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Chicago Sun-Times
Chicago Sun-Times
National
Miriam Di Nunzio

Greg Wade’s passion for making bread yields his first cookbook

Ashlee Rezin SunTimes Oil
Chef Greg Wade is photographed in the cafe at Publican Quality Bread, 1759 W. Grand Ave., in West Town. Wade has just published his first cookbook about the art of breadmaking. (Ashlee Rezin/Sun-Times)

There’s just something about the aroma of baking bread, whether in the home or a neighborhood bakery, that makes many of us smile. Call it the warm and fuzzy factor.

Does it transport you to your grandma’s kitchen? Your parents’? Your own?

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