Hot take: Tea belongs in the bakery case
Cinnamon rolls with Earl Grey glaze and jasmine green tea cakes are all the rage.
Craft to Crumb Staff
July 23, 2026
Cinnamon rolls with Earl Grey glaze and jasmine green tea cakes are all the rage.
From Evanston to the Loop, take a look at six Chicago bakeries where authentic flair is crafted — and rewarded — every day.
Ellen King, founder and co-owner of Hewn Bread, shares the intention behind the bakery’s in-person ordering approach and how it boosts business.
Eliot Madrigal, assistant general manager at Hoosier Mama Pie Co., demonstrates the process for the pie shop’s apple variety.
Dominique Schewebach, co-founder and co-owner of Hendrickx Bakery, shares the origin story behind the bakery’s Croizāng, a now-permanent menu item influenced by Asian pastry culture.
Aqeel Wahiduddin, co-founder and co-owner of Verzênay, lists the bakery’s achievements at the 2025 World Bread Awards and their impact on business.
Teresa Ging, CEO and founder of Sugar Bliss, shares the trademarked icing technique for the bakery’s signature cupcakes.
Matthew Sheridan, general manager at Au Levain Bakery and Café, unveils a few of the current trends shaping product development in Chicago.
For bakery owners, choosing to establish an internship program means understanding the invest-ment needed to make it work.
The ingredient was engineered to reduce melt-out, offer stronger flavor and deliver consistency.
Stepping into the season with menu changes and events can drive summer business for retail bakeries.
Susan Bae, pastry chef and partner at Moon Rabbit, shares her thoughts after winning Outstanding Pastry Chef or Baker at the 2026 James Beard Foundation Awards.