How Dan the Baker Grew Into One of Chicago’s Buzziest Bakeries | Eater Chicago
"A small bakery operation that grew out of pandemic home baking and a popular Instagram presence, known for loaves of sourdough plus trays of butter-forward croissants, sweet and savory Danish, and kouign-amann filled with seasonal jam. Orders are taken by direct message and fulfilled via weekend pre-order pickups at a hotel café, daily citywide deliveries, and seven wholesale accounts; the business moves thousands of croissants and pastries weekly and frequently rotates offerings to showcase seasonal ingredients (examples include pumpkin cruffins and strawberry-and-cream tarts made with farm fruit). The founder photographs products himself on an iPhone, hires a compact team as demand grows, and aims eventually for a robust wholesale operation with a small, cozy retail counter where customers can watch pastry production." - Sam Nelson
