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.