To mark our 32nd anniversary, we’re throwing a whimsical Cookie Decorating Party at our Mercer Island Café on Saturday, August 30, from 11 a.m. to 2 p.m.
We’ll provide freshly baked sugar cookies in playful shapes — snails, mushrooms, and butterflies — plus pastry bags filled with colorful icing and sprinkles galore.
There will be space at the decorating tables for six at a time, and staff to help kids of all ages. The event is free. It’s our way of saying thanks for 32 wonderful years of community support.
This family-owned-and-operated gem developed a buzz as a gleaming mobile café before moving into a nearby brick-and-mortar shop in Mountlake Terrace in late 2024.
Every so often you walk into a place that makes you feel, in the best of ways, like a guest in someone’s home. Every detail and carefully chosen item feels like an extension of the owner’s passion and values. You’re welcomed as a friend. SKOG Haus, owned by Heather and Dave Skogerson, is that kind of place.
The dream sprang from their love of community and the Pacific Northwest — and the need for a walkable gathering spot in North Seattle with great local coffee, tea, and food. They ordered a striking vintage Airstream replica trailer tricked out as a mobile café and set up in the parking lot of Local 104 in Lake Forest Park in 2021. Along with training classes and lots of practice, their nephew worked with them to create their signature drinks and help hone their craft. The illuminated word COFFEE on the roof beckoned. Word of mouth spread — lines soon followed.
In late 2024, when the right space, about five minutes away in Mountlake Terrace, became available, Heather and Dave made the leap to a permanent space. The interior is warm and inviting with tables inside and out to linger. The Airstream, which they sold, is outlined on the back wall and the bar is clad in stainless steel, à la the classic trailer. Behind the bar, you’ll nearly always find either Heather or Dave, along with their son Finn and three other crew members who are like family. Heather’s mom helps one day a week, too.
Four symbols tucked inside the SKOG Haus logo guide every decision: Origin (mountains, sea, forest), Intention (love and peace in action), Community (customers, neighbors, partners), and Care (for planet and people). Their mission: Change the world through coffee.
Everything they sell comes from small Northwest businesses: Macrina pastries; coffee roasted by the Torres family at Bellingham Coffee Roasters; organic chai, matcha, and loose-leaf teas from woman-owned Metolius Tea in Bend; syrups and chocolate sauce from Holy Kakow in Sisters; an espresso machine hand-built in south Seattle by their friend Michael Myers of MAVAM; cups made from sugar-cane fiber.
“I feel that what our partners have created pairs beautifully with that of the other partners,” says Heather. “Each small choice we all make is doing something to change the world for the better.”
This is a coffee house that makes you feel good about your choice of where to spend your money.
Nothing is automatic at SKOG Haus. Beans are freshly ground for every shot and the espresso is drawn by hand. Customers are greeted with a smile. “Everything that we do is old school,” says Heather. “Which makes it more intentional, and we love it that way. You hear the grinder, you smell the beans, you hear the milk steaming. It’s that whole idea of slow coffee — not that the wait is long, but that we stay present with the person in front of us.”
Kindness is best shared, and SKOG Haus has it in spades. The shop is a three-minute walk from the Mountlake Terrace light-rail stop, with ample parking if you come by car. Grab coffee and a pastry to go, or better yet, slow down, stay awhile, and enjoy the vibe. You’ll be glad you did. The world outside can wait.
At Macrina, our core values aren’t just words on a wall — they’re the heartbeat of everything we do. This year, we’re thrilled to celebrate five extraordinary team members who embody these values in the most inspiring ways.
Integrity in All We Do: Amos Almasan, Maintenance Lead
When you think of integrity, think of Amos. As our Maintenance Lead, he doesn’t just fix what’s broken; he builds trust every single day. Maintenance GM Aaron Rose says it best: “Amos deserves this award more than anyone I can think of this year. Honesty is a big part of being a maintenance technician — you have to be upfront about what you know and what you don’t. Amos proves his integrity by letting me know when he needs help or assuring me he’s got it handled. He’s truly a great partner in the maintenance department!”
Amos, your unwavering honesty and reliability keep the gears (literally) turning here at Macrina. Thank you for setting the bar high and embodying integrity in all you do.
