Recipe of the Month: Pumpkin Praline Cheesecake

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Pumpkin Praline Cheesecake

 

Use what the world gives you, and in October it’s pumpkins! Inspired by the rustic simplicity of Basque cheesecake, this Pumpkin Praline Cheesecake is a new favorite of mine. Spiced with cinnamon, ginger, and nutmeg, and topped with a crunchy pecan, pepita, and sesame praline, it’s a dessert that feels both familiar and fresh. It has a great balance of tangy cream cheese and sweet pumpkin, and a dynamic contrast in textures between the velvety cheesecake and crunchy caramel praline top.

While it’s a natural fit for fall, don’t be surprised if it finds a place on your Thanksgiving table, as it will on mine. I love offering a dessert buffet with our traditional maple apple pie and chocolate walnut tart, alongside new favorites like this one.

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Cheesecake

24 oz cream cheese, room temperature

1¼ cups granulated sugar

¼ cup brown sugar

1 (15 oz) can of pumpkin puree

1 cup plain kefir (or buttermilk)

1 Tbsp vanilla extract

¼ cup unbleached all-purpose flour

1 tsp ground cinnamon

¾ tsp ground ginger

¼ tsp ground nutmeg

¼ cup kosher salt

4 eggs


Praline Sauce

½ cup granulated sugar

½ cup water

½ cup heavy cream

⅓ cup pecans, toasted and coarsely chopped

2 Tbsp pepitas (pumpkin seeds), toasted

1 Tbsp sesame seeds, toasted

¼ tsp kosher salt

Cheesecake  

Preheat the oven to 400°F. Line a 9-inch x 3-inch cake pan with two pieces of parchment paper, allowing the ends to extend above the sides of the pan. Set aside. 

In the bowl of a stand mixer, combine cream cheese, granulated sugar, and brown sugar using the paddle attachment. Mix for 3 to 4 minutes. 

In a medium bowl, combine the pumpkin puree, kefir and vanilla extract. Set aside. 

In another medium bowl, combine flour, cinnamon, ginger, nutmeg, and salt. Add this to the pumpkin mixture and stir well. 

Add the seasoned pumpkin mixture to the stand mixer and combine for 1 minute. Scrape down the sides to incorporate all the ingredients. 

Add eggs one at a time, mixing on medium-low speed, let each egg fully incorporate before adding the next. 

Pour the batter into the prepared cake pan and place it on a rimmed baking sheet. Bake on the center rack for 55 to 60 minutes, until the top is deeply browned and the center is set. 

Cool at room temperature for 30 minutes, then refrigerate for another 30 minutes to allow the filling to set. Cover the cake with plastic wrap, invert onto a flat plate, remove the parchment, and invert again onto a presentation plate. 

Praline Sauce

While the cheesecake chills, make the praline sauce. Combine sugar and water in a small saucepan over medium heat until the sugar dissolves. Brush down the sides of the pan with a water-dampened pastry brush to prevent crystals from forming. 

Once the sugar starts to turn golden brown, swirl the pan gently to ensure even browning. Add the heavy cream — expect a burst of steam — and wait for it to subside before whisking the sauce together. 

Stir in the pecans, pepitas, sesame seeds, and salt. 

Pour the sauce over the center of the cheesecake and chill before serving to set the praline. 

Serving

This cheesecake is best served chilled and topped with a dollop of lightly sweetened whipped cream. Since it will keep for up to a week in the refrigerator, it’s a great make-ahead dessert for when guests are coming to dinner. 

 

 

Pumpkin Praline cheesecake, a latte, and flowers.

The Profound Connection Between the Land, Miller, & Baker 

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Buy a loaf of our Skagit Sourdough from September 23–29 and support The Bread Bakers Guild of America. 

It’s an exciting time to be baking bread. Since Macrina Bakery opened its doors in 1993, the landscape of available wheats and grains has changed dramatically. Many new types of wheat are being grown regionally, and mills designed to process this wheat that specialize in whole grain flour have opened. The naturally whole-grain flours they produce are much more flavorful and nutritious than the white, fluffy commodity flour that is so prevalent in America.   

