Publican Quality Bread Menu

Naturally leavened whole wheat sourdough croissant filled with dark chocolate batons. Contains dairy, wheat, egg.

Indulgent frangipane-filled croissant with a sweet syrup brush, topped with sliced almonds for a crunch. Baked twice for a golden, flaky exterior. Contains dairy, egg, wheat, almonds.

Naturally leavened whole wheat sourdough croissant filled with Publican Quality Meats’ City Ham and creamy Roth Grand Cru cheese Allergens: dairy, egg, wheat

Pumpkin Cheesecake danish with streusel topping. Heritage cornmeal danish dough. Allergens: dairy, egg, wheat

A Danish with tangy goat cheese rosemary filling, roasted butternut squash and a tart cranberry sauce.

Rich chocolate dough wrapped around a center of candied orange peel and dark chocolate chips, dusted with cinnamon sugar. Contains dairy, wheat, egg.

A Brittany, France-inspired "butter cake" with a flaky croissant-like texture and caramelized sugar shell. The unique additions of rye flour and maple-like fenugreek further elevate this classic pastry. Contains dairy, wheat.

Cranberry Orange with oat Streusel on top.

Aromatic pull-apart treat blending pastry and croissant doughs with warm, fragrant cardamom sugar for a unique sweet spice flavor. Allergens: dairy, wheat, eggs.

Roasted Squash and Cheddar Quiche.

Indulgent frangipane-filled chocolate croissant with a sweet syrup brush, topped with sliced almonds for a crunch. Baked twice for a golden, flaky exterior. Contains dairy, egg, wheat, almonds.

Moist and tender coffee cake with crunchy pecan brown sugar topping.

Soft brioche bun topped with creamy loaded mashed potatoes, turkey, cranberries and fontina cheese.

Savory porchetta, tangy giardiniera, and rich Gruyère cheese nestled in a fluffy bun. Allergens: dairy, wheat.

Everyone in Denmark eats these for breakfast! Sesame Hard roll with Anabasque cheese and too much butter. Allergens: dairy, wheat, sesame.

Moist Banana Bread with a nutty Almond swirl and whipped honey cinnamon butter rosette on top.

Corn Hand Pie with Parmesan Cheese.

Crunchy Cranberry Orange Biscotti enrobed in White Chocolate.

A Sugar Cookie made with Butter, Pumpkin Spice and Cinnamon.

A delightful quick bread made with locally sourced flour from Janie's Mill, chocolate, coffee glaze. Allergens: dairy, wheat, egg.

almond cake with blueberries

Twice baked Croissant filled with pumpkin pie filling. Topped with oat streusel. Topped with chantilly dots and sprinkled with cinnamon.

Pie dough filled bourbon pecan pie filling. Finished with piped chantilly and pecans.

A brioche bun filled with tahini frangipane, topped with apple slices, finished with streusel and dusted with powdered sugar.

Puffs topped with mocha craquelin and filled with chai cremeux. Finished with mocha cemeux on top and garnished with coffee bean.

A bold combination of freshly brewed coffee and a double shot of espresso, providing an extra kick of caffeine to jumpstart your day.

A rich and robust espresso-based beverage made by diluting espresso with hot water, offering a bold yet smooth flavor.

A creamy and indulgent espresso-based drink made with steamed milk, offering a smooth and mellow flavor profile.

A delightful honey cinnamon latte featuring smooth espresso, steamed milk, and a touch of honey, perfectly balanced with a hint of cinnamon for a sweet and aromatic experience.

An indulgent espresso-based drink blending rich chocolate syrup with espresso and steamed milk for a decadent and satisfying treat.

A classic Italian coffee comprised of equal parts espresso, steamed milk, and frothed milk, resulting in a rich and velvety texture with a creamy foam top.

A decadent beverage made with rich chocolate syrup and steamed milk.

Litchi noir black iced tea from Rare Tea Cellar.

