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Alliance Patisserie Will Traffic in Delicious French Pastry

The owner of Alliance Bakery will open this Parisian-inspired offshoot in late November.

Dominique with raspberry-cherry compote in a praline-hazelnut pâté sable at Alliance Patisserie   Photo: Sara Scott/Alliance Patisserie

Alliance Bakery, the Wicker Park institution now in its tenth decade, is spawning a Frenchified offspring, Alliance Patisserie (615 N. State St., no phone yet), to be pronounced Frenchly: al-ee-AHNCE.

Peter Rios, Alliance Bakery’s fourth owner and Alliance Patisserie’s first, says the patisserie will bring him back to his French-pastry roots. “It will not showcase the more American-style desserts or staples,” he says. “More contemporary. Strictly French-sounding titles. Domestic and local ingredients, but the style of the desserts will be rooted in French pastry.”

Modern éclairs with fresh-fruit, fruit-cream, or hazelnut-praline filling, 12 to 14 types of macarons, and petits gâteaux show the lines he’s thinking along. The new place will also stock Alliance’s kronuts, spelled with a K to avoid infringing the trademark on the C version.

The patisserie will also offer salads, sandwiches, cheese plates, and fruit plates. Breakfast croissants will come in varieties such as ham and cheddar, turkey and Swiss, and spinach and feta, to complement Bow Truss coffee. Rios plans to open in late November. Oh, sorry—fin novembre.

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