This summer, Leslie Mackie, Macrina’s founder, spent an inspiring day at Camas Country Mill (CCM) in Oregon’s Willamette Valley. Welcomed by owners Tom and Sue Hunton, she walked through swaying fields of heirloom wheats, examining different strains, allowing the sun-warmed grain to slide through her fingers. Alongside fellow farmers and bakers from around the region, Leslie sampled various breads made with freshly milled flours and engaged in passionate discussions about sustainable farming and the revival of ancient grains. She also toured CCM’s stone grist mill, which among other things, mills the spelt we use for our Skagit Sourdough loaf.  

“Understanding the grain’s journey, from seed, to its planting in fertile fields, to its final form as a loaf of bread, makes all the difference,” Leslie says. “Increasingly, we’re using locally grown flours and grains in our breads. You can taste the difference.” 

Organic Skagit Sourdough 

Our Organic Skagit Sourdough is an organic loaf that celebrates the Pacific Northwest’s rich food culture. The crisp crust is coated in spelt flour, and the moist, flavorful interior has a light sour flavor that finds balance in the sweetness of the natural whole grain and the nuttiness of the bran. Everything in the loaf is grown and milled in the Northwest and is organic and sustainably produced. 

Camas Country Mill’s spelt flakes, an heirloom grain high in protein and rich in nutrients, form the porridge base of our Organic Skagit Sourdough, lending it a nutty depth and satisfying chew. Rolling the finished loaf in these same flakes adds a rustic, visually appealing texture that echoes traditional baking methods. 

The Bread Bakers Guild of America  

In the spirit of community and collaboration, Macrina is proud to support The Bread Bakers Guild of America (BBGA) with a fundraiser running September 23–29. During this week, we will donate all net proceeds from the sale of our Organic Skagit Sourdough to the Guild, an organization dedicated to promoting the craft of artisan baking. 

The BBGA’s work — empowering bakers with education, tools, and community support — aligns perfectly with the values we uphold. Through their focus on both craft and commerce, they foster innovation while preserving time-honored techniques, much like the revival of heirloom grains and local milling that inspired our Skagit Sourdough. 

By purchasing a loaf of Organic Skagit Sourdough during this fundraiser, you’re not only supporting local producers like Camas Country Mill — you’re also contributing to the BBGA’s efforts to nurture the next generation of bakers and sustain regional grain economies. It’s a small but meaningful way to honor the profound connection between the land, the miller, the baker, and the community. 

Recipe of the Month: Pear Walnut Buckwheat Cake

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Pear_Walnut_Buckwheat_Cake

This cake is one of my favorites because it’s simply delicious. When I have good pears — and really, there is nothing much better than a ripe pear — I make this frequently because it’s simple to prepare and elegant in presentation. I use gluten-free ingredients. Buckwheat flour is naturally gluten-free, and Bob’s Red Mill’s gluten-free flour is readily available at most supermarkets. If you didn’t know the ingredients, you’d never guess by taste alone that it was gluten-free.

Nocino is a traditional Italian brandy made from green walnuts. Combined with melted butter, it makes a distinctive, flavorful glaze that complements the sweetness of the pears. You can find it at most stores that carry liquor. If you’re up for an island adventure, my Vashon neighbor Steven Buffington makes the best Nocino right next door to my farm. It’s labeled Shawnee Hill Farm and is available on Vashon at the Ruby Brink restaurant, the Burton Store, or the Vashon Wine Shop. Come visit us this fall!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

1 cup walnuts, roasted and coarsely chopped

¼ cup buckwheat flour

1¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp kosher salt

12 Tbsp (1½ sticks) unsalted butter, room temperature

1 cup granulated sugar

2 eggs

2 Tbsp Nocino, divided

½ cup + 2 Tbsp sour cream

2 ripe pears, peeled, cored and sliced ¼-inch thick

1 Tbsp salted butter, room temperature

¼ cup walnuts, raw and coarsely chopped

Sweetened whipped cream, for serving

Preheat oven to 350°F. Brush oil on a 9-inch by 2-inch cake pan, and line with a parchment base and 2-inch collar. If you have a hard time getting the parchment to stick, add a little more oil to the pan. Set aside.

