Baker Miller/Photo: Rosemary Lane
Iliana Regan is more than two months into her newest venture, Bunny, the Micro Bakery, described on her website as “perhaps the tiniest bakery in town.” It may well be: it’s only 700 square feet.
Every day, Regan makes five-dozen whiskey donuts, sixteen loaves of bread, and often chicken and dumplings in her mom’s old Dutch oven. Though small, the Lakeview bakery is mighty in its innovation, showcasing seaweed sourdough, brioche and mushroom tea from Elizabeth, Regan’s Michelin-starred restaurant.
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Janette Allier Design
If alcohol, pastries, models and the louche appointments of the Stan Mansion are your bag, you’ll be thrilled.
Let Them Eat Cake is a Marie Antionette-themed photo shoot/pastry event that promises a French-style Rococo set design by Shari Cornes of The Boutique Photo Loft (boutiquephotoloft.com). Cornes will be hauling in furniture and draperies to transform the place into quarters worthy of “Madame Défecit.” So far as concept events go, it’s a brilliant blend of the famous teen queen’s decadent and infamous taste for sweets with showy fashion, drinks and… well, more sweets.
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Leigh Omilinsky with Pierre Hermé
By Amber Gibson
Often the best opportunities in life come from a combination of hard work and luck. Executive pastry chef Leigh Omilinsky of the Sofitel Chicago and Café des Architectes visited Paris for the first time at the end of October to stage (working an unpaid internship) with Pierre Hermé and take a class with Valrhona. She certainly earned the trip, working her way up through top Chicago kitchens including Tru and L2O before landing at the Sofitel, where she is responsible for the hotel’s entire pastry program. Last year, she won a Jean Banchet Award for Rising Pastry Chef, and this year she is a finalist for Pastry Chef of the Year. That alone might not have been enough to get her in the door with “the Picasso of pastry” though.
Luckily for her, a few of the higher ups at Sofitel North America are buddies with Hermé’s business partner and CEO of his company, Charles Znaty, so they put in a good word for Omilinsky. Four months after sending in her resume, she discovered she would be flying to France to stage with one of her idols. Read the rest of this entry »
By Amber Gibson
My love affair with German bread began in 2007, when I spent a year studying abroad in Germany. Every little town seemed to have a baker on each corner, up before the sun kneading dough and baking bread. Countless frigid winter mornings, my only incentive to get out of bed in the morning was the smell of breakfast brötchen (bread rolls) wafting through my window from the bakery across the street.
The culture of fresh-baked bread and the multitude of hearty loaves studded with nuts and seeds, or a sharp pumpernickel or rye spoiled me terribly. Sliced bread from the grocery store? Oh, the horror! It was in Bickenbach, a small village outside Darmstadt, where I was first introduced to good German stollen—less cloying, more buttery and much tastier than fruitcake. Here in Chicago, many bakeries offer their take on the sweet bread, but none quite captures my taste buds and brings back my memories of the pleasantly plump surrogate oma baker in Bickenbach feeding me extra sweets to fatten me up like the stollen at Dinkel’s. Read the rest of this entry »
By Matt Kirouac
There are few things as soul-soothing as pie, which explains the adoration for Hoosier Mama Pie Co., and the chief Hoosier behind it all, Paula Haney. From coffee shops to fine dining institutions, Haney has proven her pastry prestige, but what really set her apart from the dessert posse was her decision to break away from the trendy and return to her roots making pie. Now four years in with her first pie shop, fresh off the debut of her own pie cookbook, and on the verge of opening her second shop, Haney is a true pie-oneer in Chicago.
Pie was the first thing Haney learned how to make at home in the Hoosier State. They were the go-to dessert in her family, and by the age of eight, she was making apple pie with her mom. It was love at first bite. “It was amazing how good just the apples and the cinnamon and the sugar were together,” she recalls. Although her passion for pie was there from the get-go, the road to Hoosier Mama was a long one.
Haney studied journalism at Indiana University, but wound up working at a coffee shop in Bloomington called The Runcible Spoon. She dabbled at a couple other places in town getting a taste for the baking life before moving to Chicago and working at The Hilton on Michigan Avenue. Although separating eggs for hours on end was tedious, she chocks it up as good mental exercise and practice, preparing her for her pastry-assistant position at Trio under Della Gossett. She calls the kitchen intense yet supportive, fostering growth in her pastry skills. “I was making stuff I had never made before,” she says. It was here where she felt she really learned and grew during her three years as an assistant and three as pastry chef, curating elaborate dishes using candied seaweed tuiles and foie gras as part of twenty-course tasting menus. Read the rest of this entry »
By Matt Kirouac
Who would have thought that Homer Simpson would have been such a trendsetting foodie? Long before hordes first queued up outside Doughnut Vault, the portly yellow cartoon was scarfing doughnuts. Now it looks like he’s ahead of the trend yet again, as more and more doughnut-slingers are pairing doughnuts with booze, and if there’s one thing Homer likes as much as doughnuts, it’s the sauce. With the spate of boozy doughnut desserts around town these days, I have a feeling Homer would feel right at home in Chicago. Gone are the days when doughnuts were viewed solely as coffee companions at breakfast. Now you don’t need to sneak your flask into bakeries! From whiskey to ouzo, doughnuts are getting tipsy all over town.
