Inspired by stories of the Pleasant House kitchen and gardens, husband and wife Art and Chelsea Jackson opened Pleasant House Bakery in Chicago in 2011, specializing in British-inspired, locally sourced food and featuring produce from their urban farm, Pleasant Farms. Their signature Royal PiesTM—handmade, artisanal meat and vegetable pies—quickly became beloved throughout the Chicago area. In 2015 the couple opened Pleasant House Bread, a bakery that specializes in naturally leavened, wood-oven breads made with locally sourced grains milled onsite. The bakery is located in The Plant, a social enterprise focused on closed-loop systems and renewable energy.
In 2016 co-chef/owners Art and Chelsea moved Pleasant House Bakery to a new location, adding a café and bar featuring English and other specialty ales, and changing the name to Pleasant House Pub.
Pleasant House establishments have earned such accolades as “Outstanding Restaurant” (Chicago Tribune), “Best Neighborhood Eatery” (LTH Forum), and “Rising Star Chefs” (Star Chefs), and have been featured in Bon Appetit, Check, Please!, Martha Stewart, Food Paradise, and other local and national media. Eater named Royal Pies one of “25 iconic Chicago foods.” Art has worked at such lauded restaurants as Les Nomades in Chicago and Fifth Floor in San Francisco. He graduated from Illinois State University and attended Kendall College. Chelsea is a writer and editor, and pastry chef for Pleasant House. She is a graduate of Northwestern University and Kendall College.