ML - Michigan Avenue

2014 - Issue 1 - Winter

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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Page 53 of 123

TALENT PATROL Jacob Neminarz creates edible works of art at Sugar Hills Bakery. Recipe for Success LIFE IS SWEET FOR PASTRY EXPERT JACOB NEMINARZ AS HE BRINGS SUGAR HILLS BAKERY TO THE CITY. BY MATT KIROUAC F or Jacob Neminarz, who was reared in Poland on baked goods made by products, and absolutely no high-fructose corn syrup," says Neminarz, whose his mother and grandmother with farm-fresh eggs, milk, and other ingredients of choice include Belgian Callebaut chocolate and Nielsennatural ingredients, moving to Winnetka at 21 to work at his family's Massey Madagascar bourbon vanilla extract. That fastidiousness pays off in scrumptious signature items like the decadent roshkys, a pastry masonry company was a literal shock to the system. "I became featuring a macaroon-cookie base made with coconut-walnutallergic to many foods," says the 39-year-old, now a resident of pecan flour, topped with mocha buttercream infused with Jefferson Park, "and found out it was due to the additives used in vodka, and dipped in Belgian dark chocolate. Neminarz's works many American products." Neminarz dreamed of starting his Sound of music: of pastry are also works of art, meticulously layered, frosted, and own bakery specializing in recipes handed down from his "I'm a longtime adorned with incredible precision. mother and grandmother, and in 2007 he and business partner choir performer, Additional Sugar Hills locations in Hyde Park and downtown Anna Majewski opened Sugar Hills Bakery in suburban and I'm becoming are in the works, but in the meantime, Neminarz is excited to Algonquin. In 2010 he opened a location in Wheeling, and he an ambassador share his passion with Avondale's growing community; plans recently launched his first Chicago bakery with Sugar Hills' for the Chicago Children's Choir." include hosting classes on cookie-decorating as well as donating third outpost, a 2,200-square-foot space in Avondale. pastries not sold during the day to Chicago charities. Says "When Anna and I opened this business, we spent a great Eye for style: "I live for fashion. My Neminarz, "I want to be a positive influence in peoples' lives." deal of time ensuring our products contain only the best possifavorite designers 3235 W. Addison St.; MA ble ingredients, meaning no artificial preservatives, no half are Burberry, Hugo Boss, and Ralph Lauren." 52 PHOTOGRAPHY BY KATRINA WITTKAMP INSIGHT MICHIGANAVEMAG.COM 052_MA_SP_TP_Jacob_Winter_14.indd 52 1/10/14 10:19 AM

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