bake - May/June 2020 - 40

breads

A healthy, flavorful bread partnership
Greg Wade of Publican Quality Bread is one of the most notable

typically found in grains such as wheat, allowing the body to fully

bread bakers in the country, having won the James Beard Foun-

absorb all of the vitamins and minerals the bread has to offer such

dation Award in 2019 for Outstanding Baker. The Chicago-based

as potassium, phosphate, magnesium and zinc.

breads for another Chicago company, Farmer's Fridge.

For Farmer's Fridge, Wade offered PQB's Seeded Rye Boule
and created the Multigrain Sourdough Pullman - two nutrient

The company, which provides fresh, wholesome, hand-crafted

and flavor-packed loaves. The breads will be featured in Farmer's

salads, snacks and other foods, packed into well-designed, recy-

Fridge's Smoked Turkey & Cheddar Sandwich (featuring Fern-

clable jars, is putting sandwiches in 40 vending machine loca-

dale Farms Market smoked turkey breast, white cheddar cheese,

tions around Chicago, as well as fridges in Milwaukee, Indianapo-

housemade dijonnaise created with Sir Kensington's mayo +

lis, Philadelphia, New York and New Jersey.

mustard and fresh arugula on the Seeded Rye Boule) and its Chi-

A few years ago, Farmer's Fridge hoped to expand into other

potle Turkey Sandwich (Ferndale Farms Market smoked turkey

categories beyond salads while maintaining its quality and high

breast, white cheddar cheese, housemade chipotle mayo cre-

standards for whole ingredients. The issue was finding quality

ated with Sir Kensington's mayo, roasted red bell peppers and

bread that isn't pumped full of artificial leaveners, preservatives

fresh green leaf lettuce on the Multigrain Sourdough Pullman).

and other ingredients. Greg Wade's natural, long-fermentation ap-

When creating the Pullman, Wade was given some parameters

proach to bread-making at Publican Quality Bread was the answer.

to work with for a soft sandwich bread - making sure that it's

"They had reached out when they were expanding. They

dairy-free, that it included some seeds and whole grains, and

didn't want sub-par bread going into their sandwiches in their

that it featured local honey. Wade had his own criteria, including

machines," Wade says. "When somebody reaches out, we invite

doing partial sourdough fermentation on it for flavor and health

them in for a tasting, we talk about the sourcing of our ingredi-

benefits, without making it too sour.

ents and how we ferment our dough. We show them the bakery
and the process. It just kept growing from there."
Wade bakes his bread using only high-quality, ethically sourced

"It was kind of a process between trying to hit their guidelines
and making it look and taste like something that comes out of
this bakery, and uphold the mission of both entities," Wade says.

ingredients from Spence Farm, a biodynamic farm outside of Chi-

The sandwiches are made fresh in Chicago and then sold

cago. Using a natural sourdough starter containing wild yeasts

in more than 400 fridges in six cities across the U.S., as well

and body-friendly bacteria, his bread is fermented for up to 60

as Farmer's Fridge's Chicago brick-and-mortar location - The

hours. The hydrated dough breaks down the nutrient-blockers

Farmstand - at Revival Food Hall.

40 < MAY-JUN 2020 | bakemag.com

PHOTOS BY ISAIAH JAY

baker is using his bread expertise to help develop sandwich


http://www.bakemag.com

bake - May/June 2020

Table of Contents for the Digital Edition of bake - May/June 2020

bake - May/June 2020 - 1
bake - May/June 2020 - 1
bake - May/June 2020 - 2
bake - May/June 2020 - 3
bake - May/June 2020 - 4
bake - May/June 2020 - 5
bake - May/June 2020 - 6
bake - May/June 2020 - 7
bake - May/June 2020 - 8
bake - May/June 2020 - 9
bake - May/June 2020 - 10
bake - May/June 2020 - 11
bake - May/June 2020 - 12
bake - May/June 2020 - 13
bake - May/June 2020 - 14
bake - May/June 2020 - 15
bake - May/June 2020 - 16
bake - May/June 2020 - 17
bake - May/June 2020 - 18
bake - May/June 2020 - 19
bake - May/June 2020 - 20
bake - May/June 2020 - 21
bake - May/June 2020 - 22
bake - May/June 2020 - 23
bake - May/June 2020 - 24
bake - May/June 2020 - 25
bake - May/June 2020 - 26
bake - May/June 2020 - 27
bake - May/June 2020 - 28
bake - May/June 2020 - 29
bake - May/June 2020 - 30
bake - May/June 2020 - 31
bake - May/June 2020 - 32
bake - May/June 2020 - 33
bake - May/June 2020 - 34
bake - May/June 2020 - 35
bake - May/June 2020 - 36
bake - May/June 2020 - 37
bake - May/June 2020 - 38
bake - May/June 2020 - 39
bake - May/June 2020 - 40
bake - May/June 2020 - 41
bake - May/June 2020 - 42
bake - May/June 2020 - 43
bake - May/June 2020 - 44
bake - May/June 2020 - 45
bake - May/June 2020 - 46
bake - May/June 2020 - 47
bake - May/June 2020 - 48
bake - May/June 2020 - 49
bake - May/June 2020 - 50
bake - May/June 2020 - 51
bake - May/June 2020 - 52
bake - May/June 2020 - 53
bake - May/June 2020 - 54
bake - May/June 2020 - 55
bake - May/June 2020 - 56
bake - May/June 2020 - 57
bake - May/June 2020 - 58
bake - May/June 2020 - 59
bake - May/June 2020 - 60
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com