KANSAS CITY, MO — Nothing beats the comfort of a classic pastry … except perhaps one that offers a multi-cultural experience via unique flavor combinations. And when Chicagoans swing into Au Levain Bakery & Cafe, located in the North Center neighborhood just shy of Lincoln Park, they know a case full of croissants, cookies and more is waiting for them, no matter the time of day.
While an empty bakery case can be the sign of a successful day, Angel Chavez, owner and executive pastry chef of Au Levain, values keeping his shelves fully stocked.
“There’s something deeply emotional about walking into a bakery and seeing abundant, beautiful cases filled with fresh pastries and bread,” he said. “To us, that abundance creates energy and hospitality. We never want guests to feel like they’re arriving ‘too late’ for the experience.”
A tight 850-square-foot back-of-house space makes keeping the cases well-stocked challenging, but coordination among all Au Levain team members makes it possible to sell thousands of products each week.
Flavors of influence
Au Levain isn’t afraid to infuse different flavors into classic French patisserie. New products are largely influenced by Angel’s Mexican heritage, resulting in creations like conchas filled with French pastry cream and al pastor-filled croissants sitting next to sourdough English muffins and Danish. Tweaking classic items offers Au Levain a less labor-intensive way to create something new.
“A lot of our approach comes from personal memory and heritage,” Angel said. “From flavors we grew up with to family traditions, neighborhood food culture, and dishes tied to travel and hospitality backgrounds, you’ll see European influence throughout the bakery in the Viennoiserie and bread program. But we also love weaving in distinctly American comfort and seasonal Midwestern ingredients.”
Each business decision — from expanding the menu to extending store hours — is inspired by customer feedback and approached with intentionality. To sustain the bakery’s quality and develop the business in a manageable fashion, these changes are led by ensuring the right infrastructure is in place.
A third space
The shop has only been open since November 2024, but Au Levain has quickly become a “third space,” where customers come to work or connect with one another over a sweet treat or lunch item.
“From a hospitality standpoint, we hear so much about third spaces and how they’re disappearing, and I love knowing that people come in here to hang out,” said Matthew Sheridan, Au Levain’s GM. “I love that it feels like a living room for the neighborhood.”
In keeping Au Levain customer-focused and rooted in meaningful connection — be that to different cultures or one another — the bakery has solidified its place within the Chicago food scene, one fusion pastry at a time.
This story has been adapted from the July | A2 2026 Craft to Crumb special edition mini-mag. Read the full digital issue here.
