Bakers Know Bakers: Chicago edition
Bakers around Chicago shout out their favorite go-to spots in the city (besides their own).
Craft to Crumb Staff
August 31, 2026
Bakers around Chicago shout out their favorite go-to spots in the city (besides their own).
From trademarked treats to fruity florals, check out the trending traits shaping R&D in the six bakeries featured in Craft to Crumb’s Chicago Roadshow.
Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.
Founder Mike Elder has created 32 custom cakes as a “Sugar Angel” for Icing Smiles, a non-profit dedicated to providing celebration cakes to families with children facing critical illnesses.
Craft to Crumb’s editorial team explored the Windy City to get a behind-the-scenes look at product development and business strategies.
In this exclusive mini-mag series, Craft to Crumb partners with bakers of all levels on how-to demos designed to help bakers build professional skills and grow their businesses.
Baker and pastry chef Heidi Heideker, CMB, talks about how her educational path shaped her perspective on the industry and the craft of baking.
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 GM 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.