stevez wrote:

LoveMeSomeGrub wrote:I think Natalina's is the best bakery in the city. Any thoughts?

It very well might be the best Italian bakery in the city.

What are some of your favorite bakeries in the city?

LoveMeSomeGrub wrote:I think Natalina's is the best bakery in the city. Any thoughts?

my thoughts are that you are right.

To me "best bakery" is like "best burger"-- the category's too big to meaningfully narrow down to a single best (even if I did it once and came up with exactly this answer). For superbly made, delicate little pastries, yes, I can't think of a better place than Natalina, in fact I can't think of one that comes close. For birthday cakes, though, it'd be Bombon; for apple fritters, Old-Fashioned; for chocolate bismarcks and other danish type classics Dinkel's; and so on.

Mike G wrote:To me "best bakery" is like "best burger"-- the category's too big to meaningfully narrow down to a single best (even if I did it once and came up with exactly this answer). For superbly made, delicate little pastries, yes, I can't think of a better place than Natalina, in fact I can't think of one that comes close. For birthday cakes, though, it'd be Bombon; for apple fritters, Old-Fashioned; for chocolate bismarcks and other danish type classics Dinkel's; and so on.

. . . and how are Natalina's breads?

I would have added that category, except I don't have an example that clearly stands as the best bread bakery in town, alas.

Mike G wrote:I would have added that category, except I don't have an example that clearly stands as the best bread bakery in town, alas.

Not to sidetrack the discussion too much but I would, perhaps, give the title to Fox & Obel.

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I just finished a caprese sandwich from Bennison's and halfway through realized how much I was enjoying it despite the predictably horrible tomatoes. So draw your own conclusion there.

ronnie_suburban wrote:

Mike G wrote:I would have added that category, except I don't have an example that clearly stands as the best bread bakery in town, alas.

Not to sidetrack the discussion too much but I would, perhaps, give the title to Fox & Obel.

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I agree.

One of my favorite foods from Fox & Obel:
Their baguettes are perfectly crisp with a light, airy center. Spread on some creme fraiche and top it with Daniel Boulud's Smoked Scottish Salmon--I haven't had a better smoked salmon. Highly, highly, highly recommended for all to try!

From Browne Trading's website:
Developed exclusively for Chef Daniel, this superb smoked Scottish salmon is now available to all seafood connoisseurs. Our four-day smoking process starts with farm-raised Scottish salmon. The fish is cured with a brine of imported French sea salt, seaweed, and unrefined cane sugar. It is then slowly cold-smoked over fruit wood. The result is a smooth buttery texture with a wonderful flavor that The New York Times describes as a "…lightly smoked, silky salmon with a gently sweet, fresh taste - more salmon than smoke."

Not to sidetrack the discussion too much but I would, perhaps, give the title to Fox & Obel.

I probably would too, but I only go there about once a year, so I don't feel entirely confident making such a pronouncement. You know, because I have no history of saying such things on the internet.

ronnie_suburban wrote:

Mike G wrote:I would have added that category, except I don't have an example that clearly stands as the best bread bakery in town, alas.

Not to sidetrack the discussion too much but I would, perhaps, give the title to Fox & Obel.

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This post has set a fire under my loins. As I noted in my thread about Italian Beef, the one thing I miss from my Bay Area, CA, origins is the predictably delicious breads. Anywhere you go, low-end grocery to fancy pants bakery, has wonderful bread. Chicago has not filled that gap for me as yet - but if you say there are fine breads to be had at Fox & Obel's, I shall go!

Suzy Creamcheese wrote:Chicago has not filled that gap for me as yet - but if you say there are fine breads to be had at Fox & Obel's, I shall go!

I would also visit Bennison's in Evanston for equally good baguettes as well as cibatta and a few other types of bread. I think their breads shine more than their pastries, though. For a more old-world Italian take on bread, Masi's Italian Superior Bakery is another solid choice.

Bennisons Bakery
1000 Davis Street
Evanston, Illinois
847-328-9434

Italian Superior Bakery
933 South Western Avenue
Chicago, IL 60612
312.733.5092

stevez wrote:

Suzy Creamcheese wrote:Chicago has not filled that gap for me as yet - but if you say there are fine breads to be had at Fox & Obel's, I shall go!

I would also visit Bennison's in Evanston for equally good baguettes as well as cibatta and a few other types of bread. I think their breads shine more than their pastries, though. For a more old-world Italian take on bread, Masi's Italian Superior Bakery is another solid choice.

Bennisons Bakery
1000 Davis Street
Evanston, Illinois
847-328-9434

Italian Superior Bakery
933 South Western Avenue
Chicago, IL 60612
312.733.5092

Yes, Bennison's baguettes are outstanding and lead baker Jory Downer was the captain of the U.S. team that won the Coupe du Monde de la Boulangerie in 2005.

