"We call it toast, because it is toast. You won't see us calling them tartines or anything like that." It may seem like semantics, but Dave Miller's simple distinction eloquently captures the new approach of the Baker Miller Bakery & Millhouse in Lincoln Square. Dave & Megan Miller came to fame with the founding their Logan Square landmark, Bang Bang Pie. After 4 years of meteoric growth, the Millers found themselves looking to move back to the basics. Enter the Baker Miller concept. Dave and Megan will be hands-on throughout the entire baking process, from milling their own wheat to hand-rolling oats. In just the few menu items that I had the opportunity to speak with Millers about and photograph, one could tell that they were carefully crafted and more importantly created by someone having fun doing what they love. Baker Miller will be opening its doors to the public on September 22nd, and I will surely be making many trips over to Lincoln Square to get my baked good fix! Make sure to check out all the coverage on Eater as well!
Roasted Capon Chicken Grain Bowl. Seasonal grains with pickled carrots and greens. The Millers searched extensively for a source for this particular type of heritage chicken while developing this dish.
Three of the Miller's amazing toast offerings. At left: Nova Lox (pickled in beet juice) with House-Made Chevre. At right: Prosciutto & Poached Egg with House-Made Chevre and Dandelion Greens. Below: Radish & Poached Egg Toast with House-Made Chevre, Kale, and Blake Flake Salt.
Popovers, Whole Wheat Cookies, and Hand Pies. Oh My!
Vegans can definitely be happy about this next point. After careful experimentation, the Millers were able to re-formulate their pie crust recipe without lard! As you can see below in their classic apple pie, not a single bit of the golden-brown flaky goodness was lost either.