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  • December 13, 2018 10:46 AM | Anonymous

    On the eighth day of our 12 Days of Christmas Desserts, 
    we are featuring Gingerbread!

    Gingerbread Cookies from Rocket Baby Bakery

    Gingerbread is a type of baked good that is typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses to create a yummy, spiced treat. Gingerbread can vary from a soft, moist loaf cake to something close to a ginger snap. 

    Gingerbread Cupcakes from Classy Girl Cupcakes

    Gingerbread is used to construct the walls and roof of the “gingerbread house” and then royal icing is added to create the illusion of snow. Houses are then decorated with various types of candies to complete the look.

    Honey House from Hill Top Bakery

    But how did the tradition of Gingerbread come about? Ginger root first appeared in ancient Asia, but the Crusades or the 11th allowed the root to be brought to Europe. Ginger was thought to have medicinal properties and was used to disguise the taste of preserved meats.

    During Medieval times, ginger cookies became a favorite in many parts of the continent, including France, Holland and England. The cookies were often cut into various shapes, decorated with gold leaf, and displayed at fairs.

    Gingerbread Cookies from Manderfield's Home Bakery

    Gingerbread houses were first created in Germany during the 16th century. Nuremberg was recognized as the "Gingerbread Capital of the World" and master bakers and skilled workers were employed to create complicated works of art from gingerbread. However, they didn’t become popular until the Brothers Grimm published the story of Hansel and Gretel in 1812. The tale of children stumbling upon a house made of sweets was adopted by people who wanted to recreate the delicious-sounding house while also making it more festive and merry, instead of creepy. Also thanks to the popular children’s story, the idea of making gingerbread houses spread to the United States.

    Gingerbread House from Monzu Bakery & Custom Cakes

    Fun fact time: the world’s largest gingerbread house was built in 2013 at the Traditions Golf Club in Bryan, Texas. The house required a building permit and used 4,000 gingerbread bricks during its construction. The delectable structure is 60 feet by 42 feet and measures up to 20 feet tall. Starting with a wood base, it took 1,800 pounds of butter, 7,200 eggs, 3,000 pounds of sugar, 7,200 pounds of flour and over 200 volunteers to become the tasty, record-breaking reality it is today. But what’s a gingerbread house without some decoration? More than 22,000 pieces were added to the house’s facade after construction to provide the final, yummy touch.

    Gingerbread Cookies from Sweet Perfections Bake Shoppe

    So, whether you’re a beginner or a gingerbread expert, everyone can enjoy this holiday tradition! Fun to make, fun to eat; decorating gingerbread men (and ladies!) or creating a unique gingerbread house is the perfect activity for the whole family!

    Find Gingerbread at one of these WBA member bakeries:

    Clasen's European Bakery

    Classy Girl Cupcakes

    Hill Top Bakery

    Linda's Bakery

    Manderfield's Home Bakery

    Monzu Bakery & Custom Cakes

    Neat-O's Bake Shoppe

    Rocket Baby Bakery

    Sweet Perfections Bake Shoppe

    Tamara's the Cake Guru

    To find a WBA Member bakery near you, click here.


    Previous post:
    Day 7 - Holiday Pies

    Previous post:
    Day 9 - Christmas Cookies



  • December 12, 2018 1:21 PM | Anonymous

    On the seventh day of our 12 Days of Christmas Desserts, 
    we are featuring Holiday Pies!

    Peppermint French Silk Pie from Rocket Baby Bakery

    Sweeten your holidays with a holiday pie – chocolate, pecan, apple, pumpkin, eggnog, cranberry - the flavors are endless!

    While pie is considered a year-round treat, pie will be a festive change of pace on the holiday dessert table.

    Early pie recipes were a lot different from what we have today, as they rarely called for sugar, because sugar was too expensive and rarely available to the masses at the time. In the New World, pies were flourishing. In addition to pies being a delicious treat, settlers also had practical reasons for making them.

