Cynthia Collins Cieckiewicz of the West Suburban Irish serves up some great soda bread all year long in Chicagoland. Here's what she has to say about it!
"I created Uptown Soda Bread Co. while living in the Uptown neighborhood on Chicago’s north side. When my search for really good, locally made soda breads came up empty I realized I’d have to make them myself. Several months and many test batches later I launched Uptown Soda Bread out of my tiny kitchen.
I built on my Nana Collins’s Irish Soda Bread recipe to create everything I bake: modern soda bread varieties with a nod to its traditional roots. I like to call it Chicago Style Soda Bread.
Ten varieties and many years later I’m proud to say Uptown Soda Bread is still going strong, baking up the best soda breads in the Chicagoland area all year long.
What can I bake for you today?"
-Cynthia Collins Cieckiewicz, Owner
Her last name can be a little intimidating. It's pronounced ‘see-ka-wits’. Easy peasy.
1151 Banbury Circle
Naperville, IL 60540
Soda Bread is bread that relies on baking soda (aka sodium bicarbonate) and buttermilk to rise. It does not contain yeast. Or soda pop. Or even Irish whiskey.
What happens is the baking soda reacts with the acidity in the buttermilk to create tons of little carbon dioxide bubbles. These trapped bubbles make the bread dough rise. This rising method creates loaves that are tender and dense with a slight sour tang and a hard crust.
Several cultures around the world have some type of soda bread. The most well known comes from Ireland thanks in large part to the Irish Diaspora. You may have heard of Irish Soda Bread before or had some around St. Patrick's Day.
Uptown Soda Bread bakes both the traditional and Chicago Style soda breads. We use only unbleached and umbromated flour, lowfat buttermilk and other natural ingredients. We never use preservatives.
Everything is baked in the traditional round form and come in 6" loaves. Except for the Brown Bread. It's 8" round.
All breads are bake-to-order and guaranteed fresh.