In a medium bowl, combine the roasted walnuts, buckwheat flour, gluten-free flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer combine the unsalted butter and sugar. Using the paddle attachment, cream for 3 to 4 minutes. Scrape the contents from the side of the bowl to combine evenly.

Add the eggs one at a time, waiting until each is fully incorporated before adding the next. You can’t scrape the bowl too often! This is the key to the best cakes! Add 1 Tbsp of the Nocino and mix well.

Add the flour mixture and sour cream in 3 additions, alternating between both. Mix until well combined.

Remove the bowl from the stand mixer and scoop the dough into the prepared cake pan. Smooth the top with an offset spatula. Begin laying out the sliced pear slices around the perimeter of the cake pan in a shingle-like pattern to create a full circle. Fill in the center with smaller slices, all in one direction.

Melt the butter in a pan over medium heat. Once melted, remove from the heat and add the remaining Tbsp of Nocino. Be aware that Nocino is a high-proof brandy and may ignite when added to the hot pan and butter. Let the flames subside or cover with a lid. Swish the two ingredients together and brush the mixture over the pear slices. Finish by sprinkling the raw walnuts around the border of the pan.

Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 45 minutes. Invert the cake from the pan, remove parchment, and place on your presentation plate. Serve at room temperature with sweetened cream — and a shot of Nocino! Enjoy!

Macrina’s New Organic Baguette

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Our new naturally-leavened organic baguette is now available in our cafes!

Over the last four months, our Production Manager, Sergio Castaneda, has developed an Organic Baguette that features Cairnspring Mill’s Organic Expresso Bread Flour and their Organic Edison T85 All-Purpose Flour, among other organic flours. We leaven the loaf with our Organic White Starter. 

“The flours give the baguette great flavor and texture,” says Sergio. The starter helps develop the organic acids in the loaf, making the bread easier to digest and acting as a natural preservative. “The bottom line is it just has remarkable flavor, particularly when you’re using grains that have integrity,” says our founder, Leslie Mackie. The new organic baguette has a slightly more sourdough profile than our traditional Macrina baguette. 

“Our primary concern is that our quality is always at its best,” says Leslie. “We have a rich tradition to build on, and we’re continually improving with the help of the whole team.”

We can’t wait for you to try it!

Recipe of the Month: Blueberry Buckle Cake

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‘Tis the season for fresh blueberries! A buckle is a cross between a tea cake and a crisp — softer and with more fruit than a tea cake, and more buttery cake than a crisp. The crisp almond topping makes it a true buckle. I can’t think of a better summertime cake to be enjoyed al fresco at parties. This recipe features blueberries, but feel free to use blackberries, raspberries, or a mix of all three. Buckles are easy to make and best soon after baking. Enjoy!

Printable PDF of this recipe here.

Makes one 9-inch cake; Serves 6-8

Crisp Topping
4 Tbsp (½ stick) unsalted butter, room temperature
¼ cup granulated sugar
¼ cup brown sugar
¼ cup cake flour
⅓ cup sliced raw almonds

Cake
2 cups cake flour, unbleached King Arthur Flour
1¾ tsp baking powder
½ tsp star anise, ground
½ tsp kosher salt
8 Tbsp (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
2 eggs
½ tsp almond extract
¾ cup whole milk
3 cups fresh blueberries

Crisp Topping

Place all ingredients in a stand mixer bowl. Using the paddle attachment, mix on low speed for 3 to 4 minutes until the butter is incorporated and the mixture has a coarse texture. Set aside.

Cake

Preheat oven to 350°F.

Prepare a 9-inch cake pan by brushing it with oil and lining it with a parchment base and 2-inch collar around the sides. The oil helps keep the parchment securely in place.

In a medium bowl, sift together the cake flour, baking powder, star anise, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a spatula to be sure everything is incorporated.

Add the eggs one at a time, beating well after each addition. Mix in the almond extract. Scrape down the bowl and paddle as needed.

