Looking for a gift that truly satisfies? Or a resolution you’ll actually want to keep? Macrina’s Monthly Subscription Club will bring guaranteed joy to you or your loved one. Sign up and receive a handpicked selection of both savory and sweet baked goods, thoughtfully chosen by our founder, Leslie Mackie — plus exclusive members-only treats. From artisan breads and delectable pastries to savory quiches, sourdough bagels, and specialty jams, you’ll enjoy the same handcrafted quality that has made our neighborhood café a beloved community gathering spot since 1993.
How it works: Sign up, and you’ll receive a curated selection of savory and sweet treats each month. You can have them delivered to your door (+$15) or pick up your box at our SODO café. You can skip a month, pause, or cancel your membership anytime.
Cost: $50/month for two people or $95/month for four people
What you get: A sample box might include (items change each month): Mini Baguettes with Butter & Jam, Ham & Cheese Brioche, Organic Sourdough White Bread, Rosemary & Tomato Focaccia, Blueberry Cornmeal Muffins, Olivia’s Chocolate Chip Cookies, Maple Apple Handpies, Raspberry Rhubarb Upside Down Cake, Peanut Butter Chocolate Cake, plus special members-only surprises!
While on a recent visit to Greece, we had the fabulous opportunity to attend The Greek Kitchen cooking school in Athens. This spinach pie was inspired by a recipe they shared with us. This version calls for raw spinach, though you could also use arugula, kale, or chard. Filo dough can be found at most supermarkets, making it easy to prepare this impressive dish. The buttery, flaky pastry and spinach-and-feta filling get a delightful flavor boost from fresh herbs and lemon zest. Gently rolled and shaped into a spiral, then sprinkled with sesame seeds, the spanakopita presents beautifully. It’s refreshingly light and makes an elegant appetizer or addition to any meal.
4 Tbsp extra virgin olive oil, divided 1 cup onion, finely diced 3 cups fresh spinach, firmly packed, large chop 1 cup feta cheese (Mt. Vikos is a favorite), crumbled 2 Tbsp fresh mint, finely chopped 2 Tbsp fresh parsley, coarsely chopped 2 Tbsp fresh oregano, coarsely chopped 1 tsp lemon zest, finely chopped 2 eggs, whisked together 2 tsp raw sesame seeds 8 sheets filo dough (thawed according to package instructions) Freshly ground black pepper, to taste (optional) Tzatziki sauce, for serving (optional)
Preheat the oven to 360°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a medium sauté pan over medium heat, add 2 tablespoons of olive oil and the onion. Cook slowly until the onion becomes translucent, about 3 minutes. Remove from the heat and let it cool to room temperature.
In a large bowl, combine the spinach, feta, mint, parsley, oregano, lemon zest, and the remaining 2 tablespoons of olive oil. Add the cooled onion and toss well. Add a few cracks of fresh pepper, if desired. The feta provides sufficient salt.
Unroll the filo dough. Working with 2 sheets at a time, lay them out horizontally in front of you.
Divide the spinach mixture into 4 equal portions. Place one portion of the mixture in a band about 1 inch from the top edge of the filo. Lift the top edge over the mixture. Brush the folded section lightly with egg, then roll over again. Continue brushing the top of the roll lightly with egg as you roll it to form a loose log. It should gently hold the spinach mixture inside.
Gently coil the log into a spiral, tucking the tail underneath. Brush the entire spiral with egg and sprinkle with 1/2 teaspoon of sesame seeds. Carefully transfer the log to the prepared baking sheet.
Repeat the process with the remaining dough and filling to form 4 spirals total. Place the spirals about 2 inches apart on your baking sheet. If the filo splits while shaping, mend it by placing a small strip of filo over the split and brushing it with egg.
Bake for 20 to 25 minutes, or until golden brown. Let the warm pies rest for 5 minutes before serving. Serve as is or with tzatziki sauce, if desired. Enjoy!
Note: Remember to keep the sheets of filo dough you’re not actively working with covered with plastic or a damp towel to prevent it from drying out.
