Evanston pastry chef Stacy Simpson dives deep into sourdough baking

The Evanston RoundTable published a personality-driven profile on March 8, 2026 that documents how Evanston resident Stacy Simpson has been diving deep into sourdough baking. The piece spotlights Simpson’s shift in focus from professional pastry kitchens to an intensive home practice in sourdough, framing the move around her background and current interests.

Simpson is introduced in the profile as a former professional pastry chef and as an events director who has worked in the Chicago area. Those two roles anchor the story: her pastry training provides technical grounding, and her experience as an events director ties her work to the region’s food and hospitality scene. The profile notes her Evanston residency, placing her sourdough experiments squarely within the North Shore community.

The RoundTable’s March 8 coverage describes Simpson’s recent deep dive into sourdough baking as a distinct episode in a longer culinary career. The profile is personality-driven, focusing on Simpson’s individual practice rather than presenting a broad how-to or trend piece. That emphasis illuminates Simpson’s methods and motivations as a baker with professional credentials who now concentrates on the nuances of long-fermentation breads.

By documenting a career pastry chef and Chicago-area events director turning attention to sourdough, the Evanston RoundTable situates the story within local culinary life. The profile connects Simpson’s technical background to her current work with sourdough, presenting a narrative that may resonate with home bakers and local cooks watching how professional techniques migrate into neighborhood kitchens.

The March 8, 2026 profile leaves Simpson’s sourdough baking framed as an ongoing practice in Evanston: a former pastry pro applying her craft and event-minded perspective to the specifics of sourdough. The RoundTable piece records that transition and places Simpson’s work in the public record for neighbors and Chicago-area food-watchers interested in how professional bakers translate skills into home fermentation and breadcraft.