Daily in the Bakery:
Growing up in a small Midwestern town we lived the meaning of farm to table. That experience formed how we run our business today. We bake fresh in small batches and source local as much as possible. We use Wisconsin and Illinois dairy and locally obtained spices. For our chocolate we have chosen a variety of the finest, including Valrhona, Guittard and Callebaut.
We have a boutique bakery which features morning pastries and vintage inspired desserts with an innovative style. Our flavors change daily. We bake with the seasons so that we can use seasonally available produce.
Cupcake menu rotates daily. Please refer to the cupcake tab on this website.
Pie menu rotates weekly. Please refer to the pie tab on this website.
Cakes by the slice in May are Coconut, Churro, Caffe Espresso, Peanut Butter Cookie
Do-Cups (D), Scones (S) and Muffins (M) as below:
5/16: Blackberry Maple (D) Maple Choc Chip Oat, Coconut Lime (S), Blackberry Cornflake (M)
5/17: Banana Cream Pie (D) Maple Choc Chip Oat, Coconut Lime (S), Blackberry Cornflake (M)
5/18: PB Oreo (D) Lemon Blueberry, Cinnamon Chip (S), Blackberry Cornflake (M)
5/19: Black + White (D) Maple Choc Oat, Coconut Lime (S) Banana Walnut (M)
5/20: Lavender Blueberry (D) Chocolate Chip, Blackberry Orange (S) Banana Walnut (M)
5/21: Strawberry -filled (D), Chocolate Chip, Blackberry Orange (S) Banana Walnut (M)