As a certified Austrian master baker, Michael Mikusch combines all-natural, preservative-free ingredients into artisan confections and dishes for breakfast and lunch. Each morning, Mikusch shapes and bakes European-style breads, such as the mild farmer's rye or the crunchy cranberry walnut. Predominant on the breakfast menu, egg dishes draw inspiration from the Old World, incorporating ingredients such as weisswurst, fried polish ham, and hollandaise sauce. Made-from-scratch soups and sandwiches dominate the lunch roster, while fruit-, chocolate-, or nut-stuffed austrian butter cookies populate the bakery's dessert cases. In addition, the master baker shapes elaborate strudels and delicate croissants by hand with dedication to traditional methods and modern pastry laws.
2523 N. Clark St.
Chicago, Illinois 60614Get Directions