Spring is made for new beginnings, and The Goddess and the Baker making 33 S. Wabash their new home is the best new beginning any Chicagoan could ask for. With coffee, pastries and delicious meals alike, The Goddess and the Baker takes eating and caffeinating to a whole new level. We were so excited to showcase The Goddess and the Baker in this exclusive interview, and Debbie Sharpe was nice enough to share her recipe for her addicting and amazing Triple Chocolate Chip Cookies in honor of National Chocolate Chip Cookie Day…enjoy below!
Goddess and The Baker is a good food experience for breakfast, lunch, dinner, and dessert all day. With a soul of a mid-century lunch counter and the palate of a modern day gourmand, this storefront caters to busy Chicagoans who care about fast, fresh food and better coffee.
Goddess and The Baker showcases seasonal flavors with a global spin. From our salads to our wide selection of made-to-order sandwiches we’re serving what Chicago’s hungry for.
With a fanatical focus on pastries and sweets, Goddess and The Baker serves dessert all day. From our layered rainbow cakes, to pot de crème, rustic fruit tarts, cookies, and lemon bars, we hope that you’ll save room for something sweet. Feeling inspired? Make it à la mode with a scoop of Zarlengo’s creamy gelato.
We showcase a one-of-a-kind coffee program offering a rotating selection of beans from some of our favorite third wave roasters, we serve pour-over and drip coffee. Dedicated to an amazing coffee experience, we will also offer cold brew coffee on Nitro tap and espresso drinks handcrafted with our custom La Marzocco espresso machine. We consistently showcase a rotating selection of our favorite coffees from our favorite roasters around the country, and in some cases, the globe.
We love the name Goddess and the Baker and Goddess and Grocer! How did you come up with such catchy names? Is it something you’d been referred to in the past, or something new you wanted to start?
I was called The Goddess by some friends of mine, who were originally customers at my first restaurant, and so when it came to opening my first store I thought it would be fun. Tami, one of the partners, and I had been friends and she was involved with coffee and it just evolved as I liked the name, says Debbie Sharpe.
We see an intense variety of coffees at Goddess and the Baker…which is your favorite and why? Which do you think will be most popular?
I’m and Ethiopian yirgacheffe lover but we have an amazing range of coffee to cover every taste. I am also looking forward to trying the cold brew on tap.
My Favorite is the Metropolis Schweik because of the Ethiopian Yirgi in it, I love that coffee. Also, like the Stumptown on Nitro tap and Dark Matter Chocolate City cold brew is addictive – Tami Mizrahi Stone, Partner, Goddess and The Baker.
The variety at Goddess and the Baker is amazing- you’ve got everything, including Zarlengo’s Gelato (a personal fav. of mine since I was a kid!) How did you concept this idea? The menu?
Tommy Zarlengo is a good friend of mine and I think his gelato is the best I have ever tasted. We wanted simple and fresh food that is forward thinking and elevated slightly. Using really good bread and ingredients. I know that sounds corny but its that simple, says Tami.
What are the top 5 BINGEworthy items on the menu at Goddess and the Baker?
Stumptown Nitro cold brew on tap, a Zarlengo’s Zar bar, a slice of Rainbow Cake, the Guacamole Of The Day, and an oversized Cinnamon Bun,” says Tami.
Debbie Sharpe’s Triple Chocolate Chip Cookies
8 oz Butter
8 oz Light brown sugar
4 oz Granulated sugar
1 ea Egg
12 oz All purpose flour
0.25 tsp Baking powder
0.25 tsp Baking soda
0.25 tsp Salt
4 oz Dark chocolate chips
4 oz Milk chocolate chips
4 oz White chocolate chips
In a mixer using the paddle attachment, cream room-temperature butter and sugar until light and fluffy.
Scrape the bowl to make sure everything is combined.
Add eggs, combine and scrape the bowl again.
Add dry ingredients and mix until 75% combined.
Add dark, milk and white chocolate chips and mix until thoroughly combined.
Portion out to 1 oz pucks, place on a baking sheet and bake at 325 degrees until golden brown (between 12-17 minutes).
Allow to cool on a baking rack.