     

    Grasshopper Pie from Manderfield's Home Bakery

    Pies used less flour than bread and could be easily and cheaply baked. They also provided a sustainable food source that could be rationed out to hungry immigrants. Pie continued to sustain early settlers as they expanded to the west. Once pioneers found land to claim as their own, their pies began to reflect the regional differences of the areas where they settled.



    Mistletoe Pie from Elsie Mae's Canning and Pies

    Pumpkin pies and pies sweetened with maple syrup were enjoyed in northern states. “Chess pie” was popular in the South—a silky pie with a rich filling of sugar, buttermilk, and egg. Settlers in Florida, utilizing the local citrus, turned native limes into key lime pie. The Midwest, famous for its dairy farms, favored cheese and cream pies. But apple was the most plentiful fruit of all, and in almost every part of the country, (especially the Midwest and the Northeast), apple were baked into their pies.


    Pfeffernusse pie from Hatched

    However, during the mid-1800’s, the pie craze in America cooled off. Early concerns for nutrition and women joining the work force contributed to the decline. But pies never disappeared completely, and after World War II they rebounded. Modern food advances and technology made pie making easier with the advent of ready-made crusts and box mixes.


    Peppermint French Silk Pie from Periwinkle's Bakery on Broadway

    So, mix up your pie routine this holiday season and add something rich and luscious, creamy or sweet, and trust us, your friends and family will thank you for it! Remember – holiday pies are packed with Santa-approved flavors like cherry, chocolate, and even eggnog.

    Find a festive Holiday Pie at one of these WBA member bakeries:

    Elsie Mae's Canning and Pies

    Hatched

    Hill Top Bakery

    Linda's Bakery

    Manderfield's Home Bakery

    Neat-O's Bake Shoppe

    O&H Danish Bakery

    Periwinkle's Bakery on Broadway

    Rocket Baby Bakery

    To find a WBA Member bakery near you, click here.


    Previous post:
    Day 6 - Fruitcake

    Next post:
    Day 8 - Gingerbread



  • December 11, 2018 10:54 AM | Anonymous

    On the sixth day of our 12 Days of Christmas Desserts, 
    we are featuring Fruitcake!

    Fruitcake from Manderfield's Home Bakery

    Ah, fruitcake. Perhaps one of the most polarizing holiday desserts, you either love it or loathe it. Somehow throughout the fruitcake’s long history, it became the running joke of the holiday season. But it remains one of the most traditional holiday desserts to this day.

    Fruitcake is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices. It’s often known for its density, rich flavors and its ability to keep fresh for a long time. While most American mass-produced fruit cakes are alcohol-free, traditional recipes are saturated with liqueurs or brandy.

    Fruitcake from Hill Top Bakery

    The oldest reference to fruitcake dates back to Roman times.  The recipe included pomegranate seeds, pine nuts, and raisins that were mixed into a barley mash.  Honey, spices, and preserved fruits were added during the Middle Ages. During the 15th century, the British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived. In seventeenth century Europe, a ceremonial type of fruitcake was baked at the end of the nut harvest, saved and eaten the next year to celebrate the beginning of the next harvest. Just a century later, fruitcake was outlawed entirely throughout Continental Europe as they were considered to be “sinfully rich.”

    Fruitcake from Clasen's European Bakery

    Once fruitcake was reinstated, became extremely popular.  A Victorian teatime would not have been complete without the addition of the fruitcake. During this time, it was also the custom in England for unmarried wedding guests to put a slice of fruitcake under their pillow at night so they will dream of the person they will marry.

    Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular. Nuts were introduced into the formula, probably because America's foremost fruitcake makers—Collin Street Bakery in Corsicana, Texas, and Claxton Bakery of Claxton, Georgia—were located in rural Southern communities with a surplus of cheap nuts.

    Fruitcake from O&H Danish Bakery

    So how did such a popular dessert suddenly fall out of favor? Maybe attribute the introduction of mass produced, mail-order fruitcakes in 1913 to its demise. Other point to The Tonight Show host Johnny Carson, who would joke that there really is only one fruitcake in the world, passed from family to family. Whatever the reason, fruitcake became the butt of many holiday jokes. It became so bad that the Colorado town of Manitou Springs hosted the Great Fruitcake Toss where people take their recycled fruitcakes and compete to see how far they can be launched. This tradition started in 1995 continues today.

