According to a press release sent to What Now Chicago, Publican Quality Bread will open in late fall of this year at 211 W Harrison St.
“The new 1,600-square-foot bakery is in partnership with One Off Hospitality, the team behind renowned Chicago restaurants such as The Publican, Publican Quality Meats, avec, Big Star, and The Violet Hour,” the press release states.
“Known for partnering with small, family-owned farms across the Midwest to grow rare heritage grains that produce freshly stone-milled flour, PQB’s bread goes through a lengthy fermentation process that has earned a reputation of being the most flavorful and sustainable bread in the region.”
“James Beard award-winning baker, Greg Wade was recognized for these extensive efforts supporting the artisan food community and was featured in the documentary, “Sustainable: A Documentary on the Local Food Movement in America.” While the Oak Park brick-and-mortar expansion comes just over a year since the debut of its public-facing bakery in West Town, Publican Quality Bread has been one of Chicago’s most preeminent and beloved wholesalers for nearly a decade, serving the region’s restaurant community and beyond.”
Conceived by the partnership of Paul Kahan, Donnie Madia, Eduard Seitan, Terry Alexander, and the culinary teams at the Publican family of restaurants, Publican Quality Bread’s newest location in Oak Park is set to offer residents a culinary experience that closely mirrors its flagship West Town establishment. Morning deliveries from the bakery’s warehouse bakery will supplement the on-site baking, ensuring a delightful array of sweet and savory pastries. Customers can expect signature long-fermented bread, ancient grain loaves, and more.
The afternoons will usher in grab-and-go options, including farm-fresh salads, deli sandwiches, and made-to-order offerings at the counter. The beloved classics like The Big Sandwich, Tartines, and Jambon-Beurre will be part of the menu, catering to diverse preferences.
With a service extension until 8 p.m., Publican Quality Bread in Oak Park plans to introduce a daily pizza program that focuses on Roman-style al taglio (by the cut) pizzas. Over the weekends, patrons can enjoy the much-loved baker’s whim specials, including twice-baked croissants, brioche-style donuts, and savory turnovers – all crafted using locally sourced ingredients.
The space will be transformed with minor renovations and design-centric additions. A mural installation by local artist Sam Nigrosh will grace the walls, and large windows will be retrofitted into the kitchen to provide glimpses of boulangerie production.
The counter-service concept will include a merch corner with custom-designed Publican Quality Bread-branded apparel and accessories, accompanied by an expansive pastry display and a letterboard menu. Seating for 20 indoors and an additional 40-person capacity on the sidewalk patio during warmer months ensures that patrons can enjoy their experience to the fullest, the press release also relayed.
