Au Levain Bakery & Cafe fuses culture and flavor
October 7, 2026
By staying customer-focused and rooted in meaningful connection, the bakery has solidified its place within the Chicago food scene.
By staying customer-focused and rooted in meaningful connection, the bakery has solidified its place within the Chicago food scene.
The rebrand reflects the bakery’s vision for the future and its evolution into a broader enterprise.
Panera Bread announced two c-suite appointments: Chris Finazzo was named COO, and as Victor Siqueira is the new chief supply chain officer, effective immediately.
The independently owned artisan bakery is bringing its pastries and scratch-made food to customers near and far.
The rebrand reflects the bakery’s vision for the future and its evolution into a broader enterprise.
Panera Bread announced two c-suite appointments: Chris Finazzo was named COO, and as Victor Siqueira is the new chief supply chain officer, effective immediately.
The independently owned artisan bakery is bringing its pastries and scratch-made food to customers near and far.
Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.
From Evanston to the Loop, take a look at six Chicago bakeries where authentic flair is crafted — and rewarded — every day.
The publication’s second special edition of the year highlights six industry trendsetters baking up a storm in the Windy City.
The seasonal creation brings together two Chicagoland brands and traditional fall-favorite flavors.
Halloween is coming in hot with a full collection of donuts and a new sweet-and-spicy flavor.
Its baked goods can be found across the Windy City and beyond thanks to nationwide shipping, corporate catering, foodservice and a CPG line.
Chef Kimberly created the first-ever Baking & Pastry Curriculum for grades 6-12. The standardized program aligns culinary classroom education with industry standards and introduces young students to baking.
The lineup brings together acclaimed voices from food journalism, restaurants, culinary culture and digital media.
The distributor is recognizing independent bakery operations that turn its ingredients into quality products for customers nationwide.
Abbi Scott, pastry sous chef for Ayu Bakehouse makes Black Sesame Passion Fruit Danish, one of the bakery’s signature classic-eclectic menu items.
The co-owners of Ayu Bakehouse talk about their must-have tools of the trade: spreadsheets and tastebuds
Step into Ayu Bakehouse’s open kitchen to see how this NOLA bakery brings the Big Easy vibe to locals and tourists with every taste and sip.