Best bakeries?

Just want to know what everyone's favorite Chicago bakeries are.

For cupcakes I've heard Sweet Mandy B's and The Bent Fork but have yet to go to either.

I have only really been to Jewish bakeries and Leonard's. Looking to expand!

Haha, looking to expand my horizons I mean...

First, I find that it's sometimes helpful to draw the distinction between bakeries that specialize in breads, and those that specialize in pastries. Some places do one, some do the other, and some do both.

Quite a few topics have been created about bakeries here in the Shopping & Cooking forum. However, in doing a search, I didn't spot any particular, recent topic with dozens and dozens of posts comparing favorite bakeries, so it's a good question.

My favorite place for baked goods (both kinds) is Fox & Obel. Great breads of all sorts, and their pastry selection is IMHO the best in the area. For breads, they have everything from rustic (raisin pecan, yum!) to refined (brioche), and great croissants. For sweets, I love their cinnamon swirls, the best cinnamon rolls in the world! Same for their bran muffins, best in the world, IMHO - very moist, although they fall apart easily.

There are many other places with excellent pastry and sweets throughout the Chicago area; my favorites include:

Pasticceria Natalina (Chicago/Andersonville)
Swedish Bakery (Chicago/Andersonville)
Vanille (Chicago/Clybourn Corridor)
Three Tarts (Northfield)
Gourmet Frog (Highwood)

Along with Fox & Obel, I consider these the "best of the best".

Even though it's not a bakery per se, I'd also put in a mention of Al's Deli in Evanston for their superb chocolate chip cookies, just like homemade (really!).

I've been to other places where I've found things I like, including Bennison's in Evanston, Tag's in Evanston, Sarah's Pastries in Chicago's Gold Coast, and Patisserie P in Chicago on Argyle, all of which have a few things I like, but I've found the quality of pastries to be consistently more appealing to my tastes in the first group I mentioned.

For bread, again, Fox & Obel trumps all, and some of the above places for pastry have decent breads too. Another place I like is D'Amato's Bakery, which has excellent Italian/French and a great whole wheat bread (which is also available at Marketplace on Oakton in Skokie, although they often run out around mid-afternoon.

TipsyCake, in Humboldt Park, for cakes. Hands down. Others here have also chimed in on them. I've gotten flourless chocolate cakes, carrot cakes and 'plain' chocolate cakes and all have been wonderful. The most recent cake I picked up was a chocolate cake with apricot preserves and chocolate mousse with a buttercream frosting. Excellent. I also find their prices to be reasonable.

I will admit that their location is somewhat out of the way, but don't let that deter you!

I love Bennison's in Evanston for bread and pastry
http://www.bennisonscakes.com/home.html

and Red Hen in Chicago for breads
http://www.redhenbread.com/

So is this in response to chef roundtable discussion where it was stated that Chicago has no good bakeries (or something to that effect)?

and then theres that place in Hyde Park ---it has a restaurant and a cafe...they are also at the logan square famers market...starts with an M. they have a great seasme loaf....

lola wrote:So is this in response to chef roundtable discussion where it was stated that Chicago has no good bakeries (or something to that effect)?

If it is, it's worth noting that, while one chef made that claim, another chimed in with a recommendation for Fox & Obel.

Since it doesn't often come up in these threads, I should mention that our two favorites are in Asian supermarkets: Hippo Bakery at Mitsuwa (I've only tried the cake, but it was spectacular) and Bini Bakery in H-Mart, Niles. I am not fond of sugary baked items, theirs are creamy and delicious. While both offer Asian specialties, they also offer plenty of European-style desserts.

Bittersweet is quite good, too.

http://www.bittersweetpastry.com/

I just picked up some Lamingtons from Tipsycake. They are truly fantastic; little yellow blocks of cake with a little raspberry jam inside, rolled in a thin layer of chocolate frosting and coconut. They're huge too, about 4x2x2 inches, heavy yet fluffy inside, and I could easily have eaten more than one in a sitting. I couldn't believe it when I wrapped 6 up and froze 'em for my parents. I don't think I would have done it if they lived nearby.

Palermo Bakery for Italian cookies, pastries and arincini (Harlem and Belmont Ave)
Damatos Bakery for bread ( 1122 Grand Ave. and the Kennedy)
Tags Bakery for Florintine cookies (Evanston)
Still looking for the perfect cake place

Pie Lady wrote:I just picked up some Lamingtons from Tipsycake. They are truly fantastic; little yellow blocks of cake with a little raspberry jam inside, rolled in a thin layer of chocolate frosting and coconut. They're huge too, about 4x2x2 inches, heavy yet fluffy inside, and I could easily have eaten more than one in a sitting. I couldn't believe it when I wrapped 6 up and froze 'em for my parents. I don't think I would have done it if they lived nearby.

When I asked them about freezing them, they advised against it as the raspberry jam might liquify in the freezer making the yellow cake soggy. I kept them in the fridge for a few days and shared them w/others.

I really like Lutz for old-school Bavarian cakes. It's been a while since I've been there, but the black forest is a work of whip-creamy art.

