At heart, Trevor is a teacher, his field before coming to Macrina Bakery. As our Food Safety General Manager, Trevor puts those skills to good use. He worked with Blake Gehringer, Macrina’s Production Manager, to establish food safety plans for both retail and wholesale operations. He spends his days training, answering questions, observing, documenting, testing, and continuously learning.

In 2016, Trevor was hired by Macrina and applied his skills as an educator to food safety, as an assistant manager for three years before taking over the top spot in 2019.

“I love the teaching part and have a lot of patience,” Trevor says. “I recognize where employees are and help them get to the point they need to be.”

Many languages are spoken at our bakery, and all of Trevor’s teaching skills come into play. “I use visual guides and often work through the GM of each department, all of whom can translate,” Trevor says. “When I do formal trainings I hire translators.”

It could be said that Trevor has a rooted interest in food safety that goes beyond the obvious: He’s married to our Retail Operations General Manager, Crystal Kitchin.

Both Crystal and Trevor were born and raised in the Seattle area and are very close to their families. At their wedding, in addition to their extended families, many members of their Macrina family were there to cheer them on—along with a Macrina wedding cake.

Trevor took Crystal boating in the San Juan Islands, one of his favorite places. “She fell in love with the islands as well,” he says. When time permits, they love exploring the islands in the nineteen-foot Cutty Cabin boat. At home, visiting family and spending time with their husky are significant parts of their life.

And the best part of his job (besides Crystal)?

“The people that work at Macrina are fantastic,” Trevor says. “That’s why I work here.”

Born and raised in South Seattle, Jennifer Truong had no desire to leave the city when she graduated from the University of Washington in Environmental Studies. Her job search led to Macrina Bakery, which was hiring Customer Service Representatives. “I was looking for a job to help me pay off my student loans,” Jennifer says. “Office work and the chance to connect with people was great.”

Five years later, Jennifer has grown into the job of Wholesale Office General Manager. “I fell in love with the whole team,” Jennifer says. “They continue to grow me and give me new opportunities. It’s a great environment to work in. “I manage the Customer Service Representatives, making sure we deliver exceptional customer service.”

In addition to taking care of Macrina’s wholesale customers, Jennifer works with production and delivery to ensure they have what they need to execute their jobs.

Jennifer cites Macrina’s Wholesale Manager Fanny Alvarado, and her hard work and management style, as a major influence. “I’ve learned from Fanny to remind myself that this is really a small business. We have the ability to be flexible and adapt to changes as we need to. We learn and grow from our experiences.”

Outside of work, Jennifer loves to get together with Amy Bui, Macrina’s General Manager of Wholesale Sales, and dine out. Often they visit Macrina’s wholesale customers. “I’m definitely a foodie,” Jennifer says.

Crab is a favorite. Summer weekends are often spent dropping the crab pot from her double kayak in the Sound, enjoying a paddle, and returning to see if a crab dinner is awaiting.
Another favorite: Seattle. “I love that I live a short drive from downtown,” Jennifer says. “Or I can go the other direction, and I’m in the mountains. I love the views. I don’t know if I could imagine life without seeing Mount Rainier”

Update: 6/14/2019Macrina’s Head Baker, Phuong Hoang Bui, started working at Macrina in 1994. To celebrate his 25th anniversary we gathered with him and his family at Palisade Restaurant to share our gratitude for everything he has done for Macrina and the way he brightens the workplace with smiles and his cheerful heart.

“The best part of the heartwarming dinner was Phuong sharing his fond memories of Macrina,” says Jane Cho, Production Manager. “Behind his kind, respectful mannerisms, he is a comedian and loves to laugh and tell a good story. I am grateful to have had the opportunity to work with Phuong for so many years and to be inspired by someone with such integrity in everything he does.”
To learn more about Phuong’s amazing journey from Vietnam to Macrina read this blog that Leslie wrote about Phuong.

Original: 10/14/2012

Throughout my new book, More from Macrina, interspersed among the recipes and beautiful photography, are stories about the people and partnerships that make the Macrina community.

Phuong Hoang Bui has worked at Macrina for 18 years and as much as anyone, he embodies the spirit of the Macrina community in a way that makes me so proud to have him as a colleague.  I first met Phuong through the International Rescue Committee, where he had been eagerly seeking employment.  At our first meeting, Phuong conveyed a deep desire to work and to learn – I hired him as a dishwasher on the spot. This was in 1994 – just after Macrina first opened.

While he worked as a dishwasher, Phuong would always make himself available to help with food prep, to help shape bread, and to watch the bakers load the ovens – constantly seeking opportunities to learn more so that he could grow professionally while supporting Macrina’s growth.

18 years later Phuong manages our entire wholesale production team – fifty employees in all, diverse in age, ethnicity and experience – and Phuong takes great care to help them all develop the skills to succeed in their work, and for many of them, to adapt to a new life in Seattle.

Before starting at Macrina, Phuong had been trying to get to America from his native Vietnam for some time.  His first attempt was as a boat refugee when he was captured and imprisoned for two years.  When he was released Phuong received help and support from friends and family, which led to his arrival and new life in the United States.

