When I moved back to the Northwest in 2007, after three delicious years in Memphis, I probably gained 10 pounds eating my way through the spectacular pastries and artisan breads at Macrina Bakery.
I’m crazy about the cookies and the cupcakes and the scones. I’ve ordered layer cakes for special occasions and have cashed in quite a few “buy 12 loaves, get one free” cards. I don’t know if I could pick a favorite.
Owner Leslie Mackie didn’t hesitate when I asked her top picks for loaves and sweets: the seeded baguette and the fresh fruit coffee cake.
Tomorrow, Macrina celebrates its 16th birthday by treating customers to a cup of coffee. Sweet!
Macrina started small, doing mostly breads in a teeny 847 square feet space. Just one bench for seating. The operation has grown to three locations, each with its own charms. Lately, I’ve been drawn to the SODO spot (in the photo above) because I love watching the crew working the dough through the windows into the huge production space.
A good reminder, Mackie said, that everything’s made by hand.