Make your holiday shopping easy! Visit your neighborhood Macrina or order gifts ahead online for pick-up! We’ve got great choices for friends, loved ones, neighbors, colleagues, and dogs!
Please place orders for pick-up by noon, 2 days in advance.
1. Macrina Gift Card
Can’t decide on the perfect gift? A Macrina Bakery gift card allows your recipient to indulge in their favorite treats — sweet or savory. Available in any amount.
2. Holiday Cookie Box Ⓝ
Since 1994, we’ve crafted holiday cookie boxes filled with Leslie’s family favorites. They make great gifts and are perfect for cookie exchanges. Maybe treat yourself to an extra box! This year’s assortment includes Crisp Gingerbread, Chocolate Peppermint, Chocolate Crinkle, Rugelach, Mexican Wedding Balls, and Pistachio Shortbread.
Ⓝ Contains Nuts
3. Holiday Butters
This trio of flavored butters — known as beurre composé in France — is the culinary secret to adding instant flavor to almost anything. Whether enhancing a sauce, enriching a dish, or spreading it on a crusty baguette, these compound butters elevate your food. Our three flavors — Herbed, Truffle, and Honey — make an excellent gift.
4. Canvas Tote Bag
Versatile, eco-friendly, and sturdy, this tote bag features full magnolia flower illustrations on both sides. It’s a practical gift for anyone.
5. Macrina Bakery T-Shirt
This women’s fit, 100% cotton tee features a whimsical tricolor blend of playful illustrations. A gift of fashion-forward simplicity — because everyone deserves a wardrobe staple that stands the test of time.
6. Macrina ‘Seasons’ Cookbook
A compilation of customers’ favorite new dishes and desserts, organized around the seasonal delicacies of the Puget Sound. With easy-to-follow recipes featuring big flavors and beautiful food, it’s the perfect gift that keeps on giving.
7. ‘Smart Cookie’ and ‘Fresh Out of the Oven’ Onesies
Choose from our playful onesies with pastry puns: “Fresh Out of the Oven” or “Smart Cookie.” Made from 100% cotton, available in size 6 months.
8. “All You Knead is Love” Youth T-Shirt
Share love and spread smiles with our “All You Knead is Love” t-shirt — a playful gift for the young ones. Available in toddler and youth sizes.
9. Macrina Baseball Hat
Ideal for casual occasions, this adjustable navy corduroy cap combines fashion with culinary flair. It features a charming embroidered floral sprig.
10. Coffee Mug
For the coffee lover in your family, this 16 oz ceramic mug features a wraparound floral design and the Macrina Bakery logo.
11. Doggie Biscotti
Spoil your canine friend with this gray ceramic pet bowl inscribed with “Macrina Barkery,” sitting on a bamboo stand. Don’t forget to add our Doggie Biscotti as special treats.
12. Dog Bowl with Stand
Spoil your loyal canine friend! This gray ceramic pet bowl inscribed with “Macrina Barkery” sits on a bamboo stand. (And don’t forget to order our Doggie Biscotti as special treats.)
13. Large Brown Sugar Shortbread Cookies
Our Brown Sugar Shortbread Cookies make a sweet gift. Glazed and beautifully decorated for the holidays.
14. Water Bottle
Our new 20 oz MiiR water bottle features an illustration of our flagship café in Belltown. It’s perfect for hot or cold drinks. Alternatively, consider our ceramic mug or tumbler.
15. Macrina Cutting Board
An excellent addition to any kitchen. Our 11”x15” cutting board is crafted from natural, sustainable bamboo with a beautiful inlay.
Flavored butters—known as beurre composé in France — are the culinary secret to adding an instant flavor boost to just about everything. Whether you’re building a sauce, enhancing the flavor of a dish, or simply spreading it on a crusty baguette, these compound butters make your food better.
Just in time for the holidays, our new butters are among the most versatile things you can have on hand. Keep them in the fridge or freezer and add a slice to nearly any dish when you want to elevate the flavor. Fish, chicken, steak, mashed potatoes, vegetable dishes — all become a little more special with a touch of your favorite butter.
