JR Dessert Bakery is a commercial bakery in Chicago that's been baking gourmet desserts that look as good as they taste for 40 years. All of our desserts are handmade with high quality and all-natural ingredients.

We primarily cater to the wholesale needs of well-known restaurants, hotels, coffee shops, grocery stores, event spaces and other food service businesses around the Chicagoland area. We also have a wide range of private label clients who rely on us to develop and create their custom baked goods. Plus, we welcome anyone with a sweet tooth into our West Roger’s Park store where customers can feast on a selection of daily specials.

JR Dessert Bakery was originally founded in 1979 by Janet Rosing, a graduate of Chicago’s Art Institute who learned how to bake from her mother. JR is a talented pastry chef with decades of experience in the industry. JR continues to run the business alongside her daughter Natalie. Natalie first started working for her mom as a young girl at Chicago's famous food festival - Taste of Chicago - and joined the team full time in 2015. The two have a special relationship with their dedicated team of bakers who work tirelessly, laugh often and taste test every day!

We at JR Dessert Bakery have a true passion for desserts that we hope to share with you.

Blog: Amazon Sells JR Desserts on Treasure Trucks Nationwide
by Natalie Kaplan (April 2019)

Amazon and JR Dessert Bakery have teamed up to sell specialty desserts on their Treasure Trucks nationwide!

We have been providing handmade and all-natural desserts to food service businesses around the Chicagoland area since 1979. We cater to some of the city’s most popular restaurants, cafes, grocery stores and event venues. Since our team primarily focuses on wholesale we were ecstatic to partner with Amazon on this huge retail deal.

The Treasure Truck is one of Amazon’s newest ways to shop. Here’s how it works: Amazon hand picks what they want to sell on their trucks, millions of customers who are signed up for the app get a text revealing that day’s specific offer, then they buy it online and pick it up from one of the trucks. The concept is supposed to be like finding a hidden treasure.

For their first offer in 2018 we made a custom cheesecake - ½ plain and ½ chocolate chip - for the big event. The offer went live on trucks in 18 different cities around the country including Chicago. Then this March we partnered for a second deal selling giant chocolate chip brownies. That deal went live in 25 cities, quickly selling out in the majority of them within hours.

Amazon announces what is on the Treasure Truck the morning of the big sale, so you never know what is coming next!


Pumpkin Desserts Spice Up October Business

by Natalie Kaplan (October 2017)

At the beginning of each month my mom and I sit down to develop a list of specials at our bakery. As one of Chicago’s leading wholesale bakeries, hundreds of restaurants, hotels, grocery stores, coffee shops and other food service businesses around the city rely on us to meet all of their dessert needs. Just as chefs work hard to keep their menus seasonal, we aim to provide them with a selection of new dessert options that have their customers asking for seconds.

What some fail to realize is that many of the desserts they’re eating while dining out aren’t actually baked in-house, but instead by a commercial bakery like us - JR Dessert Bakery – a 37-year-old family owned bakery in Chicago’s West Rogers Park area. We make everything by hand using all-natural ingredients. Now don’t get me wrong, some of Chicago’s top restaurants have world-renowned pastry chefs whipping up daily masterpieces in their kitchens, but the reality of the situation is that the majority of food establishments can’t afford to have a full-time dessert person on staff, which is where we come in.

The secret to our success is to somewhat remain a secret. We prefer to act as an extension to a restaurant’s kitchen and have been successful at doing so by remaining current; hence, the importance of those monthly specials.

As tastes have changed, there’s an emphasis in the food industry to buy local, stay seasonal, and keep it fresh. That’s exactly what we aim to do. Some months are easier than others. For example, our strawberry rhubarb rustic tarts are a big hit in July as is our pear Bundt cake in September. But the ultimate seasonal ingredient has always been pumpkin.

For many, pumpkin is the taste of autumn, and its arrival signifies the end of summer and beginning of fall. If you walk into just about any cafe they’ve got their pumpkin spice lattes prominently advertised. Meanwhile, pumpkin soups, raviolis, ice creams and bars are all the rage. Around this time of year, chefs and bakers galore rush to put pumpkin into just about whatever they can, because it sells – and really well.

Our customers start asking us about our pumpkin specials in late August eagerly awaiting our October 1st deliveries. Over the years we’ve developed a nice selection always featuring some sort of pumpkin cheesecake, pie, cupcake, muffin and cookie option for the month. This way we ensure a high quality product while continuing to maintain the production of all of our other sweets. The trick is to only feature popular seasonal ingredients for a limited time. Just as customers start to get bored we’ve moved into a different month with an entirely new list of specials.

We believe the key to a truly delicious pumpkin dessert is based upon the other ingredients you chose to mix it with. In many ways baking is an exact science and the most successful in this field treat it that way. Our top seller – the pumpkin cheesecake - is a delicate blend of pumpkin puree with rich cream cheese topped with crushed walnuts and a fresh whip cream piping. We sell the dessert whole or pre-cut in order to guarantee that each slice is absolutely perfect when it eventually hits the diner’s plate. 

Whether you are cooking at home for your family or are a caterer planning an event for two hundred guests, we highly recommend using pumpkin as an ingredient in your next menu while always remembering those other three keywords: local, seasonal and fresh. It’s a trend that’s clearly here to stay and could literally pay off in the end.

Bon Appétit!