An itinerary for newcomers and travelers.. from the obvious to beyond.
Wisconsin Dairy News did a lovely short on what we do at Batch: Croissants.
WISC-TV Morning Show | Nov. 21, 2016 | Batch Bakehouse’s Shiloh Alred shares recipes for dark chocolate boubon pecan pie and other desserts.
The Isthmus by Kyle Nabilcy | Nov. 17, 2016 | Batch Bakehouse produces one of the class acts of the local megapretzel scene. When you taste it, you’ll understand why this big Bavarian-style pretzel is on the menu at Dexter’s Pub, the Coopers Tavern and One Barrel Brewing.
Brava Magazine by Rachel Werner | July 2016 | Batch Bakehouse confessional: What makes our bakers’ hearts sing?
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”— M.F.K. Fisher, The Art of Eating Making bread is a bit like magic. Transforming the raw ingredients into the heavenly final package is rightfully seen as a kind of alchemy. Baking is chemistry, nostalgia, wonder…