We start with rich, European-style butter — its high fat content makes it ideal for carrying extra flavor — and whip it with one of our three festive additions: herbs, truffles, or honey. Then we roll them into logs. They present beautifully on a holiday table and make wonderful gifts, too.
Herbed Butter
Our rich butter, whipped and blended with rosemary, thyme, sage, and oregano for a savory, aromatic finish. Perfect for spreading or melting into dishes that could use a herbal lift.
Truffled Butter
Premium butter whipped with truffle sauce and a touch of truffle salt. Its rich, earthy flavor makes it an elegant spread or a luxurious addition to sauces.
Honey Butter
Smooth and creamy butter with honey and a hint of salt. This lightly sweet spread is great on biscuits or toast.
Macrina is donating 500 cookies to help sweeten the holidays for folks who previously experienced homelessness — and we hope you’ll join us!
When Plymouth Housing invited us to be a top sponsor of their cookie drive, it was an easy yes. Enriching our communities through the joy of artisan baking is, after all, our mission. And Plymouth Housing has been an important part of our community for years — we’re both superfans and longtime supporters of the transformative work they do to make our region a better place for everyone.
At Macrina, we believe in the power of community and the joy that a simple act of kindness — like sharing a cookie — can bring. Plymouth provides safe, warm homes for people who have experienced homelessness. Their housing-first model includes comprehensive support for residents—including medical and behavioral health care at several sites — with 24/7 on-site staffing. By hosting a cookie donation drive, they hope to spread holiday cheer among their residents.
You can help make the holidays special for Plymouth’s 1,400 residents by donating homemade or store-bought cookies. Together, we can help them reach their goal of collecting 7,000 cookies to provide each resident with a gift bag of cheerful baked goods.
Plymouth Housing was founded in 1980 by Plymouth Church in downtown Seattle. Unhoused people often slept on its doorstep. Initially, congregants provided shelter and eventually formed a nonprofit that grew to provide housing with on-site supportive services. Today, Plymouth is no longer affiliated with the church, or with any religion. They currently house nearly 1,400 people in 17 buildings and are increasingly making a regional impact with a building in Bellevue, their first outside Seattle, and another slated for Redmond in 2026.
Join us in spreading the holiday spirit and supporting an organization that’s doing critical work in our community. Let’s make this season brighter together.
With the holidays just ahead, I find myself craving the warmth and depth of a good curry. The sultry spices and layered flavors bring balance to the richness of the traditional holiday meals. Reach into your spice drawer for turmeric, cumin, cinnamon, garam marsala, and cayenne. The flavor is built up with sautéed onions, garlic, fresh ginger, sautéed tomatoes and coconut milk. It’s delicious right from the pan, but I often double the recipe because it’s just as good reheated, making it a lifesaver on those busy nights when you get home late.
3 Tbsp olive oil (neutral oil or clarified butter also work)
6 to 8 chicken thighs, skinless
¾ cup yellow onion, medium dice
1 cup cherry tomatoes, halved
2 Tbsp fresh ginger, finely diced
1 Tbsp garlic, finely diced
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp cayenne pepper (or black pepper for a milder version)
1 tsp garam marsala
¾ cup dried apricots, diced
¾ cup chicken stock
1 (13½ oz) can coconut milk
1 cup cilantro, coarsely chopped, divided
¼ cup fresh lime juice (about 1 lime)
Turmeric Rice
2 Tbsp olive oil
⅓ cup yellow onion, medium dice
1 tsp garlic, finely diced
¼ tsp ground cumin
¼ tsp ground turmeric
½ cup basmati rice
½ cup red lentils
1 tsp kosher salt
2½ cups water
Chicken Curry
Preheat oven to 375°F.
Season the chicken thighs with salt and pepper. In a cast-iron or oven-safe casserole pan over medium-high heat, add 2 Tbsp of the olive oil and sear the chicken thighs, alternating sides for 5 to 6 minutes until golden brown. Remove the thighs and set aside.
