Lee Ann Adams, certified master baker, shares her journey in the bakery craft and industry and what she sees as the most important considerations bakers need to have when choosing baking as their career path.
Abbi Scott, pastry sous chef for Ayu Bakehouse makes Black Sesame Passion Fruit Danish, one of the bakery’s signature classic-eclectic menu items.
Lee Ann Adams, certified master baker, shares her journey in the bakery craft and industry and what she sees as the most important considerations bakers need to have when choosing baking as their career path.
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.
The co-owners of Ayu Bakehouse share how they engage food writers, local hotels and other area businesses to build their customer base organically.
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.
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.
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.
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.
The co-owners of Ayu Bakehouse share how they engage food writers, local hotels and other area businesses to build their customer base organically.
Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.