Boiler Room is a bar that serves pizza and doughnuts. The only way this place could get any better is if Moe Szyslak was on staff. Soft-serve ice cream has been a menu mainstay since opening in 2010, and as the kitchen recently sought to expand their dessert offerings, they wanted something that would supplement the ice cream tastefully. The aptly named “drunkin’ donuts” are four deep-fried dough balls coated with powdered sugar and cinnamon, served with a side of Jameson soft-serve ice cream for dipping. Fried to order, the hot and cold combination, compounded with the bitter bite of the Jameson against the sweet doughnuts, strikes the perfect balance of flavor. Read the rest of this entry »
If you want to get your fix of gourmet mini donuts from Beavers Coffee & Donuts, you normally look to their website or Twitter to find the food truck’s location and hours. But once Beavers opens its first storefront restaurant in the Chicago French Market in early January, you’ll know where and when to get your hot breakfast on demand.
Since the Beavers truck opened in December of last year, requests for its catering service—and for donuts after the truck’s weekday morning-through-lunch hours—grew so rapidly that co-owners Gabriel Wiesen and Jim Nuccio started planning an expansion this summer. “Logistically, it makes sense to have a storefront in conjunction with a food truck,” Wiesen says. “Being able to facilitate those requests was really hard without a store.”
Operating a food truck makes starting a brick-and-mortar restaurant a much easier task. For starters, the idea has already been tested: Food-truck owners know what sells, know who their customers are and, when scouting for locations, know where their customer-base lives. They already are making money, and they’ve built a brand that can attract investors. Read the rest of this entry »
Owner, Hoosier Mama Pie Company
If anyone can take over the world one bite at a time, Haney, armed with her incredibly flaky crusted sweet and savory pies, is definitely poised to do it. Everything we’ve ever eaten here, be it jiggly banana cream or custardy quiche, is one of the best things we ever put in our mouth.
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We all know from the card and chocolate crowd that Valentine’s Day is the ultimate time for making sweet overtures to the one we love, a chance to find respite from the deep-winter chill in the arms of another. And playing on that theme, chef Nate Meads of Fritz Pastry offers a Valentine’s Day dinner that is as sugary as it is intimate.
Meads has an exceptional resume as a pastry chef, having previously made sweet things for such prestigious establishments as Blue Water Grill, Tru, Everest Room and Brasserie Jo. He left the restaurant biz, however, in order to carve out his own piece of the pie (no pun intended), starting Fritz Pastry, 1408 West Diversey,
in May of 2009, and it’s a testament to Meads’ talent that he’s been able to get the little boutique patisserie off the ground in the middle of a recession. And after more than a year and a half of excellent service to the community, Fritz has racked up a fair amount of buzz. While you might have heard about their killer macarons, Meads’ favorite Fritz production is his chocolate croissant. “I tend to eat at least one a day, to keep me warm in winter,” confesses Meads. Read the rest of this entry »
Just as a baby’s first Christmas receives a special spot in the scrapbook and on the tree, a bakery’s first holiday season can distinguish it from the burgeoning crowd of cupcakes, cookies and confections.
Finance manager by day, Michelle Olszewski has been offering her cookies as collateral at client meetings and regular office hours for years. When coworkers, friends and family went bonkers over her sweet and tangy strawlemon cookie concoction last year, Olszewski said, “Why don’t we do this? It would be fun and people already love it, so let’s extend it. Let’s make it into a real business.”
Hey! Sugar’s cutely named staples include the award-winning Strawlemon (strawberry bits in a lemon cookie), Choc3, (triple chocolate), PC Toasty (gluten-free pineapple macaroons), the Boyfriends (chocolate chip, vanilla and walnut), and Aloha (pineapple, coconut and macadamias in a snickerdoodle). She tests new recipes at home, then spends her Sundays baking big batches at Kitchen Chicago, a commissary kitchen that rents space by the hour to startup food companies. Read the rest of this entry »