According to a press release sent to What Now Chicago directly, Umaga Bakehouse plans to open its doors at 4703 W Foster Avenue.
“We hope to be able to have our grand opening by April 19th, and we will try to have the soft opening by April 12th. For Umaga, customers can look forward to the overall experience. We are still going to be a Filipino bakery, without fusions. Fusions might happen down the road if we’re having fun, but we plan on sticking to traditional Filipino roots,” co-owner Kissel Fagaragan told What Now Chicago.
“Umaga means morning, and that’s how we approached our design concept of the store. It will have warm tones, great lighting, and an S table. When you stand outside and look inside through the window it’s kind of shaped like a U, which works out perfectly! Essentially, it will be similar to a little grocery store but instead of groceries, it will be breads and desserts. Umaga will be a modern experience but a traditional bakery.”
“My husband and I started when we were kids growing up and experiencing the hard work we went through. My husband had a little bakery at his home growing up and he would sell the food. He would get on his bike and go out into the neighborhood! He later started at a bakery at 17 as a cleaner, and we both worked at the same bakery where I was a cashier.”
“We worked hard and eventually we were given the opportunity to move to Chicago. We fell in love with the city, and that’s where Umaga stemmed from. We started our family and had our children in Chicago. When the plan started to happen for Umaga, we were meeting people around Chicago in small businesses, and restaurants. Side Practice Coffee was one of the first people we talked to and supported us.”
“We then started to network from there. We have been feeling the massive outpour of love from the community, and we’re not even open yet! This love is what we want to showcase with Umaga. My husband and I, in the past, never felt valued. We were working a lot, and eventually, we began to ask what it was for. So, we thought it was time to show what we could offer.”
“We wanted to bring that positivity to the concept. It will be a refreshing take on everything from the past and showing all the love back we’ve received. I wanted to give a special shoutout to our designer AGN Designs and our millwork guy, Dylan Shipley. He exceeded expectations; we didn’t expect our mood board inspiration to come to life like it has! We truly have a great team.”
“Besides bringing Filipino traditional bread to Chicago, we want to help the community as well. This will be very important to us, even if it’s not food.”
“Speaking of food, specifically with our pancit malabon, the recipe is from my dad’s side of the family. It’s a secret he won’t tell anybody, and didn’t want it to be leaked. I’m very proud of it, and the fact that he is allowing us to share it is very heartfelt. My dad is from Navotas in the Philippines,” Kissel added.
When it comes to the press release, it states, “Located in the vibrant North Mayfair neighborhood across from the Seafood City supermarket and open daily from 7 am to 8 pm, Umaga Bakehouse offers a fresh and innovative take on the traditional Filipino bakery experience, aiming to become a staple destination for both the Filipino community and beyond.”
“Founded by Robert and Kissel Fagaragan, Umaga Bakehouse is more than just a bakery; it’s a heartfelt tribute to their heritage and a reflection of their unwavering commitment to their craft. Inspired by the rich heritage of Filipino cuisine, Umaga Bakehouse offers a menu rooted in tradition while embracing modern sensibilities.”
“Umaga Bakehouse seeks to revolutionize the typical bakery experience by cultivating a welcoming atmosphere that encourages patrons to explore and learn about Filipino culture and flavors in a relaxed and approachable way.”
“The name “Umaga,” translating to “morning” in Tagalog and inspired by the more formal Filipino greeting “Magandang Umaga,” encapsulates the spirit of a fresh start and positive experience with each visit to the bakery.”
“Umaga Bakehouse takes pride in offering a diverse selection of items inspired by the rich culinary heritage of the Philippines. Rooted in traditional techniques and flavors, the menu features authentic Filipino delicacies at the highest quality possible.”
“Patrons will find signature items such as Pandesal and Ensaymada, alongside traditional favorites like pan de coco and ube-infused delicacies. Menu highlights include Sans Rival, Siopao, Bibingka, Pancit Malabon, Halo-Halo, Ube Horchata, Longanisa Roll, Menudo Buns, and Ilocos Empanada.”
“Spanning almost 4,000 square feet, Umaga Bakehouse stands as one of the country’s largest Filipino bakeries. The spacious and light-filled layout was meticulously crafted by Aida Napoles of AGN Design. The design seamlessly blends modernity with timeless elegance, featuring soothing earth tones punctuated by pops of bronze tiles and beautiful millwork.”
“Open shelving adds a touch of functionality and visual interest, while contemporary light fixtures illuminate the space with warmth and style. Floor-to-ceiling windows flood the bakery with natural light. A focal point within the space is the striking curved centerpiece display for bread, crafted by Dylan Shipley (Dylan Martin Furniture).”
“Umaga Bakehouse primarily operates as a grab-and-go establishment, catering to busy individuals on the move. With limited indoor seating and patio seating during warmer months, Umaga Bakehouse offers a quick and convenient snacking experience for patrons looking to enjoy their freshly baked treats on-site.”
“Raised in the Ilocos Norte Province in the Philippines, Robert learned the art of baking from his father in their small home bakery. From an early age, Robert would pedal through the village at dawn, selling freshly baked bread to eager customers. At 17, driven by a desire to provide for his family and pursue his dreams, he immigrated to the United States with only a few dollars in his pocket.”
“Despite facing language barriers and adversity, Robert’s relentless pursuit of success led him from a cleaner in a local bakery to the esteemed role of a baker. His father’s legacy and words of wisdom—”Do what makes you happy”—continue to inspire him.”
“Kissel’s upbringing in a family-owned Filipino bakery in Lancaster, California instilled in her a profound appreciation for hard work, community, and a passion for baking. Moving to Chicago, they built their family and fell in love with the city and its vibrant community.”
“Through Umaga Bakehouse, Robert and Kissel aspire to create a lasting legacy that pays homage to their parent’s hard work and their Filipino roots.”
