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Open Paper Moon Pastry

help me complete renovations and open my shop

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Open Paper Moon Pastry

Open Paper Moon Pastry

Open Paper Moon Pastry

Open Paper Moon Pastry

Open Paper Moon Pastry

help me complete renovations and open my shop

help me complete renovations and open my shop

help me complete renovations and open my shop

help me complete renovations and open my shop

Ana Septix
Ana Septix
Ana Septix
Ana Septix
1 Campaign |
Chicago, United States
$4,375 USD 63 backers
17% of $25,000 Flexible Goal Flexible Goal

SUPPORT YOUR LOCAL BAKER

also, heres another video:  http://vimeo.com/81454362

Are you a lover of pastries? A believer in community? A seeker of fine handmade goods? A supporter of all things local? Vegan? Gluten Free?

If you answered yes to any or all of thos questions, come by my weekend pop-up shop and for three days I will make your dreams come true.

Or, since this is Indie a go go, you can give money to turn the pop-up shops into a full-time, permanent happening. Your dreams will come true daily. 

Its not just my pastry that will make your dreams come true, its the hub that I am creating that will really take you there. As you can see from these photos, the Bakery where I will be baking perfect pastries has a rotating array of local entrepreneurs showcasing their wares. On the weekends, I’ve been throwing pop-up shops that are quickly becoming a community. It has been exciting and fun to a create cool space with lots of local craftspeople.

My name is Ana and I am a working class pastry chef, artist, entrepreneur. I am extremely talented. I have the hair of a mermaid. I have been in this store for two years. My lease is now up. I'd like to sign on for another five years but if I cannot open I cannot do that. Please contribute money towards my campaign so that I can renew my lease and open my shop.

All of my pastry is perfect and delicious. I was born in Chicago and was a resident of Logan Square in the late 1990's. I lived in several different cities and traveled throughout the U.S. before returning in 2009. During that time, I worked at various cakeshops, restaurants and bakeries, attended culinary school, and won several awards for my work, including Tucson Metromix "Best Desserts" and an Elizabeth Falkner internship from Women Chefs and Restaurateurs.

What will I be using your very generous gift towards? The Bakery. From new coffee machines to permanent counter space, I have a running list in my kitchen of prioritized things that need to happen to get this place ready for formal full-time operations. I’m about 70% ready to open.

I need your help to get to 100%.

If you have any questions, visit the Bakery. Or email me at papermoonpastry@gmail.com.


Pretzel Caramel Fudge Cake on Top of a Honey Lavender Butter Cake

Pumpkin Cheesecake Cupcake 

      I started baking under the name Paper Moon Pastry over four years ago, as a home-based cake and catering service from the apartment on Logan Boulevard I shared with two roommates. I then began renting kitchen space from various local restaurants and cafes, building my wholesale business and collecting and storing kitchen equipment as i could afford it. Two years ago, I finally rented a storefront on Fullerton and began the slow and expensive process renovation and remodeling. I have been doing everything i can to raise money to open the bakery ever since.

The front of the store has become something special. I have started to do all kinds of events, and eventually want to work on fixing up the basement to have shows and performances.

The Cafe and Bakery is owned and operated by me, by me and only me. Right now i have two tables held together by duct tape and make coffee in a percolator on loan from new wave. my "pastry case" is a prep table with posterboard hot glued to it and various cake pedestals stuffed full of pastry.

Everything in the shop is 100% locally made. I am trying to create a unique and intentional retail space here where other local small entrepreneurs and craftspeople can sell their goods and grow, and where people in the neighborhood become familiar with and support these products and artists. 

ok guys I love you have a great day.

100%LOCAL 

100% DELICIOUS 

100%OF THE TIME


Baker Ana Katsenios on Fundraising Push to Open Paper Moon Pastry

By Janet Rausa Fuller on February 6, 2014 7:40am 

LOGAN SQUARE — There are pink marshmallows and hard candies glued to the walls inside the storefront at 3523 W. Fullerton Ave. It's the work of Ana Katsenios, who wants to make her future bakery look like a gingerbread house.