Alternate adding the flour mixture and milk in three parts, ending with the milk. Mix until just combined. Remove the bowl from the stand mixer and gently fold in the blueberries to avoid smashing them and turning the batter blue.

Scoop the batter into the prepared cake pan, smoothing the top with an offset spatula. Evenly sprinkle the crisp topping over the batter.

Bake for 50 to 55 minutes, or until the top is light golden brown and crisp. Check for doneness by inserting a toothpick or metal skewer; it should come out clean.

Allow the cake to cool for 10 minutes in the pan, then invert it onto a plate and remove the parchment paper. Then invert the cake again onto your presentation plate. Dress it up with fresh berries and flowers, or keep it simple with a dusting of powdered sugar.

Recipe of the Month: Backyard Pizza

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I call this backyard pizza because you can make the entire recipe on your BBQ or in your outdoor pizza oven, which are becoming increasingly popular. Cooking outdoors on these long summer evenings is the best. This hand-mixed dough can be used within 8 hours, but it’s best after resting for 24 to 48 hours. The extra time allows the flavors to develop and makes the dough much easier to roll out. Enjoy!

Printable PDF of this recipe here.

Makes four 8 oz dough balls

¾ cup milk (or water to make it vegan)

¾ water, warm (approx. 80°F)

1½ tsp sugar

2 tsp dry active yeast

2 Tbsp extra virgin olive oil

2¾ cups unbleached all-purpose flour

¼ cup whole wheat flour

2 tsp kosher salt

Semolina for sprinkling on the pizza peel (if using)

Extra flour for dusting

Your favorite pizza toppings

Extra virgin olive oil for finishing

Leslie’s Topping Recommendations:

Marinara sauce, fresh sliced mozzarella, pepperoni, and Mama Lil’s peppers.

Pesto, sliced prosciutto, burrata cheese, and fresh basil.

Olive oil base, green olive tapenade, roasted cherry tomatoes, roasted zucchini, and goat cheese.

In a medium bowl, whisk together the milk, warm water, sugar, and yeast, until the yeast dissolves. Let it sit for 3 minutes to bloom the yeast. Add the olive oil, flours, and salt, and mix using a wooden spoon for 2 to 3 minutes. The aim is to dissolve all the lumps of flour and mix until all the liquid is absorbed. To clean up the shaggy mixture, perform a “four direction turn.” First, wet your hands. Grab a 4-inch section of dough from the far edge of the bowl and stretch it 5 to 6 inches upwards, laying it over the center mass of dough. Rotate the bowl 180 degrees and repeat the stretch from the opposite side. Continue this process for the remaining two directions. Finally, place your fingers under the mass of dough and invert it. The dough should form a ball-like shape, though it will not be smooth.

Cover with plastic and let sit at room temperature for 2 hours. Do another “four direction turn,” finishing by inverting the mass of dough, re-covering it with plastic, and allowing it to rest at room temperature for 1 more hour. Finally, refrigerate it for 3 hours (or more) before rolling it out. This allows the flavors to develop and the gluten to relax, making it easier to roll out.

Brush olive oil on a rimmed sheet and set aside. Pull the refrigerated dough onto a lightly floured work surface. Shape it into a square and cut it into 4 equal pieces. The dough may be sticky, so lightly dust your hands with flour and pull the four corners of the dough pieces into the center. Invert the dough and roll it in a circular motion to form a ball. Place the 4 dough balls onto the oiled rimmed baking sheet, leaving a 2-inch space around each ball. Brush their tops with olive oil, cover with plastic, and refrigerate again. They need to chill for a minimum of 45 minutes but will improve in flavor and become easier to work with if you use them 24 to 48 hours later.

Remove the dough balls from the refrigerator and allow them to rest at room temperature for 30 minutes before using. Simultaneously, preheat your pizza oven or BBQ for 30 minutes. Grab a dough ball and flatten it on a floured surface. Lift the dough, letting it stretch under its own weight while maintaining a thicker 1-inch border for the pizza rim. Rotate the dough in a circular motion. The base should be thin, about 8 inches wide, without any holes. If holes develop, pinch them together. You’ll soon master the technique: cup your hands, place them on the center of the dough, and rotate it in a circular motion on the work surface until you have an evenly thick, round disk.