Fox & Obel's breads are baked under the supervision of Pam Fitzpatrick, who is a disciple of Nancy Silverton, a personal favorite of mine.

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I'll be less diplomatic than stevez - Bennison's cakes and pastries are sometimes awful. Sometimes they're OK - IMO their standard fare looks pretty but is often toothache-sugary and sometimes dry. (They do have a couple cakes I that aren't bad, one being the white chocolate mousse.)

I was shocked, therefore, when it was suggested here that they made good bread - why would an average at best bakery offer breads better than the local Jewel? I finally stopped by and tried it and was amazed - it's not just good bread, it's really good bread - award-winning good bread. I can't compare with San Fransisco, or even with Fox & Obel, but I am very picky about bread and I was impressed.

* I see I should have read Ronnie's post more thoroughly...

stopped in for dessert after a terrific meal at Sunshine, and also picked up something for breakfast this morning. A fabulous, moist, eggy cake/bread made with pistacchio flour and chopped pistacchio. It was a perfect sweet, but not-too-sweet, very nutty accompaniment to a good cup of coffee.

I introduced to Pasticceria Natalina last weekend by some friends from Andersonville and I liked the pastries so much that I had to go back yesterday and buy some for my girlfriend and a friend we were having over for dinner. I am not really a dessert person and definitely not much of a pastry fan normally but this place is so great. In fact, I would probably say that these are the best pastries I have ever had.

If you want to get any pastries from this pasticceria and don't call in advance to reserve, don't even bother going after 4pm. I went there twice this weekend, on Saturday and on Sunday and all they had left were a couple of sad looking lonely baba al rums and a couple of slices of the pinoli cake. I did try the pinoli cake which was good, but was so disappointed by my two failed attempts that I don't think I'll have the heart to go back anytime soon. What makes me wonder is why the place stays open until 8pm if all the pastries are gone by 4 - to tease all the losers that show up late? Perhaps they get some sort of a sick ego boost by telling you they just sold the last sfogliatelle 2 minutes ago, which is what the guy at the counter told me. But really, is that the way to treat your potential customers?

hungryinchicago wrote:What makes me wonder is why the place stays open until 8pm if all the pastries are gone by 4 - to tease all the losers that show up late? Perhaps they get some sort of a sick ego boost by telling you they just sold the last sfogliatelle 2 minutes ago, which is what the guy at the counter told me. But really, is that the way to treat your potential customers?

I've visited Pasticceria Natalina a few times later in the afternoon when pickings were slim, but I'm also been there on a few Saturday evenings and had more than enough to choose from. I don't know Natalie and Nick well--have only chatted with them on my quick stops to buy treats--but I'm pretty sure what you describe isn't what they're going for. They seem to really care about what their customers think and strike me as super sincere, kind folks. I'd talk to them, explain your disappointment, your eagerness to sample their goods and give them another try. Their stuff is that good.

hungryinchicago wrote:If you want to get any pastries from this pasticceria and don't call in advance to reserve, don't even bother going after 4pm. I went there twice this weekend, on Saturday and on Sunday and all they had left were a couple of sad looking lonely baba al rums and a couple of slices of the pinoli cake. I did try the pinoli cake which was good, but was so disappointed by my two failed attempts that I don't think I'll have the heart to go back anytime soon. What makes me wonder is why the place stays open until 8pm if all the pastries are gone by 4 - to tease all the losers that show up late? Perhaps they get some sort of a sick ego boost by telling you they just sold the last sfogliatelle 2 minutes ago, which is what the guy at the counter told me. But really, is that the way to treat your potential customers?

I think this is true of any great, hand-made, artisanal bakery. They start making stuff very early and it's time-consuming. So, the chances of items being baked continually during store hours are minimal. If they have a particularly busy day and run out early, that's the breaks. I figured that most reasonably-informed customers were either aware of this or could -- at the very least -- easily comprehend it.

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The funny thing is that this place opens a lot later in the morning than most bakeries. I assumed it was because they were busy baking enough to carry them through their late hours.

The folks at Pasticceria Natalina have been nothing but nice in all my visits. On one occasion Natalie comped me a dessert after I explained my extreme desire for sugar during law school finals season. I strongly doubt they would get a malicious kick out of mistreating their customers. These guys are nothing but class.

On the other hand, I didn't do too well on my final the next day....so maybe Natalie slipped something into the pastry she comped me.

hungryinchicago wrote:What makes me wonder is why the place stays open until 8pm if all the pastries are gone by 4 - to tease all the losers that show up late? Perhaps they get some sort of a sick ego boost by telling you they just sold the last sfogliatelle 2 minutes ago, which is what the guy at the counter told me. But really, is that the way to treat your potential customers?