Reduce heat to medium and add the remaining 1 Tbsp of oil to the pan. Add the onion and sauté for 2 minutes, until translucent. Stir in the tomatoes and cook for another 2 minutes, letting them soften and release their juices.
Add the ginger, garlic, turmeric, cumin, cinnamon, cayenne, and garam masala. Stir and cook for 2 minutes, allowing the spices to bloom.
Stir in the apricots and return the chicken thighs to the pan. Pour in the chicken stock and bring to a simmer for 5 to 8 minutes. Mix in the coconut milk and half the cilantro. Transfer the pan to the oven and cook, uncovered, for 18 to 20 minutes, until the chicken is cooked through and the sauce has thickened.
Remove from the oven and stir in the remaining cilantro and lime juice. Taste and adjust seasoning with kosher salt, if needed.
Turmeric Rice
While the chicken is cooking, start your rice.
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, cumin, and turmeric. Sauté for about 2 minutes, until the onions are translucent.
Stir in the rice and lentils, coating it in the oil and spices. Add the water and salt, and bring to a simmer. Partially cover with a lid and cook for 16 to 17 minutes, until the rice is tender. Fluff with a fork, cover, and keep warm until ready to serve. The lentils will dissolve but add a nice richness to the rice.
Serve the chicken thighs with the turmeric rice and lentils, spooning plenty of sauce over the rice. I like to serve this with sautéed spinach or green beans. A dollop of raita is also a great addition to this dish.
*Note: Macrina’s Piadina Bread, grilled and brushed with olive oil, makes a nice accompaniment. Please note that our Piadina Bread is not carried regularly but can be special ordered from your local Macrina Café two days in advance.
Sometimes shopping feels like a chore, but sometimes, with the right environment, it becomes an experience ripe with possibility. Enter Kitchen & Market. This is the corner store reinvented to make the shopping experience beautiful, fun, and easy.
Expanding on the success of their Pike Place Market store, which opened in 2021, Kitchen & Market has quickly grown to five locations: Pike Place Market, Medina (2023), Madison Valley (March 2024), Yarrow Bay (August 2024), and Eastlake (October 2024).
Macrina pastries and coffee in the morning give way to wine and beer in the late afternoon and evening. “It’s the coolest, most beautiful seating area in a grocery store you’ve ever seen.”
At heart, the stores help busy people eat well. Owner and founder Stephanie King is the creative force behind Kitchen & Market and its popular meal kits. Six rotating meal kits are available at any given time, offerings include Thai Green Curry, Mediterranean Falafel Salad, Chicken Parmesan, and Beef Barbacoa, among others.
Cooking from one of their locally sourced meal kits with step-by-step instructions is like having a chef guiding you with all your ingredients readied by a sous-chef. In less than 30 minutes, you have a tasty family meal that would impress dinner party guests.
The stores also feature many grab-and-go options, curated grocery staples such as milk and eggs, and some produce. You won’t find an aisle with 60 types of cereal, but you’ll likely find something that excites you for every meal of the day.
“We know you’re not coming here for butter,” says Stephanie. “But we have one butter — good butter — because we don’t want you to have to make another stop.”
The recently opened Yarrow Bay store in Kirkland includes a café and wine bar with indoor and outdoor patio seating. Macrina pastries and coffee in the morning give way to wine and beer in the late afternoon and evening. “It’s the coolest, most beautiful seating area in a grocery store you’ve ever seen,” says Stephanie. “You can grab a beer and go sit with your friends. You can buy a picnic and go sit at the outdoor tables.”
Kitchen & Market has been consistently impressed by Macrina’s reliability, timely daily deliveries, and the exceptional quality of its products.
Every Kitchen & Market store has a neighborhood feeling, the corner store re-envisioned for contemporary times. It’s the kind of place where you see neighbors bumping into each other, conversations sparking naturally, future gatherings planned, and the latest news exchanged.
