Lost Larson Bakery
Sourdough Brown Butter Pecan Cookie
Trailmix Cookie
Bostock with Grapefruit Marmalade
Churro Croissant
Cardamom Bun
Kouign Amann
Almond Croissant
Lingonberry Almond Cake
Carrot Cake
To the traveled diner Bobby Schaffer’s resume reads like a bucket list, his love of Pastry discovered at Quique Dacosta followed by stints at Blue Hill at Stone Barns and Curtis Duffy’s Grace, but since June of 2018 it is from Lost Larson that Chicago has been able to experience word-class skills in a more casual setting.
Located in Andersonville at 5318 North Clark Street, a small storefront with simple signage far less remarkable than products within, it is from Organic Grains milled on-site that Schaffer and team produce dozens of Loaves, Buns and Viennoiserie, all firmly rooted in heritage rather than whatever is “trending” on Instagram today.
Currently pre-order and walk-up only, hours from 8:00am until 2:00pm Wednesday through Sunday frequently finding many items sold out quickly, it was at a cost of just under $50 that nine items were procured Wednesday morning, to some a steep price for Baked Goods but largely justified by the quality of each.
Referencing Viennese and French technique, but globally influenced by Scandinavia as well as America, a sampling of Lost Larson’s goods began with two $4 Cookies, their dubious value supported by crisp rim and soft center with no shortage of complexity while thick-cut Bostock is an absolute treasure thanks to freshly made Brioche soaked in Rum and slathered with tart Marmalade before being baked beneath Almonds.
Moving on to laminated Pastry, local Grains marrying rich European Butter, suffice it to say Lost Larson’s variety poses tough choices, the “Churro” Croissant in reality just Cinnamon-Sugar atop buttery layers while both Schaffer’s Kouign Amann and Almond Croissant rival the quality one rarely finds outside of France.
Hand-rolling Cardamom Buns, with Cinnamon Rolls also available for those seeking something sweeter than Sweden’s most popular Fika, it was passing on Lost Larson’s famous Princess Cake that two alternatives were chosen, the Lingonberry Almond round toothsome and tart while Bobby’s Carrot Cake ascends to great heights thanks to plenty of moisture, tangy Cream Cheese Frosting and pockets of candied Walnuts beneath a layer of Apricot.
www.lostlarson.com