A creamy and vibrant latte featuring Electric Blue Sweet Seoul Matcha from Rare Tea Cellar and steamed milk, delivering a smooth and invigorating flavor profile with a bright blue color.

Crafted with Freeman House Chai and steamed milk, offering a comforting and aromatic blend of spices for a rich and flavorful experience.

La Colombe's Pure Black cold brew on tap.

A delightful fusion of La Colombe's Pure Black cold brew and their oat milk draft latte.

A nitro infused, iced, oat milk latte from La Colombe. No added sugar, just oat milk and cold espresso concentrate served on tap. Draft Lattes will have a light foamy texture. (Some foam may settle in transit)

Roasted Squash, Izak, Brown Butter Pecan Agrodolce, Shaved Onion, Stracciatella Cheese, Arugula Allergens: Wheat, Dairy, Tree Nuts

Crispy Pancetta, Leek Fonduta, Artichokes, Preserved Lemon ALLERGENS: Wheat, Dairy

Mushrooms, Garlic, Stracchino Cheese, Toum, Hazelnut Dukkah Allergens: Dairy, Tree Nuts, Wheat

Red Kuri Squash Miso Chicken Soup spiced with Yagenbori, served with thick sliced bread.

rye flour, malted rye, wheat flour, water, sourdough starter, malted barley flour, salt. Vegan. Allergens: wheat

rye flour, wheat flour, malted barley flour, rolled oats, cracked wheat, millet, flax seeds, poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, water, sourdough starter, honey, salt.

wheat flour, water, sourdough starter, oats, honey, salt. allergens: wheat

cracked rye flour, wheat flour, water, sourdough starter, sesame seeds, sunflower seeds, flax seeds, charnuska, molasses, salt. Vegan, allergens: wheat, sesame

rye flour, wheat flour, water, sourdough starter, malted barley flour, salt. Vegan. Allergens: wheat

wheat flour, rye flour, water, castelvetrano and kalamata olives, sourdough starter, malted barley flour, salt. Vegan. Allergens: wheat

100% rye loaf with molasses, sunflower, sesame, flax & pepitas. Best sliced thin and served with smoked fish or funky cheese

The Fan Favorite – Aromatic & Sweet; the combo that sounds as good as it tastes.

Diet Coke can

rye flour, wheat flour, water, sourdough starter, malted barley flour, salt. Vegan. Allergens: wheat

cracked rye flour, wheat flour, water, sourdough starter, sesame seeds, sunflower seeds, flax seeds, charnuska, molasses, salt. Vegan, allergens: wheat, sesame

Turkey, Beet spread, Pesto, Radish, Arugula ALLERGENS: Wheat

Einkorn, Chicken, Plums, Roasted Cauliflower, Piquillo Peppers, Salsa Macha Vinaigrette Allergens: Sesame, Wheat

Local Greens, Shaved Pears, Walnuts, Blue Cheese, Shaved Onion, Pickled Cranberries and Apple Cider Vinegar. Allergens: Dairy, Tree Nuts

Gigantes beans in vinaigrette with celery, tomato & spices

Bag of Chips.

Small and cute just like the little girl this cheese is named after. Grassy when young and gets creamier and more pungent with age.

Rich, creamy Gouda spread crafted from raw milk aged Gouda, perfected in Wisconsin. Enjoy the depth of traditional flavors in a smooth, versatile spread.

A bold, tangy, and firm cheese that has reached its peak maturity. Experience the bold, smooth, and full flavor of Wisconsin's finest.

Aged for a minimum of 12 months, this semi-firm goat’s milk cheddar is a nutty, creamy alternative to cow’s milk cheddar.

Honey Comb is the purest, rawest honey available. Because the honey is still in the comb and has not been touched by humans, it contains pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics that the bees produced in the hive. The wax that makes up honeycomb contains very-long-chain fatty acids, along with long-chain alcohols, or esters.

Aged Sheep Milk Cheese- Mild and Buttery First Place World Cheese Awards!

