What is it about a coffee ritual that makes it so central to a good day? First, there’s the coffee: freshly roasted premium beans blended just right. Then there’s the preparation, a skill that can take months to master. And as important as anything: standout customer service. This is the essence of Monorail Espresso.

The espresso cart is now ubiquitous across America, but it started here, in Seattle, with Monorail Espresso. On December 1, 1980, Chuck and Susie Beek began serving espresso from a cart under Seattle’s Monorail, two years before Howard Schultz joined Starbucks. The cart itself was built by Kent Bakke and John Blackwell of La Marzocco, a pioneer in bringing high-quality espresso machines to America. They wanted espresso in the street, modeled on the quick espresso kiosks at Italian train stations. They bought a utility cart from the Boeing surplus yard, rebuilt it to hold an espresso machine, and created what would become the original espresso cart for Monorail Espresso. Early commuters lined up for strong, ristretto-style coffee, and the cart’s speed, quality, and personality sparked a downtown phenomenon. By the mid-‘90s, espresso carts were everywhere, following the path Monorail created. 

Unlike many firsts, Monorail has continued to build on what it started, nurturing its reputation for serving the city’s best coffee. As downtown changed, Monorail adapted. Rising permit costs and shifting construction patterns pushed the cart from one spot to another. In June of 1995, Monorail converted from cart to the present walk-up window on Pike, a format central to its identity: direct, fast, friendly, and unmistakably urban. 

After 32 years at the helm, Chuck Beek handed Monorail to someone who already knew the rhythm of the window — Aimee Peck, who joined the team in 2008 as a barista, rose into management, and bought the business in 2012. Under Aimee, Monorail has grown to a handful of downtown sidewalk cafés that echo the original: small, streetwise, and built for speed and skill — Columbia Center (2015), Westlake in the Denny Triangle (2018), 4th Avenue (2022), and most recently, Pine Street inside the Seattle Convention Center Summit building.  

“There are a lot of new people in Seattle,” Aimee says, and her mission has been to keep a landmark alive as the city changes. “We are kind of very iconic… my mission this entire time is to just keep this iconic business alive.” 

Monorail roasts its own coffee and has used the same espresso blend since the late ‘80s. “We don’t follow fads,” Aimee says. The shops are intentionally small — walk-up windows built for speed and focus — so Monorail keeps the menu tight and the standards high. 

The coffee is only half the equation. “Obviously, the coffee is really good,” Aimee says, “but how the baristas prepare it is essential. You can take a beautiful coffee and ruin it easily.” Training is rigorous, quality checks are constant, and the expectation is simple: “Our ethos is basically good quality espresso and great customer service.” 

That same clarity shows up in Monorail’s culture. Employee tenure is extraordinary. Investing in the team is part of the ethic: manager retreats have included trips to the La Marzocco factory in Italy and visits to the Costa Rican farms that supply some of its coffee beans. 

And while coffee is the center of gravity, the experience extends beyond the cup. For years, Monorail has paired its espresso with Macrina baked goods, a partnership Aimee describes in the same terms she uses for Monorail: dependable and uncompromising. “We love Macrina products,” she says. “The quality is super consistent… and you guys show up every day, week in and week out.” 

Inside Sea-Tac’s 24/7 Dilettante Mocha Café, where 1,500 daily customers, a choose-your-cocoa “Chocolate Scale,” and a veteran crew keep the Central Terminal buzzing.

By 4 a.m., the Dilettante Mocha Café in Sea-Tac’s Central Terminal is already humming. The line moves briskly as red-eye travelers and airport staff grab a quick breakfast and a caffeine boost. Steam wands hiss, and the morning crew of eight sees to it that their signature chocolate-forward mochas, all manner of coffee-based drinks, breakfast sandwiches and pastries come out quickly. If you’re racing the clock, there are grab-and-go items including hot-case breakfast sandwiches, Macrina pastries, and drip or cold brew at the register.

With renovations in 2019 and 2023 complete, the Central Terminal has become the airport’s beating heart. In 2024, a record 52 million passengers traveled through Sea-Tac, the bulk of them passing through the bright, soaring space. Dilettante’s Mocha Café is situated in the middle of it all, open 24 hours, seven days a week, an oasis for those seeking sustenance and gift boxes of chocolates and other indulgent treats. 

