Sweet Rabbit Bakery owner and baker Andrew Cheng took a 14-year hiatus from professional baking before emerging with his extraordinary French, American and Asian contemplation on grains and pastries in Chicago. The ham and cheese croissant has become the bestselling item since the shop opened last May despite the baker’s own lament. “I call it a failure in editing,” Cheng said, laughing quietly. “Because it just has all my ideas thrown in there.” Tap on our bio link to read more. —— Photo 1: Strawberry rose, left, and pistachio yuzu croissant from Sweet Rabbit Bakery (@sweet.rabbit.bakery) Photo 2: Rye croissant with ham and cheese, topped with an “everything seed mix.” Photo 3: Owner Andrew Cheng prepares butter croissants. Photo 4: The pastry case at Sweet Rabbit Bakery. ? Louisa Kung Liu Chu / Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Sweet Rabbit Bakery owner and baker Andrew Cheng took a 14-year hiatus from professional baking before emerging with his extraordinary French, American and Asian contemplation on grains and pastries in Chicago.

The ham and cheese croissant has become the bestselling item since the shop opened last May despite the baker’s own lament.

“I call it a failure in editing,” Cheng said, laughing quietly. “Because it just has all my ideas thrown in there.”

Tap on our bio link to read more.

——

Photo 1: Strawberry rose, left, and pistachio yuzu croissant from Sweet Rabbit Bakery (@sweet.rabbit.bakery)

Photo 2: Rye croissant with ham and cheese, topped with an “everything seed mix.”

Photo 3: Owner Andrew Cheng prepares butter croissants.

Photo 4: The pastry case at Sweet Rabbit Bakery.

? Louisa Kung Liu Chu / Chicago Tribune
? Stacey Wescott / Chicago Tribune / @staceywescott27