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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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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Table Talk: Batch Bakehouse moves a block, doubles in size

Madison.com Lindsay Christians | 77 Square | lchristians@madison.com Jan 11, 2013 Compared to its former space, Batch Bakehouse‘s new digs look like an airplane hanger. Where before one sometimes had to wait for a customer to leave the tiny triangle on Williamson before sneaking in to order monkey bread and scali, now there is an airy,…

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Flour power: Art space: Batch Bakehouse

The Isthmus by ANDRÉ DARLINGTON JULY 5, 2012 The first of the second-wave bakeries was Batch Bakehouse. It opened its doors down near Yahara River in late 2009 in a space that already had ovens from the prior tenant, Pavlov’s Pizza. This small, quiet, full-service bakery quickly became a foot-traffic sensation on the east side,…

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Batch Bakehouse re-opens following car crash

Susan Detering, owner of Batch Bakehouse along Williamson Street, surveys the damage from a speeding car that crashed into the front of the business in the early morning hours Wednesday. Detering estimates the damage will stop production at the artisan bakery for a day or two. She said one worker was in the building when the crash occurred and was shaken up but not injured.

Batch Bakehouse re-opened Saturday, three days after an alleged drunken driver slammed into its building at 1511 Williamson St….

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The Hands Behind the Dough at Batch Bakehouse

Madison Magazine Author: Derrell Connor Published On: May 17 2012 01:56:00 PM CDT Sometimes, life has a way of creating a path for you when you least expect it. Take the case of Lauren Carter. Originally from Arkansas, Carter was working at a small bakery in Seattle, having moved there after attending graduate school at the University…

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