“Another community I love is the one that exists among women in business,” says Stephanie. “Everybody is so supportive. There’s a camaraderie.”
This cake is one of my favorites because it’s simply delicious. When I have good pears — and really, there is nothing much better than a ripe pear — I make this frequently because it’s simple to prepare and elegant in presentation. I use gluten-free ingredients. Buckwheat flour is naturally gluten-free, and Bob’s Red Mill’s gluten-free flour is readily available at most supermarkets. If you didn’t know the ingredients, you’d never guess by taste alone that it was gluten-free.
Nocino is a traditional Italian brandy made from green walnuts. Combined with melted butter, it makes a distinctive, flavorful glaze that complements the sweetness of the pears. You can find it at most stores that carry liquor. If you’re up for an island adventure, my Vashon neighbor Steven Buffington makes the best Nocino right next door to my farm. It’s labeled Shawnee Hill Farm and is available on Vashon at the Ruby Brink restaurant, the Burton Store, or the Vashon Wine Shop. Come visit us this fall!
1¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
¾ tsp baking powder
¾ tsp baking soda
½ tsp kosher salt
12 Tbsp (1½ sticks) unsalted butter, room temperature
1 cup granulated sugar
2 eggs
2 Tbsp Nocino, divided
½ cup + 2 Tbsp sour cream
2 ripe pears, peeled, cored and sliced ¼-inch thick
1 Tbsp salted butter, room temperature
¼ cup walnuts, raw and coarsely chopped
Sweetened whipped cream, for serving
Preheat oven to 350°F. Brush oil on a 9-inch by 2-inch cake pan, and line with a parchment base and 2-inch collar. If you have a hard time getting the parchment to stick, add a little more oil to the pan. Set aside.
In a medium bowl, combine the roasted walnuts, buckwheat flour, gluten-free flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer combine the unsalted butter and sugar. Using the paddle attachment, cream for 3 to 4 minutes. Scrape the contents from the side of the bowl to combine evenly.
Add the eggs one at a time, waiting until each is fully incorporated before adding the next. You can’t scrape the bowl too often! This is the key to the best cakes! Add 1 Tbsp of the Nocino and mix well.
Add the flour mixture and sour cream in 3 additions, alternating between both. Mix until well combined.
Remove the bowl from the stand mixer and scoop the dough into the prepared cake pan. Smooth the top with an offset spatula. Begin laying out the sliced pear slices around the perimeter of the cake pan in a shingle-like pattern to create a full circle. Fill in the center with smaller slices, all in one direction.
Melt the butter in a pan over medium heat. Once melted, remove from the heat and add the remaining Tbsp of Nocino. Be aware that Nocino is a high-proof brandy and may ignite when added to the hot pan and butter. Let the flames subside or cover with a lid. Swish the two ingredients together and brush the mixture over the pear slices. Finish by sprinkling the raw walnuts around the border of the pan.
Bake for 55 to 60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool for 45 minutes. Invert the cake from the pan, remove parchment, and place on your presentation plate. Serve at room temperature with sweetened cream — and a shot of Nocino! Enjoy!
“The flours give the baguette great flavor and texture,” says Sergio. The starter helps develop the organic acids in the loaf, making the bread easier to digest and acting as a natural preservative. “The bottom line is it just has remarkable flavor, particularly when you’re using grains that have integrity,” says our founder, Leslie Mackie. The new organic baguette has a slightly more sourdough profile than our traditional Macrina baguette.
“Our primary concern is that our quality is always at its best,” says Leslie. “We have a rich tradition to build on, and we’re continually improving with the help of the whole team.”
I call this backyard pizza because you can make the entire recipe on your BBQ or in your outdoor pizza oven, which are becoming increasingly popular. Cooking outdoors on these long summer evenings is the best. This hand-mixed dough can be used within 8 hours, but it’s best after resting for 24 to 48 hours. The extra time allows the flavors to develop and makes the dough much easier to roll out. Enjoy!
