Rising Star Baker Greg Wade of Publican Quality Bread - Biography

Chicago, IL

May 2015

Greg Wade grew up baking alongside his mother and grandmother. It was just a comforting practice, a welcome family routine, not a career option, yet. When the Milwaukee born and bred Wade took a baking class at The Illinois Institute of Art, he realized what he’d been doing for all those years in mom’s kitchen, would become his calling.

After graduating from culinary school, Wade began working at Taxim in Chicago, specializing in breads and pastries. By the time Girl & The Goat was getting ready to open in 2010, Wade joined the team, undertaking his first full-time bread post. He baked breads that weren’t just technically precise; they had depth and intriguing flavors and garnishes. Wade grew with the business, and, by 2013, he was overseeing bread baking at Girl & The Goat, Little Goat, and Little Goat French Market.

Now the head baker at Publican Quality Meats, Wade runs the bread programs for One Off Hospitality Group, working hand-in-hand with the company’s chefs to develop new breads to fit each restaurant’s menu. Meanwhile, Wade continues to build authenticity into his breads, with a focus on fermentation and sourcing the best local grains for loaves with dimension and integrity. In 2015, Wade earned a StarChefs Rising Star Artisan Award for his work.