Head Baker, Publican Quality Meats
Milwaukee born and bred, Greg Wade grew up baking with his mother and grandmother, but it wasn't until he took a baking class at The Illinois Institute of Art's Culinary Program that he found his calling. As Publican Quality Meats’ Head Baker, Wade oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation.
On graduation from culinary school, Wade worked at Taxim, specializing in breads and pastries. From there, Wade joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Meats’ bakery operations, Wade works hand in hand with the company’s chef de cuisines to develop new breads to fit each restaurant’s menu.