An extra-aged savory, caramelly-sweet, and creamy parmesan.

Summer Butter is perfect for adding a light, creamy touch to your seasonal cooking and baking. Its smooth texture and fresh taste enhance both sweet and savory dishes, making it a versatile choice for your kitchen.

a seasonal soft decadent soft cheese often referred to as "savory custard". Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.

Hickory smoked rainbow trout, mixed with all natural ingredients into a cream cheese based spread.

This soft, spreadable pork salame should be brought to room temp, and it's ready to eat right out of the package -- schmear on crusty bread while still hot from the toaster and top with sauteed onions, blue cheese crumbles, or pickled veg. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. Or even try it blended in crème brûlée just like Stanley Tucci enjoyed during his trip to Calabria.

a pork collar salame with paprika and white wine. Tender and rich with a little spice, use Capocollo slices on home-made pizza, in sandwiches, mac ‘n cheese, and savory biscuits, or on charcuterie boards paired with sheep’s milk cheeses and sweet pickles.

A coarse-grained pork salame with fenugreek seeds and organic red wine. Shave onto sandwiches with aged smoked provolone and pickles or fry next to eggs for brunch or brinner.

The D'Artagnan Saucisson Sec is a classic French-style dry cured sausage that's conveniently pre-sliced. Perfect for charcuterie boards or a quick, flavorful snack, it comes in a handy 3.5 oz package.

The rich, favors of harissa, captured in a coarse blend. Izak's bold layers of sweet red chili, cumin, and garlic add mild heat and roasted complexity. INGREDIENTS - sweet chili, cumin, coriander, spices CONTAINS - garlic, salt

The flavors of pizza in a pinch. Tomato, parmesan, herbs, and garlic conjure the rich, comforting depth of Sunday supper sauce. INGREDIENTS - parmesan, oregano, tomato, spices CONTAINS - milk, garlic, salt

Parmesan cheese, Tellicherry peppercorns, and a touch of natural gray sea salt. Elevate dishes with the classic flavor of cacio e pepe--just sprinkle and stir. INGREDIENTS - parmesan cheese powder, Tellicherry peppercorns, gray sea salt, spices

Created for coffee, Yemen combines warm spices like cinnamon and allspice with a bright hit of ginger to enliven warm drinks as well as baked goods and desserts. INGREDIENTS - ginger, cinnamon, allspice, spices

The warm, familiar flavors of gingerbread in a jar. The homey flavors of cinnamon, honey, and star anise lend spicy-sweet depth to desserts and caramelized vegetables. INGREDIENTS - crystallized honey, star anise, cardamom, cinnamon, spices CONTAINS - honey

Sweet and nutty with a delicate crunch. Coquelicot combines poppy and mustard seeds with the zest of lemon. Perfect for adding light crunch or whisking into vinaigrette. INGREDIENTS - blue poppy seed, mustard seed, lemon, spices CONTAINS - salt

A smoldering blend of sweet and savory. Cataluña spotlights smoked paprika and smoked cinnamon for a robust earthy-sweet finish with a hint of orange. INGREDIENTS - pimentón, smoked cinnamon, orange, spices CONTAINS - garlic

This Raspberry Rose Conserve is made with ruby red raspberries that sparkle in this bright Conserve. Lush fruit and floral rose to create notes of cherry, punch, and lime. Ingredients: Raspberries, Cane Sugar, Lemon Juice, Pectin and Rose Oil

Peach Chamomile Conserve is made with ripe peaches steeped in rich chamomile tea, creating a luscious preserve with notes of maple, brown butter, and wildflower honey. Ingredients: Peaches, Brown Cane Sugar, Chamomile Tea (Water, Chamomile), Cane Sugar, Pectin, Vanilla Extract (Water, Alcohol, Vanilla Bean Extractives)

This Shallot Confit with Red Wine is a robust conserve with an elegant streak. Bold red wine brightens the deep caramels of slow-cooked shallots. Pair with blue cheese and sharp cheddar. Liven up a smoked turkey sandwich, top a steak, grilled portabello, or chicken.

