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Saturday 8am - 12pm Sunday 8am - 12pm

Tradecraft Bakeshop

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United States
Morton, IL
Tradecraft Bakeshop

Joe Donahue, Pastry Chef
Artisan Bakeshop
108 E Queenwood Rd
Morton, IL 61550
www.tradecraftbakeshop.com
Saturday and Sunday
8am - 12pm

09/19/2026

Woohoo! It looks like the rain will not interrupt today's parade. I hope everyone has a great spot to watch, if you're going.

I've added a couple of items to the bake today. The first two pictures are a pistachio frangipane with blueberry compote, and a honey and cardamom simple syrup.

I've also created a cherry and vanilla cream danish with oat streusel.

Going in a totally different direction, I've made a small batch of ricotta and caramelized onion danish with fresh parmesan grated on top.

And finally, I've brought back the pumpkin tea cake just for the Pumpkin Festival. It's still as tasty as I remembered.

Have a wonderful time this weekend and stop by if you need breakfast before or during the parade!

One of the healthiest habits is letting go of how you think your life should unfold.

Joe

09/18/2026

Just a quick reminder that I'll be opening at 6am tomorrow!

Have a great weekend and enjoy the festival.

Joe

09/16/2026

Hi!

This weekend in Morton is the Pumpkin Festival Parade and because of this, roads will be shut down early and tons of people will be visiting our little village. As such, I've decided to open at 6am on Saturday to accommodate those wanting to get to the bakeshop before attending the festivities for the day. I'll be open until Noon or until I sell out. Sunday will remain 8am-12pm.

For those that don't live in Morton and want to stop by, please keep in mind that you don't need to drive through town at all to get to the bakeshop and the closing of roads will have zero impact on your ability to have some freshly baked viennoiserie.

Enjoy the rest of your week everyone. See you this weekend!

Joe

09/05/2026

Has anyone else noticed how hot it's been? Sorry. Couldn't help myself. It's all everyone is taking about. Well, that and my flaky pastry. ;)

We're about halfway through the US Open, and if you know me at all, I'm thrilled to be watching.

This is definitely the last weekend of the pear and frangipane danish. Than you Hannah and Ezra for your help with these.

The chocolate pastry cream and toasted hazelnut danish has been very well received so that will continue on the menu for the time being. Mostly because I get to enjoy a lot of chocolate pastry cream!

The Pumpkin Festival is quickly approaching so I'm considering opening earlier than normal on the Saturday of the parade. Just an FYI. More details to follow...

Enjoy your weekend and I hope to see you soon!

Joe

08/22/2026

First, I would like to thank everyone that has ever said, "I told my friend/family/coworkers about you." It means everything.

Also, I made a new Gateau Basque filled with pumpkin pastry cream and fig. Reminds me of pumpkin pie.

I also made a pear danish filled with frangipane. The pears are slow cooked with cardamom and star anise.

And finally, I made a chocolate pastry cream danish and topped it with toasted hazelnuts.

A few of the new items available this weekend.

It's about 11am Saturday and I've still got a decent selection if anyone is wondering. See you soon!!

Joe

08/15/2026

It's a rainy one but that's not what almost ended my day early. The power went out mid-bake so that was fun. There's really nothing i could do so I just remained totally calm and relaxed. I didn't yell, or do anything like that. It came back on and the morning continued. Whew!

Anyway, this is the last weekend for peaches on the menu and I would like to thank Ezra for being my peach distributor. That's him dropping off a load. Thank you. They were great!

Ok. Gotta open this thing. Have a great weekend. Stay dry if you can.

Joe

08/01/2026

Woohoo! It's the weekend and that's what my whole week is about, though for different reasons than many of you, I assume.

I've got some blackberry and pastry cream twists as well as a return of the kouign amann, along with all the regular pastries.

Finally, I'm happy to announce that I finally have gift cards available for purchase as well as e-gift cards available online.

I feel that I'm getting back into the swing of things after being closed the first half of the month so if you have reached out to me, I will be getting back to you soon.

Thanks everyone for letting me pursue my passion and live the dream.

Joe

07/19/2026

Good morning everyone. It's going to be a wonderful Sunday to get outside. I'd like to thank everyone that stopped by the bakeshop yesterday. After being closed for two weeks, I was overwhelmed at the number of people that showed up bright and early. My appreciation knows no bounds.

In an effort to accommodate those that missed out, I put a larger than normal bake together for today. However, due to a failure to abide by the laws of thermodynamic heat transfer, I will not have almond croissants or chocolate almond croissants today. :(

Getting back into the rhythm of the kitchen has been... Interesting. I still have plenty of pastry so I hope to see you this morning.

As someone I greatly admire said, "Be kind whenever possible. It is always possible."

Joe

07/18/2026

It's Saturday! It's also terribly gross outside, IMO. I've made some adjustments to the blueberry cheese danish, including using honey in the cheese filling. So good!

I've also got a peach danish with almond cream and most of the usual suspects. Coming back after two weeks shouldn't be a big deal but it's like I forgot how to do everything. Not really, but it still seems like I've forgotten something so be gentle.

Have a great weekend everyone!

Joe

07/17/2026

Happy Friday! I'm thrilled to share with everyone that I will be open this weekend. After being closed for the last two weekends due to a freezer malfunction, I am up and running once again.

If you live in Morton, you may have experienced a brief power outage yesterday. I know I did here at the bakeshop. I thought I might actually not be able to open once again but power was restored and everything seems to be okay.

I've traded out the blackberries for peaches I purchased at the Morton Farmers Market in the fruit danish. They were a big hit last summer and I hope everyone gives it a try!

Also, that is a picture of the new coffee station I built while I was closed. I had to do something with my time.

Joe

Address

108 E Queenwood Road
Morton, IL
61550

Opening Hours

Saturday	8am - 12pm
Sunday	8am - 12pm

Website

http://www.tradecraftbakeshop.com/

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