We are delighted to announce that we will be opening our sixth café in the Maple Leaf neighborhood in June 2023!

We just started construction and plan to open mid-to-late June. 

“We’re so excited to open our first café since 2018,” says Scott France, president and co-owner of Macrina. “Our mission is to enrich our communities through the joy of artisan baking, and we’re eager to become part of the Maple Leaf community.” 

The building, located at 85th Street and Roosevelt Way NE, is across from Reservoir Park and a block from Saint Catherine’s. We look forward to serving nearby residents and passersby.  

Floisand Studio Architects has designed a bright, airy space that will be convenient for those on the go and comfortable for those wishing to linger. “We’re honored to be entrusted by the long-term owners to turn their building into a welcoming, light-filled café for the neighborhood,” says Scott. 

As we prepare to celebrate our 30th anniversary this year, the new café, our sixth, will provide an exciting capstone to our upcoming celebration. Stay tuned for news of the anniversary festivities and our official Macrina Maple Leaf opening.  

A ground almond pie crust, strawberry rhubarb compote and almond streusel topping add body and flavor to this delicate, creamy cheesecake. Our flaky pie dough also makes a great base if you want to save yourself some time. The active time to make this is modest but be sure  to have enough time to refrigerate it before serving to be sure it sets nicely. Top it with whipped cream if you’re feeling indulgent.

Makes one 9 inch cheesecake.
Printable PDF of this recipe here.

ALMOND CRUST
3 Tbsp whole almonds, roasted
½ cup granulated sugar
1½ cups unbleached all-purpose flour
½ tsp vanilla extract
½ tsp almond extract
8 Tbsp unsalted butter, melted and cooled to room temperature

STRAWBERRY RHUBARB COMPOTE
6 strawberries, cored and cut into 6 pieces each
1½ cups rhubarb, cut in ½-inch pieces
⅓ granulated sugar
½ tsp loose leaf hibiscus tea
1½ tsp fresh lemon juice

STREUSEL TOPPING
¼ cup unbleached all-purpose flour
2 Tbsp + 2 tsp granulated sugar
¼ cup almonds, roasted and finely ground
¼ tsp vanilla extract
2 Tbsp cold unsalted butter, cut into ½-inch cubes

CHEESECAKE BATTER
12 oz cream cheese, room temperature
½ cup granulated sugar
½ cup kefir (or buttermilk)
2 eggs

ALMOND CRUST
Prepare a 9-inch cake pan by pressing a 12 x 16-inch piece of parchment into it. The overhang helps to lift the pie out after it has chilled.

Preheat oven to 350°F.

In the bowl of a food processor, combine the almonds, sugar and flour. Process for 1 to 2 minutes until the almonds are finely chopped. Transfer the mixture to a medium bowl. Add the extracts and melted butter. Mix with a wooden spoon to combine well. As evenly as possible, press into the prepared cake pan creating a ⅛-inch thick crust that runs up the sides about 1¾-inch. Bake for 20 to 25 minutes until golden brown. Set aside.

STRAWBERRY RHUBARB COMPOTE
Combine all compote ingredients in a sauce pan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer for 3 to 4 minutes or until the rhubarb is tender and the compote has thickened. Pour compote into a bowl and let cool for 30 minutes.

STREUSEL TOPPING
In the bowl of a stand mixer fitted with a paddle attachment, add all streusel ingredients. Using medium speed, cut the butter into the flour mixture until the texture is coarse like sand. Set aside.

CHEESECAKE BATTER
Reduce oven temperature to 300°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Cream until smooth, approximately 3 minutes. Add the kefir (or buttermilk) with the mixer running. Pause and scrape the sides to ensure all is incorporated.Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. Scrape the sides and mix again to ensure all is incorporated. Pour the cheesecake batter into the pre-baked pie shell. Bake for 25 to 30 minutes or until the cheesecake mixture is just set.

Top the cheesecake with the strawberry rhubarb compote and then the streusel mixture. Increase the oven temperature to 350°F and bake another 20 minutes. The streusel topping should be a light golden brown.

