As I figured, I just missed it. I figured it had to be there somewhere, however, in a place without chairs, one never knows. Thanks for the info.

They have sugar and whole milk (Kilgus I think). I believe they also have cream but not 100% sure. They do not have lowfat/nonfat nor do they have artificial sweeteners.

boudreaulicious wrote:They have sugar and whole milk (Kilgus I think). I believe they also have cream but not 100% sure. They do not have lowfat/nonfat nor do they have artificial sweeteners.

They do, in fact, carry Kilgus milk.

Hi guys!
Yes, only Kilgus milk.
I typically have 2%, our standard 5%, and half and half on hand as well as organic soy milk.
I appreciate when people do taste it before doctoring it. It's hard to say sometimes when everyone has run into a snobby barista at one point in time. I don't want to come off as that guy.
Thanks again everyone!

Somehow I missed the whole nomination/voting process, but I'm happy to see Bad Wolf is now officially a GNR.

I had to get my brows done so first I passed the salon to make a pit stop. I got my hands on a Paris brest, some shattering croissants and a cannele. I think I missed the kouign aman , but the croissant and Paris Brest were fantastic! I saved the cannele for another member of the family.

Congratulations to Jonathan Ory and his Bad Wolf Coffee for being named by Zagat as one of 15 Food Artisans You Need to Know Across America. Well deserved!

His hummingbird cakes (a new special) were also named by Zagat among their Best Bets for Easter Dining in Chicago.

This morning started off with a mission to taste the croissant at Gingersnap Sweets, which turkob recently gushed about in the Baconfest thread. But arrived to find that they were closed this Sunday (normally, they're open).

Not to be deprived of butter and flakiness, I drove a few minutes southwest to Bad Wolf. The first time I had a croissant at Bad Wolf, I thought it was delicious but a little dense and totally lacking in an eggwash glaze. Today's croissant was every bit as delicious as the first one, but not at all too dense, and seemed to have just a little more eggwash. It has to enter into the discussions concerning the best croissants in Chicago.

I will note how surprised I was to see other pastries disappearing so quickly while the croissants remained on the trays. I can't think of anything that goes better with coffee than a croissant, and vice versa. I get it that heavy French cooking has fallen out of favor with so many over the last decade or so, but the croissant? A great croissant should remain in demand and should be praised. I'm thrilled to know that I can get a terrific one at Bad Wolf.

BR wrote:It has to enter into the discussions concerning the best croissants in Chicago.

I know what you mean!

stevez wrote:Croissant


Still warm and fresh from the oven. Light and flaky. Definitely in the conversation for best croissant in the city.

But the one I received today was more attractive - considerably less elongated and a little darker. No qualms with flavor with earlier versions, but I think he's nailed it now.

BR wrote:But the one I received today was more attractive - considerably less elongated and a little darker. No qualms with flavor with earlier versions, but I think he's nailed it now.

More attractive is never a bad thing.

I had a terrific canele and kouign amann yesterday!

Thanks so much guys!
I have been working on the croissants, but its mainly been proofing and baking times. Longer proof, longer bake. I still very much so oppose using egg wash on things you're not trying to adhere toppings to.
I'm so happy to hear you all still have positive things to say nine months in. I appreciate it!

Three cheers for the cheese danish at Bad Wolf. This may be the first cheese danish that I actually liked - cheese wasn't too sweet, no super-sweet glaze, and a very good pastry crust.

Just a reminder - for the best selection, go early. And the caneles come out of the oven at 10:00.

This morning (a Sunday) I bought the last canele at 10:30, and the kouign amanns were gone by 11:30.

nsxtasy wrote:Just a reminder - for the best selection, go early. And the caneles come out of the oven at 10:00.

This morning (a Sunday) I bought the last canele at 10:30, and the kouign amanns were gone by 11:30.

For those going to Bad Wolf at later times, on weekends Jonathan has recently had some counter help which allows him to make more pastries.

Sunday afternoon he tweeted that there was some kouign amman available.

--
edc

Yes, unlike the caneles, the kouign amanns can come out of the oven at any time.

