“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...
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...
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...
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...
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,...
Wisconsin State Journal GAYLE WORLAND | Wisconsin State Journal | gworland@madison.com | 608-252-6188 June 9, 2012 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...
