Macrina’s new catering menu is built around that spirit of gathering. If you’re planning a morning meeting or a family brunch, the bagel platteris a crowd pleaser. The organic naturally-leavened bagels have a caramelized crust, toothsome texture, and a tight, springy crumb that balances the mild sourdough with just enough malty sweetness. Available in Plain, Salted, Everything, Poppy Seed, Sesame Seed, Cranberry*, and Cheese*, the bagels are the perfect canvas for tangy cream cheese.
*Cranberry and Cheese are not organic
SandwichPlatter
Looking for something more substantial? Our sandwich platters are a must for midday crowds. Choose between Carne, Verdura, or a mix of both; either way, every sandwich is hearty and satisfying
Quiches
Craving something warm? Macrina’s quiches — Carne or Verdura — are baked in a flaky crust that holds just the right amount of creamy fontina and egg custard, with fillings that change with the season. Pair one or several with a box of brewed coffee, and you’ve got the makings of a cozy gathering, or lunch meeting.
Pastries & Cookie Platters
You also can never go wrong with an assortment of pastries—muffins, scones, cornetti, and coffee cake slices—or a selection of cookies: Olivia’s Chocolate Chip, Chocolate Oat Peanut Butter, Old Fashioned Peanut Butter, Mrs. D’s Vegan Cookie, Apricot Oatmeal Pecan, Ginger Molasses, and Snickerdoodle.
Ordering is simple! Just call your nearest Macrina café at least two days in advance. Most platters are available after 8 a.m., and sandwiches are ready to go after 11 a.m.
“The community of bakers and bakeries in this country is — and I think the Bread Bakers Guild has been a big part of that — so open,” says Scott France, Macrina’s President and co-owner. “It’s a pleasure to connect with people who are striving to do the same thing we are: make great bread and support our teams.”
The Bread Bakers Guild of America is the nation’s premier organization devoted to the art and science of bread. It’s made up of nearly 2,000 members — bakers, millers, farmers, and suppliers. Its mission is to support the craft baking industry through education, training, and community building. Founded in 1993, the same year Macrina opened its doors, the Guild formed as the ascendant artisan bread movement was taking off and more Americans were discovering the joy of fresh-baked bread.
Running a bakery is challenging, and the Guild’s support and community gave Macrina founder Leslie Mackie a boost. Leslie served on the board from 2012 to 2015. This year, Scott was elected to the board of directors for a three-year term, reflecting the professional baking community’s respect for Macrina.
Scott says, “As we have grown over the years, we have visited bakeries all over the country — most of them through connections with the Bread Bakers Guild, which is such a great resource for all of us. Any Guild member who wants to come and visit Macrina is welcome. We would love to have you come by.”
The Rise Up! Podcast recently featured Scott France, who spoke about the rewards and challenges of overseeing a large, multifaceted bakery while preserving Macrina’s artisan standards. He emphasized how a strong internal culture — built on supporting and developing dedicated employees — allows the bakery to maintain its high quality and remain successful.
Over Macrina pastries and Fulcrum coffee, customers gather in the high-ceilinged, art-filled space, one of Pioneer Square’s crown jewels for over 25 years.
When the pandemic hammered Seattle, Zeitgeist Coffee — a beloved fixture in Pioneer Square — had to close its doors for six long months. For café manager Leesa Kunke, watching the place sit empty was unbearable. She’d started there as a barista back in 2001, dedicating nearly two decades to nurturing this community hub, all while earning a degree in Communication focused on human interaction from Seattle University.
Founder and artist Bryan Yeck saw her dedication. “If this were your shop, you’d be open,” he told her. Leesa didn’t hesitate. “I was just sitting at home learning that I could get alcohol delivered — which is not ideal,” she recalls with a laugh. “I needed something to do.”
Determined to revive the café, Leesa volunteered to help Bryan reopen with limited hours — even without pay. Her presence was a game-changer. Within days, Bryan admitted, “I couldn’t do this by myself.” Then came the life-altering offer: “If you want to buy this, let’s figure it out.”
Leesa had just enough savings to purchase the business but hadn’t considered the hefty operating costs. When Bryan informed her she’d need an additional $30,000 for the first month’s expenses, she was at a loss. A county employee — a regular customer — suggested starting a GoFundMe campaign, assuring her, “People love this spot. People love you. They will donate money.”
