Chicago and its suburbs have stepped up their bakery game over the past few years, and high standards are driving a new era of fresh baked goods. In this episode, host David Manilow talks with the founders of Hewn in Evanston to uncover their biggest challenges in sourcing local ingredients and creating artisanal products.

Plus, learn how Hewn was born out of an "underground bread club." Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com
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