Grand Opening: Our New Maple Leaf Café Opens Friday!

Our new Maple Leaf café opens on Friday, June 30 from 7a.m.-6 p.m. Situated at 85th Street and Roosevelt Way NE, across from Reservoir Park, the bright, airy space will be convenient for those on the go and comfortable for those wishing to linger. Offerings at the new café will include Macrina’s artisanal breads, cornetti (Italian-style croissants), distinctive pastries, cakes, tarts, sandwiches, soups, weekend brunch, a full range of coffee beverages and many other sweet and savory items. “We are excited to open our first café since 2018,” says Scott France, president of Macrina. “Our mission is to enrich our communities through the joy of artisan baking, and we’re eager to become part of the Maple Leaf community.” The café opening is the centerpiece of our 30th Anniversary celebrations, which also include two baking classes, a special pop-up dinner, an anniversary loaf showcasing local grains and children’s cupcake and cookie decorating. Visit our website for more details. 

Check out all the upcoming events we have in store for our 30th Anniversary! 

30th Anniversary Celebrations: Baking Classes with Leslie

We can’t think of a better way to celebrate our 30th anniversary than by sharing the joy of baking with our beloved community. As part of our 30th Anniversary celebrations this summer, Macrina’s founder, Leslie Mackie, will teach two hands-on baking classes this July.

Leslie will guide a select group of seven guests through the art of baking some of our favorite summer treats. These classes are a unique opportunity to learn from one of Seattle’s finest culinary talents, regardless of whether you’re a seasoned baker or a curious novice.After years of travel, training, and working with acclaimed chefs and bakers, Leslie opened Macrina in 1993 in Seattle’s Belltown neighborhood with just six employees. With the upcoming launch of our Maple Leaf café, Macrina will have six cafes, employing many more people. Over the years, Leslie has authored three cookbooks, been featured on Julia Child’s Baking with Julia, and even been nominated for a James Beard Foundation Award. Her dream for Macrina has ascended to heights she never imagined.

Both classes are limited to seven people and will take place at our Belltown café (July 11) and Sodo café (July 18). There will be plenty of tasting and camaraderie with fellow baking enthusiasts. Without our dedicated community, we would never have reached our 30th anniversary. These classes aren’t just a part of our celebrations, but also a way to share our love for baking. Here’s to you, our community, and to the many more anniversaries to come.

Pie Making Class – July 11th, Macrina Belltown Café

Join us on Tuesday, July 11th, from 4 P.M. to 6:30 P.M. for a hands-on pie making class. Leslie will kick things off by demonstrating how to prepare the dough for a flaky pie crust. Then, you will have the opportunity to create a gorgeous Blueberry Nectarine Pie and Rustic Apple Cherry Tartlets. Each participant will take their pie home to bake and will also prepare and bake the tartlets on-site. Leslie will provide samples of baked pies for everyone to taste. From mastering the perfect lattice crust to crafting tartlets, you’ll depart with a newfound appreciation for the art of pie making.

Baking with Raspberries Class – July 18th, Macrina Sodo Café

There’s nothing quite like the raspberry days of summer! If you relish the just-picked, bright flavor of raspberries straight from the vine, join us for Leslie’s Baking with Raspberries class on Tuesday, July 18th, from 4 P.M. to 6:30 P.M. Leslie will guide you through the process of baking with raspberries. You’ll create a mouth-watering Raspberry Lemon Coffee Cake, which you’ll bake on-site to take home. You’ll also learn how to assemble elegant Summer Berry Charlottes, which you’ll take home to chill overnight and bake the following day. Leslie will have samples for everyone to taste.

How to Enter:

  1. Take a photo of something you’ve baked from a Macrina cookbook or one of our recipes of the month OR share your favorite Macrina product/Macrina story
  2. Post it or message it to us via Instagram by July 7
  3. Tag @MacrinaBakery and mention the date of the class you’d like to attend in the comments.

The top 25 entries for each class will be entered in a drawing for available spots. We will notify the winners on July 7.

Want to see all the upcoming events for our 30th Anniversary celebrations? Click here!

