Review: Seedo’s Levantine Bakery Brings Bold Pastries and Unique Sandwiches to Chicago
Seedo’s Levantine Bakery, founded by Mutaz Abdullah, has expanded its presence in Chicago’s Loop with a new cafe near Madison and Wells streets, following its 2025 debut at Sterling Food Hall. The bakery specializes in pastries and sandwiches that blend Palestinian, French, and American influences, drawing inspiration from Abdullah’s heritage and his grandfather’s baking traditions. A standout item is the turkey sandweesh, featuring house-made taboon bread—a hybrid recipe resembling focaccia—filled with smoked turkey, slaw, and harissa mayo. Another highlighted dish is the za’atar and labneh croissant, which combines buttery pastry with strained yogurt and spices. Abdullah sources ingredients ethically, including olive oil from Palestine and Lebanon, despite supply challenges caused by regional conflicts. The business also connects to Abdullah’s family history in the restaurant industry, including the former Cedars of Lebanon and his co-founding of Hot Chi. This review highlights the bakery’s success in merging traditional Levantine flavors with modern culinary techniques, offering a unique dining experience that honors familial roots while appealing to contemporary Chicago tastes.
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Review: Seedo’s Levantine Bakery Brings Bold Pastries and Unique Sandwiches to Chicago
Seedo’s Levantine Bakery, founded by Mutaz Abdullah, has expanded its presence in Chicago’s Loop with a new cafe near Madison and Wells streets, following its 2025 debut at Sterling Food Hall. The bakery specializes in pastries and sandwiches that blend Palestinian, French, and American influences, drawing inspiration from Abdullah’s heritage and his grandfather’s baking traditions. A standout item is the turkey sandweesh, featuring house-made taboon bread—a hybrid recipe resembling focaccia—filled with smoked turkey, slaw, and harissa mayo. Another highlighted dish is the za’atar and labneh croissant, which combines buttery pastry with strained yogurt and spices. Abdullah sources ingredients ethically, including olive oil from Palestine and Lebanon, despite supply challenges caused by regional conflicts. The business also connects to Abdullah’s family history in the restaurant industry, including the former Cedars of Lebanon and his co-founding of Hot Chi. This review highlights the bakery’s success in merging traditional Levantine flavors with modern culinary techniques, offering a unique dining experience that honors familial roots while appealing to contemporary Chicago tastes.
chicagotribune