Skeptical but hopeful, Leesa launched the fundraiser in December 2020. To her amazement, she raised $32,000 in four weeks. “The outpouring of support was overwhelming,” she says, emotion in her voice. “People wrote little notes like, ‘This is my favorite coffee shop. So happy it’s going to stay open.’ It was heartwarming to have all these people say, ‘We want this to be here.’”
Founded in 1997, Zeitgeist Coffee has been a cornerstone of Seattle’s Pioneer Square for over 25 years. Established as a space for art, conversation, and community, the café truly embodies its namesake — “the spirit of the times.” With its European-style coffee, excellent pastries, bagels, and that inviting atmosphere, Zeitgeist has become an anchor in one of the city’s oldest neighborhoods.
Housed in classic Pioneer Square brick architecture, the café features European-inspired interior elements: newsstand, expansive glass windows, intricate metalwork. “Bryan built all of this,” Leesa says, gesturing around. “People ask about that little stand-up table in the middle. They say, ‘Is that from a bank?’ And I say, ‘No, the old owner designed and built that.’”
The design captures historical charm with an intellectual vibe. It’s a place where art and culture thrive — hosting neighborhood art walks, live music, readings, film screenings. “We have so many regulars,” Leesa notes. “It’s a really awesome community down here.”
Serving a diverse crowd — King County employees, lawyers, architects, firefighters, sports fans, travelers, artists, residents — Zeitgeist is more than just a café; it’s a communal space where relationships are built and nurtured. Leesa cherishes the connections. “This café isn’t just a business — it’s part of people’s lives,” she emphasizes.
Part of Zeitgeist’s success lies in its partnership with Macrina Bakery. “Macrina is really a cornerstone for us,” Leesa explains. “They deliver the bread we use for all our sandwiches, and the majority of our pastries come from Macrina.”
But it’s more than just the products. “What really stands out about Macrina is the consistency and the people,” she says. “The products are always fresh, and the kindness of the people on the phone is exceptional. I call almost every day — sometimes multiple times — and everyone is always super friendly, laughing at me for calling four times a day.”
When Macrina introduced bagels in 2020, it felt like fate. “I needed bagels but couldn’t meet the minimum from my previous purveyor. Here was Macrina saving the day again. People love their bagels.”
For Leesa, aligning with companies that share her values is essential. “Working with nice people — not just as a business owner, but as an individual giving my money to people I like and respect — is huge for me,” she notes. “I don’t want to pay money to companies where I don’t know anybody; it’s just this faceless interaction.”
There are purists who cringe at the idea of altering their favorite lemon poppy seed muffins, but I believe fresh strawberries are a welcome addition. They delight the eyes and palate — and add a little vitamin C to your morning muffin. These are only slightly sweet, showcasing the natural sweetness of the strawberries. The sour cream (or yogurt) adds tangy richness to this quick, easy recipe that will please a crowd.
4 Tbsp unsalted butter, melted 1 1/2 cups unbleached all-purpose flour 3/4 cup granulated sugar 1 Tbsp + 1/2 tsp poppy seeds 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup sour cream or yogurt 2 eggs 3 Tbsp + 1 tsp fresh lemon juice, divided 1 Tbsp fresh lemon zest 3/4 tsp lemon extract 1/2 cup fresh strawberries, medium dice 2/3 cup powdered sugar
Preheat the oven to 375°F. Lightly brush the top of a 12-cup standard muffin tin with canola oil (to prevent sticking), then line 8 of the cups with paper muffin liners.
In a small saucepan over medium heat, melt the butter. Remove from heat and cool to room temperature.
In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk the sour cream, eggs, 2 Tbsp lemon juice, lemon zest, and lemon extract until well combined.
Add the sour cream mixture to the dry ingredients. Using a spatula, fold gently for about 3 turns, then pour in the melted butter and strawberries. Fold a few more times, just until no dry streaks remain.
Divide the batter among the 8 lined cups, slightly mounding each.
Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
While the muffins cool, make the lemon glaze by mixing the powdered sugar with the remaining 1 Tbsp + 1 tsp lemon juice. If the powdered sugar is lumpy, sift it first.
Remove the muffins from the tin and stripe the tops with glaze. Enjoy!
