Publican Quality Bread Opens in Oak Park

Publican Quality Bread is expanding its footprint beyond the city by unveiling the second location of PQB with a daytime bakery and evening café in the Village of Oak Park. The new storefront, anchoring the Arts District at 211 Harrison Street, will officially open doors on Sunday, February 25th.

“Bringing our second location to Oak Park feels like a natural progression; it's a place close to my heart, filled with incredible people who have always shown us immense support,” says Donnie Madia. “We’ve fortuitously been laying the groundwork for years, providing our bread to Oak Park eateries and popping up at local events. It's incredibly humbling to witness the excitement for Publican Quality Bread’s opening and, living just a few blocks away, I am personally honored to contribute to a community where I'm laying down roots. Moreover, this move signifies the first time in One Off Hospitality’s history that we open our own storefront spot outside the city limits in the confines of The Village of Oak Park.”

Publican Quality Bread Oak Park will present all the hallmarks of its West Town bakery. PQB's style of long-fermented loaves will carry over to the suburban storefront, with oven-fresh bread hitting shelves every morning, alongside a bakery display brimming with sweet and savory pastries. Guests can choose treats like Lemon Meringue Croissants and Pistachio & Amarena Cherry-filled Maritozzi, alongside rotating bread offerings. There’s also the Big Sandwich – a Roman-style pizza Bianca base; fillings rotate with the seasons, and are piled with things like turkey, brown butter pecan agrodolce and arugula, before being finished with a smear of spiced cranberry sauce. Plus, there will be baked open faced Tartines, and Jambon-Beurre, the iteration of ham, butter and cheese on a fresh baguette made-to-order at the counter—with a selection of ready-made salads and snacks catering to those on the go.

Expanding into all-day territory, Publican Quality Bread Oak Park’s evening service— 4 p.m. to 8 p.m., daily— will center around a capsule program of Roman-style pizza, served “al taglio” (sliced and sold by weight) at the counter, while 12" (serves 2) and 16" (serves 4) pies will be available for pickup and delivery via online orders. The rotating pizza program will be informed by whole grain and naturally fermented dough and in-season toppings. Launching with five core combos, guests can look forward to the gamut of profiles from a sausage and mushroom pizza bianca, to arrabiata. PM offerings are rounded out by veggie-forward sides and farm-fresh salads, as well as desserts like Tiramisu and Maritozzi. Moreover, a selection of craft beer will offer breweries such as Half Acre, Dovetail and Noon Whistle, and a wine program will showcase a globally-sourced array of varietals.

EXCLUSIVE OPENING WEEK SPECIALS // AVAILABLE FEB 25TH – MAR 3RD

To celebrate PQB Oak Park’s grand opening, customers will be offered a limited-time revival of Rare Bird Preserves by way of two exclusive pastry collaborations, dreamed-up by former Rare Bird owner Elizabeth Madden and PQB’s Greg Wade: a Jam-Filled Danish will be available as soon as doors swing open at 7 a.m. until supplies last, followed by a Raspberry Almond Tiramisu, offered during evening service starting at 4 p.m.  

PQB has also teamed up with Berwyn’s Babygold BBQ and longtime bar and live music venue FitzGerald’s to present the PQBxBBG Pizza as an opening week exclusive. With Babygold Smoked Pork Shoulder, pimento cheese, ‘chow chow’ relish, and BBG’s house-made Amber Sauce, the specialty ‘za will be offered during evening service starting at 4 p.m. To celebrate their new Oak Park neighbors, Babygold Barbecue will also be launching a new menu item at their Berwyn brick-and-mortar: the Quality BBQ Croissan’wich, made with PQB croissants and available during brunch hours beginning Saturday, February 3rd.