Nestled in Lincoln Park, Verzenay is a charming French-inspired bakery where you can savor both exquisite pastries and cozy breakfast bites, all crafted with care.
"At this Lincoln Park patisserie, you’ll find textbook versions of all the French classics. But besides things like chocolate eclairs and crackly kougin amann, slices of apple pie and mango passionfruit cheesecake find their way into the display case—and everything is in high demand. Verzênay is busy on the weekends, but it’s worth braving a 7am Saturday alarm for a chance to snag a warm sourdough baguette and a “Chicago” macaron (an homage to Garrett Popcorn) that comes with a unique combination of caramel, popcorn, and cheddar for the filling. It’s the most non-classic thing on the menu, and maybe one of the best." - veda kilaru, john ringor
"This casual cafe has light sandwiches, salads, and pastries. The primary influence is French, but chef and owner Arshiya Farheen also occasionally instills South Asian influences using produce from Green City Farmers Market to create specials. There’s also a sidewalk patio." - Ashok Selvam
"Verzenay in Lincoln Park might be home to Chicago’s best croissant. This criminally underrated bakery is run by chef and owner Arshiya Farheen, a pastry chef trained in France, but attuned to Chicago produce. She’s active with Green City Market and she often features specials that aren’t only seasonal, but a bit unique and esoteric. You’ll find ramps used unusually, for example. Farheen is also South Asian, so the pastries will find spices and ingredients that most bakeries won’t incorporate. Folks fixated with old-world pastries, and traditions are great, but Verzenay keeps an eye on innovation which is why it's one of the best bakeries in Chicago." - Ashok Selvam
"This French bakery in Lincoln Park is more than meets the eye as baker Arshiya Farheen isn’t afraid to blend influences. Her pie selection includes apple, French Silk, pumpkin, and pecan." - Naomi Waxman, Ashok Selvam
"This Lincoln Park bakery is from Arshiya Farheen, a pastry chef from India and trained in France. Her pastries take advantage of whatever is in season and uses them in unique ways. These croissants could be the best in the city, stuffed with ingredients like turkey, Dijon mustard, and gryuere. There’s also savory scones and more." - Eater Staff, Ashok Selvam
