KANSAS CITY, MO — Chicago’s baking culture is known for its rich flavors and creative pairings, and its intricate neighborhoods and bustling streets are filled with indulgent food innovation.
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.
Cereal Crunch
Sugar Bliss’s macarons and Au Levain Bakery & Cafe’s donuts infused with Fruity Pebbles modernize the nostalgia of a bowl of cereal
Icing … or Petals?
Hendrickx Bakery’s mini floral cakes and Sugar Bliss’s trademarked cupcake icing style idealize the fresh appeal of florals
Best of the Zest
Hewn Bread’s Bienenstich with orange zest and flower water and Au Levain’s lemon pistachio and raspberry cake bring notes of sweet citrus
Passion for Fruit
Verzênay’s ricotta cake and Hoosier Mama Pie Co.’s meringue pie incorporate the tart flavor of passion fruit into the typical summer mix
Big Format, Big Impact
Hendrickx Bakery’s slow-fermented, big Belgian country bread offers a versatile base for hearty sandwiches and loaded toasts
This story has been adapted from the July | A2 2026 Craft to Crumb special edition mini-mag. Read the full digital issue here.
