My Story

Eleven years ago, I baked my first loaf of sourdough using Chad Robertson’s book, Tartine. Almost immediately, I enrolled at the French Pastry School in Chicago & graduated in 2016. My first baking position was under James Beard nominee, Meg Galus, at Swift and Sons. Since then, I’ve had the pleasure of working at numerous Chicago hotels and bakeries. In 2019 I took my first head baker position at West Town Bakery.  Shortly after, I had the honor of becoming, the first, head bread baker at Soho House Chicago. In addition to their three in house restaurants, I also curated fresh bread and pastries for the Club’s Sunday FEAST.  My focus is always about using great technique and beautiful ingredients.

Then the pandemic hit. To stay connected to my craft and to the community, I started baking out of my home. It has since become a weekend staple for many, has inspired me to try new recipes & perfect my favorites. Launching what was once “Dan The Baker Chicago” has since evolved in to BAD BUTTER. More recently my own brick and mortar space in Bucktown!

Bad Butter was born while cooking dinner with my family. My wife asked what I was cooking because of the smell. I responded “oh, its just a batch of bad butter”. She claimed it would be a “great rapper name” & I responded “wait, that is a great bakery name!”‍ ‍Bad Butter continues to fuel my passion for baking and to keep showing up for those that love it as much as I do.

Who knew a kid who studied acting in college would end up here! I wouldn’t wish it any other way.