"He and his wife Taylor Bruns had been running barbecue restaurant Flat & Point in Logan Square before the pandemic forced it to close. "One day, my wife just asked me to make some sourdough bagels because we hadn't had a bagel in a long time," Brian Bruns recalls. "And, you know, there was just something that we both liked. So I tried my hand at it, made a couple test batches, and started to see that people were interested in buying them.""
"That early success quickly grew into a full-fledged farmers market operation. The couple began selling at Green City Market, where 500 to 600 hand-rolled bagels would disappear within hours, and converted the Flat & Point space into a production hub. They soon expanded to markets around the city, building a devoted following along the way. But while the farmers market model worked in the short term, it constrained growth and brought challenges like food spoilage and sudden weather disruptions."
"At the new location, Dorothy's offers familiar favorites, from sourdough breads to pastries such as crème brûlée-filled croissants, canelés, cookies, Danishes, and more. Customers can also enjoy sandwiches - including classics like bacon, egg, and cheese; BLT; and club - served on their choice of bread or bagel, or build their own creations. Brian Bruns says that a top seller is the Frankie, a bacon, egg, cheese, and apple butter sandwich named af"
Dorothy's Bakery opened a permanent location in Lincoln Park in mid-September, transitioning from a farmers market operation to a storefront. Owners Brian and Taylor Bruns began selling breads, pastries, and bagel sandwiches after experimenting with sourdough bagels following the closure of their barbecue restaurant. The couple sold 500–600 hand-rolled bagels at Green City Market and used the former Flat & Point space as a production hub before expanding to other city markets. The farmers market model limited growth and caused spoilage and weather-related disruptions. The new shop offers sourdough breads, pastries (crème brûlée croissants, canelés, Danishes), and sandwiches, with the Frankie a top seller.
Read at Eater Chicago
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