Chicago's bakery scene is experiencing a renaissance, showcasing a vibrant array of international flavors from establishments like Del Sur and Pookie Crack Cakes. A focal point is Eden in Avondale, which has launched a weekend pastry program led by passionate bakers Josephine LeBozec and Mark Lannie. Introduced in April, the program emphasizes preorders and features mouthwatering creations like hibiscus-poached forced rhubarb Danish and monkey bread. Devon Quinn, Eden's culinary officer, champions sustainably sourced ingredients, including herbs from an onsite greenhouse, enhancing the bakery's offerings and commitment to quality.
Eden's weekend pastry program, spearheaded by baking enthusiasts Josephine LeBozec and Mark Lannie, has revitalized the bakery scene with unique offerings like hibiscus-poached forced rhubarb Danish.
"I'm constantly thoroughly impressed by what they're coming up with," says Eden's culinary officer Devon Quinn, highlighting the creativity and quality behind the bakery's new selection.
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