If you’re grilling your pizzas, oil the grill first to prevent the dough from sticking. Carefully lift the stretched dough and place it on the preheated grill at 450°F. Bake for 2 minutes until the rim rises. Use a spatula to release the dough from the grill and flip it over. Grill for an additional 3 to 4 minutes. The second side will be the pizza top and won’t gain more color after it’s topped and returned to the grill. Top the crust with pizza sauce (if using), cheese, and your favorite toppings. Reduce the grill heat to 350°F and return the topped pizza to the grill for another 2 to 3 minutes, until the cheese is melted. The base crust will be delightfully crispy.

If you’re using your oven or a backyard pizza oven, preheat it to 450°F. Sprinkle semolina on your pizza peel to prevent sticking. Flatten the dough as described earlier, then top with pizza sauce (if using), cheese, and your favorite toppings. Gently shake the peel to ensure the pizza isn’t sticking, then transfer it onto the preheated brick base. Baking time will vary depending on your oven’s intensity, so watch for the crust to brown and the cheese to bubble. You may need to rotate the pizza for even cooking. Remove the pizza when the crust is golden brown.

Before serving, add a drizzle of extra virgin olive oil to the top. Serve the pizzas with a big garden salad and a bottle of wine. Enjoy!

 

July is Raspberry Month at Macrina

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We’re partnering with the Washington state Red Raspberry Commission to celebrate the local berries. Throughout July, we’ll feature baked goods made with local berries.

Being able to get fresh raspberries year-round is one perk of modern life, but there’s still nothing like a local red raspberry picked at the peak of ripeness. To celebrate the local harvest, we’ll be featuring products made with Washington state raspberries in our cafés all July. 

Here’s what you’ll find: 

  • Summer Berry Charlotte: Our take on the mid-century classic, this ethereal, mousse-like charlotte is infused with fresh raspberries, blueberries, and strawberries. Served with a dollop of whipped cream. (Available Friday – Sunday beginning on July 6 in our cafés.)

  • Raspberry Cornetto: The cousin of the French croissant, our raspberry cornetto is formed from a triangle of our laminated dough rolled to create a crescent shape, brushed with egg wash and sprinkled with pearl sugar, filled with raspberry preserves, and baked to a deep brown. 

  • Raspberry Lemon Coffee Cake: By taste alone, you’d never know this decadent coffee cake was gluten-free! Bursting with local raspberries and lemon zest, the sweet cake is glazed with raspberry frosting. Available as whole Bundt cakes and individual slices in our cafés.

  • Vegan Raspberry Oat Scone: Oats add texture and a delicate flavor to these lightly-sweetened vegan scones. Moist raspberries flavor every bite, and a hint of orange zest rounds out the taste. 

The epicenter of Washington state’s raspberry crop is Lynden, a charming, historic town in Whatcom County near the Canadian border. Over 90 percent of Washington raspberries are grown nearby. Moderate daytime temperatures, cool evenings, healthy soil, and dry summers produce berries with excellent color and flavor. Through a state-of-the-art process known as IQF (Individually Quick Frozen), most of them are frozen. Unlike the frozen raspberries of the past that made baked goods soggy, these can be substituted for fresh raspberries and have all that just-picked flavor. 

Drop in and celebrate the local crop with one of our raspberry treats! 

Recipe of the Month: Raspberry Nectarine Crostata

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A classic Italian Crostata is made with homemade jam or backyard fruit made into jam. In North America, we tend to use sectioned seasonal fresh fruit to make a pie-like filling. From the early days at Macrina, we have used this sesame almond dough as the base for our fresh fruit crostatas. As the seasons change, you can make this with many fruit combinations, such as fig raspberry, raspberry red currant, and blueberry nectarine. The raspberry nectarine is one of my favorites. Enjoy this special Italian treat!

