Dorothy's Bakery
Bakery · Lincoln Park ·
Artisanal sourdough, bagels, pastries, and sandwiches
Artisanal sourdough, bagels, pastries, and sandwiches
"After years of selling out at Chicago farmers markets, this bakery has settled into a permanent Lincoln Park storefront, opened in mid-September, marking a new chapter for owners Brian and Taylor Bruns, who’ve been serving breads, pastries, and bagel sandwiches since 2021. Born from Brian’s sourdough bagel experiments after Flat & Point closed, the operation grew at Green City Market—where 500 to 600 hand-rolled bagels would vanish in hours—and expanded to markets around the city before the constraints of outdoor sales pushed a move indoors. The shop brings back favorites like sourdough loaves and seasonal pastries—including crème brûlée-filled croissants, canelés, cookies, and Danishes—plus sandwiches (bacon, egg, and cheese; BLT; club) on bread or bagels, with the top seller the Frankie, a bacon, egg, cheese, and apple butter sandwich named for the Brunses’ daughter. The storefront also enables items not feasible under farmers-market rules or conditions, such as chocolate cookies and croissants, lemon tarts, and smoked salmon, while breads and pastries continue to be produced at the former Flat & Point facility in Logan Square. A family effort through and through—Brian’s father built the display cases and his parents still work the Downers Grove market—the bakery honors Brian’s grandmother, Dorothy, who first inspired him to cook. The team will keep a presence at farmers markets (including Green City Market) and notes strong demand in Downers Grove, though for now they’re prioritizing quality over quantity; hours are Wednesday to Sunday, 7 a.m. to 3 p.m." - Jeffy Mai
"Dorothy’s started out as a farmer’s market stand, but has graduated to a brick-and-mortar spot in Lincoln Park. Expect bagels, pastries, and whole loaves of sourdough, as well as sandwiches like Frankie, which takes a classic BEC and gives it a shmear of apple butter." - John Ringor
"After years popping up at local farmers markets, this first brick-and-mortar will open on Wednesday, September 24, with sourdough breads, pastries, and bagel sandwiches, plus espresso drinks and teas. Owner Brian Bruns named the bakery for his grandmother, Dorothy, who first encouraged his love of cooking at a young age." - Jeffy Mai
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