Semolina for sprinkling on the pizza peel (if using)
Extra flour for dusting
Your favorite pizza toppings
Extra virgin olive oil for finishing
Leslie’s Topping Recommendations:
Marinara sauce, fresh sliced mozzarella, pepperoni, and Mama Lil’s peppers.
Pesto, sliced prosciutto, burrata cheese, and fresh basil.
Olive oil base, green olive tapenade, roasted cherry tomatoes, roasted zucchini, and goat cheese.
In a medium bowl, whisk together the milk, warm water, sugar, and yeast, until the yeast dissolves. Let it sit for 3 minutes to bloom the yeast. Add the olive oil, flours, and salt, and mix using a wooden spoon for 2 to 3 minutes. The aim is to dissolve all the lumps of flour and mix until all the liquid is absorbed. To clean up the shaggy mixture, perform a “four direction turn.” First, wet your hands. Grab a 4-inch section of dough from the far edge of the bowl and stretch it 5 to 6 inches upwards, laying it over the center mass of dough. Rotate the bowl 180 degrees and repeat the stretch from the opposite side. Continue this process for the remaining two directions. Finally, place your fingers under the mass of dough and invert it. The dough should form a ball-like shape, though it will not be smooth.
Cover with plastic and let sit at room temperature for 2 hours. Do another “four direction turn,” finishing by inverting the mass of dough, re-covering it with plastic, and allowing it to rest at room temperature for 1 more hour. Finally, refrigerate it for 3 hours (or more) before rolling it out. This allows the flavors to develop and the gluten to relax, making it easier to roll out.
Brush olive oil on a rimmed sheet and set aside. Pull the refrigerated dough onto a lightly floured work surface. Shape it into a square and cut it into 4 equal pieces. The dough may be sticky, so lightly dust your hands with flour and pull the four corners of the dough pieces into the center. Invert the dough and roll it in a circular motion to form a ball. Place the 4 dough balls onto the oiled rimmed baking sheet, leaving a 2-inch space around each ball. Brush their tops with olive oil, cover with plastic, and refrigerate again. They need to chill for a minimum of 45 minutes but will improve in flavor and become easier to work with if you use them 24 to 48 hours later.
Remove the dough balls from the refrigerator and allow them to rest at room temperature for 30 minutes before using. Simultaneously, preheat your pizza oven or BBQ for 30 minutes. Grab a dough ball and flatten it on a floured surface. Lift the dough, letting it stretch under its own weight while maintaining a thicker 1-inch border for the pizza rim. Rotate the dough in a circular motion. The base should be thin, about 8 inches wide, without any holes. If holes develop, pinch them together. You’ll soon master the technique: cup your hands, place them on the center of the dough, and rotate it in a circular motion on the work surface until you have an evenly thick, round disk.
If you’re grilling your pizzas, oil the grill first to prevent the dough from sticking. Carefully lift the stretched dough and place it on the preheated grill at 450°F. Bake for 2 minutes until the rim rises. Use a spatula to release the dough from the grill and flip it over. Grill for an additional 3 to 4 minutes. The second side will be the pizza top and won’t gain more color after it’s topped and returned to the grill. Top the crust with pizza sauce (if using), cheese, and your favorite toppings. Reduce the grill heat to 350°F and return the topped pizza to the grill for another 2 to 3 minutes, until the cheese is melted. The base crust will be delightfully crispy.
If you’re using your oven or a backyard pizza oven, preheat it to 450°F. Sprinkle semolina on your pizza peel to prevent sticking. Flatten the dough as described earlier, then top with pizza sauce (if using), cheese, and your favorite toppings. Gently shake the peel to ensure the pizza isn’t sticking, then transfer it onto the preheated brick base. Baking time will vary depending on your oven’s intensity, so watch for the crust to brown and the cheese to bubble. You may need to rotate the pizza for even cooking. Remove the pizza when the crust is golden brown.
Before serving, add a drizzle of extra virgin olive oil to the top. Serve the pizzas with a big garden salad and a bottle of wine. Enjoy!
