Trends

Chicago’s Pastry Renaissance is Happening Right Now

Pastries from Floriole at the Green City Market
Pastries from Floriole at the Green City Market Photo: Helen Rosner

House-made charcuterie and knowing your farmers by name might be among the most bleeding-edge culinary trends at the moment, but if you want a real sense of kitchen revolution, take a look at Chicago’s pastry scene. In today’s Sun-Times, Mike Nagrant makes the case that the baked-goods wasteland of a decade ago — engendered by supermarket bakeries with their rock-bottom prices and national distribution networks putting all the mom-and-pop places out of business — has been almost completely overturned, with small operations like Floriole Bakery and Hoosier Mama Pie Co. repopulating the culinary landscape. We still don’t have as many artisanal baked goods per capita as, say, San Francisco — and any chef will tell you there’s a glaring hole in this town for a top-notch commercial bread bakery — but we’re getting there. [Sun-Times]

Chicago’s Pastry Renaissance is Happening Right Now