But the sweets don't hold up that well. If you look closely, you can see they're dull, crooked, a little dirty, and so Katsenios has to rip them off and start over.

Moxie and a hot glue gun — this has defined Katsenios' struggle to get her business off the ground.

"Naively optimistic is something you just have to be," she said.

The former hotel pastry chef has a name for her bakery: Paper Moon Pastry. She has the skills and the (mostly vegan) goods: chewy cookies as big as salad plates, mini-pot pies, "fauxstess" chocolate cupcakes. For two years, she's had the lease on the storefront.

Katsenios, 29, just doesn't have the money she needs — ideally, $25,000 — to finish rehabbing the storefront and officially open the doors. So she's launched an Indiegogo campaign, which ends on Feb. 23. She's raised nearly $1,600 so far.

She also recently started hosting weekend pop-up markets selling her treats as well as those of other small vendors — and not just food, but clothing, jewelry and art. The next market is Saturday and Sunday.

"I have operated off of blind faith, but I feel like it's time to make that push," she said. "At this point, I think everyone in my family is just like, 'Oh my God, when are you going to open?'

"I may have to open as a retail boutique, and sell everything pre-packaged. I'll find a way. It may not be the way I want at first, but no giving up."

It would hardly be the most unconventional thing she's done. Last summer, Katsenios sold pastries to late-night barhoppers around the neighborhood, first from a tray strapped around her neck (tattooed hipster meets 1930s cigarette girl), then from a wagon she built herself.

"People called me the Cookie Lady," she said.

Owning a bakery has always been her goal. Katsenios went to culinary school in Tucson and worked in kitchens there and in the Portland area before moving back to Chicago to bake at Taxim in Wicker Park and the now-closed Bleeding Heart Bakery.

She started her business four years ago out of her apartment. Paper Moon was the name of the family-style restaurant in the northwest suburbs her dad once owned.

As Katsenios picked up wholesale customers, including the Dill Pickle Food Co-opNew Wave Coffee and Cafe Mustache, she moved into a shared commercial kitchen.

In 2012, she found the cozy, 1,000-square-foot space on Fullerton Ave. and began the arduous task of converting the old day spa into a bakery. Her dad built a wall to enclose the kitchen. She ripped out the drop ceiling and light fixtures and installed the sinks herself.

It's been a piecemeal rehab. Aside from walls to paint, Katsenios still has pastries to bake and no one to help her. She pulls frequent all-nighters and squirrels away equipment when she can.

"That's why I admire her so much," said chocolatier and fellow Logan Square resident Katherine Duncan of Katherine Anne Confections, 2745 W. Armitage Ave. "I don't think people know just how hard it is as a one-woman business. And she's so creative. The fact that she made a pastry wagon and rode it around the neighborhood — very creative."

About that wagon: Katsenios was a vendor at the Logan Square Night Market last summer. Thus began the late-night pastry peddling at neighborhood bars where she knew the staff, so that whatever she didn't sell at the farmers market wouldn't go to waste.

"People were confused by it at first. They would ask, 'Are they drug cookies?' " Katsenios said.

While the "portable bakery" was fun and quirky enough to bring in decent dough, it cost her some wholesale clients. Katsenios just couldn't keep up.

"Her brownies and bars are great. People still ask for them, but no way could she meet the demand, or even deliver at a certain time," said Dana Norden, buyer at the Dill Pickle Co-Op, which sold her pastries for three years until about four months ago.

"She makes an awesome muffin," said Ralph Darski, co-owner of Cafe Mustache. But she wasn't "as consistent as we'd like her to be in terms of getting here," he said.

"That's exactly right," Katsenios said. "I was overwhelmed. That's what this is all about. With the correct resources, I can fix these problems and just focus."

"I'm hopeful," Norden responded. "She really is a hustler in the good sense of that word."

With the pastry wagon grounded for the winter, Katsenios is focused on the Indiegogo fundraiser and the pop-up markets at the storefront.

This weekend's market is vegan and valentine-themed and will be open from 9 a.m.-5 p.m. both days. Cookbook author and blogger Natalie Slater will sign books and do a cooking demo. There will be vegan truffles from Katherine Anne Confections, gluten-free macarons from Bot Bakery and smoothies from Vert; jewelry from Tarnish; clothes from Lovesick Vintage, and stationery from Katie Holland, among others.

