Petal & Moon Pastry is a 1-woman licensed cottage & home bakery operation in Oak Park, Illinois. Sales are web-based and pre-order only at this time. 

NOT ACCEPTING CUSTOM ORDERS AT THIS TIME. I will be offering Baker's Choice cakes periodically throughout late summer and fall. Sign up for my mailing list to be the first to know when pre-orders open. 
All of of my products are made with Illinois grown and milled organic whole grain flours. I source seasonal and local produce whenever possible. Many of my products are vegan (dairy and egg-free), and some are gluten-free.

A little bit about me and why I started Petal & Moon...

My name is Ashley Renee Johnson. I live in Oak Park with my son & partner. As a family, we love playing board games, and love pretty much everything sci-fi, fantasy, comic book - basically anything nerdy!
I have worked professionally in the hospitality industry for over 15 years. I am a trained chef with high honor degrees in both Culinary Arts and Culinary Management from the American Culinary Federation program at Joliet Junior College. I not only love to bake, but I love to cook and ferment. I spend a ridiculous amount of time considering flavor when creating food, and I love to incorporate textures and flavors for the best eating experience. Food is nourishment, but it is also pleasure!

I have several years experience working in Chicago restaurants. Most recently, I was the Head Baker at Somerset when it was a Boka restaurant under Meg Galus. I absolutely loved working with Chef Meg and my time with the team at Somerset is some of my fondest kitchen memories. Previously, I was a pastry cook at Spiaggia and Cafe Spiaggia and would bake the cookies and morning pastries for the cafe, as well as make the gelato, custards, and cakes for the restaurant. I have also baked wholesale sourdough bread at West Town Bakery. Prior to my experience in the BOH, I was a barista, cafe manager, and catering manager in the FOH.

I left restaurant work after I was furloughed from Boka due to the covid-19 pandemic. As most of the world started doing everything from home, I began helping my then 2nd grader with remote schooling, and also started baking sourdough loaves from home available via my instagram account Pain de Chicago. Baking from home brought to me a sense of normalcy during a time of extreme uncertainty.
In August 2020, I officially started Petal & Moon Pastry. In its current capacity, my vision is to create & offer artisanally made, approachable, and nourishing pastry made with wholesome ingredients sourced as locally as possible. 
I work with Illinois, Michigan, and Wisconsin farmers that grow beautiful and nutritious grains and produce. Seasonal edible flowers are organically grown by me, or sourced from other local growers. I preserve seasonal harvests to use throughout the year.