Debra Tyner, the general manager who oversees the cafés, has been with Dilettante for ten years. The Central Terminal is her home base. “It’s a 24-hour café, so I’m pretty much on call all the time,” she says. Good, experienced baristas are key to the café’s success, from quality to customer experience. Many baristas have been working at the café for years. In fact, Debra’s first hire is still there nine years later. 

Founded in 1976 by third-generation chocolatier Dana Davenport, and rooted in family craft that reaches back to 1898, the original Capitol Hill “The Dilettante” evolved from a chocolatier and late-night dessert temple into today’s Mocha Café. Debra says, “Chocolate is still at the heart of what we do. The Mocha Café combines both: our chocolate heritage and coffee culture. When you walk through the airport, we’re the only café offering a chocolate scale where you can choose your mocha’s flavor intensity. We offer a range, from white to milk to dark, plus our signature Ephemere chocolate and an extra-dark option. You’re not just ordering a mocha, you’re designing it around your preferred richness or sweetness.” Alongside the drinks, travelers pick up boxed truffles—salted caramels, raspberry and espresso truffles, nut clusters, toasted-coconut haystacks. Dark chocolate mousse cups are the top-selling dessert.

Macrina drops off fresh-from-the-oven pastries and cookies at 3 a.m., just before the rush. By 10 or 11, they’re usually gone. Beyond coffee—drip, cold brew, lattes, cappuccinos, and the famous mochas—you’ll find breakfast sandwiches and burritos, bagels, and a small lunch menu of turkey, ham, or chicken salad sandwiches. Simple salads (Caesar or arugula-pear), deviled eggs, snack packs, and cold-pressed juices round things out. For dessert, the case tempts with Midnight Mousse Cake, carrot cake, brownies, macaroons, and more Macrina cookies.

On a recent visit, the line moved quickly. Guests in a hurry were steered to drip coffee and grab-and-go items. Those after something more personal waited a moment longer for custom drinks. Despite the volume, the drinks arrived quickly, with the sort of velvety foam that only comes from the hand of an experienced barista. 

Busiest in the state? There’s no centralized database, but it seems plausible: a café in the center of Sea-Tac’s Central Terminal, open around the clock, serving a community that never really sleeps. People stream past with carry-ons, pausing for something warm and good before the next gate call. As Debra said, “You’d be surprised how many people order coffee at two in the morning.”

A delicate, traditional Scandinavian cookie made with oats, rye flakes, and a drizzle of bittersweet chocolate. I plan to make these part of my Valentine’s Day gift-giving treats! For the best texture, toast the pecans until fragrant, then cool completely before grinding so they stay nutty, not oily. I make them gluten-free — though you wouldn’t know it unless I told you — but you can make them with regular flour if you’d like. You might consider doubling the recipe, as they’ll disappear fast. 

Makes 21 3-inch cookies

Printable PDF of this version here.

1 cup granulated sugar 

2 eggs 

2 Tbsp gluten-free flour mix (we recommend Bob’s Red Mill GF 1-to-1); or sub all-purpose flour 

1 cup rolled oats 

3 Tbsp rye flakes 

1 tsp baking powder

1/3 cup pecans, toasted and finely ground (walnuts are great also) 

1/3 tsp kosher salt 

3 1/2 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

1/4 cup bittersweet chocolate chips 

In a stand mixer fitted with the whisk attachment, beat the sugar and eggs at medium speed for 3 to 5 minutes, until light and fluffy in texture. 

In a small bowl, combine the flour, oats, rye flakes, baking powder, pecans, and salt. 

With the mixer at low speed, gradually add the oat mixture. Add the melted butter and vanilla and mix thoroughly. Let the cookie dough sit at room temperature for 30 minutes. 

Preheat oven to 375°F and line 3 rimmed baking sheets with parchment. 

Using a tablespoon to portion the dough, drop 9 cookies per baking sheet. Flatten slightly to make a round or heart design. These cookies spread, so leave 1 to 2 inches between each cookie. 

Bake for 5 to 8 minutes, or until lightly golden brown in the center and deeper brown at the edges, rotating the baking sheets a few times for even baking. Remove from the oven and transfer the cookies to a wire rack to cool. 

