Since joining Chef & Partner Paul Kahan and the One Off Hospitality team eight years go to launch Publican Quality Bread alongside The Publican, Publican Quality Meats, avec, Big Star and more, Baker Greg Wade has transformed the group’s baking program from a seedling operation to a wholesale business.
Now in 2022, Wade and One Off take PQB are moving operations into a brand-new 4,200 square foot home located at 1759 West Grand Avenue in Chicago’s West Town neighborhood, more than doubling the size and production capabilities of his most recent facility. Wade and an expanded team of 11 bakers (who bring experience from venues such as Tartine, Eataly and Little Goat) will also introduce a new public-facing, grab-and-go retail counter with full La Colombe coffee bar later this spring, presenting warm tartines, stuffed pastries with oozy cream fillings and sweet toppings, layered sweet and savory croissants, and fresh-out-of-the-oven baguettes transformed into stacked sandwiches to be served at a baker’s whim when hot-and-ready.
“We’ve come a long way since producing loaves out of the basement of Publican Quality Meats in the early days,” says Wade. “Great, high-quality bread is something people have always loved, maybe even more so after a global fascination with baking throughout the pandemic. Prior to becoming a baker, I was working in restaurants, so this chef’s eye gives me a little bit different of an approach to baking, and I’m excited to be able to flex that creativity more than ever before with our new facility.”
More details on the retail grab-and-go counter and café will be rolled out soon.
Since joining Chef & Partner Paul Kahan and the One Off Hospitality team eight years go to launch Publican Quality Bread alongside The Publican, Publican Quality Meats, avec, Big Star and more, Baker Greg Wade has transformed the group’s baking program from a seedling operation to a wholesale business.
Now in 2022, Wade and One Off take PQB are moving operations into a brand-new 4,200 square foot home located at 1759 West Grand Avenue in Chicago’s West Town neighborhood, more than doubling the size and production capabilities of his most recent facility. Wade and an expanded team of 11 bakers (who bring experience from venues such as Tartine, Eataly and Little Goat) will also introduce a new public-facing, grab-and-go retail counter with full La Colombe coffee bar later this spring, presenting warm tartines, stuffed pastries with oozy cream fillings and sweet toppings, layered sweet and savory croissants, and fresh-out-of-the-oven baguettes transformed into stacked sandwiches to be served at a baker’s whim when hot-and-ready.
“We’ve come a long way since producing loaves out of the basement of Publican Quality Meats in the early days,” says Wade. “Great, high-quality bread is something people have always loved, maybe even more so after a global fascination with baking throughout the pandemic. Prior to becoming a baker, I was working in restaurants, so this chef’s eye gives me a little bit different of an approach to baking, and I’m excited to be able to flex that creativity more than ever before with our new facility.”
More details on the retail grab-and-go counter and café will be rolled out soon.
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