Father’s Day: Macrina Bakery Dads Know Best

Posted on June 12, 2014 by Macrina Bakery

They coached our childhood sports teams, entertained us with cheesy jokes, taught us how to dance, and held our hands through life’s tough moments. Where would we be without Dad? We sat down with a couple of our team members to talk about the Father’s Day, food, and their hardest job, fatherhood.

Scott France
Co-owner and father of two

What’s the best Father’s Day gift you ever received?
The best Father’s Day gift was a picture calendar of my children and family. Even though it’s expired, I still keep it with me.

How would you like to spend the day this year?
I would love to sleep in and watch three World Cup games on Father’s Day.

Even though you’re surrounded by Macrina goodies on a daily basis, is there something from this year’s lineup that you can’t resist?
My current favorite on the Father’s Day menu are the Buttermilk Chocolate Cups. They’re awesome.

Phuong Bui
Head Baker and father of two

Is there a Father’s Day gift that stands out among the bunch?
I have no favorites. I appreciate all the gifts I have received from my children and wife.

How does your family like to spend Father’s Day?
We usually go out to eat and either watch a movie or find some other activity to do. It doesn’t matter what happens on Father’s Day as long as I get to spend time with my kids and wife.

As head baker, you’ve tasted everything on the menu a hundred times over. Which Father’s Day menu item is your favorite?
Cinnamon Apple Pull-Apart. This has always been a product that I’ve loved while working here. I have a big sweet tooth!

If you’re still stumped for Father’s Day ideas, there’s one thing we know he’ll love: Food! Bring Dad by for brunch (it’s not just for Mom, you know) and treat him to something sweet.

Marination: Everyday Aloha on a Really Good Bun

Posted on May 22, 2014 by Macrina Bakery

A line of hungry customers trails out of a blue-trimmed building reminiscent of a beach shack as gulls fly overhead and waves from the water taxi’s wake lap against the shore. Behind us, divers suit up in the parking lot. We slowly trickle into the building, but no one seems antsy about the wait. Instead everyone pores over the menu, snaps photos against the backdrop of Seattle’s skyline bathed in the early evening glow, and talks about what’s good here. The short answer? Everything.

The Marination trifecta – Marination Mobile, Marination Station, and Marination Ma Kai – serves up Hawaiian-Korean no-fuss food fittingly wrapped in the breezy slogan: Everyday aloha. Co-owners Kamala Saxton and Roz Edison previously worked in public education on national educational policy reform, and after hitting hard times during the recession, decided to open up a food truck in 2009.

“We were inspired by Kogi in L.A.,” remembers Kamala. “They were the first ones to hit the streets with Korean tacos. We added the Hawaiian part and away we went.”

Recently the duo brought a new head chef aboard after previous chef Josh Kelly went on to pursue new culinary adventures (more on that later). Angie Roberts, who’s résumé reads like a Seattle foodie’s bucket list (Flying Fish, Boka Restaurant and Bar, and The Hollywood Tavern) couldn’t be more thrilled for a change of pace.

“It’s a completely new style of service for me, so I’m definitely learning,” says Angie. “I love that we have a truck in the company and I like that we have so many moving parts. It keeps me on my toes!”

Angie is working on some changes to Marination’s mouthwatering lineup, including a gluten-free option, something for the kids, and a “more significant-sized menu item.” Word on the street is she will also be throwing some blazing-hot beach parties at Ma Kai this summer. She’s not denying the rumors, “Think pig roast with the best view in the city!”

But, some things will never change. Including their much-praised Pork Katsu Sandwich; a healthy cut of crispy pork heaped with tangy slaw and their signature Bulldog Sauce. Kamala and Roz knew there was only one bun for the job of holding in this sandwich’s fillings: our Ciabatta.

“In this city we are fortunate to have many bakeries that provide wholesale baked goods for restaurants,” says Kamala. “Macrina had the products we were seeking and hands-down they have the best customer service.” Plus, she says, there is nothing better than our Giuseppe bread right out of the oven. We can’t argue with her.

As Team Marination barrels toward an action-packed summer, Roz and Kamala have decided to throw another pan in the fire. They’re partnering with Josh and his wife Nancy for a bar in Pioneer Square.

“Josh is going to create a small but focused and delicious menu,” Kamala hints at Good Bar’s plan. “One that will have something for everyone. A menu that is just right.”

Given the group’s track record, we imagine it will be nothing short of greatness.

