Meet Erik and Maree Hecimovich, the devoted husband-and-wife team behind The Bellbird Bakeshop. Our journey started in a bustling Chicago bakery, where our shared passion for baking turned into a dream—one we’ve turned into a reality with our very own bakeshop.

With over 25 years of combined experience in the food industry, we bring a wealth of expertise and creativity to every creation. Erik, a graduate of Le Cordon Bleu and The Notter School, has honed his craft working alongside many talented chefs. His background includes working for Dimitri Fayard at Vanille Patisserie, James Beard award winner Greg Wade at Publican Quality Bread, teaching Baking & Pastry at the Illinois Institute of Art and leading the bread program for Hogsalt, a major Chicago restaurant group. His time with Dan Koester at Dan the Baker Chicago further refined his viennoiserie skills.

Maree, a Culinary Institute of America alumna, has a career primarily in fine dining pastry & desserts. She worked with James Beard nominated pastry chefs Aggie Chin and Anne Specker in Washington DC, then moved to Chicago to work in 3-Michelin star restaurant Grace. From there she went on to become the Regional Pastry Chef for Nobu Restaurants, managing multiple pastry operations nationwide, reflecting her dedication and versatility.

At The Bellbird Bakeshop, we are deeply committed to our core value of family. Don't be surprised if you see our two kids, Roman (10) and Marlowe (5 months), around the bakery, as they are an integral part of our story. Our mission is to blend our extensive experience and passion for baking with the warmth and joy of family life to create exceptional, handcrafted delights. We invite you to share in the results of our love for the art of pastry and the family that makes it all possible.