Everything about Hewn exudes a hand-made vibe, from the rustic loaves lining the shelves to the wooden panels fashioned from repurposed pickle barrels. The neighborhood bakery, run by Ellen King and Julie Matthei, is a local favorite in the college town of Evanston, with a well-earned reputation for seeking out (and in some cases, resurrecting) heritage grains and locally grown, organic and stone-milled grains to craft the daily rotating bread selection. Baguettes are a perennially popular pick, as are heritage wheat loaves baked with red fife and red turkey flours. For a taste of the region, opt for the Midwest Blend, which blends Illinois and Wisconsin-grown einkorn, spelt and Glenn wheat, to hardy effect. As a classically trained chef, King can’t help but tinker with savory ingredients, as with the picholine olive-studded country loaf sprinkled with herbes de Provence; an heirloom potato-and-rosemary loaf; or her personal favorite, a rye loaf folded with caramelized onions.