If — or when — Katsenios opens Paper Moon Pastry, she said she'd like to keep this boutique-within-a-bakery format to showcase other people's stuff as well as her own.

"I feel so connected to the idea of the struggling entrepreneur, the outside-the-box small vendor," she said. "I want to celebrate that."

Right now, her struggle doesn't exactly feel like a party. Still, she said with the slightest shrug, "I undeniably believe I will succeed. I make the best product.

Paper Moon Pastry

31 January 2014 by Kristina

final ana


Inside the Artist’s Kitchen and artist Kiam Marcelo Junio sit down and chat with Paper Moon Pastry’s proprietor Ana Katsenios. Ana has generously donated her adorable space to host Inside the Artist’s Kitchen presents: Jerry Blossom

Some of ITAK with artist Kiam Marcelo Junio.

Some of ITAK with artist Kiam Marcelo Junio.

Kristina: When do you plan on opening your bakery officially?

Ana: Ideally, I’d like to open in the spring of this year. I’ve been in this space for over two years doing wholesale and building out the space out-of-pocket. But that just depends on how much money I can raise both through these events and through little pop-up sales and from the Indiegogo I have going on right now.

K: You said two years? If you were not selling stuff in the shop here, then how are you running as a bakery?

A: For two years, I’ve been doing wholesale, so before I moved into this space two years ago, I was already doing Paper Moon for another two years, renting space out of various kitchens in Logan Square. So my product, they’ve carried it at New Wave, the Dill Pickle [Food Co-op], Cafe Mustache, Township. I even had stuff at the Logan Theatre for a while. I’ve baked for Off Chances, I was doing I Am Logan Square Events, farmers markets, the Logan Square Night Market. When the Logan Square Kitchen was open, I was doing their pastry market.

K: I saw your Indiegogo video, and in it, you’re sort of barhopping? Is that the right word? Do you still do that?

A: Well, I do, but I made a pastry wagon. I basically put a bakery on wheels and would wheel around with, but it got a little cold. I did that because I wanted people to know where the pastry was coming from and who I was and get them excited, so I got this idea to sell the pastry cigarette girl-style with a tray. And I’m just a night person in general, and I love bars so much, so, I was like, “OK, well, I’ll try this.” There was about five bars I’d go to, and I talked to the owners, and it was fine. I started with soft pretzels, and that went really well, and pretty soon, I was hitting up these bars four or five nights a week, and that’s what’s in the video. It shows me going around from bar to bar selling the pastries. I don’t do it right now anymore, because it’s always just been me, and I want these markets to be successful, and I just want to bring people here. After Christmas time, it just got so cold, and I got so busy that I stopped for a little while, but I haven’t given up on it.

K: It’s not an over-with plan? It looked really fun.

A: It was really cool. It was definitely really fun. It’s not as easy as it looks. I don’t know if it looks easy.

K: It did look pretty effortless.

A: It’s difficult to go up to total strangers drinking in bars and convince them to buy pastry, and there’s no drugs in it or anything. They’re like, “Why would I want a cookie?” “Because it tastes good!” It took a little while to get people to understand that I was not selling drugs in cookies. It took a lot of energy. It was a good social exercise for me for sure, but it’s nice to take a break.

Michael: Did you ever cross paths with the tamale guy?

A: Totally. We’re all good—me and the photo guy, the polaroid guy, and the tamale guys.

K: You’re friends now?

A: Yes. We just saw each other so often, and I’d give them cookies, and they would give me tamales. We got to a place where we would see each other and do this cool quick high-five. Same with the hot dog lady that sells stuff outside The Owl. We’re all doing our thing. If you’re out there doing this, it takes something. Why don’t you just make tamales in someone’s kitchen? No, you want to do this yourself and have this freedom, and if you’re a vendor, a peddler, a carnie, whatever you want to call it, you see somebody enough, there’s definitely a little nod of kinship just because we’re out in the same places, and we don’t even speak the same language.

