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Andersonville Bakery Lost Larson Gets National Props

Photo Courtesy Lost Larson

Following in the footsteps of Andersonville’s Swedish Bakery, Lost Larson (5318 N. Clark) has some pretty big shoes to fill especially after announcing they would be recreating the green marzipan princess cake the legendary business made before they closed a few years back.

Lost Larson owner and head chef Bobby Schaffer has planted firm in the neighborhood since opening last year, slowly gaining a local following. Now the bakery is starting to receive national attention as it was named as one of the nation’s top bakeries by USA Today’s 10Best.com in an article posted on August 21, 2019.

Schaffer has worked in some of the best restaurants in the world, holding the position of Executive Pastry Chef at both Blue Hill at Stone Barns restaurant in upstate New York and Chicago’s now closed Michelin-three-star Grace. His past experience in bread-making has proven to be a success at his Andersonville bakery. Not only does he mill flour in-house and bake on site, he also works with Midwest farmers using select local grains.

The 10Best.com article says,”Their cardamom buns, lingonberry almond cake and tebirkes – a Danish poppy seed pastry made with the same buttery, flaky lamination technique used in croissants – are a few sweet favorites. Breads include pumpkin seed kelp, Finnish limpa flavored with anise and orange peel, and sunflower seed rye, all made with local, Illinois-grown organic whole grains milled in-house.”

Lost Larson earns its spot with iconic bakeries across the nation including Denver’s Reunion Bread, Santa Barbara’s Lilac Pâtisserie, Vancouver’s Beaucoup Bakery and San Francisco’s Tartine Bakery.

USA Today’s 10Best.com is a part of the the company’s Travel Media Group. It is among the top ten most-visited travel information sites in North America as measured by comScore.


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