Treat Yourself: Free Crostini with Every $25 Purchase 

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!). 

While supplies last, when you spend $25 or more at one of our cafés, we’ll add a free package of our Cranberry Apricot Crostini — a must-have for anyone who likes to keep the fixings for great appetizers on hand. Think of them as crackers, only better. We brush thin slices of bread with olive oil and toast them.  

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! 

Something for your Valentine? Macrina’s Monthly Subscription Club Makes a Great Gift

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!

Our subscription club delivery area

Recipe of the Month: Spanakopita (Spanish Pie)

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.

Printable PDF of this recipe here.

Makes 4 Servings

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.