Publican Quality Bread

Freshly brewed coffee from La Colombe, available in your choice of light or dark roast.

A bold combination of freshly brewed coffee and a double shot of espresso, providing an extra kick of caffeine to jumpstart your day.

A rich and robust espresso-based beverage made by diluting espresso with hot water, offering a bold yet smooth flavor.

A creamy and indulgent espresso-based drink made with steamed milk, offering a smooth and mellow flavor profile.

A delightful honey cinnamon latte featuring smooth espresso, steamed milk, and a touch of honey, perfectly balanced with a hint of cinnamon for a sweet and aromatic experience.

An indulgent espresso-based drink blending rich chocolate syrup with espresso and steamed milk for a decadent and satisfying treat.

A classic Italian coffee comprised of equal parts espresso, steamed milk, and frothed milk, resulting in a rich and velvety texture with a creamy foam top.

A decadent beverage made with rich chocolate syrup and steamed milk.

Your choice of steeped loose leaf tea topped with steamed milk, offering a comforting and flavorful experience.

Litchi noir black iced tea from Rare Tea Cellar.

A creamy and vibrant latte featuring Electric Blue Sweet Seoul Matcha from Rare Tea Cellar and steamed milk, delivering a smooth and invigorating flavor profile with a bright blue color.

Crafted with Freeman House Chai and steamed milk, offering a comforting and aromatic blend of spices for a rich and flavorful experience.

La Colombe's Pure Black cold brew on tap.

A delightful fusion of La Colombe's Pure Black cold brew and their oat milk draft latte.

A nitro infused, iced, oat milk latte from La Colombe. No added sugar, just oat milk and cold espresso concentrate served on tap. Draft Lattes will have a light foamy texture. (Some foam may settle in transit)

Our Drink twist on the Beesting Pastry as a latte! Mix of honey and almond to make an amazing syrup.

Creamy bean salad tossed in a tangy dressing

Simple salad made of kale & parmesan with a lemon & garlic dressing. Allergen: Dairy

Roasted broccoli tossed in a creamy buttermilk dressing. Allergens: Milk,Eggs

A salad w/ Kohlrabi, shaved parmesan and chicken on top w/ a buttermilk dressing.

Our Own Homemade Marinated Olives.

A bold, tangy, and firm cheese that has reached its peak maturity. Experience the bold, smooth, and full flavor of Wisconsin's finest.

Honey Comb is the purest, rawest honey available.

Our little mild and creamy little Bries are a customer favorite! Decadently rich, soft-ripened cheese with a sweet cream flavor, just a slight mushroom nuance, and a soft and fluffy rind, they appeal to most palates. Just the right size to share with a friend or two, grace the center of your cheeseboard served with honey or fruit, or wrap and bake. Made with pasteurized whole milk, salt, enzymes and select cultures.

Pure Southern Honey is 100% raw, unfiltered, and never heated. This gourmet honey derives from a range of floral sources native to southeast Georgia, consisting of mainly gallberry with some tupelo, black gum, and palmetto flowers. It is unique in its natural flavor and does not crystallize quickly, giving itself a longer shelf life compared to average honey.

Mild cheddar with a natural rind. Aged for a minimum of 3 months, it has a smooth, creamy texture and a balanced, slightly nutty flavor.

Nightshade is rich and full flavored with a hint of sharpness balanced by deep carmel undertones and a firm texture that develops beautifully over time.

Datil Peppers with pure American Honey to create a sweet, slow burning drizzle for your cheese boards, marinades, pizza, and anything in between.

Not only sweet and savory, but now a bit smoky and salty, our delicious new flavor is exciting taste buds everywhere! It starts as cheddar made with raw whole milk from our cows and then aged to perfection. The curd is milled then mixed with local Vermont pure maple cream, and just a bit of real bacon. The result is perfectly balanced - not too sweet, not too smoky, not too salty - and very addictive.

Albacore is widely considered the most premium tuna, and we source ours from the Bay of Biscay and South Africa, partnering with fisheries known for landing exceptionally high-quality fish.

