From Desserts to Barbecue, a Suburban Bakery Acknowledged For Pie Hires a Pit Grasp

Functioning beneath the concept something in any respect is best when it’s wrapped in pastry dough, the house owners of Spilt Milk, a bakery in Oak Park acknowledged for its pies, have employed a barbecue pitmaster to extend their savory recreation. Mike Shaker, who has designed a subsequent promoting residence-smoked brisket and heat hyperlinks, joined the Spilt Milk kitchen space this 7 days because the savory pastry chef.

A man in an apron with a bandana on his head stands beside a hot plate with a large pot of butter chicken.

Barbecue pitmaster and now savory pastry chef Mike Shaker within the kitchen at Spilt Milk.
Spilt Milk

This can be a freshly made placement for the bakery. The choice to hunt the companies of Shaker was an inspiration on the facet of Molly Svec, who owns Spilt Milk together with her sister Meg. For the previous 5-and-a-half a very long time, the sisters skilled run the bakery collectively, however late earlier 12 months, each of these skilled toddlers and located by themselves temporary on time. Previous 7 days, Molly was endeavor prep carry out within the kitchen space and it transpired to her to request Shaker if he could also be . “He comes into the store and purchases pie very generally,” she claims. “He’s our buddy.” Rather a lot to her and Meg’s delight, Shaker stated certainly immediately, and through his preliminary days within the kitchen space obtained to do the job on a butter rooster hand pie and an oyster mushroom and sun-dried tomato quiche.

Shaker has been carrying out barbecue since he was 10 or 11 a number of years earlier he discovered from his father, who was raised in Texas and educated in Kansas Metropolis. “It’s actually the best I’ve ever skilled,” Molly states. “The brisket melts in your mouth, and the style of smoke is so clear up.”

Spilt Milk buyers is not going to get to absorb it immediately, nonetheless. The bakery has to get a allow from the village of Oak Park to have a grill and a smoker on the again patio. So for now, Shaker shall be investing 20 or 30 hours within the kitchen every 7 days prepping savory quiche and hand pie fillings and preparing Friday night time partner and kids dinners and Easter specials. However as quickly because the allow will come by way of, Svec expects Shaker to be a normal existence on the patio, significantly on the weekends he’s additionally occupied with instructing barbecue classes. It stays to be discovered how or if the smoked meat shall be built-in with the pastry, however, Molly says, it’s proceed to fairly early within the partnership.

Molly posted the announcement about Shaker’s arrival on social media beforehand this 7 days, and, she suggests, the response has been overwhelming. “It’s a much bigger deal than we realized,” she states. Though there are a great deal of savory pies round Chicago and bakers which are experimenting with savory substances, other than Chinese language pork buns and the smoky barbecue pork pie once in a while on the market at Hoosier Mama, the chances of barbecue and pastry collectively proceed to be unexplored.

“A savory menu helps make notion,” states Molly. “And ideally we’ll be serving wine out on the patio, and women and men can arrive and odor the smoke and listen to to audio and absorb some pie.”

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