Eden, Avondale’s All-Day Restaurant, Launches a Pastry Program | Eater Chicago
"An all-day Avondale cafe and restaurant has quietly launched a weekend pastry program led by French-born baker Josephine LeBozec and former Marine Mark Lannie, accepting Saturday preorder pickups and deliveries. The upgraded pastry lineup includes crowd-pleasers like monkey bread and inventive items such as a hibiscus‑poached forced rhubarb Danish that balances bright tartness with a flaky crust; that rhubarb was fermented for two years and finished with Norwegian spruce-tip honey. The kitchen, guided by chief culinary officer Devon Quinn, emphasizes sustainably sourced produce grown in an onsite greenhouse—used for herbs, edible flowers, and even fig leaves for ice cream—and adventurous bread service features a butter made with pickled ramps. The program relies on organic flour from Janie’s Mill to avoid glyphosates, a choice that requires nuanced adjustments for humidity and dough handling; after months of experimentation the team has achieved consistent results and pastries that avoid excessive sugar so the wheat and subtle flavors shine. LeBozec’s disciplined, minimal-ingredient approach yields pieces like a sobacha‑infused chocolate cake with black garlic—an “anti‑dessert” that balances salt, sweet, and umami—reflecting ongoing experimentation and culinary rigor." - Ashok Selvam
