You might recall when we announced in February that Peerless Bread and Jam will be baking at The Plant. Well, the time to get started is getting very close! PB&J is currently in the process of building out its production space, and construction of its wood-fired masonry oven is slated to begin at the end of September. PB&J is a great addition to our manufactured ecology: their oven has been custom designed to burn fuels besides wood. It will eventually run off of biofuel in the form of blocks of spent brewers grain! To our knowledge, this will be the first oven to do so in the US.
PB&J is a start-up bakery that specializes in naturally leavened whole-grain bread and seasonal small-batch jam. It is a family enterprise run by Lauren Bushnell and Lawrence Rocke, who were inspired to create a business based on one of their daughter’s favorite books: Bread & Jam for Frances, by Russell and Lillian Hoban. Its name is also a nod to the classic sandwich, as well as to Peer Foods, the former owner of the building that is now The Plant.
All of their breads are naturally leavened with a whole wheat sourdough and they use freshly-milled, locally grown whole wheat flour from Breslin Farms located in Ottawa, IL. They offer Peasant Wheat (whole grain wheat and rye), Country Levain (40% white flour, 60% whole grain wheat and rye), Potato & Herb Fougasse, Rye & Beer Pretzels, Challah, Cornbread with Lovely Lard, and Jam Bite Cookies made with barley flour, pecans, and homemade seasonal jam. Want a taste? PB&J currently sells bread at the Green City Market on Saturdays from 7am-1pm. For regular updates, like them on Facebook.