A monovarietal oil only made with 100% Nocellara del Belice olives from the province of Trapani in Sicily. Olives are freshly cold pressed within hours of picking to obtain this premium extra virgin olive oil. It’s bottled immediately after the harvest in mid-October in a dark tin to keep it fresh longer. The oil has a rich flavor profile, with notes of artichokes, almonds, and a peppery finish.

Cured for 3-4 months, these are firm and loaded with buttery flavor charactaristics of this small olive with a high oil content.

Africa. It’s where coffee originated. It’s home to thousands of farmers who cultivate the beautiful coffee fruit, and home to the heart of our founder, Todd Carmichael. This brew showcases the fruity potential of coffee without abandoning the traditional coffee flavors of cocoa and warm spices.

Nizza is a medium roast blend that hits at the heart of sweet. It’s named for the city of Nice, France, hometown of our co-founder JP and home to some of the best honey in the world. True to its name, this coffee exemplifies a honey-sweet, roasted nuttiness. It’s one of our longstanding favorites, and the coffee we use for espresso in all La Colombe cafes.

This organic All-Purpose Flour is Stone-ground, resulting in a uniform, creamy texture, and delectable baked goods. Janie's Mill All-Purpose Flour is perfect for cookies, muffins, pancakes, biscuits, scones, banana bread and other quick breads . . . pretty much anything, as the name suggests!

Glenn hard red spring wheat berries are very high in protein, and they have a nutty, slightly earthy taste. If you have a counter-top mill, these are the perfect berries for milling your own high protein bread flour. The whole berries are also wonderful soaked and cooked in hearty soups and savory meat and vegetable dishes, as well as in desserts and breakfast dishes. These organic whole berries provide you with the maximum fiber, protein, essential oils, B vitamins, and other nutrients.

Stone-milled whole-kernel flour from organic Black Emmer, a rare ancient grain also known as Farro Nero. The word “farro” comes from pharaoh, as this grain was originally grown in ancient Egypt. When the Roman Empire expanded there, they brought this grain back to the continent, and it became known as farro nero, the “black grain of the Pharaohs.” Black Emmer is an extremely versatile flour, good in yeast or sourdough breads, as well as in cookies, pancakes, zucchini bread and other quick breads. At 11% protein, you can use Black Emmer Flour instead of All-Purpose in your favorite recipes, and bake something truly extraordinary — delicious and highly nutritious!

This freshly stone-ground organic einkorn flour is soft and airy, with a creamy color and delicate sweetness. Einkorn is the earliest form of cultivated wheat. Its unique flavor and strong nutritional profile, along with its low gluten content, have made it increasingly popular among home and professional bakers alike. Einkorn flour is very versatile, good in both yeast and sourdough breads, as well as in chapati and naan, waffles and pancakes, and shortbread cookies!

Professional and home bakers alike love to bake with this special blend of organic hard red spring wheat and organic hard red winter wheat. The two wheats are stone-milled before lightly sifting the flour (90% extraction) for a smoother texture that's perfect for artisan boules and sandwich loaves with a medium crumb and robust flavor.

Signature Publican Quality Bread Apron. Each print and pattern is unique and no two aprons are the same, making each a one of a kind piece.

Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.

The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

AVAILABLE NOW! One Off’s Executive Chef, Paul Kahan, made his mark on Chicago through his ingredient-driven cooking techniques, but if you ask him, his favorite place to cook is right at home in the kitchen, surrounded by friends and family, talking, laughing and having a great time. Cooking for Good Times (co-authored by avec’s Chef de Cuisine Perry Hendrix and Rachel Holtzman), shares Kahan's best kept secrets for approachable cooking for friends and family, using basic techniques to whip up all elements of a meal.

PQB Bread oven on a black t-shirt

Sun logo takes up the back of a black hoodie, PQB logo on left chest area on the front of the hoodie