Journey to Thirty: The Joy of Artisan Baking

We’re celebrating our 30th anniversary with the opening of a new café and many fun community events throughout the summer. 

When Leslie Mackie opened Macrina Bakery on August 27, 1993, she could not have foreseen the role the bakery would play in so many lives. Approaching our 30th anniversary and reviewing letters we’ve received over the years, we are deeply touched by the community and neighborhood connections that our cafés have nurtured. This is the heart of Macrina. 

We have big plans to celebrate our 30th with our extended community. Of the many fun events scheduled for this summer, none is more exciting than the opening of our Maple Leaf café, our sixth in the Seattle area. “We’re so excited to open our first café since 2018,” says Scott France, president and part-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.” 

Situated at 85th Street and Roosevelt Way NE, across from Reservoir Park, the bright, airy space will be convenient for those on the go and comfortable for those wishing to linger. 

Other 30th celebrations also feature a baking demonstration by Leslie, baking classes, a special pop-up dinner, a new anniversary loaf showcasing local grains, entertaining children’s activities, and a fundraiser for the Adama Bakery located in the Oruchinga Settlement Camp in Uganda. 

We’re grateful for the incredible team of bakers, baristas, café employees, pastry chefs, delivery drivers, and everyone else who has contributed to our success. Without their passion, talent, and attention to quality and service, we wouldn’t be here. “We have grown deliberately, always wanting to provide a better work environment and growth opportunities for our dedicated staff,” says Scott. 

The development of our local grain ecosystem has significantly influenced who we are today. Increasingly, we use locally sourced ingredients in our products. Leslie says, “It’s an exhilarating time to be baking. For years and years, the origin of our vegetables and meat has been important to us. But in bread, we never asked which farmer grew the wheat. Now we can learn who grew the wheat, with what methods, and which wheat varietal they’re growing.” 

We work with Cairnspring Mills and the internationally renowned Breadlab, both located in Skagit Valley, to obtain highly flavorful and nutritious local grains for our breads. 

Finally, a huge shout out to the most crucial element at Macrina: our customers. No business reaches its 30th anniversary without ardent supporters. Our customers have helped shape our identity, and we look forward to many more years of enriching our community through the joy of artisan baking.