The worlds of dance and dessert are set to collide this spring, as Macrina Bakery partners with Pacific Northwest Ballet (PNB) for the Spring Spark — a whimsical fundraiser where creativity, community, and confections take center stage.

The Spring Spark, a one-night event, will see the transformation of the Francia Russell Center into a fantastical culinary wonderland, where ballet dancers, local distilleries, and Seattle’s dessert virtuosos join forces to create never-before-tasted delicacies. Guests will have the pleasure of sampling and voting for their favorite desserts and signature cocktails. 

Get your Spring Spark ticket here! 

Macrina’s baking team, including founder Leslie Mackie, Pastry Chef Katarina Ducharme and Pastry Associate Manager Sam Stout, has partnered with PNB star Lucien Postlewaite, who is nearly as passionate about the culinary arts as he is about the stage. “Lucien has a world-traveler’s knowledge of pastries, and we had inspiring conversations about his favorite pastries in Paris and Spain,” Leslie says. “It’s an honor to collaborate with him, and I can’t wait for the world premiere of our dessert.” 

Lucien says, “I see food as I see ballet — an opportunity to layer sensation, emotion, flavor, texture, and beyond. I’m thrilled by the opportunity to work hand in hand with Leslie and the Macrina team to craft a dessert that dances on the palate.” 

As May 6 fast approaches, Sam has taken the lead. “When you get people in a conversation about food and you can tell they’re really passionate about flavors and profiles and mouthfeel and the experience of a well-made dish or dessert, that’s when it really gets fun. Lucien has quite the palate and many great ideas.” 

The collaboration has been nothing short of sweet as Sam, Leslie, Katarina and Lucien work to get everything just right, work through a final dress rehearsal, and, at last, the big-stage performance. 

And, in this playful competition in which there are only winners, let us not forget the other enchanting collaborations: Destiny Wimpye is paired with Bell’s Cookie Co, Cecilia Iliesiu with Lady Yum, and James Kirby Rogers with former PNB dancer Kari Brunson’s Frankie & Jo’s. And as a palate cleanser between bites of divine confections, guests can indulge in the savory culinary creations of James Beard-nominated chef Melissa Miranda of Musang. 

Come join us for the love of community, for the tantalizing food and drinks, and to support the electric magic PNB brings to our lives. Order your tickets for the Spring Spark here and ignite your passion for dance. 

For those unable to attend, but curious to taste the magic they conjured, we’ll be selling their wonderful creation in our cafes the weekend of May 5-7!

Of all the recipes in Seasons, our latest cookbook, this recipe gets used more by our crew than any other. The creamy custard gives new life to bread slightly past its prime. Thick slices of day-old brioche make the best French toast. Fresh brioche works, too. Just be careful to dredge the tender slices—not a deep soak—since the fresh brioche will fall apart if oversaturated. Top each serving with a medley of berries and a dollop of vanilla whipped cream. Serve with maple syrup.

Printable PDF of this recipe here.
Makes 4 Servings

FRENCH TOAST
½ cup heavy cream
5 eggs
¼ tsp cinnamon
¼ tsp nutmeg
2 Tbsp brown sugar
1 tsp pure vanilla extract
1 loaf Macrina Cinnamon Swirl Brioche
1 Tbsp vegetable oil
1 Tbsp butter
1 pint raspberries
1 pint blueberries
Maple syrup, for serving

VANILLA WHIPPED CREAM
½ cup heavy cream
2 tsp sugar
1½ tsp pure vanilla extract

 
FRENCH TOAST
Whisk together the heavy cream, eggs, cinnamon, nutmeg, brown sugar and vanilla.

Cut brioche into 1-inch-thick slices. Dredge pieces in custard mix. Sauté brioche in a pan with vegetable oil and butter until both sides are golden brown. Top with fresh raspberries, blueberries and a dollop of vanilla whipped cream. Serve with maple syrup.

VANILLA WHIPPED CREAM
In a medium bowl, combine heavy cream, sugar and vanilla. Whip until mixture holds its shape, about 2 minutes.

Once again, Macrina Bakery is proud to participate in Kilts for Kids. Get a free drip coffee and cookie* at any of our locations when you show us your voting confirmation! 

VOTE HERE!

Every year, the Ronald McDonald House Charities (RMHC) organizes various fundraising events to support the needs of children and their families. Among these events, Kilts for Kids stands out as a unique, engaging, and heartwarming annual fundraiser. Sporting kilts, participants invite voters to back their favorites with a $10 donation per vote. Since 2012, this high-spirited event has drummed up over $700,000, lending a vital lifeline to families who must travel to secure critical medical care for their children. Macrina leaped into the fray in 2019 after Manny Chao, Georgetown Brewery’s co-founder and avid RMHC supporter, extended an invitation. The more we uncovered about RMHC’s vital programs and services, the more interested we became. Their offerings range from Ronald McDonald Houses — a comforting haven for families with hospitalized children — to Ronald McDonald Family Rooms, providing a serene respite inside hospitals. Moreover, Ronald McDonald Care Mobiles deliver essential healthcare services to underserved communities. So, in 2023, we eagerly slipped into our kilts once more, snapping photos at our cafés and wholesale bakery. Since bribing people for votes is part of the game — and enriching our communities is as integral to our mission as making great bread and baked goods — we’re sweetening the deal by giving away a free coffee and cookie for every vote. Additionally, Macrina will make a matching donation for every employee vote. 

Vote between April 6-21: vote early and vote often! This is one kilt-raiser you can feel good about. From all of us at Macrina, thank you!

VOTE HERE!

*excludes glazed Brown Sugar Shortbread Cookies.