3 Generations, 75 Years At Bennison's Bakery
Bennison's Bakery, 1000 Davis St., in Evanston celebrates its 75th anniversary this October. Owner Jory Downer, his father Guy Downer, and Jory's 28-year-old son all still work at the bakery.
When Larry Bennison opened Bennison's Bakery at 1000 Davis St. in Evanston in 1938, he brought a love of dairy from his native Wisconsin, preparing his goods with fresh cream, butter, buttermilk and eggs. As the bakery prepares to celebrate its 75th anniversary in October this year, owner Jory Downer believes that emphasis on fresh ingredients is still the secret to Bennison's success. “We try not to skimp on anything when purchasing ingredients," says Downer, who took over the shop from his father, Guy Downer, who bought the bakery in 1967. "Our croissants are all butter. We use a lot of imported chocolate. We respect the process of baking. There are no shortcuts here.” Want more stories on Evanston business? Sign up for our free …
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Procrustes' Foil
4:47 am on Wednesday, February 27, 2013
Bennison's is terrific! But I didn't know that they made French macaroons. If those macaroons are as good as the ones I ate throughout Paris, I will beat a path to Bennison's, once the snow is cleared. more ›