Farmers » Meadowflour Bakery

Contact

Bobby Schaffer
312-371-7225
1301 N Dearborn Street 507
Chicago, IL 60610
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Specialties

pastries, breads, cakes

Participation

  • Outdoor market

Bio

Meadowflour is a bakery aimed at producing whole grain baked goods from local, freshly milled flour. They offer a variety of pastries, breads and baked goods that use not only whole wheat, but also other grains such as buckwheat, corn and rye. The products are ingredient-driven and utilize seasonal produce to create a changing product menu. The bakery's goal is to contribute to a resurgence in our local grain economy and the diversity of grain crops grown in the Midwest. Head baker, Bobby Schaffer hopes his products can help start conversations on how to create value for the soil, farmer, chef and customer. As the former Executive Pastry Chef at Blue Hill at Stone Barns, Bobby has worked firsthand with regional grain economies in New York and the Bread Lab in Washington state, learning firsthand the components in creating a successful grain economy. He is working with farmers to grow a greater variety of wheats that will bring a greater diversity to the Midwest landscape in order to provide a healthy platform of whole wheat baked goods for customers and even show other chefs the true potential grains have in offering new exciting flavors and range to their cuisine.


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Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
The Park at Wrigley
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
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115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

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Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

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