Megan and Dave Miller are a husband and wife duo with a duo of Chicago bakeries, and a duo of James Beard Award nominations. Baker Miller in Lincoln Square came first in 2014 with a grain-forward menu and brunch all day. Hot Bar, a grab-and-go bakery café, followed in late 2015 taking up residence and gaining loyal fans fast in the Ravenswood Manor neighborhood.

If churning out drool-worthy baked goods and brunch on the daily wasn’t enough, the Millers recently launched Chicago’s first stone-milling grain company, Baker Miller Flour & Grain. Their mission is to make it easier for Chicagoans to access high-quality whole-grain goods and that starts first with Megan and Dave hand selecting each of their grains from farms across the Midwest and the world – a true labor of love!

We put the baking tag team through our 18-question ringer to see where each of their Midwest roots (and tastes) lie.

Favorite place in the Midwest?
Megan Miller: Chicago! I also love Northeast Ohio, which is where most of my family lives.

Dave Miller: Cabin in Wisconsin – we like to Airbnb cabins when we need a break from work.

What temperature is considered warm enough for no coat?
MM: 47-50°F depending on how sunny it is.

DV: 69°F

Favorite meal to cook?

MM: Oatmeal pancakes with tons of berries, yogurt, and mimosas

DV: Roasted chicken, wild rice, and confit broccoli

What’s a hidden gem in your city?

MM: Rangoli – the most amazing Indian food south of Devon Avenue.

DV: Edgebrook Coffee Shop – amazing little diner that’s the epitome of a small town place. We’ve gone there for a while now and wouldn’t tell anyone about it because they seemed to do fine without the “foodie” crowd. Recently, they were on a local TV food show, so I feel okay talking about it now. Good simple breakfast with nice people and no pretense. Love it!

Local coffee shop of choice?

MM: I gave up coffee a while ago (hardest choice ever!), so I love going to Loba for their wide selection of amazing teas

DV: We met at Dollop, so it will always have a place in my heart

Go-to pizza toppings?

MM: Bacon and basil

DM: Mushroom, onion, bacon, Burrata

Soda or Pop?

MM: Pop! Or just LaCroix…

DM: Soda – this is where you can tell I’m a transplant….

Duck Duck Goose or Duck Duck Grey Duck?

MM: Goose, I’ve never heard of grey duck? Is that a thing?

DM: Duck Duck Goose

Favorite condiment? 

MM: Mustard and pickles, or raita (Indian yogurt sauce) and lemon juice. I put that on everything. I love condiments.

DM: Mayonnaise. Although, I always get corrected at restaurants – aioli…

Favorite local brewery?

MM: Off Color Brewing made a beer with our oats that is one of the most amazing things I’ve ever tasted. They don’t mess around.

DM: Dang – we have so many great ones. I like Begyle in our hood.

Can you name all the ingredients in puppy chow?

MM: Peanut butter, powdered sugar, and Chex. Is there chocolate in there? I can’t remember. I secretly (and sadly) really hate peanut butter and have avoided puppy chow my whole life haha.

DM: O course! Chex Cereal, melting chocolate, powdered sugar, peanut butter

How many shovels do you own?

MM: I haven’t checked lately.

DM: Hmm probably 5.

Favorite food on a stick?

MM: Kebabs! Dipped in garlic yogurt. Also, marshmallows.

DM: Kefta Kebab

Skiing or wakeboarding?

MM: Walking

DM: Wakeboarding

Signature drink order?

MM: Dirty dry martini

DM: Left Hand Milk Stout on Nitro. Otherwise, an Old Fashioned.

Mississippi River or Great Lakes?

MM: Great Lakes – they have beaches

DM: Great Lakes

Favorite Midwestern artist?

MM: Chance the Rapper

DM: Jill Johnson Reid. We had her art up in our shop when we first opened. It’s modern but nostalgic/comfortable.

Favorite building in the Midwest?

MM: Trump Tower. Haha just kidding. I love looking out at the skyline, but I don’t really have a favorite building.

DM: The Glass House in the movie The Lake House. It isn’t an actual house because it was only built for the movie, but if it was real, I would want it.