Envisioned by Executive Chef-Partner Paul Kahan and the Publican culinary teams, Publican Quality Bread specializes in whole-grain, long-fermented baked goods, which can be purchased at Publican Quality Meats and enjoyed at over 100 restaurants and markets across Chicago. Head Baker Greg Wade, winner of the 2019 James Beard Award for “Outstanding Baker,” oversees the bread program for all One Off Hospitality Group concepts as well as Publican Quality Bread’s robust wholesale division. With an emphasis on naturally leavened bread doughs and heritage grains, Publican Quality Bread sells a variety of baguettes, boules, sourdough and rye breads, which are baked fresh daily.
Customers generally enjoyed the food, noting it was fresh and tasty, although there were some complaints about specific items being cold or not prepared correctly.
Customer Service
Service quality was inconsistent; while some staff were praised for being friendly and helpful, others were reported as rude or indifferent.
Cleanliness
The restaurant was frequently described as clean, with positive remarks about the overall hygiene and condition of the facility.
Coupon Issues
Several customers expressed frustration over the refusal to accept coupons and issues with online orders, leading to dissatisfaction.
Operational Hours
There were complaints about unclear operational hours and being turned away before closing time.