About
A chef-driven kitchen & patisserie in Northbrook
Fork & Flour Co. was built around two chefs, one philosophy, and the belief that scratch-made, thoughtfully sourced food should be part of everyday life — not just special occasions.
Our story
Fork & Flour opened in Northbrook in 2026 with a simple idea: bring restaurant-quality, chef-driven food into the everyday rhythms of North Shore life. Not as a sit-down restaurant with a reservation two weeks out, but as a kitchen and patisserie you can drop into on the way home from work, order from your desk for lunch, or bring to your table for family dinner.
Every item is scratch-made in-house using locally sourced, seasonal ingredients. Nothing arrives pre-made in a truck. The bread is baked in-house. The pastry cream is folded by hand. The dinner packages are cooked from raw ingredients each morning. It’s the same approach a fine-dining kitchen takes — just packaged for how people actually eat.
The chefs
Chef Jonn Sherman
Jonn Sherman brings global culinary experience to Fork & Flour. After formal culinary training abroad, he moved to the United States in 2010, where he spent nearly a decade at the beloved Abigail’s in Highland Park — a restaurant that shaped a generation of North Shore diners.
He later served as chef and consultant at Paulie’s in the Glen, while building his own private chef and catering business serving high-end clients across the North Shore. Jonn’s style pulls from classic technique but stays rooted in the flavors people actually crave — approachable food, executed at a very high level.
At Fork & Flour, Jonn oversees the savory program: breakfast, lunch, sandwiches, salads, savory pastries, and the set-to-go dinner packages.
Chef Daniel Baranes Sherman
Daniel Baranes Sherman has spent over 30 years mastering the art of pastry. Early in his career he built a reputation as a highly sought-after pastry chef at a premier wedding venue, and has since become known for both classical French technique and a distinctive personal voice.
With roots in a Libyan family and a background shaped by Middle Eastern and European influences, Daniel developed a unique perspective on flavor. His desserts draw from these traditions, blending bold, nostalgic flavors with refined technique.
From delicate macarons and elegant éclairs to signature profiteroles and intricate cakes, Daniel’s creations are both visually striking and deeply flavorful. He has extensive experience in kosher baking and dairy-free pastry, and he creates dairy-free desserts without compromising richness or quality.
Our philosophy
Three principles run through everything we make:
Scratch-made, in-house
Bread, pastry, sauces, dressings, dinner packages — all made from raw ingredients in our own kitchen. No shortcuts, no shortcuts to shortcuts.
Locally sourced, seasonal
We work with local farms and purveyors whenever the ingredient allows. The menu shifts with what’s in season because that’s when produce tastes best and travels least.
Everyday, not just special occasion
Chef-driven food shouldn’t require a two-week reservation. Whether it’s a Tuesday-night pickup dinner or a wedding dessert display, the same standard applies.
Where to find us
Fork & Flour Co. is located at 2750 Dundee Rd, Unit 4, Northbrook, IL 60062. We’re open Tuesday through Sunday, 9:00 AM to 6:30 PM. Closed Monday.
We serve the greater North Shore area, including Glenview, Deerfield, Northfield, Glencoe, Highland Park, Wilmette, Winnetka, and Techny.
Come see us
Walk in during business hours, order online, or reach out for catering.