Check out the latest Hewn News for June 2018! - https://t.co/Gwp2arRh3H
March 28, 2018
By Tara Gardner, Laura Hine, Marjie Killeen, Jacquelyn Lumley and Alyssa Zacek
BEST UPCOMING COOKBOOK
When reporter Amelia Levin came to interview Ellen King, baker and co-owner of Hewn (810 Dempster St., Evanston), the two clicked. So much so that two years later, the duo (with photographer John Lee) have a cookbook coming out this fall: Hewn Heritage Baking ($30, Chronicle Books). “We’re focusing on the Midwest revival,” King says. “Consumers already demand locally grown produce; we’re focusing on increasing demand for locally grown and milled grains.” The bakery has been a leader in championing little-known strains of wheat, like the almost-extinct Turkey Red, and working with farmers and old-fashioned stone mills to revive these heritage grains. And now we’ll have King’s recipes and know-how to turn these flavorful flours into delicious breads—crucial, given how fast the bakery sells out each day. –LH
Read more at NS Magazine.
810 Dempster St. Evanston, IL 60202
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*Please note that all prospective bakers must have a culinary degree and/or equivalent experience in a commercial kitchen. At minimum of one year experience is required for bakers.
Hewn will close early if we sell-out of breads and pastries. Customers can reserve bread and/or pastry items by calling ahead at 847-869-HEWN(4396). We cannot accept reservations left on our answering machine. All reserved bread must be picked up by 12 pm on Saturdays and Sundays.
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Chicago chefs’ menus were featured, along with continued recognition of Hewn’s role as the bread service provider and Special Thanks mention. Related
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