Tip & Tricks: Toasted Pumpkin Seeds

Posted on October 23, 2013 by Macrina Bakery

Our delicious Squash Harvest Bread topped with toasted pumpkin seeds and walnuts.

Pumpkins abound this time of year! Carved or whole, they are everyone’s favorite decorative squash. We like to use them for more than just adorning the doorstep. Each year as we’re carving up our jack-o’-lanterns, we set aside the seeds for toasting.

Loaded with zinc, iron, magnesium and heart-healthy fat, pumpkin seeds are a nutritional powerhouse. Add them to salads for a hearty crunch, toss into granola or trail mix, and use them to dress up homemade breads and pastries.

Tips for Perfectly Toasted Pumpkin Seeds

Rinse seeds well to remove any pumpkin pulp and pat dry with a paper towel before toasting.
Toss with a small amount of oil and a pinch of your favorite spices. For savory pumpkin seeds, try kosher salt, cumin and coriander, or Leslie’s favorite, kosher salt and ground chipotle chile pepper. For sweeter seeds, try cinnamon, sugar, nutmeg or ginger.
Spread seeds in an even layer on a heavy-duty baking sheet.
Preheat oven and bake at 300°F on the center rack until they are golden and fragrant, shaking and rotating the pan a few times throughout the baking process for even coloring.
Seeds can take up to 10 minutes to toast, but check them often and use your nose to alert you when they’re getting close.
An alternative to baking is toasting seeds in a dry skillet over medium heat, shaking the pan and tossing the seeds often to keep them from burning.
If you don’t eat them right away, store pumpkin seeds in an airtight container.

Meet Our Family: Rebecca Early

Posted on October 17, 2013 by Macrina Bakery

What do Po Dog, Matt’s in the Market, and Stumptown Coffee Roasters have in common? These local favorites – in addition to hundreds more – use our breads and pastries to complement their own delicious menu items.

“We have over 480 wholesale customers, and it’s growing every month,” says our Wholesale Sales Manager Rebecca Early. “The secret of success is growing with your demand, and we’re doing an amazing job meeting that.”

Rebecca came to Macrina nine years ago when we were comprised of just two cafés, one in Belltown and the other in Queen Anne. At the time, Rebecca was working toward a degree that would place her in the world of radio and television, unaware that the future had something else in store.

“My sister lives down the street from our McGraw location with her three boys, and I would go over and nanny and walk the baby by Macrina every day. I had to get a part-time job to afford my quiche and latte every day.”

It wasn’t long before that part-time barista job at McGraw flourished into a manager position, with Rebecca overseeing both cafés and 35 employees. Years later, as we looked for opportunities to partner with other local companies, Rebecca’s love for our customers and products made her a natural choice to head up our wholesale department.

“We make close to 500 different products for wholesale, our wholesale customer service is parallel to no other, bar none, and our offerings make us a one-stop shop,” she says with a huge smile. “You can’t get the quality of pastries and the variety of bread anywhere else in the city.”

With her natural charm and finesse, Rebecca keeps our current wholesale partners wholly satisfied and welcomes new businesses with open arms.

“It really helps that this is such a great product and people really love Macrina. I couldn’t be more proud of who I’m representing. I feel like it’s what I was supposed to be doing all along.”

Our Favorite Fall Pairings

Posted on September 25, 2013 by Macrina Bakery

As daylight hours start to dwindle and the air turns crisp, we’re sipping from our coffee mugs more often. We proudly pull Caffè Umbria espresso and brew their coffee in our cafés daily. The variety of blends coming out of this renowned Pioneer Square roastery provide a nice balance to our food, be it breakfast, afternoon treat, or dessert. Here are some of our favorite fall pairing:

Mini Pumpkin Cheesecake with Cranberry Compote + Americano

This silky cheesecake with its ginger molasses cookie crust is subtly balanced but not overwhelmed by freshly-pulled espresso with hot water.

Pecan Streusel Pumpkin Bar + Espresso Macchiato

A unique blend of butternut squash and pumpkin finished with crunchy pecan streusel, this bar is a fresh take on the season’s best flavors. Enjoy it with rich espresso topped with a dollop of creamy foam for the ultimate afternoon snack.

Mini Maple Apple Pies + Vanilla Latte

This petite version of an autumnal classic combines tart Granny Smith apples and maple sugar. Pair it with our Vanilla Latte made with smooth espresso and our very own Vanilla Sugar blend.