January's Market

January’s Market

20140123_29390

CookBooks!

K: That must be fun for you. Earlier, you mentioned the markets that you want to make successful. Are you doing them monthly until maybe a grand opening?

A: Yeah. I’m going to do that. And then, who knows? I love the look of the place as a boutique, so my ideal situation is like a market every day, almost. The atmosphere the market created, I’d love it to look like that all the time in here. Have a lot of local vendors, having their items set up, and have just a little cafe area.

K: How did last weekend work out?

A: Awesome. The weather was terrible on Saturday. Tons of snow, but still, people showed up, and the clothing did really well, the jewelry did really really well. A lot of people just came out. Actually, the event was written up in the Red Eye in the “Eat, Drink, Do” section as something to check out, so we definitely got a lot of people poking their heads in.

K: That’s awesome. Do you have the rest of the calendar dates already picked out?

A: I pick out the dates probably a month in advance. I’m not sure about the March one yet. My idea for March was the “March Meet Market.” Not the food meat, but I would bring in to meet your neighbors kind of thing. I’m trying to spin that to have the vendors in here, but also have a day where different people have these slots and “meets.” “Meet Joe—Joe is the bartender at so-and-so, and he’s going to do this drink demo for you. Meet Paul, he’s the Chamber of Commerce rep, and he’s going to come in here and be taking questions.” Stuff like that. That was my idea for March.

Kiam: I love that—you’re really building a community.

A: Hopefully. That’s what took shape naturally with bringing so many people and involving them, so I’m going with it. I love it.

Kiam: It’s a really smart strategy.

A: I love what I do, but I always gravitate towards this work. When I was younger, I would always go into organizations that were like… I got really heavily involved with The A-zone, which was an anarchist community center in Chicago. What mainly enamored me with them was that they had a DIY community space, and they would do things like make vegan ice cream and have ice cream socials. They had a library, they hosted different people’s events. A-zone stood for “Autonomous Zone.” It was an autonomous space for community organizing, and I just loved that model. I’ve never forgotten that model. I go towards that naturally.

K: It seems to be working so far. This is maybe a step backwards, but you have a focus on vegan/gluten-free pastry options? Do you want to talk more about those?

A: Sure. Basically, there’s two or three things I could say about that. One, The passion of what I do. Something I really enjoy about what I do is that I make this thing, and it makes people happy, and dietary restrictions—vegan, gluten-free—that’s just a reality right now. It’s just the way it is with people being more conscious of what they eat, so for me, it’s just worthwhile to just make it vegan or gluten-free in the first place and make it taste wonderful so that anyone would want to get in and eat it, and that person with the dietary restriction naturally can participate without having to go to any weird extremes about it.

Second of all, business-wise, it makes sense for me as a small bakery and a small business. The masses wanting pie and cookies will go to Jewel and buy a pie. They’ll go and get a Snickers bar. But the people who will come to us smaller bakeries and bakers like me are people who need something special. They want something natural or organic or vegan or gluten-free, and they know that coming to a smaller bakery, they’ll be able to get a specialized dessert with those qualifications, so it just does not make sense for me business-wise to not fill those niches.

And then finally, I love vegan stuff. I’m not vegan, but I was for a very long time, and that is how I learned to cook and to bake before I went to school, before I worked in a professional kitchen. I was vegan and got a vegan cookbook, and it taught me all the substitutions, and I learned how to make flavors and make things the hard way. Instead of just throwing eggs and milk together. Maybe you cook a zucchini and purée it, and it makes something else, and you just learn how to fool around with food and transform food into other things, and it definitely ignited a creative sense in me, so I’ll always have vegan stuff. It’s delicious, why not?

K: I’ve only had the brownies, but they were really good, and I don’t know what else you make that’s vegan or gluten-free.

A: Oh, all of my cookies are vegan.

K: Even the regular chocolate chip?

A: Yeah. The bars and granola are also vegan. 

K: Cool. Is there anything else you’d like to share?

A: Please, please, please, donate money. I really really really want to open. I work very hard night and day. I want to make a great space and improve the neighborhood, and I just really want to open. 

You can help Paper Moon Pastry open by clicking here!