Printable PDF

Makes a 10-inch tart; Serves 8

Sesame Almond Dough
1 cup whole almonds
¾ cup sesame seeds
3 cups all-purpose flour
¾ cup granulated sugar
¼ tsp salt
1 tsp cinnamon
¼ tsp fresh lemon zest
2½ sticks (10 oz) unsalted butter, chilled cut into ½-inch pieces
3 eggs
1 tsp vanilla extract

Crostata Filling
3 cups fresh raspberries
5 ripe nectarines, cut into ¼-inch slices
1½ cups granulated sugar
3 Tbsp cornstarch
½ tsp fresh lemon zest

Assembly
Egg wash (1 egg + 1 tsp water)
¼ cup turbinado sugar

Sesame Almond Dough
Preheat oven to 350°F.

Spread almonds and sesame seeds on separate rimmed baking sheets and place on the center rack of the oven. Toast until golden brown, about 10 minutes. The almonds may take a few minutes longer to turn golden brown. Let cool.

Place the cooled almonds, sesame seeds and 1 cup of flour in the bowl of a food processor and pulse to a fine texture.

Transfer the mixture to the bowl of a stand mixer and add the remaining flour, sugar, salt, cinnamon, and lemon zest. With the paddle attachment, mix for a few minutes. Begin to add the butter and mix on low speed for 3 to 5 minutes until the texture is coarse and crumbly.

Combine the eggs and vanilla in a small bowl and whisk together. Add to the dough and pulse to combine with the flour mixture. Pull the dough out onto a floured work surface and form into 2 disks, one a little larger than the other. Wrap with plastic and chill for 2 hours.

Crostata Filling
Combine half the raspberries and nectarines, plus the sugar, cornstarch, and lemon zest in a medium saucepan. Stir and cook over medium heat for approximately 5 to 8 minutes to release the fruit juices and thicken the sauce. Stir constantly to prevent scorching.

Pour the mixture into a medium bowl and add the remaining fruit. Let the fruit cool completely.

Assembly
Remove the sesame almond dough from the refrigerator and roll the larger disk into a 14-inch circle. Fold in half and lift into a fluted 10-inch tart pan that’s 1-inch tall. This dough is forgiving so if it breaks you can press it together and it will fuse perfectly. Let the dough slightly overhang the pan.

Roll out the second disk into a square shape and cut 1-inch strips with a knife or crinkle cutter.

Pour the filling into the tart shell. Top with dough strips, alternating perpendicular to create a lattice top design. Trim the excess crust off the edge, pressing to create an even edge. Chill for 30 minutes.

Preheat oven to 350°F.

Place the crostata on a rimmed baking sheet and brush with egg wash and sprinkle with turbinado sugar. Bake for 55 to 60 minutes or until golden brown and fruit is bubbling near the center.

Let cool for 1 hour, then lift the removable base from the tart pan. If it sticks due to fruit juices bubbling over, use a paring knife to loosen the edge.

Serve at room temperature with lightly sweetened whipped cream or ice cream!

 

Spring Spark: An Encore Performance with PNB

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Pacific Northwest Ballet’s spring fundraiser pairs ballet dancers with pastry chefs to create unique desserts.  

One of the tastiest fundraisers in town is back for an encore performance this Saturday, May 11, at the Francia Russell Center in Bellevue. Pacific Northwest Ballet’s (PNB) Spring Spark is a one-night event where ballet dancers, local distilleries, and Seattle’s dessert virtuosos collide in a night of celebration and support. Guests will have the pleasure of sampling and voting for their favorite desserts and signature cocktails. 

Last year, we collaborated with Lucien Postlewaite, and our Oberon’s Rose Pavlova won the playful competition for best dessert. We’re honored to be invited back for another pas de deux! This year, our dance partner is Leta Biasucci, a principal dancer at PNB. “I’ve long been a huge fan of Macrina’s pastries, and since the opening of the Maple Leaf location, I’ve had the pleasure of sharing regular Cornetto dates with my 17-month-old daughter, Alma,” says Leta. “So when I had the opportunity to work alongside the individuals behind Macrina’s magic, I was so excited!” 