    Today the fruitcake is making a comeback with bakeries experimenting with traditional recipes to appeal to the younger generations. It just goes to show, you can’t keep the fruitcake down. So this Christmas season, give the fruitcake a chance to become your favorite holiday dessert!

    Fruitcake from Neat-O's Bake Shoppe

    Fun fruitcake facts:

    ·         December 27th is National Fruitcake Day

    ·         A pineapple fruitcake was brought along on the Apollo 11 space mission in 1969. Unfortunately, it was not consumed by the astronauts onboard and is currently on display at the Smithsonian Air and Space Museum in Washington, D.C.

    Find Fruitcake at one of these WBA member bakeries:

    Clasen's European Bakery

    Linda's Bakery

    Hill Top Bakery

    Manderfield's Home Bakery

    Neat-O's Bake Shoppe

    O&H Danish Bakery

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 5 - Decadent Cheesecake

    Next post:
    Day 7 - Holiday Pies



  • December 10, 2018 9:50 AM | Anonymous

    On the fifth day of our 12 Days of Christmas Desserts, 
    we are featuring Decadent Cheesecake!

    Cheesecake from The SweetSpot Bakehouse

    Looking for a holiday dessert that will satisfy everyone in your family? Look no further than a rich and decadent cheesecake! This treat is so versatile, you can turn combine almost any of your favorite ingredients to make a delicious delicacy. Around the holidays, you could have gingerbread, candy cane, eggnog, red velvet or chocolate cranberry cheesecakes! The possibilities are endless! So sit back, grab a creamy slice of cheesecake and learn all about this dessert’s rich history!

    The first “cheese cake” was most likely created during the time of the ancient Greeks. Anthropologists have excavated cheese molds in Greece which were dated around 2,000 B.C.! In Greece, cheesecake was considered to be a good source of energy, and was also a popular dish to serve at weddings. The simple ingredients of flour, wheat, honey and cheese were formed into a cake and baked – a far cry from the more complicated and flavorful recipes available today!

    Cheesecake from Sweet Perfections Bake Shoppe

    When the Romans conquered Greece, the cheesecake recipe was modified by including crushed cheese and eggs. The Romans called their cheesecake “libuma” and it was also served on special occasions.

    As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. It was not until the 18th century, however, that cheesecake would start to look like something we recognize in the United States today. Around this time, Europeans began to use beaten eggs instead of yeast to make their breads and cakes rise. Removing the yeast flavor made cheesecake taste more like a dessert treat. When Europeans immigrated to America, the settlers brought their cheesecake recipes along with them.

    Cheesecake from Tamara's the Cake Guru

    The cream cheese found in most cheesecakes today was an American addition. In 1872, a New York dairy farmer was attempting to replicate a French version of cheesecake; instead, he accidentally created cream cheese. Three years later, cream cheese was packaged and distributed to local stores and it soon became a staple ingredient in the United States.

    Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same.

    Cheesecake from Sally's Sweet Shoppe

    No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. So as you start breaking out the cookbooks or researching bakeries, consider adding a crowd-pleasing cheesecake to your holiday feast!

    Find Decadent Cheesecake at one of these WBA member bakeries:

    Clasen's European Bakery

    Manderfield's Home Bakery

    Monzu Bakery & Custom Cakes

    O&H Danish Bakery

    Sally's Sweet Shoppe

    Sweet Perfections Bake Shoppe

    Tamara's the Cake Guru

    The SweetSpot Bakehouse

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 4 - Peppermint Bark



  • December 09, 2018 4:00 PM | Anonymous

    On the fourth day of our 12 Days of Christmas Desserts,
    we are featuring Peppermint Bark!


