Talk of the Town

Talk of the town segment on WI Channel 57

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Food Stop “Musts” | Isthmus Dining Guide 2017

An itinerary for newcomers and travelers.. from the obvious to beyond.  

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Wisconsin Butter

Wisconsin Dairy News did a lovely short on what we do at Batch:  Croissants.

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Batch Bakehouse shares dessert recipes

WISC-TV Morning Show | Nov. 21, 2016 | Batch Bakehouse’s Shiloh Alred shares recipes for dark chocolate boubon pecan pie and other desserts.

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Attack of the Giant Pretzels

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.

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Madison Tastemakers

Brava Magazine by Rachel Werner | July 2016 | Batch Bakehouse confessional: What makes our bakers’ hearts sing?

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Not by Bread Alone

“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…

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Suds meet sweets in new ‘Cookies & Beer’ cookbook

The Cap Times By Lindsay Christians | The Capital Times Nov 16, 2015   The best thing about pairing cookies and beer is that even when it doesn’t work, the worst thing that happens is you have cookies and beer. That’s what Kansas City food writer Jonathan Bender discovered when researching his first cookbook, aptly named…

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Best Places to Work 2014

Madison Magazine Author: Liz Merfeld, Madison Magazine Published On: Mar 20 2014 09:59:00 AM CDT Clan. Folk. Group. Tribe. Family. These might not be the first words to roll off your tongue when dishing about your boss or coworkers. But the winners of our latest “Best Places to Work” contest referred to their colleagues as family so frequently, we…

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Batch Bakehouse thrives after four years on the east side

Madison.com By Stephanie Bedford | Special to the Capital Times Sep 29, 2013 The restaurant business is notoriously transitory, its legendarily high failure rate attributable to any number of factors including (but not limited to) kitchen fires, lost leases, bookkeeping tomfoolery and romantic breakups. So when a dining establishment has been a going concern for four…

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