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James Beard honoree Greg Wade has launched a new production facility for his award-winning bread on the west side of Chicago. Publican Quality Bread is a town favorite, supplying whole-grain long-fermented loaves to over 100 of the city’s top chefs and restaurants and to many independent retailers. But now, as it expand to a 4,200-square-foot bakery, Publican Quality Bread will have the ability to offer bread and bakery treats directly to customers from a retail counter.

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