     Paper Moon has been providing sweets and treats for the Logan Square neighborhood for almost four years.  You have most likely tried Paper Moon products places such as New Wave Coffee, Cafe Mustache, The Dill Pickle Food Coop, Township, Half Italian, Logan Square Fall Ball, Chicago Health Foods, I am Logan Square, The Chicago Humanities Festival, Templehead Gallery, The Owl, The Whistler, The Burlington, Two Way, Cole's, Any Squared, Uncharted Books, Ms. Mint's Holiday Bazaar, The Logan Theater, Chances Dances, Logan Square Farmer's Market, The Nosh Market, and many more.

"Quality vegan baked goods can be difficult to come by for many vegans.Pastry chef Ana Katsenios, owner of Paper Moon Pastry (@papermoonpastry, 3523 w. Fullerton Ave.), creates vegan and gluten-free goodies in addition to dairy pastries. Katsenios, a self-described “real-life mermaid” obsessed with Martha Stewart, currently sells her goods out of a self-built wagon she brings to local bars. Her storefront is currently only open during special events and fundraisers. The next event is set for Jan. 18 for the Midwinter Market, which will feature goods from other local bakers, bookstores and baristas. Also through now until Feb. 23, you can support Katsenios and her hopes to open her storefront through this Indiegogo campaign."
The Vegan Compromise—Part II By Melissa Hill, "

The following is a transcript from a recent interview I did about these markets. I hope that by reading this you will gain a better understanding of who I am and what some of paper moons goals are. Thank you again for taking the time to read this. 

<i><b>So, it is nice to meet you and thanks for being available on short notice. I understand that you have been hosting numerous events around the opening of your store.In the promo for this event, it reads that you will be hosting a market every month.<br></b></i><i><b>What inspired you to host three events and what is your goal?<br></b></i><i><b>Also are there different themes to the events?</b></i>

yes. each month there is a different theme to the market. They might reflect major holidays each month such as a holiday gift theme for december, or a valentine’s day theme for february. They could also be focused on the season, on a particular artist or activity. For example the January market is called midwinter market, and i’ve really tried to put a focus on comfort like offering vegan chili and sampling out jo snow syrups with hot chocolate. 

I have Shira Hassan from Flying Pig Tarot coming on Saturday from 12-2pm doing tarot card readings, and she is so warm and intuitive and her presence really makes you feel relaxed and taken care of. I’ve also got Bastardgeist to come and play an intimate acoustic set on sunday evening, and joel’s stuff is so ambient and intelligent. I know people have been cooped up and isolated these past few weeks so i really wanted to the theme to revolve around comfort, warmth, and connection.


Then February market is kind of a double event in that it’s both focused on a holiday and a particular artist, Natalie Slater from Bake and Destroy. She just came out with a great cookbook called “Good Food for Bad Vegans” and she’s fun and creative and I feel like a natural fit for a Paper Moon Event. We make all kinds of baked goods here from traditional to vegan and gluten free, but we decided to make February an all vegan event and call it “my vegan valentine”. 

There will be vegan pastries, snacks, stationary, soaps, books, and more. There’s even a girl who paints cards with nutritional yeast. And we’ll be selling boxes of 100% vegan Katherine Anne Chocolates, because it wouldn’t be valentines day without chocolates. I like to wrap up each market with a more social, interactive event so this month will end with performance from Bastardgeist and  a Jo Snow syrup inspired cocktail hour and the February market will end with a cooking demo from Natalie.

I have several goals for these events. Most of them revolve around inspiration and community. Ultimately my goal right now is to get as much exposure as possible and to let people know about my indiegogo fundraising campaign to open the shop. Ive been here two years and have done so much work, invested tens of thousands of dollars converting the space from a day spa to a bakery. i really want to open, and i really want the logan square community to want me to open. I use the phrase “support your local baker” often, and i really mean it. I look at all of us small vendors as a team or a network. I detest competition between small businesses and craftspeople. 

