Borough Bakehouse

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Borough Bakehouse Sourdough breads & pastries in the NW Chicago Suburbs by a professional pastry chef! Located in Deer Park/Kildeer! Weekly ordering available!

Find us during the summer at the Lake Zurich Farmers Market!

Feeling good to be back in action & playing around whole grains Been really loving a stiff wholemeal starter lately, see...
10/16/2026

Feeling good to be back in action & playing around whole grains

Been really loving a stiff wholemeal starter lately, see one iteration of it in the second pic as long as my forearm

Einkorn loaves feeling really good today for tomorrow’s bake & pickup and so excited for people to try the new rye vollkornbrot. Made w janies dark rye, cracked rye and sunflower seeds

Tomorrow morning Wednesday pre-orders going live. Focaccia, rye spice, country loaves & English muffins on that menu :)





Workin on this Einkorn loaf 50% Janie’s Mill | Stone-ground Organic Flour Einkorn flour with a stiff einkorn levain. I’v...
10/09/2026

Workin on this Einkorn loaf

50% Janie’s Mill | Stone-ground Organic Flour Einkorn flour with a stiff einkorn levain. I’ve never been quite happy with my other sandwich loaves so this one is very special. Especially since it’s with such an ancient grain that carries so many nutrients.

Planning to add this to the pickups once it’s ready to go. Plus with a fun stencil eventually I’m waiting for.

I’ll be doing twice a week pickups starting next week - every Wednesday and Saturday!





What an absolute thrill it was to spend so much time overseas learning. There’s so much to share! Firstly, I had the bes...
10/05/2026

What an absolute thrill it was to spend so much time overseas learning. There’s so much to share! Firstly, I had the best time learning from the bread master Wayne Caddy! Truly an outstanding class at the Pastry Academy UK. Can’t wait to take more of their classes and keep learning from Wayne.

Had the pleasure of meeting up to chat with Sophia & Jesse from Sourdough Sophia and saw their incredible Bermondsey site which was so impressive.

Popped over to Le Cordon Bleu London to show Harry Sar'nt-Pepper the school for the first time. And prior to all this, we went to a few different bakeries in Copenhagen!

I’m wasting no time hopping right back into baking - I’ve got a simple menu going live tomorrow morning for Saturday pickup so keep a lookout for that! I’ll soon be incorporating all my learnings into the bakehouse and can’t wait to share more details about some exciting new ventures.

Amazing photo credit from the Pastry Academy UK from faydit_photography 📸




Had the absolute privilege to spend time this past week in Washington state. Was extremely lucky to have the great oppor...
09/25/2026

Had the absolute privilege to spend time this past week in Washington state. Was extremely lucky to have the great opportunity to learn from Baylin Bresnick at Chimacum Valley Grainery. Truly was such a great experience getting to see how close knit everything is and seeing grain go direct from milling to mixing and being transformed into beautiful baked goods. Seeing & learning about the wood fired baking process is something that I’ve wanted to do for a while now so seeing that in action was really something.

Spent a few days in Seattle and went to Sea Wolf Bakers, took the ferry across. Was very very grateful that my mom Janet Stedman Woods was able to join for the trip, it made it all that much better to see the sights and travel with her!



Felt this loaf needed a spot on the grid Made a few loaves today and other baked goods for Barnstormer with the Artisan ...
09/15/2026

Felt this loaf needed a spot on the grid

Made a few loaves today and other baked goods for Barnstormer with the Artisan Grain Collaborative

Love how these ones turned out
Made w Janie’s Mill | Stone-ground Organic Flour sifted artisan, turkey red, and wheat bran





The final market of our second year We’ve learned a lot, grown a lot and had some amazing moments. Especially in this se...
09/12/2026

The final market of our second year

We’ve learned a lot, grown a lot and had some amazing moments. Especially in this second season.

Some of you may have noticed our shirts today, or even my mom taking a step back at the market. It’s hard to continue and not share what’s happened over these past couple years because it’s fundamentally changed what Borough Bakehouse is. If you’ve come to the market, you’ve seen both my parents. Whether it’s my dad setting up the tent or my mom at checkout, they’ve been there.

Last year, in the middle of our first market season we discovered my dad had kidney cancer. Something we didn’t expect at all. Went thru surgery, ongoing treatment and for a while this year it seemed like we could breathe a little bit. On the same day we found out about my dad’s cancer, only a year later, we found out about my mom’s breast cancer.

This has been, one of the most rewarding yet difficult seasons of my life, but I am so incredibly thankful we’ve been able to build up what Borough is today. It’s given me more than I could even imagine, so much time with my family. So thank you for supporting us, for always showing up. It means so much.

- Vanessa xx

Address

Lake Zurich, IL
60010

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