From June 23 to 29, net proceeds from the sale of our special large Brown-Sugar Shortbread Cookie will benefit the Seattle Pride Foundation.
“Embracing diversity is one of our core values,” says Leslie Mackie, our founder. “We’re proud to support Seattle’s Pride celebrations!”
Our Pride shortbread cookies are a sweet way to celebrate and stand with an organization that matters. Seattle Pride produces and promotes pride events to connect, strengthen, and advocate for Seattle’s LGBTQIA+ community. The Seattle Pride Parade is one of the largest in the country, with more than 300,000 people marching for joy, justice, and belonging. This year’s parade is Sunday, June 29, from 11 a.m. to 3:30 p.m.
Our store managers and crew have our support and encouragement to bring their own unique flair and personalities to each café’s celebrations. “Working for a bakery like Macrina that supports and highlights our community is such a blessing,” said Joshua Kull, GM of our Aloha café.
Make your celebration sweeter with our Pride cookie.
From June 16 to 22nd, net proceeds from sales of our special large Brown-Sugar Shortbread Cookie will go to Community Passageways in honor of Juneteenth.
Juneteenth — Emancipation Day — marks June 19, 1865, when Union troops reached Galveston, Texas and announced freedom to the quarter-million people still enslaved there, more than two years after Lincoln’s Emancipation Proclamation.
Four years ago, Juneteenth became a federal holiday, one to celebrate together as a nation. The holiday honors freedom’s arrival and the long journey of hope, renewal, and joy for Black Americans.
Celebrations have grown across the country — concerts, parades, educational events, festivals — and gatherings in parks and backyards with friends and family over food. Add our specially decorated Juneteenth shortbread cookie to your celebration. Every cookie helps fund Community Passageways, a transformative force in Seattle working to break the school-to-prison cycle with a school-to-life pathway. Macrina has supported the non-profit since 2020.
Founded and led by Dominique Davis, Community Passageways uses restorative, culturally relevant programs to guide and support youth. They strengthen communities and advance public safety through committed relationships grounded in love, compassion, and consistency. Collaborating with other human services, public health, and public safety organizations, they open doors to a brighter future for all.
Black Americans have honored Juneteenth since the late 1800s, blending jubilation with reflection. The legacy of slavery, and the racism that fed it, still shadows the nation. As Martin Luther King Jr. reminded us, “Injustice anywhere is a threat to justice everywhere.”
Stop by, grab a cookie, and support Community Passageways.
Washington’s strawberry season is short and oh-so-sweet. The berries are fragile, difficult to ship, and the harvest lasts only two to four weeks—usually in June. But they’re worth waiting for! They’re sweeter, richer, and redder than what’s trucked in from California and Mexico the rest of the year. Let the less photogenic berries cook into the jam that ribbons through this semifreddo while the beauties shine in the fresh garnish. Semifreddo, an Italian dessert similar to ice cream, has a mousse-like texture. It melts fast, so keep it in the freezer until the moment you serve it. Then pause, taste, and savor the fleeting glory of local strawberries. Their precious brevity makes them all the sweeter.
Line a 9 x 4 x 5-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides, and chill until needed.
Sort your strawberries, reserving half (the prettiest ones) for the garnish. Cook the remaining strawberries in a medium saucepan with 2 Tbsp sugar and 1 Tbsp water over medium heat for 2 to 3 minutes. Stir until the mixture thickens to a jammy consistency. Scrape the jam into a bowl and cool to room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer to a small bowl and refrigerate.
In a medium saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil and cook until the syrup reaches 230°F on a candy thermometer, watching carefully. This will take 5 to 10 minutes.
While the syrup cooks, beat the egg yolks in the mixer on medium speed until pale and slightly thickened. With the mixer still running, drizzle the hot syrup into the yolks in a slow, steady stream (don’t rush this, as it will scramble the eggs if added too fast). Continue beating for 5 to 8 minutes, until the mixture is light, fluffy, and just warm. Remove bowl and set aside.
In a small heatproof bowl set over simmering water (but not touching), melt the white chocolate with the oil. Stir until smooth, then cool for 5 minutes.
With a spatula, fold the melted chocolate into the yolk mixture. Retrieve the whipped cream and fold it in just until no streaks remain. Drizzle the cooled strawberry jam into the mixture and gently fold twice to create streaks.
Pour the mixture into the prepared pan, smooth the top, and seal with the overhanging plastic. Place in the freezer and let set overnight.
For the garnish, hull the reserved strawberries and toss them with the remaining 2 Tbsp sugar. Let them sit for 30 to 60 minutes until syrupy.
Remove the semifreddo from the pan, peel away the plastic, and cut ¾-inch slices. Serve immediately with spoonfuls of strawberries. Edible flowers make a great garnish if you have them. Enjoy the deliciousness of our local strawberries!
