Hewn Bakery

Making bread is an ancient craft that relies on the hands of the baker. The word hewn is a way to connect the past with the future. Everything at Hewn is made in-house, from scratch daily. We source local and seasonal ingredients from small, local farmers when their flavors are at their peak. All of our breads are hand-mixed, hand-shaped and naturally fermented without commercial yeast. Allowing bread to ferment with wild yeast allows a richer, more complex flavor to develop. It also allows the gluten proteins to slowly and naturally break down. In addition to bread, we also make a wide assortment of handmade pastries and sweets every day. Espresso and drip coffee from Kickapoo Coffee is available, along with sandwiches, soup and stecca for lunch. Every Friday is Flatbread day at Hewn!

Established in 2013.
Ellen King and Julie Matthei are the co-owners of Hewn. Ellen is a classically trained chef and worked in various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods. Ellen attended the Seattle Culinary Academy where she was awarded the Les Dames d’Escoffier 2003 scholarship. Julie serves as the Director of Business Operations. Her belief in the product and Hewn’s mission led her to partner with Ellen in this endeavor.

Julie M.
Business Owner
Ellen King and Julie Matthei are the Co-Owners of Hewn, a bakery located in Evanston, IL creating hand-forged artisan breads and pastries. The journey to opening Hewn began after King welcomed her son and moved back to Illinois in 2009. While staying at home with her son, King filled the air of her Evanston condo with the smell of freshly baked bread made with heritage grains. Word got out in the neighborhood about King’s airy, light creations, prompting her to start the Underground Bread Club. It was through the Underground Bread Club that King met her partner, Julie Matthei, and Hewn opened its doors in Evanston in June of 2013.

Recognized in The New York Times, Saveur, Chicago magazine, Forbes, and other notable publications, Hewn has also been featured as the Best Bakery in the Suburbs in 2018 by Make It Better and as one of Time Out Chicago’s 100 Best Dishes in Chicago 2017. Ellen’s first cookbook, Heritage Baking, was published by Chronicle Books in October, 2018.