About

Hello!

Petal & Moon Pastry is a 1-woman licensed cottage home bakery operation in Oak Park, Illinois. I currently offer weekly bakes on (most) Saturdays. Pre-orders open on Monday or Tuesday evening prior to the Saturday bake. Each pre-order item available will be listed in my shop's catalog.
Petal & Moon Pasty does not have a storefront - yet. Sales are web-based and pre-order only at this time.

I also offer custom cake and specialty orders via advanced email communication. 2 weeks notice is required for all cake and special orders. I AM CURRENTLY BOOKED FOR CAKE ORDERS FOR ALL OF APRIL, MAY, & MOST OF JUNE 2021. Send me an email with the subject titled: "Cake Order & the date you are requesting" and I will respond as quickly as I am able to.

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 partner and young child. I have worked professionally in the hospitality industry for over 15 years. I am a trained chef, having studied culinary arts at Joliet Junior College under chef instructors and mentors Chef Andy Chelbana, Chef Tim Bucci, and Chef Michael McGreal.

I have degrees with high honors in both Culinary Arts and Culinary Management from the awarded American Culinary Federation program at JJC. I have studied (and continue to study) both savory and pastry culinary applications, with great emphasis on flavor pairing (food and beverage), fermentation, and baking and pastry. I am also a licensed ServSafe sanitation manager.

I have several years of experience working in Chicago restaurants. Most recently I was the Head Baker at Somerset at the Viceroy under Chef Meg Galus and the Boka Group. Prior to that I was a pastry cook at Spiaggia and Cafe Spiaggia. And for a time I baked wholesale sourdough bread at West Town Bakery. I also have experience as a barista, cafe manager, and catering manager. I enjoy the craft and connection that cooking brings, and I look forward to sharing that passion with others.

In mid-March 2020, I was furloughed from Somerset/Boka, then let go from the restaurant group in the summer due to the covid-19 pandemic. The pandemic has left over 8 million restaurant industry workers unemployed. According to the National Restaurant Association, that is 2 out of every 3 restaurant workers remain unemployed because of the pandemic. 

I started baking from home early on in the shutdown, offering weekly bread drops under the name Pain de Chicago (my personal Instagram account). Baking from home brought to me a sense of normalcy during a time of extreme uncertainty. When it became clear that the pandemic was not ending anytime soon, I came to the decision to finally bring my entrepreneurial vision to life on a very small scale. I started Petal & Moon Pastry in August 2020.

In this current capacity, my goal with Petal & Moon Pastry is to connect with my customers and community by offering exceptional bread and pastry items artisanally made with the best Illinois and locally-sourced ingredients available -made from scratch in my licensed home kitchen. In the future, and as the pandemic hopefully subsides, I plan on occupying a commercial space, which will allow me to increase my production tremendously and will allow me to offer my products at local shops and retailers.

My eventual goal is to open a storefront cafe bakery that, in addition to baked goods, offers a vegetarian-focused rotating menu of seasonally inspired savory dishes. My restaurant will emphasize employing single parents in our community and the culinary industry. I look forward to someday bringing my vision to life here in Oak Park.