Welcome to the new and improved Fritz Pastry! We’re fairly certain you’re going to enjoy it. First things first, we’re pleased to introduce James Gray. Full of focused creativity, he’s freshly returned to Chicago from a ridiculously successful run in Pittsburgh.

While there, he made a walloping success out of Dozen Bake Shop, growing from their 500-square-feet space into five locations, 4,000-6,000 cupcakes a week, and general acclaim for the rest of their tasty inventory. The plaudits poured in, including having his “East End Chocolate Stout” cupcake featured as one of the top ten cupcakes in the country by MSN.

Now, he’s jumped into the kitchen at Fritz Pastry with both feet and his always-appreciated genial and hard-driving attitude. Far from secluding himself in the kitchen, Gray has overseen a complete, well-planned overhaul of the Fritz Pastry space.

Nowadays, you’ll enter from the eastern side of the building (only) and immediately be greeted by shiny, happy product and a light-filled space you’re going to want to call home. It’s clean, light, airy, and elegantly simple, if we might be so bold. You’ll form your own opinions; we look forward to hearing them (find us on Twitter at @FritzPastry and on Facebook, too, of course).

Far as Chicago bonafides, Gray came up working with a number of Chicago’s foremost pastry chefs at places like Bite Cafe, Flying Saucer, Bleeding Heart Bakery, Ohba and Hotel 71. His entire family’s in Chicago, a big part of why he’s here, as well as being introduced to us by our beloved former chef, the great Nate Meads.

We all know you can only judge pastry by trying it for yourself. So, come by the new Fritz Pastry soon. You’ll see familiar faces slinging pastries and savory breakfast fare, along with Metropolis Coffee and Rishi Tea. We hope to see you soon!