Melt the chocolate chips in a water bath: Fill a medium saucepan with a few inches of water and set a small heatproof bowl over the top (the bowl should not touch the water). Using a spatula, melt the chips completely, then remove from the heat. Using a spoon, drizzle chocolate over the cookies and let cool to set. 

Store in an airtight container for freshness. 

Holiday dried-fruit breads take many forms. I grew up with my mother baking her Norwegian family recipe, Julekake (YOO-leh-ka-ka). This holiday stollen keeps that spirit and takes inspiration from the traditional German holiday bread with its rich dough packed with raisins, cranberries, candied orange peel, and ginger, and holiday spices. Brushed with rum and butter, and with a tender crumb textured with ground almonds, the holiday stollen is excellent sliced and toasted. The smell of these baking takes me right back to my childhood and the aromas that kicked off the festive holiday season at my house. 

Makes 2 loaves

Printable PDF of this version here.

1/2 cup dried cranberries

1/2 cup raisins

1/4 cup candied ginger, 1/4-inch dice

3/4 cup candied orange peel, 1/4-inch dice

1/4 cup + 2 Tbsp golden or white rum, divided

1/2 cup almonds, roasted and ground fine

3/4 cup whole milk, divided

11/2 tsp active dry yeast

1/4 cup + 1 Tbsp granulated sugar, divided

3 cups all-purpose flour

1/2 tsp cardamom

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

1 Tbsp lemon zest (from 1 lemon)

1 tsp kosher salt

1 egg

1 tsp pure vanilla extract

6 ounces (1 1/2 sticks) unsalted butter, room temperature, divided

1/2 cup powdered sugar

In a medium bowl, combine the cranberries, raisins, candied ginger, orange peel, and 1/4 cup rum. Let marinate for 1 hour or overnight.

In a small bowl, combine the ground almonds and 1/4 cup milk. Let sit for 1 hour to allow the almonds to absorb the milk.

In the bowl of a stand mixer, combine the remaining 1/2 cup milk (lukewarm), yeast, and 1 Tbsp sugar. Fit the paddle attachment and mix for 1 minute, then let stand 2 minutes until slightly foamy.

In a medium bowl, combine the remaining 1/4 cup sugar, flour, cardamom, cinnamon, nutmeg, cloves, allspice, lemon zest, and salt. Sift together with your hands to combine. Set aside. 

Add the egg, vanilla, and the almond mixture (do not drain) to the milk mixture. Mix for 1 minute to combine.

Add the flour mixture in three additions, mixing after each until incorporated. Lower the bowl, change the attachment to a dough hook, and mix about 3 minutes to bring the mixture together.

With the mixer on low, add 1 stick of the butter in dime-sized pieces, mixing until fully absorbed. Mix for another 5 minutes, until the dough is elastic and slightly shiny. Let rest 5 minutes. Add the marinated fruit. Mix about 2 minutes to distribute evenly.

Pull the dough out onto a lightly floured work surface. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let proof for 2 to 3 hours. The dough will increase in size and feel slightly spongy. 

Again, pull the dough onto your slightly floured work surface, and press into a 10-inch square, and divide in half. 

For each piece, bring the two shorter sides toward the center. Flatten the right side, then roll the left side into a log and lay it over the right side leaving a 1-inch border. Slightly flatten the rolled side. 

Place both loaves on a parchment-lined baking sheet and cover loosely with plastic wrap to prevent them from drying out. Let rise at room temperature until slightly puffy, about 1 hour. Meanwhile, heat the oven to 325°F.

Bake on the center rack for 40 to 45 minutes, until deep golden brown.

Melt the remaining 1/2 stick of butter and stir in the remaining 2 Tbsp rum. Brush the butter mixture over the warm loaves to saturate the crust. Dust generously with powdered sugar. Allow to sit an hour, then dust a second time so that it keeps its white appearance.

Cool completely, then wrap in plastic. Stollen keeps well at room temperature for 2 to 3 weeks. Enjoy toasted slices with jam, butter or honey butter.

Here’s all you need to do:

1. Sign up: Click here and register for the Macrina Loyalty Program.

2. Check In: At checkout, enter your loyalty account phone number.  

3. Earn: Five points for every dollar you spend in our cafés. 

4. Track: We’ll text you a link to your points page. You can also view it in Cash App or add a digital pass to Apple Wallet. 

