Baker Greg Wade, of Chicago’s Publican Quality Bread, is celebrating the launch of his first ever book “Bread Head: Baking for the Road Less Traveled” as he hosts the “Bread Head Bake Sale.” Following the formal debut of his book (on sale September 27th, published by W.W. Norton & Company— available wherever books are sold) Greg will be setting up shop under the covered outdoor pergola at sister restaurant The Publican to take PQB fans and fellow bread heads on a “trip” through the new book, selling the exclusive baked goods found in his bread bible in bake sale format.
The sale will be setup with five main stations in keeping with the five core chapters of Greg's book that each explore different types of recipes — from his takes on comfort classics to a deep dive into pastries and a dedicated chapter paying homage to breads from far out lands — guests will be able to taste their way through Bread Head and purchase items like Buckwheat Banana Bread, Rye Focaccia with Giardiniera & Goat Cheese, Sorghum Fig Tarts and more, baked exclusively for the event. They’ll also have the opportunity to get copies of Bread Head personally signed by Greg, in addition to grabbing handpicked artisan goods and ingredients from some of his longtime partners and purveyors across the Midwest such as flour from Janie’s Mill to make sure they have what's needed to bake.
A coffee and morning cocktail bar will be setup inside at The Publican for guests who’d like to pair their bakes with something extra, and limited outdoor seating will be available as well. All sales are a la carte and first come, first serve.
Baker Greg Wade, of Chicago’s Publican Quality Bread, is celebrating the launch of his first ever book “Bread Head: Baking for the Road Less Traveled” as he hosts the “Bread Head Bake Sale.” Following the formal debut of his book (on sale September 27th, published by W.W. Norton & Company— available wherever books are sold) Greg will be setting up shop under the covered outdoor pergola at sister restaurant The Publican to take PQB fans and fellow bread heads on a “trip” through the new book, selling the exclusive baked goods found in his bread bible in bake sale format.
The sale will be setup with five main stations in keeping with the five core chapters of Greg's book that each explore different types of recipes — from his takes on comfort classics to a deep dive into pastries and a dedicated chapter paying homage to breads from far out lands — guests will be able to taste their way through Bread Head and purchase items like Buckwheat Banana Bread, Rye Focaccia with Giardiniera & Goat Cheese, Sorghum Fig Tarts and more, baked exclusively for the event. They’ll also have the opportunity to get copies of Bread Head personally signed by Greg, in addition to grabbing handpicked artisan goods and ingredients from some of his longtime partners and purveyors across the Midwest such as flour from Janie’s Mill to make sure they have what's needed to bake.
A coffee and morning cocktail bar will be setup inside at The Publican for guests who’d like to pair their bakes with something extra, and limited outdoor seating will be available as well. All sales are a la carte and first come, first serve.
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