Since its inception in 2014, Publican Quality Bread has been championed as premier loaf purveyors, passionate flour enthusiasts, and pillars of the community it serves. Known as “Chicago’s bread,” PQB proudly supplies quality wholesale product to over 120 of the city’s best restaurants and chefs, owing to its reputation as the most flavorful and sustainable bread in the region. In 2022, the team opened its first retail storefront bakery in Chicago’s West Town neighborhood, where it has continued to deliver its longstanding mission of not just making outstanding product with craft and dedication, but enthusiastically planting roots in the community as a space to meet and gather.
Now in 2024, Publican Quality Bread’s James Beard Award-winning Baker and Managing Partner Greg Wade joins partners Paul Kahan, Donnie Madia, Terry Alexander, and Eduard Seitan of One Off Hospitality (Blackbird, The Publican, Publican Quality Meats, avec, Big Star) to expand its footprint beyond the city by unveiling the second location of PQB with a daytime bakery and evening café in the vibrant Village of Oak Park. The new storefront, anchoring the eclectic Arts District at 211 Harrison Street, will officially open doors on Sunday, February 25th. The new location hits especially close to home for One Off Hospitality founding partner Donnie Madia and CEO Karen Browne, both Oak Park locals, as well as with Wade, who’s become a familiar face at nearby farmers’ markets and community events as a resident of neighboring Berwyn.
“Bringing our second location to Oak Park feels like a natural progression; it’s a place close to my heart, filled with incredible people who have always shown us immense support,” says Donnie Madia. “We’ve fortuitously been laying the groundwork for years, providing our bread to Oak Park eateries and popping up at local events. It’s incredibly humbling to witness the excitement for Publican Quality Bread’s opening and, living just a few blocks away, I am personally honored to contribute to a community where I’m laying down roots. Moreover, this move signifies the first time in One Off Hospitality’s history that we open our own storefront spot outside the city limits in the confines of The Village of Oak Park.”
BAKERY-CAFÉ BY DAY: Publican Quality Bread Oak Park will ring true to its original location by presenting all the popular hallmarks of its West Town bakery. Wade’s signature style of long-fermented loaves will carry over to the suburban storefront, with oven-fresh bread hitting shelves every morning, alongside a bakery display brimming with sweet and savory pastries. Guests can enjoy indulgent treats like Lemon Meringue Croissants and Pistachio & Amarena Cherry-filled Maritozzi, alongside rotating bread offerings that support what Wade is most known for: partnering with family-owned farms across the Midwest to grow rare heritage grains that produce freshly stone-milled flours for baguettes, ciabattas, and traditional sourdough loaves, available daily. There’s also the Big Sandwich – a Roman-style pizza Bianca base; fillings rotate with the seasons, and are piled high with things like turkey, brown butter pecan agrodolce and arugula, before being finished with a generous smear of spiced cranberry sauce. Plus, there will be baked open faced Tartines, and Jambon-Beurre, the super delicious iteration of ham, butter and cheese on a fresh baguette made-to-order at the counter—with a selection of ready-made salads and snacks catering to those on the go.
PQB BY NIGHT: Expanding into all-day territory, Publican Quality Bread Oak Park’s evening service— 4 p.m. to 8 p.m., daily— will center around a capsule program of Roman-style pizza, served “al taglio” (sliced and sold by weight) at the counter, while 12″ (serves 2) and 16″ (serves 4) pies will be available for pickup and delivery via online orders. Tapping into his personal training with world-famous Italian pizzaiolo Gabriele Bonci, Wade’s rotating pizza program will be informed by whole grain and naturally fermented dough and in-season toppings. Launching with five core combos, guests can look forward to the gamut of profiles from a sausage and mushroom pizza bianca, to the simple-yet-quintessential arrabiata. PM offerings are rounded out by veggie-forward sides and farm-fresh salads, as well as decadent desserts like Tiramisu and Maritozzi. Moreover, a selection of craft beer will headline some of Chicagoland’s most-loved breweries such as Half Acre, Dovetail and Noon Whistle, and a boutique wine program will showcase a globally-sourced array of varietals.
THE SPACE: The 1,600 square-foot retail space, formerly home to Rare Bird Preserves, welcomes plenty of natural light and flexible seating with room for 20 guests inside, and a sunny sidewalk patio accommodating another 40 seats during warmer months. Among design highlights, local artist Sam Nigrosh was commissioned to create the cosmic sun-face mural that greets guests along the exterior façade, while the interior features custom-built glass paneling, giving a ‘behind-the-scenes’ glimpse into bakery operations.
EXCLUSIVE OPENING WEEK SPECIALS // AVAILABLE FEB 25TH – MAR 3RD
- A RARE REVIVAL: To celebrate PQB Oak Park’s grand opening, customers can look forward to a limited-time revival of Rare Bird Preserves by way of two exclusive pastry collaborations, dreamed-up by former Rare Bird owner Elizabeth Madden and PQB’s Greg Wade: a Jam-Filled Danish will be available as soon as doors swing open at 7 a.m. until supplies last, followed by a Raspberry Almond Tiramisu, offered during evening service starting at 4 p.m.
- PQB x BBG: PQB has also teamed up with Berwyn’s Babygold BBQ and longtime bar and live music venue FitzGerald’s to present the PQBxBBG Pizza as an opening week exclusive. Loaded up with Babygold Smoked Pork Shoulder, pimento cheese, ‘chow chow’ relish, and BBG’s house-made Amber Sauce, the specialty ‘za will be offered during evening service starting at 4 p.m. To celebrate their new Oak Park neighbors, Babygold Barbecue will also be launching a new menu item at their Berwyn brick-and-mortar: the Quality BBQ Croissan’wich, made with PQB croissants and available during brunch hours beginning Saturday, February 3rd.