Celebrate Juneteenth by Dining at a Local Black-Owned Restaurant

Monday, June 19 is Juneteenth and we encourage you to join us in dining out at one of Seattle’s many Black-owned restaurants as part of your celebration.

Here are six of our favorite wholesale customers that we highly recommend you try:

La Spiga
La Spiga: Capitol Hill’s beloved Osteria La Spiga has been serving northern Italian cuisine since 1998. It’s like dining in Italy — without the plane fare. Chef Sabrina Tinsley consistently makes elegant dishes ranging from handmade pastas to roasted meats and vegetables. It’s poetry for the mouth.

Boon Boona CoffeeBoon Boona Coffee: Founder Efrem Fesaha was born in Eritrea and came to Seattle as a child when his father took a job with Boeing. He opened Boon Boona as a showcase for top-quality African coffee. He sources and roasts the coffee. Enjoy coffee drinks, pastries and savory items at the Renton, Capitol Hill, and University Bookstore locations.

Plum BistroPlum Bistro: Chef/owner Makini Howell makes food so good that you forget everything is plant-based. Her airy, contemporary restaurant is in the lively Pike/Pine corridor. Recognized in 2019 by The New York Times as one of 16 Black chefs changing food in America, Makini has a creative, healthy approach to food and serves beautiful dishes.

Poco Bar and LoungePoco Bar & Lounge: Established in 2006, Poco Bar & Lounge is a casual, cozy neighborhood wine and cocktail bar located in a two-story space on Capitol Hill with a private lounge and outdoor patio seating. They serve Mediterranean tapas-style snacks and mains, signature cocktails and wine.

Lil Red's Takeout and Catering
Lil Red’s Takeout and Catering: Located in the Rainier Valley just north of Columbia City, Erasto “Red” Jackson runs not only one of Seattle’s best BBQ joints, but one of the best in the nation. Lil Red’s Jamaican BBQ and Soul Cuisine landed on a prestigious list of top 20 Black-owned BBQ spots nationwide. The tender meat is exquisitely smoked. Sandwiches are served on Macrina’s brioche buns.

Ms. Joyce's CateringMs. Joyce’s Catering: Long one of Seattle’s choice caterers, Central District gem Joyce’s Market and Café closed their retail business in May to focus on catering. Joyce Hosea, the driving force behind the fabulous community spot, can cater to nearly any occasion, big or small, letting you focus on the guest list rather than the food.

Macrina Celebrates Pride by Supporting Lambert House

For the week of June 19–25, we’ll donate all net proceeds from the sale of our Pride Cookies to the Lambert House.

When Katarina Ducharme, our head pastry chef, came to us suggesting a Pride Week fundraiser, we leaned in. The more we listened, the more we got excited. Choosing to support the Lambert House was an easy decision for us.

Lambert House, nestled in the heart of Seattle’s Capitol Hill, is more than just a building — it’s a sanctuary for lesbian, gay, bisexual, and transgender youth, a place where they can be themselves. Lambert House provides a supportive environment for 20 to 40 daily visitors from diverse backgrounds and zip codes. They gather here to participate in various programs designed to impart essential leadership, social, and life skills. Activities range from support groups and planning meetings to dances and games. Amenities such as a pool table, a music station, a library rich with LGBTQ literature, and a computer lab offer spaces to unwind, connect, and learn. It’s a cornerstone of Seattle’s LGBTQ community and a beacon of acceptance, understanding, and unity.

Buy one of our Brown Sugar Shortbread Pride Cookies the week of June 19–25 and we’ll donate all proceeds to the Lambert House.

“I’m grateful to work for a company that is proud and willing to put their resources into helping all parts of the LGBTQIA+, particularly at times when it would be easier to remain silent,” says Katarina. “I also feel lucky to live in a state and a city that puts laws in place to protect the LGBTQIA+ kids that live here, as well as kids seeking refuge. But we need to do more to support the kids in our community who really need help, especially trans youth.”

Order Ahead Online!

