“I’m incredibly grateful for this entire journey—it’s exactly what I hoped for. The connection with our regulars is something I never expected; they inspire me just as much as I inspire them,” says Samantha Jayne, reflecting on her venture into the restaurant business.

A lifelong Northwest Sider, Jayne has always had a passion for baking. She was the go-to baker for family gatherings, always arriving with a tray of homemade treats. Her family and friends often joked that her baked goods were so good she should sell them.

Jayne grew up just two blocks from her newly opened cafe and spent the past 23 years working at various Chicago Park District locations, including Jefferson Park, Horner Park, Maplewood Park, Rosedale Park, and most recently, as the supervisor of Gladstone Park.

A few years ago, she stumbled upon a recipe for browning butter—a discovery that changed everything. The butter’s caramelized flavor became her secret weapon. In 2021, she launched Chip-cago, an online cookie business. As orders grew, she began leasing part of the kitchen at North Branch Fried Chicken. When North Branch closed in July 2023, Jayne decided it was time for a change. She retired from the Park District, signed a lease for North Branch’s former storefront, and began renovations.

Baked By Jayne is truly a family affair. Jayne’s boyfriend, older sisters, parents, cousins, nieces, and nephews all pitch in regularly. Each week, they experiment with new menu items, and Jayne is eager to explore more gluten- and sugar-free options. She’s also excited about using the kitchen’s deep fryers for future creations like doughnuts, smoothies, truffle fries, fried chicken and waffles, pull-apart French toast, breakfast burritos, tacos, sliders, veggie sandwiches, and more.

The cafe’s current menu features a variety of grab-and-go breakfast items and sweet treats, including egg bites, overnight oats, cookies, scones, and cupcakes made with her signature brown butter. There are also coffees, teas, juices, and a range of sandwiches like roast beef, spicy tuna, and hot ham and cheese. Looking ahead, Jayne hopes to offer weed-infused baked goods once she secures the necessary city licenses while continuing to provide her regular menu items.

One of her favorite offerings is a family recipe called “Friendship Bread,” a 10-day baking process she learned from her father. It’s become a customer favorite and a way to carry on the family legacy.

Be sure to stop by and become a regular—you won’t want to miss what Jayne and her team are cooking up next!

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