Cool at room temperature for 30 minutes, then refrigerate for 3 hours before serving.  Enjoy!

Ever wonder how Macrina makes just enough fresh loaves of bread and an assortment of pastries every day to satisfy our customers’ appetites week in and week out? We don’t. We make extra, enough so that though we may run out of some pastries and loaves, a customer who shows up right before closing will still find something satisfying. Additionally, we inevitably wind up with a few misshapen loaves and pastries that don’t meet our standards.  

So, what do we do with what we refer to as fresh overages?  We donate to a handful of food banks and local nonprofits. One of our key partners is OSL. Originally called Operation Sack Lunch, OSL was founded in 1989 with the distribution of 30 sack lunches on the streets of Seattle. Now they serve about 2 million healthy meals to those who struggle with hunger in our community every year. They hire many staff members from their client base and provide an equitable wage and generous benefits designed to combat poverty-level wages. They encourage positive life changes and forward motion.   OSL picks up overages from our cafes and bread production facility in Kent and incorporates the bread and pastries into their meals. “None of Macrina’s pastries last long in our meal lines,” says Abid Choudhury, OSL Operations Director. “They are getting snatched up real fast. They really are a gift.” “We are grateful for our partnership with OSL,” says Leslie Mackie, Macrina’s founder. “They are immediately getting our day-end pastries and breads and making them part of a nutritious, dignified meal for those in our community who are in need of support.” 

Icebox cakes are magic! Layer a few components together, place in the refrigerator, and hours later you have something transcendent — moist, creamy and irresistibly delicious. Icebox cakes gained prominence in the 1920s when companies were promoting a new home appliance — the electric icebox! The cake’s popularity soared when Nabisco included a recipe for an icebox cake on the packaging for their Famous Chocolate Wafers in 1929. Variations proliferated, some with ladyfingers, crisp wafers, and cake, and fillings ranging from Bavarian cream to ice cream to whipped cream. Our spin on the classic makes an elegant Valentine’s Day treat or dessert for your next dinner party. It features chocolate cake, fresh raspberries, Project Barnstorm Raspberry Conserve, and rose scented sweetened whipped cream.

Printable PDF of the recipe here.
Makes 6-8 servings

 
CAKE
2 eggs
¾ cup whole milk
¾ cup canola oil
2 tsp vanilla extract
1¾ cup granulated sugar
1½ cup unbleached all-purpose flour
¼ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
¾ cup boiling water

WHIPPED CREAM
2 cups heavy whipping cream
⅓ cup granulated sugar
1¼ tsp rose extract

ASSEMBLY
48 fresh raspberries (about 2 pints)
⅔ cup Project Barnstorm Raspberry Conserve (or similar)

GANACHE
½ cup heavy whipping cream
½ cup semi-sweet chocolate chips

CAKE
Preheat oven to 325°F. Prepare a 9-inch square cake pan by brushing it with oil and lining it with a 9-inch x 14-inch piece of parchment. The overhang will help you lift the cake from the pan after baking.

In a medium bowl, whisk the eggs, milk, canola oil and vanilla extract. Set aside.

Fit a stand mixer with the whisk attachment. Sift the sugar, flour, cocoa powder, baking powder, baking soda and salt into the stand mixer bowl. Mix on low for 1 minute. With the mixer running at medium speed, add the egg mixture and mix for 2 minutes. Scrape the bowl with a spatula to ensure all is well incorporated. With the mixer running at medium speed, slowly add the boiling water in a slow stream and mix until incorporated (about 30 seconds).

Pour the batter into the prepared cake pan. Bake for 35 to 45 minutes until the cake is set and a toothpick comes out clean.

Let cool for 30 minutes. Using a paring knife, release the cake on the two unlined sides. Use the parchment edges to carefully lift the cake from the pan. Cutting top down, slice the cake in half. Then cut the two pieces in half horizontally to produce 4 rectangular layers (each roughly three-quarters of an inch thick).

WHIPPED CREAM
Fit a stand mixer with a whisk attachment and place the heavy whipping cream in the bowl. Sprinkle in the sugar and rose extract. Whisk the cream until it has medium-firm peaks. Set aside.