At 11:30, when there were no kouign amanns available for purchase, there were two trays of unbaked ones on the counter, ready to go into the oven. Sorry, I should have mentioned that earlier.

Does anyone have any insight on how Jonathan preps the dough to end up with this beautiful shape? It seems to be unique to his kouign amann. I was going to examine it while I was eating, but then I got distracted ...

edc wrote:

nsxtasy wrote:Just a reminder - for the best selection, go early. And the caneles come out of the oven at 10:00.

This morning (a Sunday) I bought the last canele at 10:30, and the kouign amanns were gone by 11:30.

For those going to Bad Wolf at later times, on weekends Jonathan has recently had some counter help which allows him to make more pastries.

Sunday afternoon he tweeted that there was some kouign amman available.

--
edc

I'm planning a trip with some girlfriends on a Saturday soon. We're trying to determine the best timing. Is 10 still good advice ? Especially interested in the canele although I will gladly eat anything he makes.

Marmish wrote:Is 10 still good advice ?

Absolutely, since you're interested in the caneles.

After 3-4 visits here to find sold out kouign amann (don't feel sorry for me, I had the excellent caneles instead), I finally got to try one for the first time yesterday. That is one damn fine piece of pastry.

For many a year, Vanille Patisserie was my standby if I was in a breakfast French pastry mood. Cellar Door and Bad Wolf have raised the bar considerably. Plus with Bakery Millhouse's recent opening, there are many new quick pastry options all around the north side. Too many excellent individual options to even try to name a favorite.

Having lived in Chicago for just over 20 years, I think the overall quality options for food has significantly improved over just the last 5 or 6 years. Even your new basic bar kitchen now needs to put out a quality product if they have any chance of succeeding. I feel quite fortunate to live here nowadays, as I cannot imagine that most of the country has seen this much improvement over the same timeframe.

Had my best canele from Bad Wolf yet a few days ago. They've always been spectacular but this one was a little firmer/more caramelized on the outside, which made for better flavor and more textural contrast than usual.

nsxtasy wrote:

Marmish wrote:Is 10 still good advice ?

Absolutely, since you're interested in the caneles.

Public service announcement. Caneles are out at noon on the weekends rather than 10am now.

Dlongs wrote:

nsxtasy wrote:

Marmish wrote:Is 10 still good advice ?

Absolutely, since you're interested in the caneles.

Public service announcement. Caneles are out at noon on the weekends rather than 10am now.

Thank you!!!

MarlaCollins'Husband wrote:Had my best canele from Bad Wolf yet a few days ago. They've always been spectacular but this one was a little firmer/more caramelized on the outside, which made for better flavor and more textural contrast than usual.

What an excellent couple of photos! Thank you.

I think it's wonderful that Chef Jonathan Ory keeps upping his game and continues to be better than great.

I stopped in around 1230 today and was so happy to snag a kouign Amman, a couple caneles, a honey badger, cheese Danish, and some type of fruit bar with a oatmeal like crust. The kouign Amman was a mouthful of buttery sugary crunchy heaven, and the canele was fantastic. Perfect color on the outside and gorgeous moist interior. I had a bite of the fruit bar and loved the buttery crust. I also had a great latte. I didn't see Jonathan but was glad to see he has additional help in the place.

Liked the Honey Badger, Love the Kouign Amann. Canelé do not come out until noon on Sunday, my loss.

Kouign Amann and Honey Badger, Bad Wolf Coffee

I am having brunch on Sunday starting at 11:00 so I won't be able to get there at noon for the caneles. If I pick them up Saturday, will they still be good? if not the caneles, what pastries will hold up best?

cleanplateclub wrote:I am having brunch on Sunday starting at 11:00 so I won't be able to get there at noon for the caneles. If I pick them up Saturday, will they still be good? if not the caneles, what pastries will hold up best?

They won't be as great as they are when fresh, but they'll be very good. I would buy them Saturday, put them in paper bags until the next day, then heat them in a pre-heated 375 degree oven for maybe 5 minutes, and then let them cool quickly. Basically, you want to have the sugars on the crust harden again (for exterior crispness), and the interior to regain its slightly creamy texture. Be careful not to re-heat too long though or the interiors will dry out and the exteriors will burn.