Sergio started working as a driver at Macrina in 2002, delivering breads and pastries to wholesale accounts. Later, he became a packer, arriving early to bag all the fresh bread and pastries for delivery, was promoted to lead and later to an assistant manager. Having also spent some time as a pastry chef at a previous job, Sergio’s knowledge is broad. “I know all the elements of the business, from mixing dough and baking it, to handing it to the customer.” As the Delivery General Manager, Sergio oversees 23 drivers, seven packers, and an assistant manager. With new accounts being added every day, that number will grow.
His work day usually starts early in the morning. Not the sort of manager to sit idly in the office, Sergio can often be found shoulder to shoulder with the other packers, readying the day’s deliveries. Later, when all the deliveries have been made, he tackles his management duties, contacts new customers, works with other departments within Macrina to resolve pressing issues, hires new personnel, and continually looks for ways to improve his team’s ability to excel. He loves to work with so many people from different cultures and backgrounds. “I learn something new every day.”
Sergio lives in South Seattle with his wife and three children, ages 13, 11, and 6. By working early in the morning and getting home before the kids are out of school he gets to spend lots of time with them. “They’re growing up fast and family is the most important thing to me,” he says. Both he and his wife have strong backgrounds in food, so they share the cooking duties. His favorite cuisine to prepare is Italian—especially pizza and various pastas.
His family moved from Nayarit, Mexico to White Center in 1998 when he was 15. His two older brothers and an older sister helped him adjust to life in a new country. All of his siblings remain in the area.
When asked what his favorite thing about Macrina is Sergio paused, thought a moment, then said, “There are many. The Challah bread, the Brioche with Nutella, and the Plain Baguette, certainly. But also the professionalism of the people I work with.”