We will be open Wednesday, November 23th our regular hours, 7 AM to 6 PM, and on Thanksgiving Day Thursday, November 24th from 7 AM to 12 PM. We ask that you order any Thanksgiving items you would like on these days at least 48 hours in advance.
For Thanksgiving this year we offer a variety of classic and new items sure to make your family, or whoever you happen to be spending the holiday with, happy. Pies, breads, cakes, rolls, even pastries, all baked with care for your dinner table.
Or Call 847-328-9434
Our Pumpkin Pie recipe has remained unchanged since 1938. We use fresh milk, evaporated milk, fresh eggs, honey and a special blend of spices. We also use a secret baking technique that makes our pies extra special.
Always baked fresh, never frozen!
French Silk Pie
Pure bittersweet chocolate, butter, fresh eggs & real vanilla. We make a special chocolate crust for this one! Topped with whipped cream and chocolate shavings. Decadent and perfect for any chocolate lover.
Banana Cream Pie
Short dough crust filled with vanilla bean pastry creme, layered with fresh banana slices, and topped with sweetened whipped cream. Made from scratch from start to finish, nothing artificial gets near this pie!
Freshly peeled and sliced Fuji and Granny Smith apples, brown sugar & cinnamon, baked inside flaky pie pastry, topped with a sugared pastry crust.
Sack Apple Pie
Freshly peeled and sliced Fuji and Granny Smith apples, cinnamon & butter all put together in our own pie crust, sealed in a paper bag, and baked…a long slow “steam” bake. The closest to a homemade pie available anywhere!
Georgia pecan halves, honey, butter, eggs and vanilla baked in our flaky homemade pie crust. A true holiday favorite.
Sweet Potato Pie
First we boil ‘em, then we mash ‘em. Fresh sweet potatoes, brown sugar, evaporated milk and butter... lots of butter. The mix is spiced lightly with cinnamon, nutmeg and ginger, then baked in our own homemade crust.
Lemon Meringue Pie
Short dough crust filled with house-made lemon curd, topped with italian meringue
Pumpkin Cream Cheese Galette
A rustic open face tart from Provence. Flaky pastry filled with cream cheese and dried cranberries, topped with pumpkin pie filling under butter streusel.
Sweets & Pastries
An all-butter cookie, glazed with milk chocolate, then hand decorated to look like a turkey. Perfect as a decoration and a dessert!
Our signature item. Sliced blanched almonds, sugar, butter & honey mixed together and baked to toast the almonds, then cooled and dipped in chocolate.
Mini Turkey Cakes
Our classic yellow cake, covered in chocolate ganache then decorated.
Yellow or Chocolate cupcake topped with a handmade chocolate turkey
Mini Turkey Cake
Vanilla creamcake filled with buttercream and covered in dark chocolate
Pumpkin Breakfast Bread
Pumpkin puree is blended with brown sugar, spices and walnuts to make a really tasty, moist loaf. Good for breakfast, with dinner, or even as dessert!
Andersonville Coffee Cake
Rich yeast dough laced with fresh milled cardamom, filled with almond paste, topped with slivered almonds and pearl sugar we import from Sweden, of course.
Cardamom Coffee Cake
We use the same yeast dough laced with cardamom as the Andersonville coffee cake, but here there is no filling. We braid the dough together and top it with crystal sugar.
The pride of our holiday line. All butter stollen, light on diced fruit, but heavy on the rum and raisins. Filled with rum flavored marzipan prior to baking. Once out of the oven it is brushed with melted butter twice and coated with confectioners' sugar.
No Thanksgiving dinner table is complete without this bread. It is rich egg dough that we color and create a four braid twist loaf.
We make this loaf with natural, airborn yeast instead of compressed yeast. We use toasted organic pumpkin seeds, sesame seeds, honey, roasted pumpkin puree, and a pinch of pumpkin spice in a dough made with unbleached, unbromated white flour and organic stone ground whole wheat flour. Rolled in more toasted pumpkin seeds, it's a slightly sweet, hearty loaf that goes great with a meal.
Our miche is made with 100% certified organic wheat flour. We bake it in large 5 pound loaves in our brick oven. Using this type of flour and using sourdough yeast as leavening, we've re-created the same loaf folks ate centuries ago.
A recipe passed on to us years ago by Birger Forsberg of Forsberg's bakery in Rockford, Illinois. Lighter on rye flour than standard limpa, sweetend with honey and laced with diced, candied orange peel and fresh cracked fennel seed. Excellent toasted!
Seeded knot & plain round
Traditional rich egg dough. Knots are topped with either poppy or sesame seeds. They are bagged 4 plain and 4 of each seed. The plain round are perfect for mini turkey sandwiches.
We blend organic rye and whole wheat flours, sesame seeds, flax seeds, millet, oatmeal & cracked rye. We bake it in a "squareish" shape with a floury outside.
Rich egg dough sweetened with honey and loaded with butter.
Getting Hungry? Visit the Online Shop to Order for Pickup!
Order online and your items will be put aside and ready for quick and easy pickup.