Skip to main content

MOn the other hand, you’ll find Angel Chavez crafting perfect interpretations of French classics like crème brûlée at Bistro Campagne, where he’s the pastry chef. But two days a week, he runs Au Levain, an individual bakery in Lincoln Square that brings unexpected influences to classic baking.

Consider his breakfast challah, a thick roll of challah, that staple of Jewish holiday dinners, topped with a baked egg, bacon, and Gruyere ($ 7). His kouign-amann ($ 5) wouldn’t be out of place on a cheese plate – it’s garnished with homemade brie and apple butter. Chavez serves his Basque goat’s milk cheesecake ($ 28) with a changing selection of sauces, like cardamom and cinnamon cajeta. He even bakes some of the best chocolate chip cookies in town: stuffed with chocolate, they come in packs of 16 ($ 18) – you can freeze them ($ 15 for 15), if you prefer, to put them in. in the oven whenever you want.

Chavez’s baked goods are a far cry from the conchas he nibbled at his great-grandfather’s bakery in Mexico City, but his inspiration still comes from those memories. “I remember the smell of sugar and caramel,” he says. “This is what I think about when I create my own recipes.” Order at aulevainchicago.com for pickup on Sundays and Wednesdays, 10 a.m. to 3 p.m., at Bistro Campagne (4518 N. Lincoln Ave.).

Source link

Leave a Reply