Publican Quality Bread was first envisioned by Executive Chef-Partner Paul Kahan and the One Off Hospitality partners, as well as the culinary teams at the Publican family of restaurants, Publican Quality Bread specializes in whole-grain, long-fermented baked goods, which can be purchased at Publican Quality Bread’s new bakery and café and enjoyed at over 100 restaurants and markets across Chicago. Managing Partner Greg Wade, winner of the 2019 James Beard Award for “Outstanding Baker,” oversees the bread program for the bakery and all One Off Hospitality Group concepts as well as Publican Quality Bread’s robust wholesale division. With an emphasis on naturally leavened bread doughs and heritage grains, Publican Quality Bread sells a variety of ciabattas, baguettes, boules, sour dough and rye breads, which are baked fresh daily.
Opening to the community on Monday, June 6th at 7 a.m. at 1759 West Grand Avenue in Chicago’s West Town neighborhood, the expansive bakery takes PQB to an entirely new level with a grab-and-go café and retail counter offering decadent pastries, from-scratch sandwiches, and a full coffee bar. Customers will also be able to purchase an expanded selection of Wade’s signature bread. The all-new bakery will open from morning through early evening on weekdays and hours will stretch into the afternoon on weekends.