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Bake-at-home pizzeria sources local, organic ingredients

New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.

February 19, 2015

New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21. From 1 p.m. to 4 p.m. the celebration will provide samples of local and organic made-from-scratch pizzas, cookies and small-batch sodas, the company said.

Pastry chef Ambrose Erkenswick, founder Bill Borneman and the Bake425˚ team will be available to discuss how the company attempts to reduce the number of steps from farm to crust such as sourcing local and organic ingredients and making their own sauces and dough in house daily. Artisanal producers and local farms featured on the company's menu will join the celebration.

Bake425˚ provides bake-at-home pizzas such as the Goud Indulgence, a combo of butternut squash, cherry tomatoes, roasted walnuts and smoked gouda with pesto sauce and salads such as the Well Grounded, a mix of kale, beets, ribbons of carrot, roasted pistachios and goat cheese crumbles tossed in a house made balsamic vinaigrette.

The Glencoe location is the second Bake425˚ spot to open in 2015, according to the announcement.