Meet The Team
Who We Are
Brian & Taylor Bruns
Owner/CEO & Co-Owner
Brian knew he wanted to be a chef from a young age, inspired by time spent in the kitchen with his grandmother, Dorothy, who encouraged his creativity and never limited his curiosity. He went on to earn a hospitality degree from Purdue University and a culinary degree from the Culinary Institute of America in Napa Valley, building a career that included experience in Michelin-starred restaurants.
Taylor comes from a background in event planning and web development, with a natural passion for hospitality and hosting. She manages operations behind the scenes and brings a strong focus on community, sustainability, and connection — including her work on the Green City Market Association Board and her sommelier certification.
Together, Brian and Taylor opened their first restaurant in Logan Square in 2019, earning and maintaining a Michelin Bib Gourmand within six months. In 2022, they transitioned the concept into Dorothy’s Bakery, growing through farmers markets before opening their first brick-and-mortar location on Clark in 2025. Today, Dorothy’s is a neighborhood staple, with plans to continue growing across Chicago’s communities.
Brian and Taylor have a daughter named Frankie — one of their most popular breakfast sandwiches, “The Frankie" , is named after her.
Libby Killgore
Head Baker
Libby is the Head Baker at Dorothy’s Bakery, where she specializes in laminated doughs, artisanal breads, and beautifully crafted pastries. Her expertise of dough is impressive and extensive.
After years of running her own farmers market bakery businesses and baking professionally across the country, she joined Dorothy’s full time, bringing creativity, precision, and a deep love of croissants to the kitchen.
Though she holds a degree in art history, Libby found her true calling in pastry — cream puffs are her favorite, and she’ll gladly tell you that tiramisu is overrated.
Stacy Helfand
Store Manager
Stacy is Dorothy's store manager. If you have met her, you love her! She shows up everyday with amazing hospitality, positivity, and kindness!
With six degrees — including three bachelor’s and three master’s — she is most proud of earning her Master’s in Culinary Arts from Le Cordon Bleu. Stacy has over 35 years in customer service, building meaningful connections and creating memorable experiences along the way.
Feeding people is an expression of love, gratitude, and community for her. Her current favorite pastry is the blueberry cheesecake cookie — soft, moist, and irresistibly delicious.
Dorothy’s is successful because of our creative, hard-working, passionate, and dedicated team. From our baking team to our store team to our market team, each group plays a vital role in making Dorothy’s what it is: unique, welcoming, and full of heart.
Baking Team: Our baking team works around the clock to create fresh, delicious products for both our storefront and farmers markets. They’re constantly dreaming up new ideas; blueberry cheesecake cookies? Already done. Their talent, creativity, and attention to detail shine through in everything they make, from playful pastries to time-honored breads that require patience and care.
Store Team: If you’ve visited us on Clark, you know just how warm and welcoming our store team is. They greet every guest like they’re stepping into a home, showing up each day with positivity and consistency. Their focus is simple but essential: serving up delicious, reliable breakfast and lunch with genuine hospitality.
Market Team: Our market team is up at dawn, ready to serve bagel sandwiches and pastries with speed, precision, and a smile. They keep lines moving, stay energized through long days, and somehow balance heavy lifting with beautifully crafted sandwiches. They’re as bright and hardworking as the summer mornings they power through.