Cafes Take Baked Goods Into Their Own Hands

For sandwich shops, coffee shops, and cafes, it makes sense to outsource baked goods and desserts from stalwart local sources. After all, the day-to-day focus is elsewhere. That’s what makes it all the more admirable when a sandwich shop or coffee shop takes the baking process into its own hands, going the extra mile to create breads, pastries, and desserts in-house. Such is the case with Duran European Cafe and Dollop Coffee Company.

Duran European Cafe built a reputation for itself as an entirely unique concept in the city, where miniature Austrian-inspired sandwiches are as artistic and beautiful as they are delicious and dainty. The crux of Duran has always been the artful compositions of the sandwiches, and the diverse menu of open-faced sandwich toppings. But in the past months, Duran has gone a step or two further by taking their baking in-house and to the next level, thanks to the guidance of consulting pastry chef and bread baker Eleanor Davidson and Duran’s new full-time in-house pastry chef Jess Wilson. Now, Duran bakes all their bread themselves, using a starter culture that originated in France almost a century ago to create pan die mie, seeded multigrain, olive fougasse, pain au saucission, pain au fromage, country bread, and German rye. Said breads lend themselves as crucial components to the cafe’s enormous sandwich menu, as well as accompaniments for soups. Eventually, the plan for owner Tracy Miller is to offer the breads separately at the cafe, essentially doubling as a bread bakery. Beyond sandwich bread, Duran is also serving up sweets like palmiers, canneles, and assorted croissants.

After originating along an unassuming stretch of Uptown, Dollop Coffee Company has come to be known as one of the most familiar and respected coffee shop brands in Chicago, with locations in Streeterville, the Loop, Lakeview, and Evanston. For years, Dollop has outsourced pastries and baked goods from the likes of Hoosier Mama Pie Company, while keeping a razor focus on coffee. But now, the coffee shop has grand new plans to take over the world of pastries as well with the forthcoming Dollop Bake Shop. Coming soon to Ukrainian Village, Dollop Bake Shop will be the first Dollop to bake in-house, eventually serving as the central hub and supplier for pastries for the other locations. Hoosier Mama will continue to dovetail and supply items as well. The new Dollop concept is under the tutelage of pastry chef Axel Erkenswick, who will hone in on breakfast pastries and sweet and savory croissants.

Duran European Cafe
529 N Milwaukee Avenue, Chicago
(312) 666-6007
Website

Dollop Bake Shop
1000 N Damen Avenue, Chicago
Website