The storefront that last housed Little Lulu’s will not stay empty for long. Though the Italian ice shop owned and operated by connoisseur Autumn Bastyr shuttered this September, Block Club Chicago reports a bakery, Mindful Baking, will claim the space for its very first brick-and-mortar.
Diane Mejia has been running Mindful Baking for the last seven years, first from her own home and later from a commissary kitchen in Ravenswood. Now, she’ll finally offer an in-house experience in Portage Park at 5035 W. Montrose Avenue. Mejia expects to open the bakery by the end of this year, and she told Block Club she may add a second storefront if all goes well.
Mindful Baking brings a thoughtfulness to its products that allows many patrons with common dietary restrictions and allergies to enjoy the goods without worrying. All items are gluten free and vegan and, according to the bakery’s website, made with quality ingredients so taste is never scarified. Even the company’s packaging is biodegradable and recyclable.
Cookies, brownies, breads, donuts, and cupcakes are all on the Mindful menu. Custom cakes can be ordered with frosting flavors like chai, blackberry, salted caramel, and strawberry—and of course you can find the classics like chocolate, cream cheese, and vanilla bean. The bakery recently started offering savory foods as well, and the storefront will continue to carry Little Lulu’s frozen treats.
No word yet on when exactly this storefront will open, but Block Club Chicago reports December is the goal. We’re pretty excited to see what follows.
