| « Have Sandwich, Will Travel | Curried lentils for the last cold days of winter » |
Restaurant Sat Mar 10 2007
Bleeding Heart Bakery. Rearranged.
Bleeding Heart Bakery has rearranged their display cases and tables once again, but amazing food remains in the same adorably pink space. Owner Michelle Garcia offers an incredible selection of cookies, fruit tarts, hearty scones, cakes, teacakes and cupcakes with the vegan offerings done so well that they should tempt your anti-vegan pals (Bleeding Heart was among Chicago Magazine's Best of Chicago last year). You'll find bagels with vegan cream cheese and granola, too.
Michelle's husband, Vinny, makes the savories (vegan and non-veg). Weekend brunch choices include a sweet potato hash, tacos, pancakes, vegan biscuits and gravy, and my favorite, the tofu chilaquiles that comes in a thick, deeply flavored sauce aside refried beans that look like they were handmade in the back. Soup and sandwiches are available anytime.
Bleeding Heart is poised to become the nation's first certified-organic bakery. They've had a standing penchant to use organic ingredients from local farmers, and Michelle - with pink clothing and hair and plenty of smiles - was an icon of the "sustainable" Green City Market last year. A shelf of take-home baking supplies and locally roasted Metropolis Coffee beans separates some of the tables, adding a touch of privacy in the back. On a beautiful day like today, you might enjoy riding your bicycle there; there's a bike rack out front. Or take a walk to get their vegan Take A Hike scone at Filter.
