What began as two sisters hawking pastries, pies, and cookies at Chicago-area farmers’ markets has grown into a brick-and-mortar pastry shop in Oak Park. Partners/sisters Molly and Meg Svec will open Spilt Milk Pastry (103 S. Oak Park Ave., no phone yet) in late August or early September, bringing their baked delights to the Hemingway District.
Spilt Milk—unrelated to the upcoming Logan Square bar of the same name—will offer a large retail selection of pastries each day, along with maple and sage sausage “pigs in a blanket” wrapped in croissants, sweet and savory scones, galettes, cookies, and brownies. The bakery will aim for a rotation of five daily seasonal sweet and savory pies, such as mulberry peach, peanut butter chess pie, mixed berry, and heirloom tomato pot pie. Key lime pie and spiced apple with brown butter oat crumble will be daily staples. The shop will also take special orders 48 hours in advance.
Breakfast sandwiches on cheddar biscuits will be served alongside Metric drip coffee and Spirit tea each morning, and at lunch, Oak Parkers can expect a “limited” menu of sandwiches, salads, and rotating soup of the day.
Housed in a former salon, the 800-square-foot space is being renovated to create an open kitchen separated from the retail area by a divider wall. The retail area will seat eight to 10, with a small banquette and a counter bar along the front window.
Younger sister Molly, a pastry chef who cut her teeth at Blackbird, Hoosier Mama Pie Co., and Bouchon (New York), will do the baking. Older sis Meg—who also works for a software company—will do the bookkeeping and help with front-of-house duties on weekends. She’ll even help with prep when Molly needs it.
“She’s a better baker than you might think for a software engineer,” Molly says.