{"id":55954,"date":"2017-03-15T19:26:57","date_gmt":"2017-03-16T00:26:57","guid":{"rendered":"http:\/\/news.medill.northwestern.edu\/chicago\/?p=55954"},"modified":"2017-03-15T19:26:57","modified_gmt":"2017-03-16T00:26:57","slug":"evanstons-european-style-bakery-attracts-customers-for-decades","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/evanstons-european-style-bakery-attracts-customers-for-decades\/","title":{"rendered":"Evanston\u2019s European style bakery attracts customers for decades"},"content":{"rendered":"<p><strong>By Yingcong (June) Fu<\/strong><\/p>\n<p class=\"dropcap\">Noah Plotkim, a resident of Evanston, has been coming to Bennison\u2019s Bakery twice a month for ten years to buy his favorite donuts. \u201cI think it\u2019s the best bakery in Evanston for sweets,\u201d Plotkim said.<\/p>\n<p>Bennison\u2019s Bakery, located at 1000 Davis St. in Evanston, has been there since 1938. With an average of 700 customers per day, Bennison\u2019s chalked up revenue of $3.5 million last year, said Jory Downer, the owner, who\u2019s the second generation to run the family-owned bakery. <\/p>\n<p><iframe title=\"Bennison&#039;s Bakery\" src=\"https:\/\/player.vimeo.com\/video\/208380379?dnt=1&amp;app_id=122963\" width=\"800\" height=\"450\" frameborder=\"0\" allow=\"autoplay; fullscreen\" allowfullscreen><\/iframe><\/p>\n<p><!--more--> <\/p>\n<p>Downer\u2019s father, Guy Downer, purchased the bakery in 1967 from the Bennison family and took over operation. Guy Downer, now 93, still comes to the store four times a week.<\/p>\n<p>\u201cOur family put a lot of efforts into it,\u201d Downer said, viewing that as the most significant reason for Bennison\u2019s success. <\/p>\n<p>Now the third generation is joining the store. Downer\u2019s son started working at Bennison\u2019s in 2009 after graduating from a bakery school in Germany, and Downer\u2019s daughter started working there in 2013 after graduating from French Pastry School in Chicago. <\/p>\n<p>Another reason for its success is their ingredients, Downer said, noting that they only use pure and fresh ingredients. \u201cThere is no artificial chocolate in our chocolate mousses.  And I\u2019m always specific about the flour we buy. I only want a particular brand of flour, and I want it at least to be 16 days old before we use it,\u201d he said. <\/p>\n<p>That\u2019s one of the changes Bennison\u2019s has made in its long history, Downer said. \u201cYears ago Bennison\u2019s was more like a typical American bakery where they use a lot of shortening and artificial ingredients.\u201d <\/p>\n<p>With a higher cost of ingredients, Downer increased prices. An apple pie costs about $3, three times that of an apple pie at McDonald\u2019s. <\/p>\n<p>But located in an upscale city where people may be less sensitive to price, Bennison&#8217;s lures customers by its flavors.<\/p>\n<p>Kelly Harris, who moved to Evanston last August, usually buys donuts at Bennison\u2019s after work when walking from the Metra station to her home one block away. \u201cMy fianc\u00e9 likes the donuts. I actually haven\u2019t tried the cake here, but it looks awesome,\u201d Harris said.   <\/p>\n<figure id=\"attachment_55968\" aria-describedby=\"caption-attachment-55968\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/desserts-300x225.jpg\" alt=\"\" width=\"600\" height=\"450\" class=\"size-medium wp-image-55968\" srcset=\"https:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/desserts-300x225.jpg 300w, https:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/desserts-768x576.jpg 768w, https:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/desserts-1024x768.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-55968\" class=\"wp-caption-text\">Bennison&#8217;s attracts customers with desserts made of pure ingredients. (Yingcong (June) Fu\/MEDILL)<\/figcaption><\/figure>\n<p>Behind the 200-square-foot store is a baking area that&#8217;s two times the size of the store. <\/p>\n<p>Twenty-five years ago, to expand the baking area Downer moved it to another building four miles away, but that was \u201ca huge mistake,\u201d he said. \u201cIt took us out of the bakery. It no longer smelled good outside,\u201d he said. The transportation also increased costs and damaged the products, he added.<\/p>\n<p>The mistake lasted five years. Downer moved the baking room back in 1995 and expanded the space by buying a print shop next door in 2012.  <\/p>\n<figure id=\"attachment_55964\" aria-describedby=\"caption-attachment-55964\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img decoding=\"async\" src=\"http:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/baking-area-300x225.jpg\" alt=\"\" width=\"600\" height=\"450\" class=\"size-medium wp-image-55964\" srcset=\"https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/baking-area-300x225.jpg 300w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/baking-area-768x576.jpg 768w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/baking-area-1024x768.jpg 1024w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-55964\" class=\"wp-caption-text\">Bennison\u2019s baking area behind the store. (Yingcong (June) Fu\/MEDILL)<\/figcaption><\/figure>\n<p>There are 44 employees at Bennison\u2019s, including 18 bakers, four store managers, two drivers and some part-time customer assistants and cashiers. <\/p>\n<p>Victoria Kraft, one of the store managers, has been working there for two years. Working eight to nine hours a day, Kraft manages the operation between the front store and the baking area to make sure the store is fully stocked with the products.<\/p>\n<p>The working time for the staff is relatively long, as there is not a stop in the operation. The bakers make different products at different times, and they usually start preparing for the next day at 6 p.m., an hour before the store closes on weekdays, Downer said. \u201cThere are always people coming and going. At night we make donuts. Croissants are baked two or three times during the day,\u201d he said. <\/p>\n<p>\u201cThere\u2019s only five days a year, during Christmas, when we stop baking,\u201d Downer said.<\/p>\n<div class=\"featurecaption\">Photo at top: The family-owned bakery with a history of nearly 80 years, ranked the top bakery in Evanston on Yelp. (Yingcong (June) Fu\/MEDILL)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Yingcong (June) Fu Noah Plotkim, a resident of Evanston, has been coming to Bennison\u2019s Bakery twice a month for ten years to buy his favorite donuts. \u201cI think it\u2019s the best bakery in Evanston for sweets,\u201d Plotkim said. Bennison\u2019s Bakery, located at 1000 Davis St. in Evanston, has been there since 1938. With an [&hellip;]<\/p>\n","protected":false},"author":342,"featured_media":55976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,3516],"tags":[],"class_list":["post-55954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","category-winter-2017"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Evanston\u2019s European style bakery attracts customers for decades - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/evanstons-european-style-bakery-attracts-customers-for-decades\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Evanston\u2019s European style bakery attracts customers for decades - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Yingcong (June) Fu Noah Plotkim, a resident of Evanston, has been coming to Bennison\u2019s Bakery twice a month for ten years to buy his favorite donuts. \u201cI think it\u2019s the best bakery in Evanston for sweets,\u201d Plotkim said. Bennison\u2019s Bakery, located at 1000 Davis St. in Evanston, has been there since 1938. 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Bennison\u2019s Bakery, located at 1000 Davis St. in Evanston, has been there since 1938. 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