{"id":2667,"date":"2015-08-24T04:50:43","date_gmt":"2015-08-24T04:50:43","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=2667"},"modified":"2017-09-25T19:13:44","modified_gmt":"2017-09-25T19:13:44","slug":"marilyn-mercer-savory-manager","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/marilyn-mercer-savory-manager\/","title":{"rendered":"Marilyn Mercer, Savory Manager"},"content":{"rendered":"

\"marilyn_web\"<\/a><\/p>\n

Marilyn is new to Macrina but not to Seattle\u2019s food scene. Over the last 18 years, she\u2019s acquired a wealth of experience while cooking at some of Seattle\u2019s most acclaimed restaurants. After graduating from college with a BA in Art History and Archeology, Marilyn decided to follow her greatest passion: food. She enrolled at the Seattle Culinary Academy at Seattle Central Community College and began cooking at The Ruins. Over the years, she has worked at The Herbfarm, with Tom Douglas, at Ponti Seafood, and Crow, amongst others. Most recently she was the Kitchen Manager for Metropolitan Market.<\/p>\n

At Macrina Bakery she manages the Savory Department. A typical day starts at 5 or 6 in the morning. She balances her time planning the daily production schedule, cooking with the crew, ordering supplies, and developing new specials. On the weekends she is busy supplying the cafes for their busy brunches, running over to provide support to especially busy cafes, or helping deal with crises such as the occasional equipment breakdown.<\/p>\n

Marilyn grew up in Seattle\u2019s Magnolia neighborhood, and two of her sisters still live in the Seattle area. In her free time she loves to take long walks with her two dogs, Chloe and Julia Child. She enjoys hiking in the Cascades and Olympics and can often be found cycling on her days off. In the summer, she loves to cook on her large Brinkmann charcoal barbecue in the backyard where she just reaches into her garden for fresh herbs.<\/p>\n

Her favorite thing about Macrina is the people she works with and the company itself. She says it\u2019s clear the company really cares about each employee and the quality of the breads and pastry and savory is so high and so consistent that the company is growing fast. While that keeps her busy, she\u2019s happy for all the opportunities it provides for her and her crew.<\/p>\n","protected":false},"excerpt":{"rendered":"

Marilyn is new to Macrina but not to Seattle\u2019s food scene. Over the last 18 years, she\u2019s acquired a wealth of experience while cooking at some of Seattle\u2019s most acclaimed restaurants. 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