Meet the Artist: Kirsten McElfresh

Posted on September 20, 2013 by Macrina Bakery

If you’ve ever strolled through the University Village, you’ve probably seen Kirsten McElfresh’s work. Since 2009, Kirsten has decked out dress forms and display windows for the bustling center’s Anthroplogie location. A departure from her day-to-day work, Kirsten chooses a different creative outlet in her free time: Painting. Currently on display in our SODO café, Kirsten’s work highlights nature’s organic beauty.

Take us through your creative process.

My latest work has been paintings and drawings of plants that have inspired me from my ventures in gardening and foraging. I like to play with the paint color in my backgrounds and will often paint multiple layers and even sand it down again and again before it feels right.

Was there a moment when you knew you wanted to be an artist?

Art has been a part of my life as long as I can remember. I used to draw still lifes of my stuffed animals when I was a kid, and I loved doing crafts with my grandmother. It was never a decision I had to make; it’s just who I am.

Where do you find inspiration?

I spend a lot of my free time working in my garden. Otherwise I am out hiking the woods with my husband and dog, foraging for mushrooms or other choice edibles. I find inspiration in the unique individuality and subtle flaws of each plant, and I try to highlight that in my work.

If you could enjoy a meal with three artists, who would you choose?

In college I had three friends [who] majored in studio art with me. We were the ones that would stick around the art building all hours of the night just making work and debating about art. We were art nerds. I would definitely want to have a meal with them; having a community to discuss and debate art really helps you grow and improve.

How did you decide to show your work at Macrina?

I feel that the subject matter of my art works well with a restaurant. It’s so nice that art is not restricted to galleries alone and that many businesses help the arts. By showing in alternative spaces, we are exposing people to artwork that would otherwise not have seen it.

Look for Kirsten’s pieces in our SODO café through the end of September and then at our Belltown café for the month of October.

Helping Link: Fostering Our Diverse Culture

Posted on September 18, 2013 by Macrina Bakery

Helping Link teaching an ESL class at our bakery. Photo provided by Helping Link.

We wholeheartedly embrace cultural diversity here at Macrina. Not only is this core value evident in the food we create, it’s exemplified by our employees. A large portion of our wholesale bakery and pastry teams began working for us shortly after moving to America from Vietnam.

Wanting to support our employees as they transitioned into their new lives, we teamed up with Helping Link. This nonprofit organization assists Vietnamese immigrants through a myriad of social services.

“We began working with Helping Link in 2009,” says Macrina Bakery co-owner Scott France. “We were looking for a way to provide ESL classes at the bakery for our Vietnamese employees, and Helping Link was able to come to the bakery to teach classes after work.”

In 2012 alone, the organization helped more than 1,000 participants access things likes employment, housing and childcare, and they provided classes ranging from citizenship to technology.

We are honored to be a sponsor of Helping Link’s 20^th Anniversary Gala, which takes place on September 22 from 6 to 8 p.m. at the Mercer Island Community Center. Those wishing to purchase tickets to the Gala or provide a donation can do so here.

Meet Our Family: Michael Beblowski

Posted on September 10, 2013 by Macrina Bakery

Life has a way of giving us subtle hints when we’re on the right path. That’s exactly how McGraw Café Lead Michael Beblowsksi found his way into our family five years ago.

A native New Yorker, Michael moved to Seattle the same way many are lured here: good music and great coffee. With a stack of resumes highlighting his food service career, Michael canvassed the streets around Pike Place Market and Belltown in search of a café to plant roots. That’s when our sign at the corner of Wall Street and First Avenue caught his eye.

“Everything happened swiftly when I entered Macrina Belltown,” remembers Michael. “After having an informal conversation with the [former] manager Krishna Chancey, who now tends bar at Brouwer’s in Fremont, I decided that I only wanted to work at Macrina.”

As café lead, Michael wears many hats. A typical day includes delegating responsibilities to the McGraw team, assisting customers with everything from food selections to allergen questions, and placing vendor orders. And, while customers fuel their day with his perfectly crafted Americanos and lattes, he thrives on his interactions with them and his team.

“While working at Macrina I have been fortunate to meet fascinating, creative and inspiring people on both sides of the counter. Our founder, Leslie Mackie, is a Seattle industry icon who continues to stimulate our palettes while doing something that she is passionate about.”

That energy pervades all facets of the company and draws people in, he says. Amazed at how quickly the last five years have gone by, Michael is thankful to have spent them in good company.

