Oh look, a Fritz Pastry press release. Why yes, it was written by me.
For Immediate Release
CHICAGO, IL — There’s something to be said for good food that’s also affordable. Too often nowadays, niche bakeries and cafes are moving towards the “couture” or “boutique” end of the spectrum, without looking back at the rest of us who want to be able to afford more than one cupcake when you walk through the doors. Many of us would love to dine on upscale pastries, but unfortunately most of us can only afford mid-scale prices.
And that’s where Fritz Pastry comes in. They understand that good food doesn’t need to come at not-so-good prices, which is oh-so-good for us. Using the freshest local and organic products available Fritz Pastry will feature not only familiar European pastries, but several vegan options for those looking for an extra guilt-free treat; not to mention a rotating menu of seasonal savory dishes.
The owners of Fritz Pastry haven’t set their goals low. They are also offering their specialty services are for call ahead ordering, catering, cake sales, and wholesale distribution. Their menu offers a “Take & Bake” section of pastries by the dozen for those people looking to bring the restaurant home.
Located at 1408 W. Diversy Parkway in the Lakeview neighborhood, Fritz Pastry isn’t just another cafe opening in Chicago, but is a cafe that brings its diners to the cobblestones of Europe with every buttery bite.
Chef Nathaniel Meads, the chef behind Fritz Pastry, has long-held a love for the baking and pastry world. Starting in a small Kankakee bakeshop in 1995 Meads has worked his way up through the restaurant scene. He was most recently the Executive Pastry Chef for Blue Water Grill before its closing in 2009.
Meads spent his college days working through Joliet Junior College’s Culinary Arts Program, as well as several restaurants turning school theory into real-world practice. In May 2002 Meads began a long, healthy career with Chicago’s Lettuce Entertain You Enterprises, joining the staff of reknowned restaurant Brasserie Jo as a Patissier. 2006 saw Meads join the staff of world famous The Everest Room as a Pastry Assistant where he would learn the skills to one day lead an entire pastry team. That same year, Meads joined Gale Gand’s pastry team at the also famous and award-winning Tru. In 2007 Meads was hired as the Executive Pastry Chef for Blue Water Grill to reinvent the dessert menu. Creating desserts that were not only delicious, but fun his dishes have been featured on ABC Chicago’s Hungry Hound.
Featuring not only pastries familiar to those who visit cafes, Meads and his partners are hoping to bring a taste of Europe to the Lakeview neighborhood, in turn hoping to make Fritz Pastry a favorite cafe for all of Chicago.
When Meads isn’t making food, he’s eating it. And when Meads isn’t eating food, he’s thinking about making more.
Elaine Heaney comes from the administration side of the restaurant industry, spending several years as Nacional 27’s Business Manager and Event Coordinator.
Jared Nance currently hails from Nacional 27 where he is currently a bartender and shift leader. He has worked in the restaurant industry since 1994, covering both the front-of-house and kitchen operations.
Pingback: Fresh From Twitter | A Chicago Blog