If you had taken the time to read this thread alone before visiting, you would have seen lots of comments from many others who have had the same experience. You also would have read comments from many dozens of people about Nick and Natalie, personally. Slamming people and their business because you're disappointed isn't very thoughtful. In this case, it's not even accurate. Perhaps you might want to reconsider what you said. We sometimes say things we don't really mean when we're disappointed.

rickster wrote:The funny thing is that this place opens a lot later in the morning than most bakeries. I assumed it was because they were busy baking enough to carry them through their late hours.

My experiences in arriving there somewhat late have always been good. But, with the weather the way it was this weekend, my guess is that they had much more foot traffic than they would otherwise enjoyed on a Saturday in February and, as such, ran out earlier than they expected. But hey, it's just Natalie and Nick and there's only so much they can bake, regardless of how much business they anticipate.

My snarkiness -- for which I apologize -- was in response to the tone of the original post in this exchange, which is angry and accusatory, without considering any of the obvious context about the situation. Beyond that, though, how could someone who was disappointed by showing up late on Saturday do the exact same thing on Sunday without calling first? To me, that's someone who just wants to be disappointed and then complain.

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ronnie_suburban wrote:To me, that's someone who just wants to be disappointed and then complain.

And this is surprising how?

Perhaps it's time to stop feeding the troll.

jesteinf wrote:

ronnie_suburban wrote:To me, that's someone who just wants to be disappointed and then complain.

And this is surprising how?

Perhaps it's time to stop feeding the troll.

But the troll is so hungry(inchicago) and I always try to be accomodating.

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Our favorite bakery is Palermo on Harlem just north of Belmont. It is Sicilian. The cookies are to die for-the long dipped (choc with pistachio) amoretti ,choc. truffles, turtles, carmel pecan cups, are just a few of the treats we get nearly every weekend. The pastries are wonderful too-the seashell shaped one stuffed with cream is to die for. My husband likes to pizza but I am not a fan of sicilian -style pizza and the arincini. We have not tried their cakes and we are not big fans of their bread. We go for the cookies! For baguette bread our first choice is Damato's on Grand Ave. Tag's in Evanston makes a thin round cookie that has a chocolate bottom and thin sliced almonds with a carmel glaze and a small red cherry piece in the middle that is my favorite cookie in the world.

Elfin wrote:Tag's in Evanston makes a thin round cookie that has a chocolate bottom and thin sliced almonds with a carmel glaze and a small red cherry piece in the middle that is my favorite cookie in the world.

Those would be their Florentines, which are absolutely insane.

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Habibi wrote:The folks at Pasticceria Natalina have been nothing but nice in all my visits. On one occasion Natalie comped me a dessert after I explained my extreme desire for sugar during law school finals season. I strongly doubt they would get a malicious kick out of mistreating their customers. These guys are nothing but class.

Not just nice, but some of the most genuine, customer-focused people I've ever met. On my last visit, I told them about a remarkable pistacchio tart I had in Venice and have never seen anywhere else. I followed up with an email which had a picture, and Natalina answered with a thank you, some questions about what it tasted like, a description she got from a friend who lives in Venice, and - to my very happy surprise - an offer to try and make it for me!

After a maiden visit to Antica Pizzeria on Friday night (I'll post on that later), Mr. X and I walked down the block to get some dessert to go. I didn't know PN's exact hours but they usually are open late (it was around 8:30 PM.) Sadly, the curtains were drawn when we arrived. I know they may close if they are out of things to sell. We made do with a chocolate-raspberry torte from Taste of Heaven. It was a darn good torte -- rich chocolate cake, moist with raspberries with a white chocolate ganache and dark chocolate frosting.

ronnie_suburban wrote:

rickster wrote:
My snarkiness -- for which I apologize -- was in response to the tone of the original post in this exchange, which is angry and accusatory, without considering any of the obvious context about the situation. Beyond that, though, how could someone who was disappointed by showing up late on Saturday do the exact same thing on Sunday without calling first? To me, that's someone who just wants to be disappointed and then complain.

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OK, fine so if they're out on Saturday, what are the chances they'd be out on Sunday too? In any case, I went to the Austrian bakery (http://www.austrianbakery.com/index.html) right after and they had really good fresh pastries and plenty of them.

hungryinchicago wrote:OK, fine so if they're out on Saturday, what are the chances they'd be out on Sunday too?

Yo, you hit the nail on the head, they don't call us second city for nothing, even our top tier pastry shops are not much more than fancified donut joints compared to the glory of the Big Apple.

Were I you (oh don't I wish), I'd simply give up on independent food establishments and stick with national chains, that way at least you know it will be the same in our loser fly-over burg as in New York New York. Sounded so nice I typed it twice.

Regards,
Gary