5. Redeem: 100 points = $1 in rewards. At checkout, provide your phone number or tap your digital loyalty pass to select and apply rewards.  

6. Stay Updated: Receive SMS notifications for points earned, rewards available and special promotions!

A minimum of 100 points is required to redeem, points expire one year from the date of issue, and points cannot be applied retroactively, transferred, or redeemed for cash. The free Olivia’s Chocolate Chip Cookie reward, available when you register using the link in this email, will appear as $3.55 off.

On a recent trip to Norway, I had the pleasure of enjoying crisp breads (knekkebrød) topped with butter, herb purées, cucumbers, smoked salmon, and hard-boiled eggs. Crisp and dry like a cracker, these seeded breads are an all-day Norwegian staple. It’s said they date to the time of the Vikings — their long shelf life makes them ideal for distant excursions. They make a versatile accompaniment to almost any occasion, and I keep them on hand, enjoying the crisp crust and that wholesome nut-and-seed flavor. They come together quickly with just a few pantry ingredients. You’ll serve them with pride, knowing they came from your oven.

Makes 2 sheets

Printable PDF of this version here

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/3 cup pumpkin seeds

1/3 cup flax seeds

2 Tbsp chia seeds

1/2 cup buckwheat flour

1/4 cup rye flour, or teff for gluten free

1/4 tsp kosher salt

1/4 cup olive oil

3/4 cup boiling water

1/2 tsp flaky salt

Preheat the oven to 300°F. Line two rimmed baking sheets with parchment paper.

In a medium bowl, stir together the sesame, sunflower, pumpkin, flax, and chia seeds. Add the buckwheat flour, rye (or teff) flour, and kosher salt. Mix well.

Add the olive oil and boiling water, then stir 2–3 minutes with a wooden spoon until the mixture thickens and holds together.

Divide the batter evenly between the prepared baking sheets. Wet your hands and press the batter to about 1/2-inch thick. Lay a second sheet of parchment over each pan and roll to an even 1/8-inch or thinner. Carefully peel off the top layer of parchment.

Sprinkle with flaky salt. Bake for 50 minutes, rotating the pans halfway, until crisp and golden brown.

Let cool for 30 minutes. Snap into crackers and store in an airtight container.

From August 11–17, the net proceeds from the sale of our special large Brown Sugar Shortbread Cookie will benefit the Adamâ Foundation and their bakery. 

“I’m so grateful for the work of Adamâ,” said Florence Kayesu. “They came at a time I needed them most. I was almost giving up because of the conditions in Oruchinga.” 

Located near the Oruchinga Settlement Camp in southwest Uganda, Adamâ Bakery serves more than 9,000 refugees from East Africa. Its goals are threefold: empower refugees — especially women — with skills to earn a livelihood. Create a focal point for the community. And feed the camp’s most vulnerable residents, the children. 

In 2022, Jeffrey Hamelman and Mitch Stamm were brought in to train the bakers, a connection that inspired Macrina’s annual support. “When the refugees arrive, they are given four eucalyptus poles and a tarp,” says Jeffrey. Mitch adds, “They’ve been stripped of everything except their dignity.” 

The bakery welcomes twenty-four bakers each day. They not only earn a wage but also set aside part of the day’s bread for the camp’s children. “Three-fourths of the bakers are women,” notes Jeffrey. 

This past February, with help from Macrina and many others, Adamâ finished a dedicated bakery building. The airy structure holds a full production line, cooling racks, and room for a small storefront that will one day help the bakery pay its own way. Running water, still rare in the settlement, now reaches the dough room and sanitation sinks. In June, a high-capacity diesel generator arrived to bridge frequent power outages, keeping the ovens hot as demand grows. 

Since late 2024, several international NGOs have left Oruchinga after deep cuts in foreign aid. Food deliveries fell sharply, and hunger worsened. Adamâ cannot replace the lost aid, but it has launched Adamâ Aid, a program that each month supplies fifty of the most vulnerable families with twenty kilos of corn flour (milled on-site) and five kilos of beans — enough to keep children nourished between bread distributions.  

“We know the needs are endless, but even small contributions benefit a large number of people,” says Scott France, president and co-owner of Macrina Bakery. “We made a significant contribution last year and we hope to top that this year. The money goes directly to the bakery and it makes an incredible impact on the bakers’ lives.”