In September of 2009, Lauren Carter made the first Batch Bakehouse croissant in the tiny storefront at 1511 Williamson Street, it was delicious.

For weeks prior we tested baguettes and loaves on willing neighbors & when we opened our doors with only a few pastries and a handful of handmade loaf breads, we had our fingers crossed! Ian Gurfield’s idea behind Batch was to have a small neighborhood bakery, hoping to fill a void on the East side of Madison (really, he just loves baguettes).

Always looking for ways to expand on Ian’s ideas, Susan Detering set out to find retail customers and wholesale partners while managing the retail front. By 2013 Batch was bursting at the seams and needed more space to continue to grow and serve Madison. We moved a block and a half to 1402 Williamson, our current address. Batch has become one of Madison’s great flagship bakeries.

In the style of great bakeries around the world, everything is baked fresh from scratch, daily. The daily offerings vary with the season and whose hands are doing the making; the commitment to quality and an impeccable first bite never varies.