Open House Event: See Sodo Behind the Scenes

BBGA Open House

In conjunction with The Bread Bakers Guild of America (BBGA), we are proud to participate the 4th Annual International Guild Open House! Everyone is welcome to take part in this event that showcases the people and products that define Macrina.

The open house takes place this Saturday, June 21, from 2 to 5 p.m. at our Sodo locationLeslie Mackie and Jane Cho will take you behind the scenes at our bakery; sample some of our newly released breads, including the Raisin Pumpernickel, Pizza Bianca and Seeded Sardinian Flatbread; and share their baking tips and tricks. Attendees will also take home a Macrina Bakery 20th Anniversary tote bag and freshly baked loaf of bread while supplies last.

More than 51 bakeries across the country are participating in this open house event, which was created by the BBGA as a way for communities to connect with their local bakeries. For us, the open house gives the Seattle community an opportunity to experience the art and passion we put behind our products.

Comprised of industry professionals, educators, students, and home bakers from around the world, the BBGA formed in 1993 to shape the skills and knowledge of the baking community through education. Visit BBGA online for more information and events.

Pizza Bianca: A New Lunch Favorite

Pizza Bianca

Adorned with dimples, flakes of sea salt and just a hint of fresh rosemary, Pizza Bianca is the latest addition to our Lunch Menu. With its chewy exterior and bubbles throughout the crumb, it’s perfect for soaking up sandwich spreads. Inspired by co-owner Matt Galvin’s favorite lunch when he lived in Italy, this bread is a new house favorite at Macrina.

“Our Pizza Bianca is closer to a thin, airy focaccia,” says Leslie Mackie. “It is a very simple but habit-forming obsession. It is so versatile as it is so good used as a sandwich bread – grilled or not – or eaten plain, dunking it in a favorite hummus or Tuscan Bean Spread.”

Pizza Bianca and Schiacciata are very similar and some may refer to each as the same. Our Schiaccatta was made with a larger amount of olive oil and flavored with freshly chopped herbs, giving it an almost flaky texture. Leslie was looking for something lighter for our sandwiches and played around with a Pizza Bianca recipe until it was just right.

Now you can enjoy this bread as part of our lunch sandwich rotation. This week we’re layering it with roasted artichoke hearts, zucchini, Mama Lil’s peppers, provolone, organic field greens and Tuscan White Bean Spread for our Verdure Sandwich.

Father’s Day: Macrina Bakery Dads Know Best

They coached our childhood sports teams, entertained us with cheesy jokes, taught us how to dance, and held our hands through life’s tough moments. Where would we be without Dad? We sat down with a couple of our team members to talk about the Father’s Day, food, and their hardest job, fatherhood.

Scott France
Co-owner and father of two

Father's Day

What’s the best Father’s Day gift you ever received?
The best Father’s Day gift was a picture calendar of my children and family. Even though it’s expired, I still keep it with me.

How would you like to spend the day this year?
I would love to sleep in and watch three World Cup games on Father’s Day.

Even though you’re surrounded by Macrina goodies on a daily basis, is there something from this year’s lineup that you can’t resist?
My current favorite on the Father’s Day menu are the Buttermilk Chocolate Cups. They’re awesome.

Phuong Bui
Head Baker and father of two

Father's Day

Is there a Father’s Day gift that stands out among the bunch?
I have no favorites. I appreciate all the gifts I have received from my children and wife.

How does your family like to spend Father’s Day?
We usually go out to eat and either watch a movie or find some other activity to do. It doesn’t matter what happens on Father’s Day as long as I get to spend time with my kids and wife.

As head baker, you’ve tasted everything on the menu a hundred times over. Which Father’s Day menu item is your favorite?
Cinnamon Apple Pull-Apart. This has always been a product that I’ve loved while working here. I have a big sweet tooth!

If you’re still stumped for Father’s Day ideas, there’s one thing we know he’ll love: Food! Bring Dad by for brunch (it’s not just for Mom, you know) and treat him to something sweet.

Meet Our Family: Tramy Thi Le

Immigration Heritage Month

This June marks the first Immigration Heritage Month, which was initiated by and officially recognized by the U.S. House of Representatives. We take pride in our racially and ethnically diverse family, knowing that we aren’t all so different. Each of us found our way to Macrina through our love of good food and people.

Led by Vietnam-native Tramy Thi Le, our Wholesale Department is made up largely of Vietnamese immigrants. Managing a team of professional bakers requires a wealth of patience, a heap of resilience and a healthy dose of humor. In Tramy’s case, it also requires expertise in two languages.

Tramy and her husband moved to America from Vietnam nearly 14 years ago. The couple was ready for a big change and a better life, and they were willing to make some sacrifices along the way.

Tramy credits adjusting to the chilly Pacific Northwest climate from balmy Vietnam as the biggest hurdle, not the language barrier. “I went to school to learn English as a second language at Seattle Central Community College. After I finished school, my husband’s friend was doing social work and knew where I could find a job. He introduced me to Macrina Bakery.”

Tramy’s previous career as a teacher didn’t exactly set her up with the knowledge she needed at Macrina to craft everything from scones to cookies for our expansive list of wholesale partners, but her love of cooking gave her a foundation from which to build. Tramy’s incredible work ethic fueled her passion and she spent six years learning everything she could in the Wholesale Pastry Department. She soon landed the job of Wholesale Pastry assistant manager and then moved up to general manager.

“Right now, I manage 20 people and many of them are Vietnamese,” she says. “Professional baking is fine for me, because I have so much experience now. I know each of the products; its color, ingredients, when it is ready. That’s all easy for me. But, the big challenge is training the new people. Some people don’t speak English well, or they only speak a little bit.”

Not only does Tramy bridge the gap between our wholesale partners and the bakery, she serves as a liason for our team members; translating, teaching and even transcribing recipes from English into Vietnamese. But, Tramy says, she wouldn’t have it any other way. “Macrina is like my home. We’re very busy all the time, but I’m very happy here. I just come in every day and smile.”