Greg Wade

As Head Baker at Publican Quality Bread, Greg is leading America’s bread renaissance in Chicago. Greg started his career at Taxim in Wicker Park and then was part of the opening team at Girl & the Goat in 2010, exceling under Chef Stephanie Izard’s guidance.

Since joining Publican Quality Bread as head baker in 2014, Wade has transformed the concept’s baking program from a seedling operation within Publican Quality Meats to a highly successful wholesale division that works hand-in-hand with One Off Hospitality’s other concepts as well as the top chefs, farmers and retail owners in the Windy City.

Specializing in whole grains and fermentation, Wade was honored with a 2017 and 2018 James Beard nomination for “Outstanding Baker” and was featured in the recently released documentary, "Sustainable: A Documentary on the Local Food Movement in America," which is available for streaming on Netflix.

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