James Beard Award-winning restaurateur Ellen Yin is bringing The Bread Room to Philadelphia, led by Executive Chef Christina McKeough and Head Baker Kyle Wood.
The bakery will serve some of the most exquisite pastries and bread options, along with a variety of sandwiches. Beyond baking, The Bread Room transforms into a community workshop in the evenings and hosts private events, from showers to receptions.
The Bread Room: Philadelphia’s New Culinary Haven
James Beard Foundation Award-winning restaurateur and founder of High Street Hospitality Group, Ellen Yin, is launching her latest concept at 834 Chestnut Street. Philadelphia’s Center City is all set to welcome The Bread Room on October 20.
Though the soft opening kicks off this week, the grand opening celebration will take place on Monday, October 20, and the first 100 guests will receive a free tote bag. The Bread Room is Yin’s latest concept, blending traditional baking techniques with modern, creative flavors.
Beyond the bakery, The Bread Room also features a community workshop and event space. It marks the next chapter for Yin’s award-winning team, showcasing their evolving baking expertise.
The Bread Room will be led by Executive Chef Christina McKeough and Head Baker Kyle Wood and will offer 20+ handmade pastries and baked goods.
Innovative Offerings
The bakery’s menu puts a modern, flavorful spin on beloved classics, from sweet pastries to savory treats, including Matcha Croissant, an S-shaped croissant with earthy matcha pastry cream; Smoked Vanilla and Rosemary Cream Tartlet; and Pop-Tart riffs with flavors like Last Summer’s Blueberry-Blue Basil.
The menu curated by Chef McKeough and Head Baker Wood also features rotating crullers like tahini-honeycomb and candied fennel, flaky biscuits with herb and parmesan or bacon and cheese, and savory shakshuka danish and fromage blanc danish with everything spice.
Guests can also enjoy hearty sandwiches such as Black Lime Chicken Salad and Chili Crunch on Ciabatta, Muffalettas on Sesame Focaccia, Ham & Pickle Butter on a Demi Baguette, Tuna Nicoise Hoagie, and Pastrami on Rye Croissants.
The Bread Room also features High Street’s classic whole grain sourdough loaves and fresh-milled local grain miche, a hearty country-style bread.
Workshops and Culinary Programming
The Bread Room will operate as a regular bakery in the morning and then become a community workshop in the evenings, offering weekly hands-on classes in bread, pizza, and pastry making for all skill levels.
Workshops will include a visiting baker series, children’s classes, and private sessions. Interested individuals can also book holiday baking classes in advance. The space can also be utilized for private events such as showers, receptions, or other celebrations.
Ellen Yin, Founder and Co-Owner of High Street Hospitality Group, shared, “Bakeries are historically a gathering place for communities—whether it’s grabbing a cup of coffee on your way to work, a place to randomly run into your neighbors, saying hello to the barista who remembers your order, or even a place where like-minded individuals might meet—bakeries connect people. We’re all craving a little connection these days. Our workshops and classes further this sentiment, and we’re eager to share our expertise with our community.”
Designed by Meg Rodgers, the 19-seat bakery balances rustic charm with industrial character. The large windows under the 14-foot ceilings bring ample amounts of sunlight, which puts a spotlight on a 6×8-foot abstract painting by Kevin O’Brien Studios. A communal table once owned by Dr. Albert Barnes adds a historic touch, complemented by refurbished benches and a vintage cabinet for a warm, inviting atmosphere.
