Loaf at first sight: Oak Lawn gets its first sourdough spot

A long line of customers show up before the opening of the Ancestral Oven and Sourdough Bakery and Cafe in Oak Lawn that was held the morning of Oct. 31.

The Village of Oak Lawn welcomed its first sourdough bread bakery and cafe last week, and judging by the reception, it couldn’t have come a moment too soon.

The grand opening of Ancestral Oven Sourdough Bakery and Cafe, located at 4616 W. 103rd St., took place the morning of Oct. 31. The owners are the husband-and-wife team, George and Holli Gaitan.

The two were excited that the business opened with so much enthusiasm. Before the ribbon-cutting took place, a long line of customers formed outside the bakery.

“Now Oak Lawn has its first sourdough bakery,” said Oak Lawn Mayor Terry Vorderer, who was on hand for the grand opening. “And we don’t have to go to San Francisco to enjoy it.”

The sourdough bread is naturally leavened, meaning it does not use commercial yeast to rise. It is made from a fermented flour and water mixture containing wild yeast and good bacteria.

On hand for the grand opening were relatives of the Gaitans, including their daughter, Quinn, 7, and son, Kai, 6. Along with Vorderer, Trustee Ralph Soch (6th) attended. The event was held in conjunction with the Oak Lawn Chamber of Commerce.

Quinn and Kai cut the ribbon as their parents, chamber members, and public officials looked on. Soon after the ribbon-cutting, a large crowd came in and continued to file in throughout the day.

Chamber members, local officials, and customers were given samples of bread, bakery items, and a variety of coffees. Holli said the business held a soft opening on Oct. 26, but the grand opening was the official first day of business.

George is the head chef and the driving force behind the sourdough bread and bakery. However, he said this could not have happened without the hard work of his wife.

“We have been working on this for seven years to get this business started,” George said. “But I could not have done this without my wife.”

Many residents are familiar with the Gaitans, as both George and Holli have been working at local farmers markets over the years.

“This is like family for us,” Holli said. “We are from Oak Lawn, and our kids go to Hannum School. The reception we got the first day is amazing.”

The morning menu, or “First Rise,” includes a brisket, egg, and cheese sandwich, as well as a bacon, egg, and cheese sandwich. Chorizo and jalapeño cheddar are also part of the morning offerings.

The “Mid-Day” menu includes grilled cheese with sharp cheddar, a roasted pork sandwich, ham and cheese, and bacon, lettuce, and tomato sandwiches.

Avocado toast, egg toast, huevos rancheros, and homemade soups are also offered. A variety of coffee, including cappuccinos, lattes, and espresso shots, is available throughout the day. Tea is also served.

“I got to thank you for your investment in Oak Lawn,” Vorderer said. “This is a great location, and I know you will do very well.”

They also have a kids menu, including Quinn Cakes and Kai Crumbs, named after the Gaitan children. A wide array of desserts is included on the menu.

More information about the bakery can be obtained at info@theancestraloven.com. Delivery, dine-in, and online booking options will be available.

“This is a dream realized,” said George. “And we are happy to be here.”