ASSEMBLY PART ONE
Place one cake layer on your serving platter. Evenly spread 1/3 cup raspberry conserve on the top of the layer. Top the conserve with fresh raspberries by placing 24 berries, hollow end down, in a loose 6 by 4 grid. Layer a third of the whipped cream over the raspberries and level with a spatula. Top with another cake layer and repeat the same procedure. Top with the third layer and press gently to level the cake. Spread the sides with the remaining whipped cream. Refrigerate for 4 hours.

Use the remaining cake layer to make cake crumbles. Preheat the oven to 325°F. On a parchment-lined baking sheet, break up the remaining cake layer into small pieces. Bake for 30 minutes. Let cool. Place the dried cake pieces in the food processor and pulse to make crumbs. Set aside.

GANACHE
To make the ganache, place the heavy whipping cream in a small saucepan and bring it to a boil. Turn off the heat, add the chocolate chips, and whisk until smooth. Let cool for 15 minutes.

ASSEMBLY PART TWO
Pull the chilled cake from the refrigerator and top it with the ganache. You can spread the ganache just on top or allow it to cascade over the sides, as you wish. Top the ganache with the reserved cake crumbs. Keep the cake refrigerated and serve it chilled. Port, coffee or tea make great accompaniments. Enjoy!

Our Savory Pinwheel has a cult following in our cafés. We caramelize sweet onions and fold them into our flaky cornetto dough with parmesan, olive oil, and a mix of sesame, fennel and poppy seeds. It’s excellent on its own, or served warm and spread with whipped cream cheese. This simple recipe featuring tomato confit, Parmesan cheese, eggs and arugula turns it into a wonderful breakfast sandwich.

Printable PDF of this recipe here.
Makes 2 sandwiches

 
4 Tbsp olive oil, divided
2 Tbsp onions, small dice
1 tsp garlic, finely chopped
3 medium roma tomatoes, coarsely chopped
1 Tbsp fresh basil, coarsely chopped
⅛ tsp kosher salt
4 large eggs
2 Macrina Savory Pinwheels, sliced horizontally into halves
12 leaves fresh arugula
3 Tbsp Parmesan cheese, grated or shaved

 
Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a small saucepan over medium heat, add 2 Tbsp of olive oil and the onions. Cook for 2 minutes or until the onions are translucent in color. Add the garlic and chopped tomatoes and continue cooking for 3 to 4 minutes to break down the tomatoes to make a reduced sauce or confit. Finish the sauce by mixing in the basil and kosher salt; set aside.

In a sauté pan over medium heat, add the remaining 2 Tbsp of olive oil. Crack eggs into a small bowl, slowly pour them into the preheated pan, and top with a sprinkle of kosher salt and black pepper.

With a spatula, divide the eggs into two sections. Cover the pan and continue cooking until the yolks are where you like them.

Lay the halved pinwheels on the lined baking sheet and bake for 3 minutes. To assemble, place the pinwheel bottom on a plate and top with half the tomato confit, 2 eggs, half the arugula and 1½ Tbsp Parmesan cheese. Cover with the pinwheel top. Repeat this process with the second pinwheel.

Enjoy! We recommend using a knife and fork, though some brave it with clean hands and a napkin (or two) nearby.

Baking homemade pastries for your holiday brunch is intimidating for many home cooks, but this straightforward recipe produces a delicate, golden-brown treat that’s worth the time. The tender, buttery dough is filled with a rich almond paste and topped with a sweet glaze and sliced almonds. If you want to make the dough the night before, let it rise in the refrigerator. In the morning, give it an hour on the counter to come to room temperature before you roll it out. Or make it start to finish that morning and serve it at a noonish brunch along with fruit, eggs, bacon, juice and coffee. While the dough rises, you’ll have plenty of time to prepare the other items. The bear claw will make a beautiful centerpiece on your table.

Printable PDF of this recipe here.
Makes 6-8 Bear Claws.

