https://www.hewnbread.com/wp-content/uploads/2018/10/baking_bread_with_hands-e1538509094760.jpg
Our Name

An ancient craft that relies on the hands of the baker

Several years ago, Ellen was taking a Historic Preservation course through the Society for the Preservation of New England Antiquities. The project involved dating parts of an 18th century house by examining the building techniques. One way to date a structure is to look at the beams and determine if they were hand-hewn or cut with a saw. Ellen discovered a treasure when a hand-hewn beam was found inside the walls, meaning that a craftsman used an axe to shape the beam. Ellen’s career as a historic preservationist ended when she started to pursue her passion for food, but the word hewn stuck with her.

The word hewn—which means to give form or shape with heavy cutting blows by hand—is a way to connect the past with the future. Everything at Hewn is made in-house, from scratch daily.

Hewn is an independently owned business. In a time of big box stores and large chains, Hewn is a return back to a smaller, family owned and operated bakery. We value our team of bakers, pastry chefs and front staff, and we love being part of the vibrant and diverse community of Evanston.

https://www.hewnbread.com/wp-content/uploads/2018/10/hewn_ellen_baking.jpg
Who we are

Ellen King

Ellen King is the co-owner and Director of Baking Operations at Hewn. She is a classically trained chef and has worked in various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods. She also served as the artisan cheese buyer for Whole Foods in Bellevue, WA. Ellen spent time at Quillisascut Farm School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a wood fired oven. She has also been a chef instructor for the “Food as Medicine” culinary classes held in Evanston with Dr. Geeta Maker-Clark. Ellen attended the Seattle Culinary Academy where she was awarded the Les Dames d’Escoffier 2003 scholarship. She holds an MA in American History from the University of Maine, and a BA in History from St. Norbert College. She was chair of the Evanston Backyard Chicken Committee, served on the Evanston Environment Board and is a member of Chefs Collaborative, Women Chefs and Restaurateurs and the Bread Bakers Guild of America. Ellen oversees all of the Back of House and baking operations at Hewn.

https://www.hewnbread.com/wp-content/uploads/2018/10/JULIE-BREAD-LOADING_02.jpg

Julie Matthei

Julie Matthei is the co-owner and Director of Business Operations at Hewn. Julie’s belief in the product and Hewn’s mission led her to partner with Ellen in this endeavor. Julie has a BA from Fairfield University and a MEd from Loyola University Chicago. She worked in college admissions and was the Director of Guidance at a large Jesuit high school for several years. Julie’s experience with several construction projects, both residential and commercial, helped guide the creative remodeling of Hewn’s space with repurposed materials. Julie handles all of the Front of House operations and social media outreach at Hewn.

Handmade bread, handmade interior

Inside Hewn we wanted to use as many salvaged and repurposed items as possible. As our bread is handmade, so are many of the interior furnishings that you see in the front part of our store. We wanted the warm, rustic nature of our store to reflect the warm, rustic nature of our bread.

The Floors

We were surprised to find the original terrazzo beneath thick, gray tile. It was literally like finding a treasure!

The Walls

Carlson Barnwood salvaged all the metal from an old barn roof in southern Illinois.

The Shelves and Counters

All of the shelves and counters are from an old White Oak tree that had to be cut down in Wilmette. Horrigan Urban Forest Products works with local communities to salvage wood from trees that would otherwise be turned into mulch.

The Lights

Vintage Barn Lights in Appleton, Wisconsin salvaged all of the silver pendant lights. The exterior light was reclaimed from a closed factory building in Wisconsin. Our new red barn lights in the front windows were sourced from Barn Light Electric in Titusville, Florida.

The Wood Panels and Doors to the Kitchen

This wood is from old Michigan cypress pickle barrels.

The Windows to the Kitchen

All of the reclaimed windows on the west side of our retail area were sourced from Salvage One in Chicago

Visit Us

Whether you’re looking for lunch, a quick coffee break or simply enjoy the smell of freshly baked bread, we’d love to see you!

Find Us