James Beard honoree Greg Wade has launched a new production facility for his award-winning bread on the west side of Chicago. Publican Quality Bread is a town favorite, supplying whole-grain long-fermented loaves to over 100 of the city’s top chefs and restaurants and to many independent retailers. But now, as it expand to a 4,200-square-foot bakery, Publican Quality Bread will have the ability to offer bread and bakery treats directly to customers from a retail counter.

“We’ve come a long way since producing loaves out of the basement of Publican Quality Meats in the early days,” says Wade. “Prior to becoming a baker, I was working in restaurants, so this chef’s eye gives me a little bit different of an approach to baking, and I’m excited to be able to flex that creativity more than ever before with our new facility.”

The spacious new location doubles the size and production capacity of the former site. Publican Quality Bread has expanded the staff to 11 bakers and will offer interactive baking classes for the first time. The grab-and-go retail counter will offer “warm tartines, indulgent stuffed pastries with oozy cream fillings and sweet toppings, layered sweet and savory croissants and fresh baguettes transformed into sandwiches,” according to a press release. 

The production side of the new bakery has started operations, but the cafe will open later this spring. Keep an eye on the website for developments and updates.

Can’t make it to Publican Quality Bread? Try these tips for the perfect homemade loaf.