Macrina Bakery

The idea for Macrina Bakery and Cafe existed long before they opened their doors. The seed was planted while Leslie Mackie was in cooking school and continued to take root throughout her early restaurant career and during her travels. The philosophy of the bakery is to enhance both the natural products and the flavor of the various grains. 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.