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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Current Employment Opportunities:
Currently we are fully staffed.
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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