Hard Working: Sang Phan, Wholesale Bread AM
If there’s someone who defines hard work, it’s Sang. This year, he’s been the rock of our Wholesale Bread team, consistently striving to finish every shift on time — even when the odds were stacked against him. Head Baker Phuong Bui shares, “No one deserves this award more than Sang this year. We’ve faced numerous employee call-outs and emergency absences during night shifts. Sang stepped up to cover various roles — including mixing, deck baking, forming, and rack baking — to ensure the shift was completed successfully with his team. He’s also willingly come in on his days off to fill in when we were short-staffed. Sang is extremely flexible, adjusting his days off whenever needed.”
Sang, your dedication is nothing short of inspirational. Your tireless effort keeps us all rising. Thank you for being the backbone of our team.
Remaining Positive: Ginger Bennett, Retail Pastry AM
Ginger Bennett radiates positivity and hard work at Macrina. Retail Operations Manager Crystal Kitchin describes her as “warm, supportive, encouraging, and optimistic.” She tackles every challenge with a smile and is integral to her team’s daily success. Starting during one of our toughest transitions, Ginger recently celebrated her four-year anniversary and was promoted to AM. Pastry Chef Sam Stout adds, “Ginger is always willing to go the extra mile. She brings ‘little sister’ energy that makes everyone feel comfortable. She never lets what’s going on outside affect her attitude at work.”
Ginger, your contagious positivity and unwavering dedication make you an invaluable leader. Thank you for always bringing a smile (and perhaps a Seahawks jersey) to everything you do.
Embracing Diversity: Autumn Iver, Maple Leaf Café GM
Autumn may have joined us less than a year ago, but their impact has been profound. Taking on a big role earlier this year, they embraced learning two different departments at Macrina — a feat that speaks volumes about their adaptability and commitment. Retail Operations Manager Crystal Kitchin shares, “Autumn is establishing policies that promote fairness and equal opportunities for all employees. They’re open to conversations with employees and managers and hold leadership accountable. Through their servant leadership and actions, they help shape our company culture. Focused on accountability and transparency, they’re removing communication barriers and are a vocal ally for their team.”
Autumn, thank you for championing diversity and inclusion. Your efforts make Macrina a better place for everyone, and we’re grateful to have you steering the ship at Maple Leaf Café.
Continuously Improving: Erica Moscal, Delivery AM
Erica’s journey with us is the epitome of growth and dedication. Starting as a packer in August 2021, she quickly showcased her talent and commitment. By July 2022, she was promoted to lead, and just a year later, she stepped into the role of AM. Fanny highlights how Erica embodies continuous improvement: “Erica is clear and direct with her staff, providing constructive feedback that helps everyone grow. Give her a goal, and she’ll work hard to achieve it — or even overachieve it. She seeks ways to improve communication and diversify the delivery department, even using a translator device to ensure all non-English speakers are on the same page.”
Her coworkers often say, “If you want to get something done, talk to Erica,” a testament to her reputation for reliability and effectiveness. Erica focuses on self-improvement in her managerial skills, being vulnerable and open-minded — a rare combination that fosters trust and collaboration. She takes ownership of the delivery department, continuously pushing toward improvement and encouraging her team to do better.
Erica, your relentless pursuit of excellence inspires us all. Thank you for making Macrina’s delivery department a model of efficiency and unity.
A Heartfelt Thank You
To our award winners — Amos, Sang, Ginger, Autumn, and Erica — your dedication and embodiment of our core values make Macrina not just a better bakery, but a better family. Thank you for all that you do!
On Saturday, July 5, we’ll unlock the doors to our newest café at 3051 78th Ave. SE, right across from Mercerdale Park on Mercer Island. Guests will find a spacious patio and a warm, welcoming interior — and everything you love about Macrina: crackly-crusted artisan breads, buttery cornetti, pastries, cakes, tarts, hearty sandwiches, comforting soups, weekend-brunch favorites, seasonal specials, and a complete lineup of espresso drinks.
“Over the years, many Mercer Island and Eastside residents have visited our Seattle cafés,” says Scott France, president and part-owner of Macrina. “They frequently ask when we might open one closer to them. We’re thrilled to join a neighborhood that’s already welcomed us in spirit.”
