Fresh Baked Daily

Handcrafted specialty breads and sweets made with fresh, healthy, all natural ingredients

"We don't add color, the wheat does"

Natural Ingredients

Fresh, all-natural ingredients.

Nothing artificial, ever.

Handcrafted Quality

Every loaf mixed, shaped, and baked

by hand.

Nothing Artificial

We don't add color—the wheat does. Local honey sweetens and preserves naturally.

About Breadman Baking Company

Handcrafted breads and sweets made with fresh, all-natural ingredients—no artificial preservatives, sweeteners, or colorings.

Our Commitment

We bake bread the right way—with real ingredients, no shortcuts, and nothing you can't pronounce.

We work with trusted local vendors like Severson Farms, Nichols Farms, and Three Bees Honey for our regional grains, honey, and farm-fresh produce. Good bread starts with knowing where your ingredients come from.

No artificial colors, flavors, or preservatives. Just honest bread made the way it should be.

See Our Full Menu

Meet the Breadman

Breadman Baking Company was founded in 2008, but its roots stretch back much further. The story really begins in 1955, when my father immigrated from Italy at the age of 15. He carried with him the traditions of Italian baking, and in 1976 he opened his first bakery. My siblings and I grew up in that shop—five kids learning the craft side-by-side. My specialty was always bread.

Over the years, three of my siblings and I started our own small business, baking for local farmers markets - those early mornings, those familiar faces, and those shared moments over a warm loaf shaped everything I love about this work.

I’m Frank, and I’ve been at the ovens all my life. My philosophy hasn’t changed since the first day I stood beside my father’s bench: great bread doesn’t need gimmicks. It needs quality ingredients, time-honored methods, and—most importantly—time itself.

I source from regional farms and local vendors—people I know personally, not from a catalog. Each week, you’ll find me at farmers markets across Chicagoland, setting up my table, handing out fresh loaves, and catching up with neighbors who have become part of my routine. It’s never just a transaction. It’s the rhythm of the community—the seasons, the harvest, the conversations that unfold over sourdough still warm from the oven.

I’m grateful for every neighborhood that welcomes me in, even if only for a few hours each week.

That connection is why I do this. I’m not just baking bread; I’m honored to be your neighbor while I do it.