Good Ambler

"Good Ambler is in the lobby of Mondelēz International’s headquarters, but you won’t find oreos or Chips Ahoy! cookies at this Fulton Market bakery. Instead, macarons, kouign amann, petit gateau, fluffy muffins and scones, and handmade chocolates that taste as good as they look beckon from the pastry case. And while everything is absolutely delicious, just one of the textbook croissants—plain, almond, double chocolate, and rotating specials—will be enough to convince you that Good Ambler belongs on this guide. Whichever croissant masterpiece you get, know that it involves light, flaky layers and just the right amount of crunch." - veda kilaru, john ringor

"This Fulton Market bakery is run by the owners of Moneygun, Thalia Hall, and Salt Shed and neighbors Mondelez International’s headquarters. The pastries are tasty, and there’s also a nice savory menu. The chocolate program also shines. Great of small events and spending a day working from a coffeeshop." - Ashok Selvam

"Few places are more ideal for quick get-togethers than cafes. And one of our favorite cafes for those is Good Ambler in the West Loop. This place has outstanding sweet and savory pastries, and lunch food like BLTs and salads. It’s also open seven days a week, but closes at 4pm, so you can agree to meet someone for an hour on a Monday and hang out with a first-tier friend later that night." - adrian kane, john ringor

"Good Ambler is a bakery and cafe in the West Loop that’s ideal for a number of situations. For one thing, the space is huge and open seven days a week. You can come here solo, grab a seat at one of their little tables, and get some work done in a place that isn’t your apartment. Or, settle in with a group on one of the couches. Either way, you can count on having great wifi, an outlet, and eating something that’s absolutely delicious—they have cookies, pastries, and sandwiches." - adrian kane, john ringor, veda kilaru

"This pretty but dark pastry from West Loop’s Good Ambler can be a little intimidating. It looks like it could be too burnt. But no—this croissant has a great crunch from its tough, flaky outside, with a softer inside dough. Best of all is the slightly herby aftertaste, which pairs nicely with that char." - john ringor, veda kilaru, nick allen