Firecakes, an upscale, hand-crafted donut shop, is now open in Chicago’s River North neighborhood specializing in made from scratch, small-batch donuts, using traditional recipes with unexpected, creative twists.
The inspiration behind Firecakes came from Executive Chef/Proprietor Jonathan Fox's nostalgic memories of eating donuts throughout his childhood. Firecakes recreates that same comforting experience by taking the simple concept of a donut to a new level, with interesting flavor and texture combinations. Fox has started with, and built upon, an heirloom recipe that his wife’s great-grandfather, Billy Hobbs, created in the early 1900s as a baker at a logging camp in northern Wisconsin. Hobbs' original metal donut cutter is on display at Firecakes.
Every donut is handmade daily on premise, from the mixing and proofing, to the cutting and finishing. The opening menu is comprised of 10 different donuts (yeast and cake), including: honey glazed; buttermilk old fashioned; triple Valrhona chocolate; lemon verbena meringue; chocolate hazelnut long john; butterscotch praline; coconut creme; classic jelly; chocolate iced; and apple fritter.
Seasonal, "donuts of the month" will be added to the menu. The donuts are priced at $2-$3 each. Beverage offerings include La Colombe espresso and drip coffee (via a dual-arm machine), press-to-order orange juice, and organic milk (whole and skim).
Firecakes opens at 8 a.m. everyday and will remain open until the donuts (available to-go only) are sold out. A walk-up window,opening in Spring, will provide service to those looking for a late-night bite.
As a chef and restaurateur for the past thirty years, Jonathan Fox (La Madia, Maggiano's, Corner Bakery, Pump Room, Printers Row, Le Francais) is dedicated to sourcing environmentally responsible ingredients that are local, natural and the freshest available to create the best product for each of the donuts on the menu.
68 W. Hubbard Street
Chicago, Illinois 60654