Lutz Cafe and Pastry Shop
2458 West Montrose Avenue
Chicago, IL 60618

Pucca wrote:

Pie Lady wrote:I just picked up some Lamingtons from Tipsycake. They are truly fantastic; little yellow blocks of cake with a little raspberry jam inside, rolled in a thin layer of chocolate frosting and coconut. They're huge too, about 4x2x2 inches, heavy yet fluffy inside, and I could easily have eaten more than one in a sitting. I couldn't believe it when I wrapped 6 up and froze 'em for my parents. I don't think I would have done it if they lived nearby.

When I asked them about freezing them, they advised against it as the raspberry jam might liquify in the freezer making the yellow cake soggy. I kept them in the fridge for a few days and shared them w/others.

Shit. Don't tell her it was me.
They still felt pretty soft in the freezer, so I'll tell mother to eat them frozen, like the Australians do.

for it is PTICEK'S


Pticek & Son Bakery
5523 S Narragansett Ave
Chicago, IL 60638
773-585-5500

viewtopic.php?f=16&t=26014&start=0&st=0&sk=t&sd=a&hilit=pticek%27s+bakery

Pie Lady wrote:I just picked up some Lamingtons from Tipsycake. They are truly fantastic; little yellow blocks of cake with a little raspberry jam inside, rolled in a thin layer of chocolate frosting and coconut. They're huge too, about 4x2x2 inches, heavy yet fluffy inside, and I could easily have eaten more than one in a sitting. I couldn't believe it when I wrapped 6 up and froze 'em for my parents. I don't think I would have done it if they lived nearby.

I've got her recipe for Lamingtons form when the owner spoke at a Culinary Historian's event last year. If you're interested, I'll share.

I love bakeries. SO MUCH.

For breads and such, I like the Argo Georgian Bakery. They have sweet things as well, but I have never found one I liked - they are all somewhat dry. They make two kinds of very simple bread - just flour, water, and salt - in a brick oven, as well as the homemade cheese-stuffed buttery flaky deliciousness of the hachapuri.

Andersonville's Swedish Bakery is a fine option for old-school treats. Their goods tend to skew a little sweet for my tastes, but sometimes that hits the spot. Plus, they have Princess Torte, my favorite cake in the world, sold by the slice. The caramel donuts are also out of this world, but you have to be an early riser to score one. Closed on Sundays.

The Bleeding Heart Bakery is somewhat controversial around these parts, but I have had consistently good experiences. I am a particular fan of the brownies and cake balls - a perfect pastry fix. I also had a custom cake from them once, and it was the best representation of red velvet I have ever had.

Old Fashioned Donuts is a hike for any Northsider, but it's a must. A. Must. Best donuts in the city.

Old Fashioned Donuts
11248 S Michigan Ave
Chicago, IL 60628
(773) 995-7420


Bleeding Heart Bakery
1955 W Belmont Ave
Chicago, IL 60657
(773) 327-6934

Argo Georgian Bakery
2812 W. Devon Ave.
Chicago, IL 60659
(773) 764-6322

Swedish Bakery
5348 N Clark St
Chicago, IL 60640
(773) 561-8919

Just had some pastries from Sarah's and I was greatly unimpressed. I had a mini black & white cupcake that was decorated to look like the ubiquitous NYC black & white cookies, a passionfruit custard tart, and a mini eclair with chocolate cream inside.
The tart was pretty good, but I can't understand why there was a thick layer of chocolate on the bottom.
The mini cupcakes were laughable: the one I ate had a top so wide it was top-heavy, and I can't figure out how they stayed upright. The bottom was somehow much, much smaller than other mini cupcakes, even the other minis that were available at this particular buffet.
The eclairs, though addictive, were hideously oversweetened (so were the cupcakes), although I appreciated the chocolate inside since I never tried that before.
And if you're looking to buy chocolate-dipped strawberries, these were HUGE. But I didn't try one. I'm on a diet.

70 East Oak Street, Chicago - (312) 664-6223

From today's RIA Weekly Digest, has to be better than Sweet Cakes down the block:

An Abundance of Specialty Baked Goods at Jam

A variety of unique sweet rolls, scones and brownies are in store for
diners at Jam. In an effort to amplify its baked goods selection, the
restaurant has crafted a concise assortment of gourmet pastries for
dine-in or take-out.

Executive Chef Jeffrey Mauro explains that, until now, breakfast pastries
weren't treated with the same culinary craftsmanship as other menu items.
But all that has changed as Jam rolls out new pastries like gianduja sweet
rolls, peach-cheese Danishes, apricot-almond scones and savory
butterkäse-scallion scones.

Flavors and pastry varieties will change to fit the season. Beyond
breakfast-style treats, Jam's also baking up different flavors of
brownies, including dark chocolate, milk chocolate and butterscotch. All
baked goods cost $3.

Jam
Chef/Owner Jeffrey Mauro
937 N. Damen Ave.
Chicago, IL 60622
773-489-0302

The tart was pretty good, but I can't understand why there was a thick layer of chocolate on the bottom.

One practical reasons may be that putting a layer of chocolate betwen the custard and the pastry is a way of keeping the crust from getting soggy if it's going to sit a while in the pastry case. Of course it's usually supposed to be a thin layer of chocolate.

That I understand, but this was about an inch total of filling, half chocolate custard and half passion fruit. Took away a lot of the tart, citrusy fruit flavor. Pretty, not undelicious, but disappointing.