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...
Brava Magazine by Rachel Werner | July 2016 | Batch Bakehouse confessional: What makes our bakers’ hearts sing? Brava July Issue, page 37 or view the entire July 2016 issue online
“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...
