Behind the Bake: Chicago 2026 Roadshow
From Evanston to the Loop, take a look at six Chicago bakeries where authentic flair is crafted — and rewarded — every day.
July 22, 2026
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.
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.
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.
Hope Romeo, executive pastry chef at Wild Crumb, shares her thoughts after Wild Crumb wins Outstanding Bakery at the 2026 James Beard Foundation Awards.
Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”
Caitlin Woods, baker at Country Bird Bakery, mixes up a batch of baguette dough during her shift at the bakery.
Cat Cox, owner of Country Bird Bakery in Tulsa, OK, discusses the importance of building the bakery’s menu around seasonal produce from local farmers.
Cat Cox, owner of Country Bird Bakery, shares how winning Outstanding Pastry Chef or Baker at the 2025 James Beard Awards has impacted her business.
Richard Charpentier, CMB, speaks with Heidi Hedeker, renowned baker and pastry chef instructor at Kendall College, about her experience and education in baking.
From Manhattan to the Lower East Side, take a look at the Big Apple bakeries pioneering trends for the baking industry.
Joanne Chang, co-owner of Flour Bakery + Cafe, offers her advice to those looking to make a career change to being a bakery owner.
Jeremy Motley, overnight baker at Starship Bagel, shares his hands-on approach to bagel-making.
Get an exclusive look behind-the-scenes at Lewisville, TX, Starship Bagel.
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.