Publican Quality Bread
Bakery · West Town
1759 W Grand Ave, Chicago, IL 60622, USA
Highlights
Artisanal bakery offering long-fermented breads, pastries, and sandwiches.
Artisanal bakery offering long-fermented breads, pastries, and sandwiches.
"Out of all the Publican entities, Publican Quality Bread (PQB) is the one that’s, unsurprisingly, carb-central. This is where you’ll find the baking operation that supplies bread to The Publican and Publican Quality Meats, along with a small storefront that has all sorts of pastries and loaves. Inventive baked goods like buckwheat chocolate croissants and gruyere brioche buns are available on a rolling basis starting at 7am, followed by fresh bread at 9, and sandwiches and tartines at 10. There’s no place to sit, but there’s ample street parking in the area—perfect for when you need an SUV to transport everything you bought home." - adrian kane, veda kilaru, john ringor, nick allen
"This West Town bakery is where you’ll find the baking operation that supplies bread to The Publican and Publican Quality Meats, along with a small storefront that has all sorts of pastries and loaves. Fantastic things like earthy buckwheat chocolate croissants and gruyere brioche buns are available on a rolling basis starting at 7am, and fresh bread (like a tangy sourdough that’s crustier than Statler and Waldorf) makes an appearance at 9am. There’s no place to sit, but there’s ample street parking in the area—perfect for when you need an SUV’s backseat to transport everything you bought home." - veda kilaru, john ringor
"One Off Hospitality’s Publican Quality Bread launched in 2014. Under the leadership of baker Greg Wade (Outstanding Baker, 2019), it runs bread programs for all of the group’s restaurants, including the Publican, Avec, and Dove’s Luncheonette. Its breads are also sold wholesale and served in more than 50 restaurants across Chicago. The James Beard Foundation nominated Wade for Outstanding Baker three times and he finally took home a win in 2019. Earlier this month, Wade and his team opened a bakery and small cafe in West Town. There’s also a suburban location in Oak Brook." - Naomi Waxman
"A West Town bakery/restaurant launched a weekly Thursday pizza night that will run every Thursday through the end of summer (no official end date), serving both Roman-style and Neapolitan pies. The Neapolitan pies will be baked in ovens stationed on the sidewalk to showcase and promote the restaurant’s patio seating, and pizzas are available for pre-order." - Ashok Selvam
"A bakery led by Greg Wade that expanded into a larger West Town location; known for artisanal loaves and a rotating slate of daily specials that make each visit feel fresh and worth repeating." - Ashok Selvam
