have grown over the years, we have visited bakeries all over the country — most of them through connections with the Bread Bakers Guild, which is such a great resource for all of us. Any Guild member who wants to come and visit Macrina is welcome. We would love to have you come by.”
The Rise Up! Podcast recently featured Scott France, who spoke about the rewards and challenges of overseeing a large, multifaceted bakery while preserving Macrina’s artisan standards. He emphasized how a strong internal culture — built on supporting and developing dedicated employees — allows the bakery to maintain its high quality and remain successful.
Over Macrina pastries and Fulcrum coffee, customers gather in the high-ceilinged, art-filled space, one of Pioneer Square’s crown jewels for over 25 years.
When the pandemic hammered Seattle, Zeitgeist Coffee — a beloved fixture in Pioneer Square — had to close its doors for six long months. For café manager Leesa Kunke, watching the place sit empty was unbearable. She’d started there as a barista back in 2001, dedicating nearly two decades to nurturing this community hub, all while earning a degree in Communication focused on human interaction from Seattle University.
Founder and artist Bryan Yeck saw her dedication. “If this were your shop, you’d be open,” he told her. Leesa didn’t hesitate. “I was just sitting at home learning that I could get alcohol delivered — which is not ideal,” she recalls with a laugh. “I needed something to do.”
Determined to revive the café, Leesa volunteered to help Bryan reopen with limited hours — even without pay. Her presence was a game-changer. Within days, Bryan admitted, “I couldn’t do this by myself.” Then came the life-altering offer: “If you want to buy this, let’s figure it out.”
Leesa had just enough savings to purchase the business but hadn’t considered the hefty operating costs. When Bryan informed her she’d need an additional $30,000 for the first month’s expenses, she was at a loss. A county employee — a regular customer — suggested starting a GoFundMe campaign, assuring her, “People love this spot. People love you. They will donate money.”
Skeptical but hopeful, Leesa launched the fundraiser in December 2020. To her amazement, she raised $32,000 in four weeks. “The outpouring of support was overwhelming,” she says, emotion in her voice. “People wrote little notes like, ‘This is my favorite coffee shop. So happy it’s going to stay open.’ It was heartwarming to have all these people say, ‘We want this to be here.’”
Founded in 1997, Zeitgeist Coffee has been a cornerstone of Seattle’s Pioneer Square for over 25 years. Established as a space for art, conversation, and community, the café truly embodies its namesake — “the spirit of the times.” With its European-style coffee, excellent pastries, bagels, and that inviting atmosphere, Zeitgeist has become an anchor in one of the city’s oldest neighborhoods.
Housed in classic Pioneer Square brick architecture, the café features European-inspired interior elements: newsstand, expansive glass windows, intricate metalwork. “Bryan built all of this,” Leesa says, gesturing around. “People ask about that little stand-up table in the middle. They say, ‘Is that from a bank?’ And I say, ‘No, the old owner designed and built that.’”
The design captures historical charm with an intellectual vibe. It’s a place where art and culture thrive — hosting neighborhood art walks, live music, readings, film screenings. “We have so many regulars,” Leesa notes. “It’s a really awesome community down here.”
Serving a diverse crowd — King County employees, lawyers, architects, firefighters, sports fans, travelers, artists, residents — Zeitgeist is more than just a café; it’s a communal space where relationships are built and nurtured. Leesa cherishes the connections. “This café isn’t just a business — it’s part of people’s lives,” she emphasizes.
Part of Zeitgeist’s success lies in its partnership with Macrina Bakery. “Macrina is really a cornerstone for us,” Leesa explains. “They deliver the bread we use for all our sandwiches, and the majority of our pastries come from Macrina.”
But it’s more than just the products. “What really stands out about Macrina is the consistency and the people,” she says. “The products are always fresh, and the kindness of the people on the phone is exceptional. I call almost every day — sometimes multiple times — and everyone is always super friendly, laughing at me for calling four times a day.”
When Macrina introduced bagels in 2020, it felt like fate. “I needed bagels but couldn’t meet the minimum from my previous purveyor. Here was Macrina saving the day again. People love their bagels.”
For Leesa, aligning with companies that share her values is essential. “Working with nice people — not just as a business owner, but as an individual giving my money to people I like and respect — is huge for me,” she notes. “I don’t want to pay money to companies where I don’t know anybody; it’s just this faceless interaction.”
There are purists who cringe at the idea of altering their favorite lemon poppy seed muffins, but I believe fresh strawberries are a welcome addition. They delight the eyes and palate — and add a little vitamin C to your morning muffin. These are only slightly sweet, showcasing the natural sweetness of the strawberries. The sour cream (or yogurt) adds tangy richness to this quick, easy recipe that will please a crowd.
