Susan and partner Amelia at their bakery on Ravenswood. New gluten free options from our friends at Wheat's End Artisan Foods: a g-f French toast made with a delicious egg bread crafted by Susan MacMillan and slider rolls (eggwhites--no dairy) for those wanting sandwiches without the wheat.
Ever since we brought in their English Muffins for breakfast/brunch, people who have never cared for gluten free breads have been blown away by the taste and texture. For us, it's meant that more people have been able to enjoy our benedict specials . . . as we hope will be true of the French toast.
Susan and Amelia started the bakery at the same time they opened the acclaimed Senza restaurant--the first gluten free restaurant to receive a Michelin star. Now they operate a Bakery Cafe in the same location on Broadway just a few blocks north of Diversey. We do sell six-packs of the English Muffins at the restaurant, but this is a bakery to watch as no one compares to the taste . . . and love. BTW We also serve their plain bagel as an alternative to our regular bagel.
Check out their line of products at http://www.wheatsend.com/wheats-end-gluten-free-chicago/.
Ever since we brought in their English Muffins for breakfast/brunch, people who have never cared for gluten free breads have been blown away by the taste and texture. For us, it's meant that more people have been able to enjoy our benedict specials . . . as we hope will be true of the French toast.
Susan and Amelia started the bakery at the same time they opened the acclaimed Senza restaurant--the first gluten free restaurant to receive a Michelin star. Now they operate a Bakery Cafe in the same location on Broadway just a few blocks north of Diversey. We do sell six-packs of the English Muffins at the restaurant, but this is a bakery to watch as no one compares to the taste . . . and love. BTW We also serve their plain bagel as an alternative to our regular bagel.
Check out their line of products at http://www.wheatsend.com/wheats-end-gluten-free-chicago/.
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