After eight years of operating as a wholesale bakery and providing their bread to over 100 local chefs, restaurants, and independent retailers, Baker and Managing Partner Greg Wade joins Partners Paul Kahan, Donnie Madia, Terry Alexander, and Eduard Seitan of One Off Hospitality (The Publican, Publican Quality Meats, avec, Big Star) to debut a brand new public-facing home for Publican Quality Bread. Officially opening to the community on Monday, June 6th at 7 a.m. at 1759 West Grand Avenue in Chicago’s West Town neighborhood, the bakery offers a grab-and-go café and retail counter offering pastries, from-scratch sandwiches, and a full coffee bar. Customers will also be able to purchase a selection of Wade’s bread, which goes through a lengthy fermentation process.
Tucked within the storefront of PQB’s brand new 4,200 square foot warehouse bakery, the all-new retail counter will open from morning through early evening on weekdays and hours will stretch into the afternoon on weekends. By day, guests can carry-out handmade baked goods like layered sweet and savory croissants, morning buns and stuffed pastries with oozy cream fillings in addition to specialty teas and La Colombe coffee drinks made to order. Fresh-out-of-the-oven baguette sandwiches will be served at a baker’s whim when hot-and-ready and available for patrons to grab along with tartines and pre-prepared salads. Headlining Wade’s new offerings, guests will find “The Big Sandwich.” Sliced and sold by weight, the loaded bite will feature a bianco Roman-style pizza base prepared according to Wade’s personal training with Italian pizza chef Gabriele Bonci, that is then piled high with mortadella, Stracciatella, arugula, Vidalia onions and Dijon before being finished with a smear of balsamic & sour cherry spread.
On Fridays, Saturdays and Sundays, look for weekend-exclusive specialty treats like Lemon Meringue Croix and Pistachio & Amarena Cherry-filled Maritozzi, alongside a retail menu of rotating bread offerings including toasted sesame sour dough and malted rye loaves.
“Chicagoans have come to love our bread from enjoying it in their favorite restaurants over the years, so I’m excited to be able to offer it on a larger scale and at a space with our name on the door in the exciting West Town neighborhood,” says Wade. “Being able to connect with new guests and longtime PQB supporters at the retail counter will be awesome. It’s also fun to be able to expand our menu and work on more sweets, pizzas and specialty pastries, this big new home allows us to do a lot more than we’ve ever been able to do before.”
PQB’s retail section has a glass wall peering directly into the natural light-filled bakery that allows guests and those passing by to watch the team roll out and bake bread offerings in their ovens, which can now bake up to 200 loaves of sour dough at once. The space can be rented out for private events and will also host interactive baking classes down the line – plus there will be a sidewalk patio with Wi-Fi and seating for 30 for guests.
Publican Quality Bread will be open Monday – Friday 7 a.m. – 6 p.m., Saturday & Sunday 7 a.m. – 3 p.m.
After eight years of operating as a wholesale bakery and providing their bread to over 100 local chefs, restaurants, and independent retailers, Baker and Managing Partner Greg Wade joins Partners Paul Kahan, Donnie Madia, Terry Alexander, and Eduard Seitan of One Off Hospitality (The Publican, Publican Quality Meats, avec, Big Star) to debut a brand new public-facing home for Publican Quality Bread. Officially opening to the community on Monday, June 6th at 7 a.m. at 1759 West Grand Avenue in Chicago’s West Town neighborhood, the bakery offers a grab-and-go café and retail counter offering pastries, from-scratch sandwiches, and a full coffee bar. Customers will also be able to purchase a selection of Wade’s bread, which goes through a lengthy fermentation process.
Tucked within the storefront of PQB’s brand new 4,200 square foot warehouse bakery, the all-new retail counter will open from morning through early evening on weekdays and hours will stretch into the afternoon on weekends. By day, guests can carry-out handmade baked goods like layered sweet and savory croissants, morning buns and stuffed pastries with oozy cream fillings in addition to specialty teas and La Colombe coffee drinks made to order. Fresh-out-of-the-oven baguette sandwiches will be served at a baker’s whim when hot-and-ready and available for patrons to grab along with tartines and pre-prepared salads. Headlining Wade’s new offerings, guests will find “The Big Sandwich.” Sliced and sold by weight, the loaded bite will feature a bianco Roman-style pizza base prepared according to Wade’s personal training with Italian pizza chef Gabriele Bonci, that is then piled high with mortadella, Stracciatella, arugula, Vidalia onions and Dijon before being finished with a smear of balsamic & sour cherry spread.
On Fridays, Saturdays and Sundays, look for weekend-exclusive specialty treats like Lemon Meringue Croix and Pistachio & Amarena Cherry-filled Maritozzi, alongside a retail menu of rotating bread offerings including toasted sesame sour dough and malted rye loaves.
“Chicagoans have come to love our bread from enjoying it in their favorite restaurants over the years, so I’m excited to be able to offer it on a larger scale and at a space with our name on the door in the exciting West Town neighborhood,” says Wade. “Being able to connect with new guests and longtime PQB supporters at the retail counter will be awesome. It’s also fun to be able to expand our menu and work on more sweets, pizzas and specialty pastries, this big new home allows us to do a lot more than we’ve ever been able to do before.”
PQB’s retail section has a glass wall peering directly into the natural light-filled bakery that allows guests and those passing by to watch the team roll out and bake bread offerings in their ovens, which can now bake up to 200 loaves of sour dough at once. The space can be rented out for private events and will also host interactive baking classes down the line – plus there will be a sidewalk patio with Wi-Fi and seating for 30 for guests.
Publican Quality Bread will be open Monday – Friday 7 a.m. – 6 p.m., Saturday & Sunday 7 a.m. – 3 p.m.
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