Greg Wade is a baker for Publican Quality Bread. In 2019, he was announced as the recipient of the James Beard Foundation's Outstanding Baker award. Wade has been nominated for the award multiple times. Publican Quality Bread is in Chicago, and the bakery sells fresh whole grain long fermented breads daily. Wade bakes the bread using only five high-quality ingredients from Spence Farm. For the baking process, the natural sourdough bread is fermented for up to 60 hours.

Baking, Chef, Food & Beverage, James Beard Award, Health, Inclusion, Food industry, Food, Lifestyle Top Chef, Restaurants & Dining,