Who doesn’t love a good sandwich? It’s one of those food items that always tastes better when someone else make it, and that is most certainly the case for any sandwiches made at Hannah’s Bretzel {various locations}. There are locations across the city creating breakfast and lunch sandwiches that will leave you full and ready to take on the day! (Bonus: you can even get them gluten-free!)
In addition to their regular menu, they’re currently running a BretzelChef Series, starting with Mark Steuer of Funkenhausen. This series is bringing specialty sandwiches to their already truly special menu, with a portion of the proceeds going to charity. That’s a good sandwich for a good cause!
If sandwiches somehow aren’t your thing (insert incredulous looks here), we know you love chocolate. Come on, everyone does! Introducing Chocolate Hour at Hannah’s. From 2-4pm everyday, if you buy a full size bar of chocolate at full price, then you get a complimentary cup of Chicago-based Big Shoulders coffee or espresso. They now have their very own, special organic Hannah’s Blend.
You can come in for lunch and donate to charity with your sandwich choice, then come back in for a mid-afternoon java boost and get a sweet fix at the same time. What’s not to love? If you still need more, don’t worry, there is more! Hannah’s is also led by a crazy passionate team who truly know their sandwiches.
Wesley Friedman, is head of operations and has been dubbed “food genius” by his team. He leads the charge with Ramon Martinez, head baker. We spoke to the pair, along with production manager Renato Sanchez, about what makes Hannah’s Bretzel so special
What makes the Hannah’s Bretzel team stand out in the Chicago culinary world?
Renato Sanchez: The quality of our ingredients stand out on their own.
Wesley Friedman: We aren’t classically-trained chefs, but I feel we know our ingredients, customers, and concept so well that we’re able to create delicious menu items. It’s a laid-back approach that’s been working for almost 14 years. Everyone’s ideas are welcome.
Ramon Martinez, Head Baker
What do you want people to feel when they dine with you?
RS: In a city where everything is so hustle and bustle, I want everyone to sit down and enjoy a handcrafted meal from Hannah’s.
WF: I want them to have a unique experience where they haven’t had anything quite like it. We hope that our food makes customers feel good and want to come back to Hannah’s.
Ramon Martinez: I want them to feel satisfied and to taste the quality of our ingredients—our bread is made in-house and organic.
What are some of your favorite menu items right now?
RS: One of our seasonal favorites is “The Dubliner” with homemade Guinness glaze and delicious Bavarian sauerkraut, which I prepare from our West Loop test kitchen.
WF: I’m really proud of our seasonal menu, and I’m very excited for the upcoming Seared Ahi Tuna Salad. It’s our first salad with seafood.
RM: Our breakfast is one of Chicago’s best kept secrets. “The Works” egg sandwich is very tasty.
Wesley Friedman, Head of Operations
Tell us about your gluten-free menu and other special dietary menus?
RS: At Hannah’s we strive to be all-inclusive. Customers who are gluten-sensitive should know that our sandwiches can be made with local Defloured gluten-free bretzel bread; and we have other gluten-free options as well. We’re committed to helping every guest who comes through our doors.
RM: A lot of people aren’t aware that our organic whole grain bread is vegan. If you’re a practicing vegan, try the “Veggie Bomb” sandwich.
How do you work on catering orders and events?
WF: We have an awesome catering team that works extremely hard to provide the best group meal options. We typically cater breakfast and lunch for corporate meetings, but one little known fact is that we can do large and custom catering, too. We’ve done everything from made-to-order breakfast sandwich stations (off-site) to providing Swabian bretzels as a wedding snack for couples who are getting ready to “tie the knot.” To make these big events successful, it is truly a team effort—the bakery works tirelessly to hand roll-our bread for massive orders, and all seven of our restaurant locations prepare the food.
What is your favorite thing about the Chicago food community overall?
RS: I love the healthy competition—it helps us all strive to give the community something different.
WF: Despite how big the city is, I feel like everyone knows each other, respects each other, and supports everyone’s concepts.
RM: Everything is wonderful—the taste and different cuisines, so much variety!
What event or special are you most excited for that’s coming up?
WF: We’re looking forward to local outdoor street festivals and events this summer to get our brand out there. Excited for that summer weather!
RM: EXPO is one of my favorites (definitely keeps my team busy!). Everyone from around the world gets to try our food, because it’s an international event. We’ve even impressed visitors from Germany with our traditional Swabian bretzel recipe.
By Kaleigh Glaza | Online Editor
The post In the Kitchen with the Hannah’s Bretzel Team appeared first on DiningOut Chicago.