Owner and baker Andrew Cheng makes a stunning ham and cheese rye croissant, plus a black sesame buckwheat kouign-amann.
Andrew Cheng, owner of Sweet Rabbit Bakery, at his Roscoe Village business on May 29, 2024, in Chicago.
A signature globe can still be seen at the top of the designated landmark. The symbol seems fitting above the bakery exploring borders both global and personal. “So rye flour helps with the ham and cheese and rye kind of idea,” the baker said. “And inside it has a bechamel with mustard, sort of like a.” You may know the croque monsieur as the French ham and cheese sandwich that’s ideally served hot and crunchy, but has more variations than there are cafes in France.
It is in fact a stunning pastry. Long and elegant, golden and crisp, with a lacy cheese skirt barely showing. It’s distinctly Cheng’s style, a minimalist story hinting at hours spent at delis and cafes and farms.,” said the baker, who breaks the usual chef’s silence on favoritism. The kouign-amann is a French pastry that’s often a suspension of caramelized sugar and butter.
“Then I took a 14-year hiatus,” the baker said. “Because I didn’t quite understand how to balance work life and real life.” “My reentry was learning breads at Floriole, still hands down my favorite bakery in Chicago,” the baker said. Then he helped open the, where he learned to understand the technical challenges of scheduling and production. After that, he worked at Hewn bakery in Evanston. “And then I opened up this place.
A banana spelt and a blueberry crumble muffin are really more tea cakes, or elevated muffin tops. Even the coffeecake swipes a classic with a dramatic cinnamon swirl. The breakfast sandwiches, made with Cheng’s take on Chinese pineapple buns, hold egg, chile crunch, pimento cheese and an optional sausage patty.
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