Avocado Toast with Egg & Fromage Blanc

Trends may come and go, but avocado toast is a welcome mainstay. In fact, popular recipes for it date back to the ’60s. Why even have a recipe for something as simple as mashed avocado on toast? Because elevating it from good to delightful is a matter of choosing a few complementary ingredients in balanced proportions. In our cafés, this recipe has earned such a following that we now offer it daily. We recommend our Pugliese for bread, however, any of our rustic loaves will do. Choose your favorite and enjoy this modern classic, a love letter to relaxed mornings and healthy, delicious food.



Printable PDF of this recipe here. 

Makes 6 large rolls

4 eggs
1/2 cup extra virgin olive oil, divided
2 Tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp kosher salt, divided
1/4 tsp black pepper
4 ripe avocados
1 loaf Macrina’s Pugliese (or favorite rustic bread)
1/2 cup Fromage Blanc (or another spreadable cheese such as Snofrisk, or goat cheese)
1 cup microgreens (radish or watercress)

Place the whole eggs in a small sauce pan and cover with water. Over medium heat, bring the water to a boil, then cover with a lid and turn off heat. After 11 minutes have elapsed, remove the lid and pour off the hot water. Run cold water over the eggs for 30 seconds, then peel them and set aside.

In a small bowl, combine 1/4 cup extra virgin olive oil, lemon juice, lemon zest, 1/4 tsp salt, and black pepper. Whisk to combine well. Set aside.

Place peeled and pitted avocados in a medium bowl. Smash them with a fork to make them spreadable.

Cut eight 1/2-inch slices of bread (if using a larger loaf, one slice per serving will do). Toast the bread to get a delicious char on them.

Place 2 toasted slices on each plate and drizzle the remaining 1/4 cup olive oil over the bread. Spread each with 1 Tbsp of cheese. Top each with an equal portion of the mashed avocado. Slice the eggs and divide among each slice. Drizzle with the lemon juice dressing and top with the microgreens. Enjoy!

Baking Demonstration with Leslie Mackie at Book Larder

It’s our thirtieth anniversary and to celebrate we’re opening a new café in Maple Leaf early this summer. To mark the occasion, founder Leslie Mackie will host a baking demonstration and cookbook signing at Book Larder on Wednesday, June 21, at 6:30 P.M. Participants will learn how to bake a Summer Berry Galette using a recipe from our Seasons cookbook, enjoy samples, receive a recipe sheet, and have an opportunity to buy and have cookbooks signed by Leslie.

For this event, we’re collaborating with Cairnspring Mills, a state-of-the-art flour mill with a dedication to old-fashioned, sustainable agriculture located in the Skagit Valley. They work closely with nearby farmers to mill each batch of grain separately, ensuring the unique flavor and integrity of each field is maintained. We’re excited to use Cairnspring’s Glacier Peak flour in our Summer Berry Galette baking demonstration. “Cairnspring provides a steady supply of the high-grade flours we need, and the consistency is remarkable,” Leslie affirms.  

Seasons, our third cookbook, pays tribute to local ingredients. Each recipe showcases the unique flavors of the Pacific Northwest’s spring, summer, fall, and winter. Leslie crafted these recipes with the home cook in mind, utilizing readily available ingredients for most dishes. For less common items, she includes alternative suggestions. Apart from a few recipes, most can be prepared in under an hour, allowing hosts to spend quality time with their guests while enjoying a taste of the good life. 

The Summer Berry Galette celebrates berry season in the PNW. Perhaps nothing grows better around here than wild blackberries. Throughout the summer, foragers know where they’re available for the picking. Leslie developed this delicately sweet recipe to utilize the abundant wild blackberries she picks along the rural roads and meadows of Vashon Island. Simplicity is its strength. With few ingredients, the galette is an elegant showcase for the ripe berries. The sweet creaminess of the custard is the perfect accompaniment to the tart berries. The recipe calls for blackberries but it can be modified to work with whatever seasonal fruit you have on hand. 

Given the limited space, we recommend getting your tickets early. There are two options available: Book Included, or Author Talk Only. You can purchase tickets through Book Larder 

We look forward to seeing you there!