Macrina Bakery & Cafe

Specialties

Breads at Macrina are inspired by traditional recipes and adapted to our bakery’s environment. While always experimenting with ways to improve our baking, the basics never change. Bread is our passion, and we still form every loaf by hand.

The baked goods are created from Northwest apples, potatoes, cranberries and hazelnuts as well as wheat, rye, barley and buckwheat flour. Macrina Casera, the house bread, was developed to be eaten at any meal, complementing all foods.

Macrina Casera

This bread is leavened

Sour White

Made with organic hard red winter wheat.

Oatmeal Buttermilk Bread

This pan baked loaf is perfect for sandwiches or toast and has a slightly sweet finish.

Fresh Herb Baguette

Enhanced with fresh herbs and extra virgin olive oil, topped with coarse sea salt. Great with seafood and salads.

Ciabatta

This «Italian slipper bread» is great for sandwiches or sliced for bruschetta.

Brioche

A classic French pan loaf enriched with butter.

History

Established in 2001.

Following the success of the Belltown Café, Macrina opened in Queen Anne in 2001. The spot was once occupied by another bakery and was left in disrepair. We remodeled the site into an Old World haunt. It has become a staple in the bustling neighborhood.

Seating at the McGraw Café is limited and a hot commodity, but people often enjoy picking up coffee, pastries, bread and cakes to share with family and friends at home or at the office.

Meet the Business Owner

Leslie M.

Business Owner

Leslie was head baker at Seattle’s Grand Central Bakery, then in 1993 opened her own place: Macrina. All of Seattle knows of Macrina’s irresistible artisan breads. You can find your favorite at grocery stores and gourmet shops throughout the region — along with more than 100 restaurants in the Puget Sound Area. Macrina has been written up in Sunset and Pacific magazines, Bön Appetite, The LA Times and The New York Times, not to mention endless coverage and accolades in The Seattle Times, Seattle Weekly, and Seattle Magazine. Leslie’s recipes reach well beyond Seattle, from her appearances on Julia Child’s «Baking with Julia» television series (and inclusion in the companion cookbook) to a 1999 outstanding contributor award from the James Beard Foundation. Leslie has also received several nominations for the «Outstanding Pastry Chef Award» from the James Beard Foundation, which honors food and beverage industry professionals in America for their achievements.