it’s hard enough making a viable living selling fresh baked pies when people can just run to jewel and buy some gross mass manufactured thing for $2.99 you need to work together to let people know that its ok to spend a little bit more or travel a little bit out of your way to find something special. The only money i make off of the market is what i make from my own products but the benefit for me is that i feel like the more overall attention we draw to the idea of supporting small and local trades the better it is for all of us. i make vegan and gluten free products but i make a point of including other bakers who do the same, like bot bakery for example. and i am not worried about competition because i just don't see it that way. each of us is unique and that is reflected loud and clear in what we produce or bring to the table and i want other people to see that too. 

i also make a point of having local artists hang and sell work at the markets because i really want people to see the connection between what we bakers do and what any artist does. we inspire, we become inspired, we create, we share, we practice our craft. vendors like tarnish or lovesick, they put together collections of things. i consider curating an art form, i can see the person who put it together, that's what makes it special.


<i><b>will the same vendors be participating each month?</b></i>

some of the same vendors id like to have back every single month. most of them really! but i do have a small space so i have to rotate a little, and also depending on the theme of the market there might be a vendor that is more suited to the event. i have tried hard to build good relationships with the vendors and i think they are all so great and supportive.

<b>There was an event that you did in December held in your storefront? When did you open your store? and is this market event taking place in your store front?</b>

Yes the event in December was to kick off the fundraising efforts to open the store. I moved into this storefront two years ago in march and have been slowly renovating, straight out of pocket from cookie profit thats why it has taken so incredibly long to get to where i am today. before i moved into this storefront i was doing paper moon from shared kitchens, scrimping and saving and collecting pieces of restaurant equipment and storing it little by little. its been a long long very difficult road. i used to bake over 300 cookies using three sheet pans and an convection oven with only ONE rack. i never slept-i was there all night long, scooping cookie dough and hallucinating grim reapers and fully clothed squirrels running around underfoot.

This market is taking place in my storefront yes. I want people to get familiar with the space and understand the potential. its really difficult for me to present the space the way i want people to see it without the financial resources to complete things so i spend hours trying to come up with “shortcuts” like i don’t have a pastry case sooo how can i turn this prep table and these cake pedestals into a mock pastry case without having it look cheesy? and ill stay up all night decorating things with candy and a hot glue gun to make things look festive. i would really like to open the store by spring.

 

<b>For the event how many people do you expect to attend?</b>

i have a facebook invite and have been flyering...hopefully once people become familiar with the place and know that the markets happen once a month i wont have to push so hard to make people notice. I also get a lot of foot traffic here, and people bee line in when they see cupcakes. all my neighbors know i am here and who i am: the guys at festa pizza, The Latin american motorcycle association, cafe marcelas, the burlington, el pacifico, all the residents...they know me. many of them have been in here before to see the place as it was coming together. 

  

before i was doing markets i was having bake sales outside the shop at a little table and they were really popular so much of the neighborhood has tried my stuff and love it. so i think with the facebook invite and all the promo, plus walk by traffic i would say i am expecting about 50-75 people to walk through here each day. i have no idea if that is accurate with the cold weather though, maybe there will be like ten people each day haha. i hope not. if there is only ten people then theres going to be a lot of free chili happening.

<b>Do people need to sign up on Facebook, Eventbrite, etc.? And what is the admission price?</b>

The markets are always free. And the coffee is donated by New Wave Coffee, so i offer it for free or $1 suggested donation. I really want people to come by and get familiar with the space and hopefully donate to the indiegogo if they can. here is the fb link for jan and feb markets


JAN https://www.facebook.com/events/193210637547380/

FEB https://www.facebook.com/events/236552119855593/


<b>Will this have a market -feel, like a table set up for each vendor? or what is the feel you are going to create? or the logistical set-up?</b>

the space is far too small to have all the vendors sit behind a table, and also many of these vendors are tiny businesses and like me its just themselves and maaybe one other person. so to ask them to come sit here for two days straight on a weekend or pay someone to do that is just kind of insane. 

i operate my markets similar to a consignment shop. vendors drop off their product and i set them up in a nice display with signage. some vendors will stay and participate for periods of time which i love. for example this month templehead gallery and lovesick vintage will be sitting with their stuff and you can talk with them directly about their merchandise. 