After weeks of auditioning ideas and refining them, Leta and our pastry team have a winner: The Earl of Puff, an airy pâte à choux filled with an Earl Grey Bavarian cream and rhubarb raspberry compote.  

Our pastry team is composed of Leslie Mackie, Macrina’s founder, Katarina Ducharme, our Retail Production Manager, and Sam Stout, our Retail Pastry General Manager. “We had the pleasure of talking favorite pastries with Leta,” says Leslie. “She’s a brilliant dancer and lives a demanding life performing, traveling, and being a mother. When she gets a break, she enjoys a warm cup of tea and her knitting or a good book. It restores her.” 

Leta also mentioned that her dessert preferences run toward rustic Italian. With those factors in mind, we set about experimenting, going in several different directions, and ultimately landing on our variation on the cream puff. Pulling in Leta’s love of tea, we came up with the Earl Grey pastry cream filling and the seasonal touch of the rhubarb.  

At our final tasting, Leta suggested refinements and our pastry team set to work. We’re happy to announce that The Earl of Puff is ready for its debut on Saturday night! And for those of you not attending the Spring Spark, the dessert will be available in our cafés over the Mother’s Day weekend from May 10–12.  

“Sam, Katarina, and Leslie are such masters of their craft,” says Leta. “Having a front row seat to Macrina’s creative process has been such a privilege and wonderful experience. I am so excited to share this special dessert at Spring Spark!” 

We, too, look forward to the playful competition at the Spring Spark and tasting the many other fine desserts and libations. “This is such a fun and privileged project to work with Leta and PNB,” says Leslie. 

Celebrating Mothers!

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Tramy Thi Le, our GM of Wholesale Pastry, raised two daughters while managing a large team at Macrina. 

Penelope Phan is set to graduate with honors from Smith College, one of the nation’s best, on May 19, 2024. She has been accepted into a master’s program and dreams of becoming a university professor. No one is prouder than her mother, Tramy Thi Le, our GM of Wholesale Pastry, and a working mom. Her younger daughter, Paulina, a high school senior, will attend Bryn Mawr College in the fall — another prestigious school. 

“My goal was to have both daughters get their bachelor’s degrees,” says Tramy. “I’m so proud of them. God keeps us in his good hands.” 

Originally from Vietnam, Tramy moved to Seattle with her then-husband in 2000, seeking a fresh start and a better life. Three months after arriving, she began working at Macrina. Following a divorce in 2012, she faced the challenges of being a single working mother. “Macrina was very supportive,” Tramy recalls. “They offered me flexibility when I needed time off for my daughters’ appointments.” 

Tramy’s mother also played a crucial role in raising the girls, traveling back and forth from Vietnam over eight years to provide support.  

“Tramy has two wonderful daughters and still maintains a demanding work schedule with us at Macrina,” says Leslie Mackie, Macrina’s founder. “I attribute our success in wholesale pastry to her. She worked in retail pastry for four years and learned our foundational recipes and more detailed finishing with cakes and tarts, which helped us develop more wholesale pastry offerings.” 

Since 2013, Tramy has been the general manager of our wholesale pastry team, which now includes over 50 people, mostly Vietnamese immigrants. Tramy, who studied English at Seattle Central Community College, is fluent in both English and Vietnamese. With 24 years of professional baking experience and a background as a teacher in Vietnam, she effectively trains new hires as our department continues to grow. 

Reflecting on the dual challenges of being a primary caregiver and having a demanding career, Tramy emphasizes her continuous learning journey. “When my daughters were teenagers, they had changing needs, and I had to adapt my parenting style to support them better,” she explains. “I worked on controlling my emotions and staying calm.” 

Remaining positive is a hallmark of Tramy’s leadership at Macrina. She is an effective communicator who leads by example and listens carefully to her crew — usually with a smile on her face.  

“I’m grateful for the opportunities I’ve had to grow myself at Macrina,” says Tramy. “Balancing motherhood and managing a team hasn’t always been easy, but my daughters appreciate very much all I do for them. I’m incredibly proud of them.”