 
DOUGH: FIRST STEP
¾ cup whole milk, slightly warm
⅓ cup sugar
2 tsp dried yeast
1 cup unbleached all-purpose flour

DOUGH: SECOND STEP
2 eggs
¼ cup sugar
1½ tsp vanilla extract
½ tsp almond extract
1¾ cup unbleached all-purpose flour
½ tsp salt
4 oz (1 stick) unsalted butter, room temperature

ALMOND FILLING
1 cup sliced almonds
½ cup sugar
1½ Tbsp vanilla extract
1 tsp almond extract
1½ Tbsp unbleached all-purpose flour
2 eggs
4 oz (1 stick) unsalted butter, cut into 1-inch pieces

GLAZE
2 cups powdered sugar, sifted
3 Tbsp milk
½ tsp almond extract

ASSEMBLY
1 egg
1 tsp water
½ cup sliced almonds

 
DOUGH: FIRST STEP
Whisk ingredients together until smooth and there are no lumps. Cover and let sit at room temperature for 2 hours.

DOUGH: SECOND STEP
Transfer dough to the bowl of a stand mixer fitted with dough hook attachment. Add the eggs, sugar, vanilla, almond extract, flour and salt. Mix on low speed for 3 minutes to incorporate the ingredients. Add the butter and increase speed to medium for 10 minutes (dough will ball at the base of the dough hook).
Remove the dough hook and cover the bowl with plastic wrap. Let the dough rise for 2 hours or until doubled in size. While the dough is rising, make the almond filling and glaze.

ALMOND FILLING
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Place sliced almonds on the lined baking sheet. Roast for 10 to 15 minutes or until golden brown. Let cool.
In the bowl of a food processor, add the toasted almonds, sugar, vanilla, almond extract and flour. Purée to make a paste. Add the eggs and continue to purée. Add the butter pieces one at a time, pulsing to incorporate before adding the next. Process until smooth. Transfer filling into a bowl and cover it with plastic wrap. Set aside.

GLAZE
In a medium bowl, combine the glaze ingredients and whisk to combine. Cover the surface of the glaze with plastic wrap to prevent a skin from forming. Set aside.

ASSEMBLY
Increase the oven temperature to 375°F.
Whisk 1 egg and 1 tsp water together to make an egg wash. Set aside.
Pull the dough onto a floured work surface. Roll it into a long, thin rectangle (24 x 4 x ½-inch thick).
Mark a line down the center of your rectangle lengthwise. Evenly spread ¾ cup of the almond filling down the middle from end to end. Brush egg wash on one legthwise edge and fold the dough over to create a long, narrow strip. Use a fork to crimp and seal the edge. Lift onto the lined baking sheet, bending into the shape of a horseshoe to fit.
Spoon the remaining almond filling over the dough and brush any uncovered areas with egg wash. Sprinkle sliced almonds over the top. Let sit at room temperature for 30 minutes.
Bake for 25 to 30 minutes or until golden brown.
Let cool for 15 minutes and drizzle with the glaze. Slice into 6 to 8 segments and enjoy!

In 1994, shortly after Macrina first opened, Phuong Hoang Bui came to Macrina through the International Rescue Committee. He was a boat refugee and had been trying to get to America from his native Vietnam for years. Eager to work and learn, Phuong quickly became a prized employee. Flash forward nearly 30 years: Phuong is Macrina’s Head Baker—as he has been for over 20 years—overseeing daily the production of thousands of loaves.  

Many others of Vietnamese descent have followed Phuong to Macrina, and today you’re as likely to hear Vietnamese on the bakery floor as you are English. Instrumental to our Vietnamese community is the nonprofit Helping Link, an all-volunteer organization that provides free services and programs such as citizenship classes, technology training, information and referral services, English classes, and much more.  “Minh-Duc, the founder and Executive Director of Helping Link, works tirelessly to accomplish as much as is humanly possible to further their mission,” says Scott France, President and part-owner of Macrina. “The work they do provides vital assistance to the thriving Vietnamese community in and around Seattle. Macrina has been a Helping Link sponsor from the very beginning.” 

