Cuisine: Bakery, European, Scandinavian
Bakery and Chicago history fans lamented when Swedish Bakery closed after 88 years. Pastry chef and Chicago native, Bobby Schaffer, did the city a favor when he and his sister, Bree, opened Lost... Read More
Bakery and Chicago history fans lamented when Swedish Bakery closed after 88 years. Pastry chef and Chicago native, Bobby Schaffer, did the city a favor when he and his sister, Bree, opened Lost Larson. Expect seasonally inspired pastries bursting with ripe fruits, hand-rolled cinnamon rolls, cardamom buns and aromas so heavenly you might think you should pay for them, too. Schaffer led the pastry program at three-star Michelin restaurant, Grace, and studied under a Spanish master chocolatier. His dedication is indicative with pastries such as Duchess Cake (vanilla sponge, raspberry, white chocolate marzipan mousse); Pistachio Cherry Tart; and lovely everyday items including chocolate spelt cookies, chocolate hazelnut croissants, lingonberry almond cake and tebirkes - poppy seed pastry. Try any of the open-faced sandwiches (pickled herring or green onion avocado among others) available during lunch hours.
- Dessert: "Lost Larson makes and bakes bread every day using freshly milled, local flour, so take home a loaf of the Swedish limpa redolent of fennel, anise and orange peel."
- Best for Dessert Because: A brother and sister with Scandinavian roots offer artisan pastries and bread baked fresh daily in historically Swedish Andersonville.