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Traca Savadogo
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A New, Greener Macrina Bakery & Cafe
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by Traca Savadogo, Seattle Food Examiner
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Macrina's going green in SODO
When Leslie Mackie sought to expand her ever-popular Macrina Bakery & Cafe, they were looking for just the right space. Her three other locations have become anchors in the neighborhood, with customers stopping by sometimes 3-4 times a day.
In a city that's better known for the cold-shoulder and the "Seattle Freeze," Macrina is an enclave of community spirit. Chef-owner Leslie Mackie wanted to create a space that was like being at home...in a restaurant. "That speaks to me about Macrina being the gathering spot. By creating food for each meal time, it draws people back." Here, staff look you in the eye...and greet you buy name. That sense of community is the foundation of their business...and it shows.
Identifying the right location, in the right neighborhood was key to Macrina's expansion. "It’s difficult to find a space has the capacity for both…production and a cafe," says Mackie. "The identity of Macrina has always been our café…it’s always been our face. So to have a location that has no retail café seems peculiar. We’re excited to have both a café and production under one roof." The SODO location is a good fit. "More and more interesting places are popping up in the area...and the neighborhood is excited to have us there."
The 1st Avenue building, with its black and white façade (painted to reflect the nearby Port of Seattle cranes), has large windows and an adjacent parking lot. The ground floor will house a 900 square foot cafe and an 8,000 square foot production facility. They've also secured the basement level, which will be used for storage.
Macrina's new production facility will enable them to consolidate departments from their other locations. Each store will make their own pastry, but the new location will supplement with pie dough and bulk items. ”It’s a move for efficiency," says Mackie.
Identifying the right location, in the right neighborhood was key to Macrina's expansion. "It’s difficult to find a space has the capacity for both…production and a cafe," says Mackie. "The identity of Macrina has always been our café…it’s always been our face. So to have a location that has no retail café seems peculiar. We’re excited to have both a café and production under one roof." The SODO location is a good fit. "More and more interesting places are popping up in the area...and the neighborhood is excited to have us there."
The 1st Avenue building, with its black and white façade (painted to reflect the nearby Port of Seattle cranes), has large windows and an adjacent parking lot. The ground floor will house a 900 square foot cafe and an 8,000 square foot production facility. They've also secured the basement level, which will be used for storage.
Macrina's new production facility will enable them to consolidate departments from their other locations. Each store will make their own pastry, but the new location will supplement with pie dough and bulk items. ”It’s a move for efficiency," says Mackie.
Long before it became trendy, Macrina, embraced sustainability. For Mackie, it's a natural step in creating the best product. She notes, "The freshest, most flavorful ingredients travel shorter distances. We've always showcased local ingredients. Organic happens in our modus operandi. Sustainability and supporting our local economy has always been super important."
Embracing those values, they turned to architect Richard Floisand to design their new space. Accredited in Leadership in Energy and Environmental Design (LEED), Floisand designed a space that is not only functional and aesthetically beautiful, but also LEED-certified.
Retrofitting an older building for LEED-certification is not easy, and many of the environmentally-friendly features are not necessarily apparent. Wood used in the structure is certified, meaning it's from ecologically sound plantings that are not over-harvested. Embodied energy maximizes natural lighting in the space. In the bakery, they'll be rejuvenating existing equipment, and "buying used equipment that is already on the footprint."
The LEED-certified process can be more difficult, and often involves much more paperwork. "You have to be committed to the LEED-certified process. To commit to the project, you have to have the perseverance to deal with the details," says Mackie. "But it's an important step for us. It's who we are."
Macrina's new SODO location is expected to open mid-September.
Retrofitting an older building for LEED-certification is not easy, and many of the environmentally-friendly features are not necessarily apparent. Wood used in the structure is certified, meaning it's from ecologically sound plantings that are not over-harvested. Embodied energy maximizes natural lighting in the space. In the bakery, they'll be rejuvenating existing equipment, and "buying used equipment that is already on the footprint."
The LEED-certified process can be more difficult, and often involves much more paperwork. "You have to be committed to the LEED-certified process. To commit to the project, you have to have the perseverance to deal with the details," says Mackie. "But it's an important step for us. It's who we are."
Macrina's new SODO location is expected to open mid-September.
Macrina Bakery & Cafe Locations:
SODO (New)
1943 1st Avenue S (between Lander & Holgate)
(no phone yet)
Belltown
2408 1st Avenue
206.448.4032
Queen Anne
615 West McGraw St.
206.283. 5900
Vashon Island
19603 Vashon Hwy South
206.567.4133
SODO (New)
1943 1st Avenue S (between Lander & Holgate)
(no phone yet)
Belltown
2408 1st Avenue
206.448.4032
Queen Anne
615 West McGraw St.
206.283. 5900
Vashon Island
19603 Vashon Hwy South
206.567.4133
Topics: food , foodie , Seattle , breakfast , chef , restaurant , cook , dinner , kitchen , coffee , comfort , edible , Community , Sustainable , gourmet , production , seasonal , home , Local , Cafe , Mackie , Macrina , bakery , LEED , Floisand , SODO , Openings
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