Our albacore tuna is pole-and-line caught in the Bay of Biscay and off the coast of South Africa by small boat fishermen. This tin was packed by hand with freshly ground ginger, umami-rich gluten-free soy sauce, a pinch of garlic, a splash of rice vinegar, and a touch of mirin by a cannery located in Northwest Spain, the heartland of the conservas tradition.

These mussels are nestled in olive oil with basil, garlic, lemon juice, black pepper, and oregano. Herbaceous and savory, they’re made to be poured over your next steaming bowl of pasta.

Say hello to Sardines with Preserved Lemon 🍋! Our certified-sustainable sardines are hand-packed in Galicia, Spain with single-origin extra virgin olive oil.

Our same smoked Atlantic salmon that you know and love, but now with updated packaging! - To honor the premium nature of the original, we’re: - Renaming it: from “Smoked Salmon” to Gold Label Smoked Salmon - Elevating it into our new Gold Label line, a collection reserved for our highest-tier offerings.

Mussels in a tomato-based sauce with red pepper, garlic, smoked paprika, cayenne, and spices — bold, balanced, and the sidekick to any toasted baguette.

Prosciutto Crudo is a delicately cured Italian ham, known for its savory, melt-in-your-mouth texture and subtle hint of sweetness. Perfect as a stand-alone delicacy or in sophisticated dishes.

Genoa Salami is a rich, Italian-style cured meat known for its robust flavor and fine blend of spices. Perfect for charcuterie boards or layered in sandwiches.

Honey Sriracha combines the sweet heat of sriracha sauce with a warm touch of honey. Ideal for adding a fiery twist to any dish.

A monovarietal oil only made with 100% Nocellara del Belice olives from the province of Trapani in Sicily. Olives are freshly cold pressed within hours of picking to obtain this premium extra virgin olive oil. It’s bottled immediately after the harvest in mid-October in a dark tin to keep it fresh longer. The oil has a rich flavor profile, with notes of artichokes, almonds, and a peppery finish.

Our small-batch Arrabbiata sauce is made with 100% Italian tomatoes, native Cellina olives, and a touch of chili peppers for a subtle, balanced heat. Crafted using traditional methods in Salento, Puglia, this sauce highlights the rich olive flavor while staying true to its simple, natural ingredients. Free from preservatives, colorings, or added sugars, it delivers the pure, clean taste of authentic Italian cooking.

Our small-batch Basilico sauce combines 100% Italian tomatoes with fresh basil for a bright and aromatic flavor that captures the essence of Puglia. The fragrant basil adds a delicate sweetness, evoking the warmth of Italian summer days. Free from preservatives, colorings, or added sugars, it delivers pure, clean flavor straight from the heart of Italy.

Small-batch Marinara sauce is made with 100% Italian tomatoes, fragrant oregano, and a hint of garlic for a classic, versatile flavor. Crafted using traditional methods in Salento, Puglia, this sauce is perfect for pasta, pizza, or as a base for your favorite recipes. Free from preservatives, colorings, or added sugars, it delivers the pure, clean taste of authentic Italian cuisine.

Created with award-winning cheesemakers Jasper Hill Farm, a fruity and naturally sweet preserve with a hint of citrus. Summer apricots are simmered with fresh, zesty oranges and wildflower honey, then whipped until super smooth so the entire jam embodies the luxurious texture of honey.

Turkish figs, pears, and pure honey to create a rich, fragrant, and fruity jam - perfect for sophisticated cheese plates.

Created with award-winning cheesemakers Jasper Hill Farm, this jam features fruity, tart, ripe-red raspberries and spicy mustard - a timeless flavor combination fit for cheese. We add a little red pepper heat to counterpoint the rich creaminess of Harbison - a true bespoke pairing. 5.4oz jar

This pantry staple is a must have for those who crave a Taste of Real Chicago! Hand cut and hand packed mix of peppers, vegetables and olives in oil is best described by Nick Kindelsperger food writer for the Chicago Tribune, "Like an edible exclamation point, giardiniera adds instant heat, crunch, and acid to many of our city's iconic foods"

A Mild version of Chicago's Condiment that packs all the giardiniera flavor with no heat. Hand cut and hand packed mix of peppers, vegetables and olives in oil.

