Meet Melissa Wongkamalasai-Monar of pHlour Bakery in Edgewater

Today we’d like to introduce you to Melissa Wongkamalasai-Monar.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I’ve always been in the restaurant business. I started working as a barista when I was 14 at one of my dad’s restaurants, Caffe Baci. I use to take the train downtown from Palatine Monday-Friday every summer during high school. I went to UIC to study finance. While I was a taking class full time I also managed one of the Caffe Baci locations 4 days a week.

Once I graduated not having any interest in getting a corporate job, I started moving around the country bartending and waitressing. Eventually, I ended up back in Chicago. My dad approached me in the summer of 2016 with his idea of opening a bakery with me as his partner. January 2017 we found a space, thought of a name and began the remodel. Our first day of business was April 17, 2017. Everything moved very quickly – the pace which I prefer.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I wouldn’t categorize anything as a “struggle,” just very long hours and no days off. It’s something we’ve all just gotten used to though. I’m here every day with my family so its fun. My brother, Bobby, and dad, Surapol, are the two other partners of pHlour. I’ve always been very close to both of them. Lots of jokes. We are always laughing. No need to take anything too seriously.

Please tell us about pHlour Bakery.
pHlour Bakery specializes in artisan bread. We are here to make great tasting bread that is wholesome and handcrafted. The bread in America is pure industrialization – we are not. We use three ingredients – flour, water, and a little bit of salt. Bread and gluten has developed an awful reputation lately. We make bread the natural way so you don’t have to be afraid to eat it.

A natural fermentation process breaks down the gluten making the bread digestible and delicious. Bread is very scientific, hence the name – pHlour… pH. Just because our bread is made from three simple ingredients doesn’t mean what we do is easy. It takes long hours, years of knowledge, daily practice, and honest passion.

Do you look back particularly fondly on any memories from childhood?
Going down the “big hill” in our neighborhood on our Radio Flyer wagon with a homemade brake on the left wheel.

Contact Info:

• Address: 1138 W Bryn Mawr Ave Chicago, IL 60660
• Website: www.phlour.com
• Phone: 773-293-6135
• Email: info@phlour.com
• Instagram: phlour_chicago
• Facebook: facebook.com/phlourbakery
• Yelp: https://www.yelp.com/biz/phlour-bakery-and-cafe-chicago

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