Bake Magazines Twentyfive

Bake Magazines Twentyfive. I had the pleasure of photographing pastry Chef Dana Cree of Blackbird restaurant in downtown Chicago and Jory Downer of Bennison’s Bakery in Evanston, Illinois for Bake magazines special issue Twentyfive which published this past winter.

Pastry chef making madagascar vanilla macaron by hand. Detail of chefs hands making bakery items.

A chef presses two sides of a vanilla macaroon cookie together

Pastry Chef hands making Vanilla Macarons

Chef Jory Downer rolls out dough for a bread loaf at Bennison's Bakery Evanston IL Chicago Editorial

Pastry chef throws flour while preparing fresh rolls of dough to make loafs of bread.

Pastry Chef Jory Downer poses for an Editorial Portrait in front of an industrial bread oven at Bennison's Bakery in Evanston, Illinois.

Environmental portrait of chef and owner of Bennison’s Bakery Jory Downer

Chef pulling prepared rolls of bread dough ready to be baked in a bakery's industrial oven.

Exterior of Bennison's Bakery in downtown Evanston, Illinois.

Exterior of Bennison’s Bakery in Evanston, Illinois

Raw dough rolled as croissants on a wooden cutting board background.

Raw dough rolled in preparation to be baked as croissants on a wooden cutting board.

Chef Dana Cree poses for a portrait in the dining room of Blackbird Chicago

Chef portrait of Dana Cree.

Crumbled chocolate dessert restaurant quality culinary cuisine.

A chocolate and graham cracker crumble dessert plated restaurant quality.

Steamed Pumpkin Cake dessert Blackbird restaurant Chicago, Illinois

Vanilla ice cream tops a crumble cake dessert from downtown Chicago’s Blackbird restaurant.

Theresa Scarbrough 2015, Milwaukee + Chicago Editorial Photographer

Bake Magazines Twentyfive

© 2026 Theresa Scarbrough. All Rights Reserved. Chicago Food & Beverage Photographer