Our 20th Anniversary: Connecting to the Heart of Macrina

Posted on August 30, 2013 by Macrina Bakery

Leslie chats with Macrina customers during our Eat Real Food event on Wednesday, August 28.

Leslie connects with customers during our Eat Real Food event on Wednesday, August 28.

Leslie Mackie first opened the Belltown café in 1993 with a 10-year vision for her bakery. With a tremendous amount of ambition, dedication and community support, Leslie’s dream quickly blossomed into reality.

“The first 10 [years] were extremely busy (lucky us!) and hectic, as we were always challenging ourselves to do our best and tweak to improve our systems,” she says.

This week we’re celebrating 20 years of connecting with the community through food by introducing our Raisin Pumpernickel Loaf.

“The Raisin Pumpernickel is a bread that I have wanted to do for a long time,” says Leslie. “I’ve wanted to use a local wheat and believe in the additional nutritional qualities of whole-milled flour.”

Featuring Williams Brothers Hard Red Winter whole grain flour, coarse rye flour, cornmeal, raisins, and pumpkin seeds, this bread is the perfect balance of sweet and earthy. Leslie incorporates some Macrina Casera starter in the recipe to connect it to the heart of our bakery.

Because of its starter, caramelized crust and dense crumb, our Raisin Pumpernickel has an exceptional shelf life of four days. Leslie recommends serving it thinly sliced with a bit of unsalted butter, mild triple-crème cheese or soft Brie.

Easily enjoyed year-around, we’re making this bread a menu staple. Find it at any of our cafés and take some of the celebration home with you.

“It has been a wonderful anniversary week,” adds Leslie. “I am very proud of all the staff and management team that keep this dream alive!”

Meet Our Family: Mi Kim

Posted on August 20, 2013 by Macrina Bakery

Mi Kim found her path early on. Growing up baking treats for her friends and helping out in her parents’ restaurant, Mi has always felt most comfortable in the kitchen. Now she helps manage ours as head pastry chef. Today Mi gives us a glimpse into her journey over the last five years and shares her best advice for aspiring pastry chefs.

When did you know you wanted to work with pastry?

In school my best friend and I used to always bake, and my parents owned a restaurant, so I was always in the kitchen. Junior year of high school, I realized that I couldn’t sit in a classroom and I loved food, so I figured why not try baking. So, I went to school at Western Culinary Institute [now Le Cordon Bleu School for Culinary Arts]. My mentor met Leslie [Mackie] and she told her about me and I got hired on as an intern.

How did you work your way up to head pastry chef?

I was the [pastry] lead at McGraw for a while and then [Production Manager] Jane [Cho] started doing wedding cakes at SODO. Jane was working constantly, like 16-hour days, so when I’d have time at McGraw I would call her to see if she needed help. At first, I helped her out with sheet cakes and then started taking on more and more until we decided it was time for me to take over. It was a good way to learn, because it wasn’t overwhelming and I got to build my skills slowly.

I like learning and getting to a certain point where I’m comfortable and then taking it on on my own. That’s something that keeps me going. Getting into the pastry chef position and taking on wedding cakes full on were big accomplishments for me.

What do you love most about being a pastry chef?

I’ve always really enjoyed making specialty cakes, more so even than wedding cakes. Say someone comes in with a picture or an idea of something I’ve never done before, I love jumping in and seeing how it turns out. I just love that creative aspect.

I still love making croissant dough and doing the turns by hand. I like the feel of the dough and the smell of yeast. I really like brioche products too. Forming the Ham & Cheese Brioche is still so satisfying.

What’s your favorite thing to eat at Macrina?

I love upside down cakes for their sugary, caramelized flavor. I really like the Morning Glory Muffin, because it has the [turbinado sugar] on top. It’s so good. The Rick’s [Chocolate Apricot Espresso] Cookie is one of my favorites. I’d never thought of putting apricots in things, but it’s so good.

What advice would you give to an aspiring pastry chef?

Flexibility is something I hold highly in people. It branches into so many things. I think to be successful you need flexibility to handle certain situations. Problem-solving skills and good attitudes are also things I look for when I’m hiring people. Having schooling is one thing, but if you have that drive and attitude and you don’t have schooling, I almost value that more. We’re so big on morale here and everyone having a great attitude and wanting to be here. That’s what leads to success. You have to love something in order to get good at it, no matter where you start.

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