With a delicious range of artisan breads, hand made pastries, Bavarian pretzels and authentic pizza; Button Bakery has opened in South Evanston. Owners Sara Rathbun and Oran Rankin, having relocated to Evanston from Michigan, felt that their part of Evanston needed a community bakery and were very fortunate to have found the perfect location at 729 Main Street. The historic storefront perfectly complements the deep traditions from which Button Bakery draws.
Oran has over 30 years baking experience and enjoys providing delicious breads to his customers. An important part of his philosophy is keeping his breads as affordable as possible. “We seek to provide breads for families, week in and week out.”
Besides the full line of breads the owners of Button Bakery claim to make the “best scone you will ever have”, a pretzel that is sure to be the favorite of any true pretzel lover, and a pizza that will make their South Evanston community proud to claim as their own.
Evanstonian Kate Schaefer has joined Button Bakery as Pastry Chef, Kate fondly remembers walking to Judy’s Bakery (now Trattoria D.O.C.) as a child and is delighted that Main Street again has a community bakery. She is in charge of the delicious selection of scones, muffins, cookies, brownies, lemon bars and raspberry squares. The exceptional cannolis and the sublime coconut macaroons. The weekends bring opulent carrot cake and the delightful Button Cookies beautifully decorated by Kate’s assistant, Megan.
Button Bakery is open from 7:00 AM through 7:00 PM Tuesday through Saturday. Sara points out that. “metered parking is free until 8:00 AM in the lot right next door, making it ideal for those picking up goodies for the office and for early bird shoppers.”
San Francisco Sourdough
Main Street Multigrain
Cranberry Walnut
100% Whole Wheat
Cinnamon Raisin
French Baguette (11am)
Focaccia by the slice (11am)
Fresh Bavarian Pretzels
Italian Rosemary
Pumpernickel Rye
Seeded Seven Grain
Polish Rye
Parmesan Bread
Vienna & Brötchen
Hamburger / Hot Dog Buns
Kalamata Olive Bread
Pumpernickel Rye
Challah Bread
Polish Rye
Italian Rosemary
Jalapeño Cheddar
Bunduki (bacon-filled bun)
Pumpernickel Rye
Vienna Bread & Hard Rolls (Brötchen)
CLOSED Sun & Mon
The elements are basic: dough plus sauce, cheese and toppings. So just what makes Button Bakery pizza so delicious?
Their slowly fermented pizza dough is enriched with extra-virgin olive oil; the house cheese is their own blend of mozzarella and asiago; Oran’s proprietary sauce is complex and intense; and all toppings are top-quality. When ready to bake they are loaded into their world-class stone-deck oven — a Polin Elettrodrago Avant from Verona, Italy.
Buon appetito!
Sauces: Button Red Sauce, Vegan Red Sauce, Pesto
Cheeses: House Blend, Vegan Cheese, Fresh Mozzarella, Gorgonzola (blue)
Meats: Pepperoni, Italian Sausage, Ham, Salami
Veggies: Fresh Tomato, Bell Peppers, Mushrooms, Pepperoncini, Artichoke Hearts, Jalapeño, Onions, Spanish (green) Olives, Kalamata (black) Olives
Post-Bake Toppings: Fresh Basil or Balsamic Glaze
Call 224-449-6599
We’ll text you when your pizza is ready.
Cheese & Sauce – $14
Single Topping – $16
2 Toppings – $18
3 Toppings – $19
4 Toppings – $20
Oran, co-owner and bread baker, arrives at 12:00 AM. The San Francisco sourdough has been slowly proofing in the walk-in cooler. Having been mixed and rolled the previous day, it will be scored and loaded into the stone decks of the Italian-made Polin oven. Soon Oran will be mixing many of the other daily breads in his “big” mixer. “I’ve got to get the cinnamon rolls mixed by 5:00, or I’m doomed,” Oran says with a laugh. In his thirty-first year as a baker, he has his breads timed to the minute.
Kate, the Pastry Chef arrives and immediately powers up the double-stacked convection ovens. While they’re warming up, she begins by arranging scones onto sheet pans, portioning muffins, making cookies and bars, and planning the day’s production.
When the neighborhood begins to awaken with the smells of fresh baked breads, muffins and cinnamon rolls, Kristen arrives and begins brewing coffee and getting the bakery ready to open promptly at 7:00 AM.
By this time Kristen has had time to wrap her freshly made sandwiches in butcher paper, ready for commuters to grab and go. Sara’s favorite is the ham, Swiss and salami on rye. Another favorite is the Caprese. Sara points out, “I like to eat anywhere and our quality butcher paper makes the best placemat on a picnic table, on your lap or at your desk.”
By this time the pizza crew has made sure they’re prepped for the night and the deck-oven has been turned up to 570℉. The first pizzas are baked for pizza-by-the-slice, and then the first orders are called in with the last order at 7pm.
An hour before closing time, customers may find some items sold out. “However,” says Sara, “We’ll always strive to have our essentials available in the display like many of our cookies including signature chocolate chip cookies, lemon bars, fudge brownies, cannoli, coconut macaroons, raspberry bars, pretzels, and a few scones.”
Sara also points out that Button Bakery will extend their hours if customers want pizzas later in the evening.
719 Main Street
Evanston, IL 60202
tele: 224-449-6599
www.buttonbakery.net
Tuesday - Saturday:
7:00 AM - 7:00 PM
Sunday & Monday:
Closed