4 Tbsp unsalted butter, melted 1 1/2 cups unbleached all-purpose flour 3/4 cup granulated sugar 1 Tbsp + 1/2 tsp poppy seeds 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup sour cream or yogurt 2 eggs 3 Tbsp + 1 tsp fresh lemon juice, divided 1 Tbsp fresh lemon zest 3/4 tsp lemon extract 1/2 cup fresh strawberries, medium dice 2/3 cup powdered sugar
Preheat the oven to 375°F. Lightly brush the top of a 12-cup standard muffin tin with canola oil (to prevent sticking), then line 8 of the cups with paper muffin liners.
In a small saucepan over medium heat, melt the butter. Remove from heat and cool to room temperature.
In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk the sour cream, eggs, 2 Tbsp lemon juice, lemon zest, and lemon extract until well combined.
Add the sour cream mixture to the dry ingredients. Using a spatula, fold gently for about 3 turns, then pour in the melted butter and strawberries. Fold a few more times, just until no dry streaks remain.
Divide the batter among the 8 lined cups, slightly mounding each.
Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
While the muffins cool, make the lemon glaze by mixing the powdered sugar with the remaining 1 Tbsp + 1 tsp lemon juice. If the powdered sugar is lumpy, sift it first.
Remove the muffins from the tin and stripe the tops with glaze. Enjoy!
Free box of Cranberry Apricot Crostini with every café purchase over $25 while supplies last
There’s something special about stepping into a Macrina Bakery café. Whether you’re grabbing a quick coffee in Belltown, meeting an old friend in Queen Anne or at our bustling Aloha café on Capitol Hill, or exploring our newest spot in Maple Leaf, you’ll find the same warm welcome we’ve been sharing for over 30 years. With six cafés throughout the Seattle area, Macrina is never too far away.
We’ve heard tales of folks hiking miles just to savor a slice of Mom’s Chocolate Cake or a Ham & Gruyère brioche. We’ve also met people who shared their first kiss here, or discovered they were ready to turn a corner in life while seated at one of our tables. Our cafés are more than just bakeries — they’re convivial places to gather over great food.
Wherever you find us, we aim to brighten your day, whether you swing in for your favorite loaf of bread, pick up those brioche buns that make your backyard burgers locally famous, or satisfy your craving for a slice of cake so good it’s worth the calories. Our attentive staff has long been at the heart of who we are, ready to pull a perfect espresso or help you with tough choices such as choosing between the Roly Poly and a Bialy Egg Sandwich (both!).
So come see us. Slow down for a moment, taste something delicious, and make a memory you’ll cherish. We’ll be here waiting to welcome you in. See you soon!
Looking for a gift that truly satisfies? Or a resolution you’ll actually want to keep? Macrina’s Monthly Subscription Club will bring guaranteed joy to you or your loved one. Sign up and receive a handpicked selection of both savory and sweet baked goods, thoughtfully chosen by our founder, Leslie Mackie — plus exclusive members-only treats. From artisan breads and delectable pastries to savory quiches, sourdough bagels, and specialty jams, you’ll enjoy the same handcrafted quality that has made our neighborhood café a beloved community gathering spot since 1993.
How it works: Sign up, and you’ll receive a curated selection of savory and sweet treats each month. You can have them delivered to your door (+$15) or pick up your box at our SODO café. You can skip a month, pause, or cancel your membership anytime.
Cost: $50/month for two people or $95/month for four people
What you get: A sample box might include (items change each month): Mini Baguettes with Butter & Jam, Ham & Cheese Brioche, Organic Sourdough White Bread, Rosemary & Tomato Focaccia, Blueberry Cornmeal Muffins, Olivia’s Chocolate Chip Cookies, Maple Apple Handpies, Raspberry Rhubarb Upside Down Cake, Peanut Butter Chocolate Cake, plus special members-only surprises!
While on a recent visit to Greece, we had the fabulous opportunity to attend The Greek Kitchen cooking school in Athens. This spinach pie was inspired by a recipe they shared with us. This version calls for raw spinach, though you could also use arugula, kale, or chard. Filo dough can be found at most supermarkets, making it easy to prepare this impressive dish. The buttery, flaky pastry and spinach-and-feta filling get a delightful flavor boost from fresh herbs and lemon zest. Gently rolled and shaped into a spiral, then sprinkled with sesame seeds, the spanakopita presents beautifully. It’s refreshingly light and makes an elegant appetizer or addition to any meal.
4 Tbsp extra virgin olive oil, divided 1 cup onion, finely diced 3 cups fresh spinach, firmly packed, large chop 1 cup feta cheese (Mt. Vikos is a favorite), crumbled 2 Tbsp fresh mint, finely chopped 2 Tbsp fresh parsley, coarsely chopped 2 Tbsp fresh oregano, coarsely chopped 1 tsp lemon zest, finely chopped 2 eggs, whisked together 2 tsp raw sesame seeds 8 sheets filo dough (thawed according to package instructions) Freshly ground black pepper, to taste (optional) Tzatziki sauce, for serving (optional)
Preheat the oven to 360°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a medium sauté pan over medium heat, add 2 tablespoons of olive oil and the onion. Cook slowly until the onion becomes translucent, about 3 minutes. Remove from the heat and let it cool to room temperature.
