PILSEN — Beurrage, the pastry shop that has been in the works for over a year from self-taught baker Jeffrey Hallenbeck, will open Easter Sunday.
Customers can lay their hands on one of Hallenbeck's croissants — created with house-made butter — from 8 a.m.-3 p.m. Sunday at Beurrage's, 1248 W. 18th St.
Permit delays set back what was originally supposed to be a fall opening, but Beurrage co-owner Isaiah Simpson said they are now on track and ready for business.
"We're really excited. It's been a wild ride," Simpson said.
Hallenbeck started Beurrage two years ago at Pilsen's weekly farmers market. Since then, his pastries have been featured at Logan Square's Katherine Anne Confections, New Wave Coffee and Pilsen's La Catrina Cafe, among others.
Sunday's customers will be able to purchase Hallenbeck's croissants — still made in small batches of just 20 at a time — in addition to a sweet Easter bread and other various pastries. Beurrage will also serve Metropolis drip coffee.
The bakery has an open concept so customers will be able to watch both the baking and assembly processes. There are also several chairs and tables for those who'd like to sit and enjoy a pastry.
In addition, Simpson said the Beurrage will try out a Mother's Day brunch in May, with plans to make brunch a regular offering depending on the success of the first one.
Hallenbeck said he feels like a kid at the end of the school year.
“It's a lot like finals week. We're excited for it to happen, but definitely a little nervous. It's been a long time coming," he said.
After Easter, Beurrage's regular business hours will be 7 a.m.-7 p.m. Tues.-Thurs. and 8 a.m.-3 p.m. Saturdays and Sundays. Beurrage will be closed on Mondays.