For those living on the Eastside, the café will make it much easier to grab your favorite Macrina items for parties, and it will also serve as a destination spot for brunches, lunches, meeting friends after a stroll through the farmers’ market, and business meetings. For islanders, we hope you’ll make the Mercer Island café part of your daily ritual. We’re delighted to be on the island and can’t wait to see you soon.
The café will be open from 7 a.m. to 6 p.m. daily.
Opening in the summer of 2025, ourMercer Island café— just across from Mercerdale Park — carries Macrina east of Seattle for the first time. From one oven in Belltown to our bustling bakery in Maple Leaf, every step of our story has been shaped by the loyal customers who gather at our counters.
The new café has a broad patio and a warm, welcoming interior that will be convenient for those on the go and comfortable for those wishing to linger. A convenient gathering spot for lunch and brunch and before or after park activities or a farmers’ market visit, our café will feature our full line of artisan breads, pastries, savory items, cakes, coffee beverages, and more.
We look forward to serving the Mercer Island community and to sharing our joy of artisan baking.
Food waste in the commercial food service industry is a massive issue, estimated at roughly $100 billion annually. At Macrina, we make every effort to reduce waste. Four years ago, Macrina, PCC, and FareStart began talking about a way to collaborate to reduce food waste and create a great new product. It’s now in high demand, and customer feedback is excellent.
“FareStart’s Mighty Croutons are a great way to upcycle, turning perfectly fine unsold food into a really tasty product,” says Leslie Mackie, Macrina’s founder. “And by providing a paid training ground, it benefits Farestart’s mission to help people address the root causes of poverty and food insecurity.”
Farestart’s Mighty Croutons, A Recipe for Change By Rebecca Denn
Behind every savory, crunchy FareStart crouton is a partnership between three essential Northwest companies.
FareStart’s “Mighty Croutons” — originally available in PCC’s salad bars, now packaged for home use and sold at all PCC stores — are made with unsold loaves of Macrina bakery bread, transformed into croutons in FareStart’s Interbay kitchen. FareStart, a James Beard Award-winning nonprofit, is devoted to food security and to culinary job training for people dealing with poverty, homelessness and other employment barriers.
After years of development and a pandemic interruption, the croutons became a delicious, paprika-and-marjoram-scented solution to several issues. The key challenge: “There’s so much food waste out there but also so much hunger,” said Corissa Helm, a FareStart marketing manager.
Developing a Crouton
Croutons are simple to make at one level: Cube crusty day-old bread, toss it in oil and spices, and bake until crunchy. Home bakers typically make croutons to avoid wasting leftover loaves.
Leftover takes on a different scale at grocery stores, which try to generously stock bread and avoid disappointing shoppers with empty shelves — without wasting either money or food. Stocking bread is an imprecise day-to-day science that sometimes means extra loaves at the end of the day, especially with items like artisan breads that have a short shelf life.
The crouton idea was first baked up when Leslie Mackie, who founded Macrina in 1993 and saw it rise to countless national best-of bakery lists, met Rachel Tefft, PCC’s manager of community food systems. They connected in 2019 at a Seattle Public Utilities meeting devoted to reducing food waste.
“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.
Kilts for Kids is a charity event organized by the Ronald McDonald House Charities (RMHC) to support the needs of children and their families. Macrina joined in 2019 at the invitation of Manny Chao, Georgetown Brewing’s founder and avid RMHC supporter. We’ve been a faithful supporter ever since and we’re at it again this year.
The spirited competition requires participants to don kilts and encourage people to vote for them. With a $10 donation per vote, RMHC has raised over $700,000 since 2012. This funding provides a crucial lifeline to families who must travel to access critical medical care for their children. RMHC’s offerings include Ronald McDonald Houses—a comforting haven for families with hospitalized children — and Ronald McDonald Family Rooms, which offer a peaceful respite within hospitals. Additionally, the Ronald McDonald Care Mobile program delivers essential healthcare services to underserved communities.
Motivated by our competitive spirit and a desire to raise significant funds for children in need, we are offering a free drip coffee and cookie (excluding our Brown Sugar Shortbread Cookies) as a thank-you to all voters for each vote cast.
Voting begins on April 8 and runs through April 22. Vote early and vote often! This is one kilt-raiser you can feel good about.