The atmosphere is cozy and casual. I don’t ask people may i help you when they walk through the door. I say hello! would you like a free sample of cupcake? then i just leave them alone unless they have questions at these events i have volunteer bakers here who are also just learning certain things so i might be having a kind of loud conversation about the proper technique to make swiss meringue but i also play good music and light pumpkin scented candles so everything is pretty much aces.

 

AND NOW HERE ARE SOME QUOTES FROM PEOPLE TALKING ABOUT HOW MUCH THEY LOVE PAPER MOON:

"Once upon a time, the cookie/pastry gods answered my prayers for sweets and a bakery by the name of Paper Moon Pastry moved into the space below me. Since then, they've been growing in popularity and the number of coffee shops and stores that carry their product has been growing bit by bit. Alas, the time has come for us in the community to unite and help make Paper Moon's dream come true: to become a full on, open to the public, retail Bakery!!! Let's get more and more development happening in Logan Square WEST of Kimball for gods sake.  Please Support Local Businesses!" -Edwin Morales, neighbor of Paper Moon Pastry
"Awesome pies!"-Celina Montoya
"I love Paper Moon Pastry."-Lindsay Joanne Wegne
"We LOVE Paper Moon Pastry!!!"-Ryan Kristina Baylen
"I needed a last minute cake baked for my boss, the owner of Paper Moon Pastry worked at a local cafe as a baker at the time, and she stayed after work just to bake the cake for me, I picked it up just hours later. I love her and I love her pastries!"-Wendy Van Leuveren 
"Yay to local, lady-owned business!" -Salem Collo-Julin 
"I love this business because Ana is a freaking pastry GENIUS and Chicago will be blessed to have a place to buy her wares."-Jesse Dyllan Grace
"This could end up being the ultimate bakery in Chicago land. Make it happen, give Paper Moon the money!"-Mike Smith 
"Smart business plan and great baked goods!" -Matt West  
"Ana is an INGENIOUS creator and baker, with an unmatched work ethic. One of the most hardworking, innovative, and strong people I know! And her goods are to die for!"-Tino Valentino 
"PAPER MOON PASTRY! PUT IT IN MY MOUTH!"-Garrett Hansell  
"Ana is the queen of pastries; give her dough!" -Ruth Oppenheim-Rothschild 
"We certainly need more businesses like this in Logan Square." -Nicole A. Winter
"Good people, good food!" -Erin Robling 
"Creative and awesome!" -Erin Wilbur
"Ana is an amazing baker whose treats are heavenly. She's a workaholic who loves nothing more than to bake for people." -Jacob Daneman
"Did I mention that I just ate the best cookie of my entire life? Chocolate chip peanut butter. Get it. "-Allison H., Chicago [Yelp, for Rewster's Cafe]
"Grabbed a muffin on my way out. YUM!"-Lana B., Mays Landing, NJ [Yelp for Rewster's Cafe]
 "Red Velvet Whoopie Pie (delicious!)"-T.G., Chicago, IL [Yelp for Rewster's Cafe]
I buy their Morning Glory muffins from the Dill Pickle co-op. Best. Muffins. Ever.
I have no idea what's in them (other than magic), but they fuel me up like nothing I've ever experienced. They're great for runners/cyclists.
They taste unbelievably good and pair well with coffee. Get some.-Jason V. [Yelp for Paper Moon Bakery]
"Amazing, amazing cupcakes! We ordered Latte with white chocolate frosting, Orange with sour cream fudge frosting, and Carrot with cream cheese frosting for my brother's birthday party! Ana personally handled the order, baked the cupcakes, and delivered! She was so very nice to work with.
We will order from her again for my daughter's birthday party. We can't wait!"        -Sarah B. [Yelp for Paper Moon Bakery]
Got cupcakes for my birthday..   They were absolutely amazing!  I've seriously never had cupcakes that ridiculous before.  The owner delivered them herself and everyone at the party was raving! -Dave D [Yelp for Paper Moon Bakery]
Yum, yum! These treats are to die for! The chicken pot pies are delish!  
Cookies are wonderful, scones are great, cupcakes are sweet, savory and delectable. The baker should get 10 stars, the products are THAT good.              -Rachael Toma [Yelp for Paper Moon Bakery]
All i can say is WOW!! Each baked good I have tried has been way beyond my expectations.  I am a sweet and savory person, and I seldom find the quality I seek in a good bakery.  Most of the baked goods I find are the same in taste and offerings, but not Paper Moon.  Everything is fresh, full of flavor, artistic looking and you can tell it was made with a true understanding of flavor.  I can't wait for you to open. -Thomas C [Yelp for Paper Moon Pastry]