In a large bowl, combine the spinach, feta, mint, parsley, oregano, lemon zest, and the remaining 2 tablespoons of olive oil. Add the cooled onion and toss well. Add a few cracks of fresh pepper, if desired. The feta provides sufficient salt.
Unroll the filo dough. Working with 2 sheets at a time, lay them out horizontally in front of you.
Divide the spinach mixture into 4 equal portions. Place one portion of the mixture in a band about 1 inch from the top edge of the filo. Lift the top edge over the mixture. Brush the folded section lightly with egg, then roll over again. Continue brushing the top of the roll lightly with egg as you roll it to form a loose log. It should gently hold the spinach mixture inside.
Gently coil the log into a spiral, tucking the tail underneath. Brush the entire spiral with egg and sprinkle with 1/2 teaspoon of sesame seeds. Carefully transfer the log to the prepared baking sheet.
Repeat the process with the remaining dough and filling to form 4 spirals total. Place the spirals about 2 inches apart on your baking sheet. If the filo splits while shaping, mend it by placing a small strip of filo over the split and brushing it with egg.
Bake for 20 to 25 minutes, or until golden brown. Let the warm pies rest for 5 minutes before serving. Serve as is or with tzatziki sauce, if desired. Enjoy!
Note: Remember to keep the sheets of filo dough you’re not actively working with covered with plastic or a damp towel to prevent it from drying out.
Make your holiday shopping easy! Visit your neighborhood Macrina or order gifts ahead online for pick-up! We’ve got great choices for friends, loved ones, neighbors, colleagues, and dogs!
Please place orders for pick-up by noon, 2 days in advance.
1. Macrina Gift Card
Can’t decide on the perfect gift? A Macrina Bakery gift card allows your recipient to indulge in their favorite treats — sweet or savory. Available in any amount.
2. Holiday Cookie Box Ⓝ
Since 1994, we’ve crafted holiday cookie boxes filled with Leslie’s family favorites. They make great gifts and are perfect for cookie exchanges. Maybe treat yourself to an extra box! This year’s assortment includes Crisp Gingerbread, Chocolate Peppermint, Chocolate Crinkle, Rugelach, Mexican Wedding Balls, and Pistachio Shortbread.
Ⓝ Contains Nuts
3. Holiday Butters
This trio of flavored butters — known as beurre composé in France — is the culinary secret to adding instant flavor to almost anything. Whether enhancing a sauce, enriching a dish, or spreading it on a crusty baguette, these compound butters elevate your food. Our three flavors — Herbed, Truffle, and Honey — make an excellent gift.
4. Canvas Tote Bag
Versatile, eco-friendly, and sturdy, this tote bag features full magnolia flower illustrations on both sides. It’s a practical gift for anyone.
5. Macrina Bakery T-Shirt
This women’s fit, 100% cotton tee features a whimsical tricolor blend of playful illustrations. A gift of fashion-forward simplicity — because everyone deserves a wardrobe staple that stands the test of time.
6. Macrina ‘Seasons’ Cookbook
A compilation of customers’ favorite new dishes and desserts, organized around the seasonal delicacies of the Puget Sound. With easy-to-follow recipes featuring big flavors and beautiful food, it’s the perfect gift that keeps on giving.
7. ‘Smart Cookie’ and ‘Fresh Out of the Oven’ Onesies
Choose from our playful onesies with pastry puns: “Fresh Out of the Oven” or “Smart Cookie.” Made from 100% cotton, available in size 6 months.
8. “All You Knead is Love” Youth T-Shirt
Share love and spread smiles with our “All You Knead is Love” t-shirt — a playful gift for the young ones. Available in toddler and youth sizes.
9. Macrina Baseball Hat
Ideal for casual occasions, this adjustable navy corduroy cap combines fashion with culinary flair. It features a charming embroidered floral sprig.
10. Coffee Mug
For the coffee lover in your family, this 16 oz ceramic mug features a wraparound floral design and the Macrina Bakery logo.
11. Doggie Biscotti
Spoil your canine friend with this gray ceramic pet bowl inscribed with “Macrina Barkery,” sitting on a bamboo stand. Don’t forget to add our Doggie Biscotti as special treats.
12. Dog Bowl with Stand
Spoil your loyal canine friend! This gray ceramic pet bowl inscribed with “Macrina Barkery” sits on a bamboo stand. (And don’t forget to order our Doggie Biscotti as special treats.)
13. Large Brown Sugar Shortbread Cookies
Our Brown Sugar Shortbread Cookies make a sweet gift. Glazed and beautifully decorated for the holidays.
14. Water Bottle
Our new 20 oz MiiR water bottle features an illustration of our flagship café in Belltown. It’s perfect for hot or cold drinks. Alternatively, consider our ceramic mug or tumbler.
15. Macrina Cutting Board
An excellent addition to any kitchen. Our 11”x15” cutting board is crafted from natural, sustainable bamboo with a beautiful inlay.
