Co-owner Ellen King came to bread sideways. She was studying historic preservation when she found a hand-hewn beam hidden inside the walls of an 18th-century house, and the word stuck with her when she traded preservation for food. She trained as a chef in Seattle, learned to bake in a wood-fired oven at a farm school and wrote the book Heritage Baking (Chronicle, 2018), and she runs the baking side with business partner Julie Matthei. The bread is naturally leavened sourdough, mixed, shaped and scored by hand from organic, stone-milled grains bought from local farmers.
Loaves and pastries are baked each morning at the Evanston Bakehouse and brought over: country loaves, croissants, kouign amann, morning buns and seasonal galettes. Winnetka also gets the hot sandwich menu, with a breakfast sandwich of eggs, cheese, bacon and onion jam on a brioche bun, plus a Cubano and a Reuben on country bread, all alongside Ruby Coffee espresso. Hours are 7am to 5pm Tuesday through Friday and 7am to 3pm on weekends, closed Mondays.
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