Publican Quality Bread

Publican Quality Bread Club

4.4
(based on 30 reviews)
The Experience

Bread is a rhythm. Starter to mix. Rise to shape. Bake to box. We follow that rhythm every day, and this club is a celebration of the symphony. 

Every month, our Head Baker, Greg Wade, and his talented team will bring you three loaves: one classic, one practical, one exclusive. They build it that way so you have something familiar, something functional, and something that surprises you.

They also prepare a housemade accompaniment—something from the kitchen they’d serve with their bread at home. That’s all part of the Standard Box—so if you want a little something more, grab the Premium Box that includes four pastries pulled fresh from that morning’s bake. 

The butter add-on brings it to a crescendo: one small-batch import a month, curated to top off the box’s selections. 

This is more than just bread. It’s how we feed ourselves and how we share the bakery with you.

Global Butter Add-On
Optionally, opt into our rotating global butter add-on.  Each month will feature some of the world's best butters — from the rich pastures of New Zealand to the High Alpine meadows of the French Alps. 
How would you like to receive your bread?
Please review the included delivery map to confirm your eligibility for local delivery.

Standard Bread Club: 
  • One PQB staple such as our signature Sesame, Multi-Grain, or Seeded Rye
  • One functional loaf such as our Pullman's Sourdough or Challah Rolls
  • One members-exclusive specialty loaf such as our Walnut Cranberry Loaf 
  • plus a housemade accoutrement (such as a tapenade, jam, spread or more)
Premium Bread Club:
  • Three loaves and housemade accoutrement above plus a rotating assortment of four pastries such as our Seasonal Quiche, Savory Danish, Cardamom Monkey Bread, Chocolate Morning Brioche and more
4.4
(based on 30 reviews)
5
73%
4
10%
3
6%
2
3%
1
3%
Orders are available on a designated date each month for local delivery and pick up. You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Jerry and The Grateful Dead said it best: “Once in a while you get shown the light, in the strangest of places if you look at it right.” For Publican Quality Bread Head Baker Greg Wade, that was in the basement of a restaurant where he was working. Marty Travis of Spence Farms walked in to drop off an order, shook Greg’s hand, and said, “Hey, I grow wheat.” Greg said, “Hey, I make bread.” And it was pretty much a brotherhood ever since.

At the time, nobody else here in the Corn Belt besides Marty and his son Will were offering local, organic grains; and they definitely weren’t growing the wayward brothers and sisters of common wheat—things like rye, sorghum, buckwheat, barley, millet. So Marty and Greg got to talking.

At the same time, One Off Hospitality was looking for ways to make better bread on their own terms. Their dream included using locally farmed and milled whole-grain flour with an extra-long fermentation time and super-high hydration, then highlighting those loaves in their restaurants, especially Publican. When they met Greg, a Wisconsin-born bread nut who grew up baking with his mother and grandmother, they put their money where their love is, and Publican Quality Bread was born.

By the time Greg took over the bakery in 2014, he was buying almost 100 percent of what Marty and Will were harvesting and milling: six varieties of wheat, four varieties of corn, heritage grains aplenty, and pretty much anything else that their slice of good green earth would grow. He’s been making nationally renowned loaves ever since.

In June 2022, Greg and One Off Hospitality opened the doors of the Publican Quality Bread Bakery in the West Town neighborhood of Chicago. The goal was to not only provide the public, in addition to their wholesale accounts, with fresh daily bakes, but also to put down roots in the community. It is a space to meet, to gather, and for neighbors to be neighbors