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For eight years, Greg Wade quietly produced some of the city’s finest bread at Publican Quality Bread’s wholesale bakery in Fulton Market — which is not open to the public.
- But life is now changing for Chicago’s only James Beard Award-winning baker.
Driving the news: Wade has opened the Publican Quality Bread bakery in West Town to continue making his long-fermented, stone-ground, heritage-grain loaves along with newer treats.
His goal: To be a neighborhood gathering place full of warm surprises.
- “We’ll have different items coming out of the ovens all day long,” Wade tells Axios. “Whenever folks pop in, there will be something fresh for them — what’s there in the morning might be different in the afternoon.”

Fan favorites: “So far it’s the Big Sandwich for savory items,” Wade says.
- “And for pastries, folks are gravitating toward the tiramisu cruffin, which is a decadent, coffee-flavored croissant muffin filled with an oozy cream center. “
The intrigue: Wade is proud of the little details at PQB, like bakery paper designed by Tempered Label to look like “the bubbles created in our bread crust during fermentation.”
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