After being laid off, you stopped earning your daily bread.
And resorted to loafing around.
Get your buns to La Farine, a just-opened West Town charmer. Owner Rida Shahin started baking as a hobby. Today it’s his bread and butter (he provides loaves to multiple respected Chicago restaurants).
Nestled in a 104-year-old bakery, La Farine’s entire interior is original, from hardwood floors and tables to sea green tiled walls. In back, Shahin keeps an eye on the fermentation process — the secret to his success. His French bread takes a day and a half to make, sourdough — two full days. (FYI, Wonderbread takes about an hour.)
Expect a daily rotation of ciabatta, multigrain, raisin walnut, brioche, challah, caramelized onion, and potato rosemary focaccia. Don’t miss the creamy, homemade spicy onion dip.
Intelligentsia and pastries like cardamom peach tarts are also available.
So you can still be a breadwinner.
La Farine Bakery, 1461 West Chicago Avenue, at Bishop Street (312-850-4019).
Photo: Courtesy of La Farine Bakery