Macrina Bakery will sell Brown Sugar Shortbread cookies decorated with the Ukrainian flag from March 21-27. All proceeds will help a bakery in Kyiv, Ukraine called Bakehouse to continue to give away free bread.In peacetime, 1500 people walked through the doors at Bakehouse to buy bread and pastries. The spacious, light-filled bakery employed 80 bakers. It’s one of Ukraine’s most renowned bakeries. Now, as Russian bombs fall on Kyiv, the Bakehouse’s large windows make it too dangerous to occupy. But Ukrainians who have been unable to flee must still be fed. So many of the Bakehouse bakers have decamped to a basement bakery where they continue to bake bread for hundreds of people every day. They’re giving it all away for free.Proof, a bakery in Mesa, Arizona, has organized a fundraiser for Bakehouse, partnering with bakers worldwide on a campaign called Bake for Ukraine. Macrina Bakery is honored to be able to help. For the week of March 21-March 27, we will donate all proceeds from our Brown Sugar Shortbread cookies decorated with the Ukrainian flag to the fundraiser for Bakehouse. In addition, Macrina will also match any employee donations. Anyone who wishes to donate directly can do so via the GoFundMe page.
One of the most exciting innovations at Macrina in recent years is our focus on the flour we use in our naturally leavened breads. The central resource in our search for the most flavorful and nutritious wheat is the nationally renowned Bread Lab, an extension of Washington State University. Located an hour north of Seattle in Skagit Valley, Bread Lab is run by Dr. Steven Jones. He is devoted to bringing grain agriculture back to our region.A hundred years ago, fields of grains filled the Skagit Valley, but as industrial wheat brought the commodity price down, farmers shifted to more valuable crops. Commodity flour—the inert, shelf-stable white flour we’re all familiar with—became commonplace throughout America early in the 20th century. The shift away from regional wheat and local stone-ground milling resulted from the roller mill, an industrial method that produced a more uniform shelf-stable flour at less cost. Growers bred wheat for the new mills. Yield, not flavor, was the key metric. As a result, our nation’s wheat crops were rapidly homogenized. Community flour mills that once processed locally-grown wheat—there had once been more than 2,000 throughout the country—mostly vanished. Wheat, once cultivated into various strains that thrived in the particular microclimate, was reduced to a handful of hard red winter wheat strains. In the name of efficiency, most farmers abandoned the flavorful and nutritious strains of wheat and grew what fetched the highest price. America got cheap flour and Wonder Bread.The rise of artisan bread in America that started in the 1980s challenged the dominance of the ubiquitous pre-packaged supermarket loaf. More recently, the popularity of home bread baking and sourdough starters is a turn back to the days when many homemade loaves were common. This pre-industrialized turn is reflected in a new generation of farmers and artisan millers interested in a tastier, healthier, and more sustainable approach to growing and milling wheat locally. Many of them, like us, turn to Dr. Jones.Macrina has partnered with the Bread Lab for years, uses locally-grown and milled wheat developed by the Bread Lab, and Leslie Mackie, Macrina’s founder, has been a member of their advisory board. Earlier this year, our leadership team visited to talk with Dr. Jones and his team of researchers.“Dr. Jones is working on developing organic grain to plant in the fertile Skagit Valley,” Leslie said. “The farmers produce huge amounts of potatoes, cabbage, and more and need a good rotation crop to break disease cycles and to restore vital elements to the soil. The Bread Lab breeds grain for flavor, ease of growing in our region without chemicals, great performance for bakers like us, and great yield so farmers get a fair value for their work. Dr. Jones also intends to make the grain accessible to everyone, not just high-end bakeries. That’s supporting our local economy on all levels.”Macrina pledged our continued support for Bread Lab through their Bread Collective program. Participating bakeries make a sliced loaf that uses at least sixty percent whole wheat flour, is made with only seven ingredients (no chemicals, only real food) and is sold for six dollars or less. Our Organic Whole Wheat Loaf, sold in our cafes and grocery stores, is our Bread Collective contribution. A portion of the sales of this loaf helps the Bread Lab in its mission to bring together a community of people across the wheat ecosystem, from bakers to brewers, to experiment with the flavor, nutrition, and functionality of wheat.After a delicious lunch prepared by the Bread Lab team of whole-grain pizza and a salad of local greens and pickled Skagit vegetables, we returned more inspired than ever to continue to innovate with the locally-grown hybrid heirloom strains of wheat developed by Dr. Jones. It’s an exciting time to be baking bread!