Minh-Duc Nguyen arrived in Redmond in 1975 as a child. Her family had escaped Vietnam at the fall of Saigon. Sponsors at a local church helped the family get settled. Minh-Duc and her four siblings found the support they needed, worked hard in school, and they all graduated from the University of Washington. In the early nineties, after a trip back to Vietnam, her first, Minh-Duc saw the lack of social services available to new arrivals in America and wanted to do something to help lessen their pain. She started Helping Link in 1993, the same year Leslie Mackie opened Macrina. Helping Link began as a drop-in hour to help Vietnamese refugees like herself with translation services. “I recruited two of my Boeing colleagues,” says Minh-Duc. “We were young, idealistic. We helped translate documentation from local agencies for schooling or housing and job applications. Overnight it got way out of hand. We were overwhelmed. Rather than quit, we recruited eight more friends to help. 

Needing more space, they secured a room at the Rainier Beach Library that had room for 20. On the first night, over 120 people showed up. The police and fire departments worried there was a major incident.  

With so much interest and need, Helping Link eventually secured a space the International District/Little Saigon. Volunteers turned the space into three classrooms and an administrative space. It became a center for Seattle’s thriving Vietnamese community. Today, nearly 40 volunteers—the heart and soul of the organization—teach ESL and technology classes, work as mentors and tutors, provide information and referral services, and host community events. All services are rooted in cultural values of family stability, self-sufficiency, and resilience. Their goals are employment, higher education, fulfilling civic duty, and promoting and preserving culture. “I’m so appreciative that Leslie and Scott keep investing in the Vietnamese community,” says Minh-Duc. “They brought us to Macrina to teach language skills and basic computer skills for their managers so they can do schedule and email. Macrina was an employer I could see wanted to be there for their employees from the beginning. That’s a huge investment. We work with many companies, and Macrina has been a champion at investing in their employees.” 

Helping Link is urgently searching for a new space. After 20 years in Little Saigon, their tenancy was terminated at the end of August due to a sale of the property to a developer. They are seeking assistance to find a welcoming new home in Seattle or King County, as well as relocation support of both time and resources. To get involved, please email Minh-Duc at info@helpinglink.org.  

Julia Child loved sole meunière—it’s where her love of French food started. Simple and balanced flavors—mild fish, browned butter, fresh lemon juice—are what make this classic dish so charming. After watching Julia, the inspiring documentary on Julia Child, I found myself craving the dish. I whipped up these open-faced sole meunière sliders with herbs from my garden. The dish comes together in 15 to 20 minutes. Add a salad and a bottle of white wine, and you’ve got a wonderful casual summer evening meal.

Printable PDF of this recipe here. 

  
 Makes 8 Sliders
8-pack Macrina Rustic Potato Sliders
½ cup unbleached all-purpose flour
1 tsp kosher salt
¼ tsp black pepper
12 to 14 oz Dover or Petrale sole
½ cup unsalted butter (1 stick)
1 Tbsp fresh Italian parsley, finely chopped
1 Tbsp fresh dill, finely chopped
1 Tbsp fresh thyme, finely chopped
1 red jalapeño pepper, thinly sliced, seeds removed
2 Tbsp fresh lemon juice

  
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Set aside.

Cut 4 slider buns in half and place the tops and bottoms on the prepared baking sheet and set aside.

In a pie pan, combine the flour, salt and pepper. Cut the sole into 8 pieces (approx. 2½-inches each). Coat each piece in the seasoned flour and leave in the pie pan until needed.

In a small saucepan over medium heat, clarify the butter: as the butter melts, it will foam on top, and the whey will fall to the bottom. Watch it carefully. Once the foaming subsides, you should be able to spoon off the clear, golden butter. Set it aside and discard the whey.

Place the baking sheet with the sliders in the oven to warm for 5 minutes.

Add the clarified butter to a large sauté pan over medium-high heat. When the butter is hot and beginning to brown, add the sole pieces. Pan fry them for 1 minute on each side. Place a piece of the sautéed sole onto each of the halved sliders.

Add the chopped herbs, jalapeño and lemon juice to the remaining butter in the sauté pan. Season to taste with salt and cracked black pepper. Spoon the browned butter sauce over each slider. Serve warm with a favorite glass of dry white wine.

Enjoy!