Logan Square Wedding Party at Shop 1021 with Debi Lilly 1/22/13  http://cageandaquariumblog.com/tag/paper-moon-pastry/

Paper Moon Pastry WagonAvovision September 11, 2013
http://avoision.com/2013/09/11/paper-moon-pastry-wagon.php



 Holiday Market & Fundraiser @ Paper Moon, 12/21/13


Carrot Cupcakes for Debby Lili


Earl Grey Shortbread "Rune" Cookies

Gallery Opening, I AM Logan Square

Red Velvet Cake

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Choose your Perk

Friend of a Friend on Facebook

$10 USD
Thank you for your support! A contribution at this level will earn you a one-of-a-kind, personalized, thank you message from Ana the Baker. Maybe even a "poke" or a "tweet"
6 claimed

Internet Friends

$25 USD
Thats right, you will receive a Paper Moon Pastry button (so fashionable). Hand crafted by the locals at Busy Beaver Button Company. Unique and pleasing, just like us.
13 out of 1000 of claimed

gold earrings from tarnish

$60 USD
a pair of gold spike earrings from tarnish jewlery
1 out of 10 of claimed

Flirting

$75 USD
You will receive a Paper Moon Pastry button (so fashionable) AND a Paper Moon Pastry refrigerator magnet, hand crafted by the locals at Busy Beaver Button Company.
0 out of 1000 of claimed

Saw You at A Party

$150 USD
You will receive a signature button, a magnet, and with this level of support you will secure your place as a guest at Paper Moon's invitation only preview party, where you will enjoy complimentary pastry and cocktails. Be the first to check out what you helped create.
3 claimed

haircut at sine qua non salon

$150 USD
hair cut at sine qua non salon with jill mock
0 claimed

Coffee Date

$200 USD
you will receive a Paper Moon Pastry button (so fashionable) AND a Paper Moon Pastry refrigerator magnet. Hand crafted by the Local Crafters at Busy Beaver Button Company. You will also receive a coupon good for one free cup of coffee and one free cupcake to be redeemed after the bakery opens! also any and all neighborhood gossip i have at the time shall be revealed to you in a scandalized tone while you sip your beverage
1 claimed

Seeing Each Other

$300 USD
A certificate for one dozen Paper Moon Cupcakes, 2 free cups of coffee to be redeemed when the bakery opens. Also a handcrafted button, a magnet, and an invitation plus one to the preview party.
1 out of 100 of claimed

Officially Dating

$500 USD
Lets us show you how delicious our baked goods are by making something specifically for you. Ana the Baker will craft a unique dessert based on what you love most in the world. Vegan? Gluten Free? No problem. Also a handcrafted button, a magnet, and an invitation plus one to the preview party.
0 out of 10 of claimed

Keep a Toothbrush at My House

$1,000 USD
Spend a whole day one-on-one shadowing Ana the Baker at Paper Moon Pastry. Learn about the bakery business and gain hands-on experience assisting in the creation of a variety of pastries. Also a handcrafted button, a magnet, and an invitation plus one to the preview party.
1 out of 10 of claimed

Adopt a Pet Together

$2,000 USD
Live out your culinary fantasies with self-proclaimed celebrity chef Ana the Baker as she teaches you the basics in a private class. Your choice: high end vegan and gluten free pastries or fancy tiered cake workshop. You can tag yourself in photos with her and she will like your post, every one will know that you are a certified Paper Moon baker. Also a handcrafted button, a magnet, and an invitation plus one to the preview party
0 out of 10 of claimed
sold out

cupcake earrings

$30 USD
5 out of 5 of claimed

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