About Baker & Nosh
Baker & Nosh is the creation of Bill Millholland. After spending many years working and teaching in the culinary industry, he decided that baking was his true passion. So, why not combine what he loves with his experience and bring it all together under one roof. Thus, Baker & Nosh was created.
All of our breads and
pastries will be made
by hand daily.
“If it’s for sale today,
it was made today”
is our motto.
Our location is 1303 Wilson Avenue, at the corner of Wilson and Malden, in the historic Wilson Apartments Hotel building. We chose this building for several reasons: Architecture, location and an available outdoor seating area. This building was built in 1921 and all of the original stonework still remains today.
In the spring, summer and fall, we will have outdoor seating available in our garden area. This will remain a grassy area instead of a concrete slab. Seating will be in the form of Adirondack chairs and side tables placed in the grass surrounded by lush plants, foliage and a water feature in the center.
We are also happy to announce that we will have an accessible herb garden. When you stop in for a purchase, feel free to pick some fresh herbs to help you prepare your amazing meal. This will be a no-cost bonus for our customers.
We now invite you to bring your own bottle of wine or beer and try one of our cheese and charcuterie boards. Choose from a selection of cheeses and pâtés and relax in our garden with your favorite beverage. We suggest a crisp Riesling or Vinho Verde to beat the summer heat.
Bill Millholland, baker
Like many people in the food and hospitality industry, Bill is a career changer. He was a French and Japanese major at Indiana University and previously worked as a Production Manager at CBS Television during 1998 Winter Olympic Games in Nagano, Japan.
Bill later studied culinary arts at The French Culinary Institute in New York City and immediately fell in love with bread baking. He worked in various pastry kitchens in New York before settling into a job baking bread at a bakery with locations in Manhattan and the Hamptons. There, he learned his way around a loaf of bread as well as the satisfaction that comes from being a part of a successful neighborhood bakery. He then moved to Tuscany, Italy where he honed his skills as a Chef Instructor at Toscana Saporita Cooking School in Lucca for nearly four years. He has spent the past seven years as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Chicago.
Bill has taught thousands of students in a variety of class subjects and now he brings his passion for baking and instructing to Uptown in the hopes of supplying breads and pastries in a comfortable neighborhood setting.