By transforming once-kosher recipes with new flavors, shapes and techniques, chefs are innovating on, and safeguarding, time-honored breads and pastries.
On a bright Chicago spring morning, longtime friends and business partners Tamar Fasja Unikel and Elena Vasquez Felgueres ventured out from their Southside home to the northwest side of the city to view a rental space.
It’s the first one of many that they planned to visit, as the two are in search of a permanent home for their Mexican-Jewish bakery Masa Madre, which has grown quickly in the city and suburbs since launching in February 2019.
Until now, the artisanal bakery has had no physical storefront. It partners with local businesses to sell its products and makes online sales through social media and their website.