The completely vegan doughnuts are doughy and substantial, with a dense interior that would hold up well to coffee. You could easily make a full meal out of one of these, blood sugar be damned.
'Fritz Pastry' on Serious Eats
I scoured the city for superlative examples. And without any strong expectations, I came away very impressed by the variety and quality of muffins Chicago's bakeries, diners, and cafés are turning out.
Outside of Pasticceria Natalina in Andersonville, there really are no transcendent bakeries in Chicago. There are good bakeries that serve some great things. There are bad to mediocre bakeries that serve one or two good things. But for various reasons, the next generation is slacking. You find the sacrificing of small scale artisan techniques for large scale production, or the substitution of cheaper vegetable oils and shortenings for what was once butter. Even the best bakeries here tend to drop off. As a result, I never miss a chance to check out a new bakery in the hopes that I'll find another young and hungry pastry maven who's rocking out the best flaky and doughy goodies around. Fritz Pastry in...