A classic flavor combination of sweet, salty, with a light coating of honey.

Product description Seasonal pumpkins, Vermont maple syrup, and apple cider vinegar are combined to create Limited Edition Pumpkin Maple butter that celebrates the golden flavors of Vermont's fall season.

This seasonal blend offers notes of Apricot, brown butter and nut flavors with abundant sweetness.

The Coffee Whole Bean Lyon offers a rich and smooth flavor, perfect for brewing a fresh cup of coffee at home. These whole beans allow you to grind them just how you like, ensuring a fresh and aromatic experience with every brew.

This organic All-Purpose Flour is Stone-ground, resulting in a uniform, creamy texture, and delectable baked goods. Janie's Mill All-Purpose Flour is perfect for cookies, muffins, pancakes, biscuits, scones, banana bread and other quick breads . . . pretty much anything, as the name suggests!

Professional and home bakers alike love to bake with this special blend of organic hard red spring wheat and organic hard red winter wheat. The two wheats are stone-milled before lightly sifting the flour (90% extraction) for a smoother texture that's perfect for artisan boules and sandwich loaves with a medium crumb and robust flavor.

The entire buckwheat groat is stone milled, including the hull, resulting in buckwheat flour that is darker than that from de-hulled buckwheat. It’s also more nutritious and contains more fiber! In the U.S., buckwheat is most often used for pancakes, but it can also be added to many yeast and quick breads, muffins, and cookies. In Asia, the most common use for buckwheat flour is to make noodles, including the famous Japanese soba noodles.

Durum is an ancient grain that is closely related to Emmer. Its very high protein level, along with its unique flavor and strong nutritional profile, have made it extremely popular for use in pizza dough, pasta, and breads.

Janie's Mill Organic Semolina has a rich golden color, and sweet, nutty flavors. We separate our mill stones slightly when we grind Semolina to ensure that we create the uniform medium-fine granules that form a pliable dough with the authentic texture needed to hold pasta sauces. Semolina also makes great pizza, pita, and other breads when mixed with Janie's Mill bread flours

Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.

The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

AVAILABLE NOW! One Off’s Executive Chef, Paul Kahan, made his mark on Chicago through his ingredient-driven cooking techniques, but if you ask him, his favorite place to cook is right at home in the kitchen, surrounded by friends and family, talking, laughing and having a great time. Cooking for Good Times (co-authored by avec’s Chef de Cuisine Perry Hendrix and Rachel Holtzman), shares Kahan's best kept secrets for approachable cooking for friends and family, using basic techniques to whip up all elements of a meal.

The praline melts on the tongue. A dark chocolate filled with three different types of praline: one layer of hazelnut praline, topped by a green pumpkin seed praline, and crowned by a tender-melting walnut praline. This nutty classic is completely vegan.

A sweet temptation consisting of delicately melting caramel stirred with butter that tastes fabulous. It is combined with a layer of praline, while crunchy caramel crisps are bustling in between the layers. Everything is covered with sumptuous dark milk chocolate.

Golden, crisp honeycomb pieces generously coated in dark chocolate — a playful crunch with rich caramel undertones.

Dangerously delicious! A classic pairing in a unique recipe. Milk chocolate with creamy and crunchy hazelnuts. Crafted from meticulously selected cacao, and few and organic ingredients.

Dark chocolate infused with Hibiscus essence, with delicately crunchy Hibiscus flower petals embedded in the bar, lending it delightfully refined tangy notes.

Dark 'n' Crunchy Raspberry Chocolate – rich chocolate infused with raspberry essence and studded with tangy freeze-dried raspberries for a crave-worthy crunch.

This milk chocolate has a rich 60% cacao, is infused with coffee and natural caramel flavor, and sprinkled with the exquisite Murray River Salt of Australia. Crafted from meticulously selected cacao, and few and organic ingredients.