Tartine Bakery - Photo courtesy of Tartine BakeryĬhad Robertson and Elisabeth Prueitt have inspired a new generation of American bakers with their work at Tartine Bakery. Classic cookies in flavors like buckwheat chocolate chip and dark chocolate rosemary never go out of style either – and pair perfectly with a cappuccino.
This Vancouver bakery is known for sophisticated flavors both sweet and savory – like a jasmine blueberry croissant, double strawberry roulade and parsnip celeriac lentil tarte. Beaucoup Bakery | Vancouverīeaucoup Bakery - Photo courtesy of Betty Hunt Breads include pumpkin seed kelp, Finnish limpa flavored with anise and orange peel, and sunflower seed rye, all made with local, Illinois-grown organic whole grains milled in-house. Their cardamom buns, lingonberry almond cake and tebirkes – a Danish poppy seed pastry made with the same buttery, flaky lamination technique used in croissants – are a few sweet favorites. There, he opened Lost Larson in Andersonville with his sister last year, inspired by their Swedish heritage. Lost Larson Stone Mill - Photo courtesy of Anthony Tahlierīobby Schaffer was the pastry chef at fine dining restaurants Grace in Chicago, then Blue Hill at Stone Barns in New York, before moving back to Chicago in 2018.
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