Today, everything Phuong does through his work at Macrina demonstrates his gratitude for the help and support he has received. Phuong works with his team to help them develop professionally and embrace new opportunities, just as he did (and continues to do).  Phuong’s desire to repay the kindness he was shown when he first arrived here reflects so much of the culture here at Macrina, and just as Phuong is grateful for the life he has here, I am grateful for the chance to have him be a part of our daily life at Macrina.

Learn more about Phuong and his amazing journey in More from Macrina. 

Macrina Bakery relies on many highly-skilled bakers. The brothers Andy and Dat Nguyen are two of our best.  

We still make all our bread by the same methods we did in 1993 when Macrina Bakery first opened in Belltown—only now we make much more of it. Long, slow rises, with carefully maintained starters and forming every loaf by hand is a labor intensive way to make bread. But it’s the way great bakers around the world have been making the best loaves for centuries. Making bread this way is who we are.  

As we’ve grown, we’ve had to find and train new bakers. Our head baker, Phuong Bui, is one great example. And it was through Phoung, or more precisely, his mother, that we found two other key members of our bread team. Phuong’s mother met Andy and Dat Nguyen in an ESL class at South Seattle Community College in 2003. She mentioned her son was hiring at Macrina. Andy was the first to be hired, Dat followed a month later. 

Phuong trained them both how to shape our various loaves and they joined the forming team. Both brothers were quick learners and showed great initiative. Within a few years, they’d both mastered each of the bread-making steps: mixing, kneading, proofing, shaping, and baking. “Learning each station was difficult,” Andy says. “But now after fifteen years, even the holidays aren’t stressful, just busy.”  

Today, Dat is our Baking Assistant Manager. He oversees a crew of nearly 20, stepping in to help at every stage as needed. Sometimes it’s to speed production along, sometimes helping coach new employees, and making certain he can be proud of each loaf. “I’m thrilled Macrina has trusted me with more responsibility,” Dat says. “I take great pride in making great bread.” 

Andy works the rack ovens, baking hundreds of loaves every day. He ensures that each comes out with that crisp, caramelized crust our customers have come to know. With so many loaves and many types of bread, it’s part craft, part art and takes a high degree of precision and focused attention. 

Andy lives in Burien with his wife who followed him from Vietnam. They have an eight-year-old daughter who attends White Center Heights Elementary, which has a Vietnamese dual language program. On weekends she likes to go shopping with her father, often asking him if they can go out for a very American lunch—at McDonald’s. Andy prefers Thai food but sometimes indulges his daughter. He relaxes by tending the gardens in his backyard. 

Dat lives with his parents who emigrated to Seattle three years before Dat and Andy arrived. Dat has a six-year-old son who also attends White Center Heights elementary and is enrolled in the same dual language program as his cousin. Dat helps his aging parents with their needs. Recently, Dat has also had to contend with some of the skills his son has picked up at school, namely how to research new toys on YouTube. 

Both families remain close, often gathering on weekends and holidays. During football season they get together to root for the Seahawks. Over the years, both brothers have returned to Saigon to visit friends and family in Vietnam. Andy always makes a side trip to Long Khánh, a small city in Southeastern Vietnam to visit his wife’s family. 

At Macrina, we are incredibly proud of these two master bakers who have become part of our family. Without their talent, hard work, dedication, and ability to train and coach new employees we would not be where we are today. Thank you Dat and Andy for 15 great years! 

Growing Up with Macrina

Few know Macrina’s products like Amy Bui does. She’s grown up with them. Her father is Phuong Bui, our Head Baker and longest-tenured employee. “I remember her running around the café,” Leslie Mackie, Macrina’s founder, said. “She couldn’t have been more than three when she first started coming in.”

Amy remembers those days as well. She didn’t go to work with her father often but loved the experience when she did. “I loved being in the kitchen with Leslie. I’d beg her to give me a task so I could help. I’d stand on a milk crate and stir large pots she had on the burners or she would give me a lump of dough to play with on the forming table to keep me busy.”

Working at Macrina

In 2011, we hired Amy as a Customer Service Representative. She had a knack for building relationships with our customers. She kept a list of all our wholesale customers and made a point of eating at as many of the restaurants as she could. “Over my seven years here, I have eaten at 161 restaurants serving Macrina products,” Amy said, adding, “More to come!”

Soon, Amy moved into a series of management positions, proving her value at every new job. She served as our Wholesale Sales Assistant Manager before we promoted her to General Manager of Wholesale Sales in November of 2018.

“Amy is uniquely qualified for this job,” said Scott France, Macrina’s President. “She has shown tremendous commitment to our artisan bakery and is dedicated to exceptional customer service.”

“We have the best products this city has to offer,” Amy said. “Being able to stand 100 percent behind the products you’re selling makes the job easy.”

Starting as a Customer Service Representative gave Amy a ground floor view of all the moving parts that must operate fluidly so that the many hand-formed artisanal products can be baked daily and delivered early in the morning to hundreds of customers around the Seattle area.

“Fanny Alvarado, Macrina’s Wholesale Manager, has been a great mentor to me,” Amy said. “Fanny also started in an entry-level job here and worked her way up and up. She sets the bar high for expectations in customer service and job productivity and has supported me through all challenges and frustrations I’ve had.”

And how does it feel to spend your days selling so many things your dad has helped make? “It’s awesome. I love that I get to see him every day, since I wouldn’t otherwise.”