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New Berlin graduate finds his niche with bread baking and local grains

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Kristine M. Kierzek

For Greg Wade, timing is everything. After graduating from New Berlin West in 2006, he went to UW-Milwaukee for a year and a half. It wasn’t his thing, but by then he had heard from a Chicago-based cookery school his mother had reached while attending colleges. He found himself making bread every chance he got. This became his passion project.

He was surrounded by people who wanted to support his bread-baking goals, and his work on Girl and the Goat led to a larger role in Paul Kahan’s One Off Hospitality and a deep dive into bread-baking with a focus on local grains and farmers.

Recipient of the 2019 James Beard Outstanding Baker Award, Wade oversees the production of Publican Quality Bread, which opened a 4,200-square-foot manufacturing facility with retail space in west Chicago in June. The facility produces all the breads for One Off Hospitality and 70 other restaurants and retailers in the Chicagoland area. Retail facility and bakery, 1759 W. Grand Ave., Chicago, open 7am to 3pm daily.

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