Women-owned artisan bakery specializing in naturally fermented, stone-milled, organic-grain breads. The cinnamon brioche bun uses locally-sourced organic flour and slow fermentation. Named to Food & Wine's Best Bakeries in America.
Chicago's defining cinnamon roll institution since 1945, originally served as complimentary bread at this Swedish diner. Oversized, glazed, two per order.
Laminated croissant dough pinwheeled with cinnamon brown sugar and orange zest: dozens of crisp, buttery layers rather than a soft spiral. French-leaning and women-owned. Also sells a Take & Bake version.
Owner mills his own flour in-house from regional Illinois farms in Chicago's historic Swedish neighborhood. Cardamom buns are heavily cardamom-forward. Named Illinois' best bakery by Mashed.
A Chicago institution since 1992. The pecan roll is sticky on the surface and wispy inside. Made custom cakes for Oprah, Michael Jordan, and Eddie Vedder.