    Peppermint Bark from Clasen's European Bakery

    With the holiday season in full swing, you may notice that peppermint becomes a key ingredient in many recipes. It’s used in cakes, as a topping for ice cream, or it’s added to your favorite seasonal coffee drinks, cookies and candies. Candy canes and peppermint are holiday staples, and what better way to enjoy the season than to combine this seasonal flavor with some rich, smooth chocolate. That’s right, Day 3 of our 12 Days of Christmas desserts ideas is all about Peppermint Bark!

    Peppermint bark is probably one of the simplest holiday desserts with only four ingredients. And it’s so easy to make, even the humblest of bakers can create the perfect combination of white and milk/dark chocolate, peppermint candies and peppermint flavoring! Melt chocolate. Spread flat. Add candy. Cool, and break into pieces. That’s all there is to it!

    Peppermint Bark from Neat-O's Bake Shoppe

    One of the great things about bark besides how easy it is to make, is how perfectly imperfect it is. The chocolate is broken haphazardly into shards, making each piece individual but equally delicious. There’s no concrete reason we can it “bark”, other than when the sheets of chocolate are broken up, the pieces can resemble rough tree bark.

    It’s also the perfect gift for everyone on your list; even the pickiest of people can’t say no to a tin of peppermint and chocolate. Going to a holiday party this year, but don’t want to show up empty handed? Give the hosts some peppermint bark! Have a Secret Santa gift exchange coming up but don’t know what to get them? Peppermint bark is the answer!

    Peppermint Bark from Monzu Bakery & Custom Cakes

    While bark has no official history, peppermint is one of the oldest flavorings used in food preparation. While the term "peppermint" did not become widespread use until 1696, the first recorded mention occurred in Egypt around 1500 BC, where it was used to treat upset stomachs. Peppermint was later brought to Europe in the 13th century.

    According to folklore, in 1670, a German choirmaster wished to keep the children in his church quiet and asked a local candy maker for some sweet sticks for them. In order to justify giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who visited the infant Jesus. 

    From Germany, candy canes spread to other parts of Europe, where they were handed out during Nativity plays. As such, the candy cane became associated with Christmastime. The candy cane was first introduced to America in 1847 by a German-Swedish immigrant named August Imgard.

    Peppermint Bark from Tamara's the Cake Guru

    As the unofficial candy of the holidays, here’s some Candy Cane Facts:

    • ·         National Candy Cane Day is December 26th!
    • ·         Each year about 1.76 billion candy canes are made and 90% of candy canes are sold between Thanksgiving and Christmas
    • ·         The world longest candy cane was created in 2012 by a Geneva pastry chef and was 51 feet long!

    Find Peppermint Bark at one of these WBA member bakeries:

    Clasen's European Bakery

    Monzu Bakery & Custom Cakes

    Neat-O's Bake Shoppe

    Tamara's the Cake Guru

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 3 - French Macarons

    Next post:
    Day 5 - Decadent Cheesecake

  • December 08, 2018 7:32 AM | Anonymous

    On the third day of our 12 Days of Christmas Desserts,
    we are featuring French Macarons!


    French Macarons from Monzù Bakery & Custom Cakes

    Colorful, delicate, and expertly flavored, macarons are perhaps one of the most famous and treasured French desserts. With all the holiday hustle and bustle this time of year, a macaron can also be a holiday treat for savoring that’ll transports you right to the center of Paris.

    Not to be confused with the coconut based desserts, macaroons, macarons are a sweet meringue-based confection made with egg whites, sugar, and almonds. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone, maccarone or maccherone, meaning meringue.

    French Macarons from Neat-O's Bake Shoppe 

    The first known appearance of the macaron goes all the way back in the Middle Ages. At the time, the macaron was a small sweet made of almonds, egg white and sugar. There was no filling, no colors or different flavors; at this time, the macaron was a humble cookie. Even though the French take credit for the macaron, they had been made in Venetian monasteries since the 8th century. Catherine de’ Medici most likely brought the dessert to France in the 16th century from Italy, when she married King Henry II of France. During this time, only the wealthy elite could enjoy macarons.

    French Macarons from Manderfield's Home Bakery

    The macaron became popular in 1792, when two Carmelite nuns seeking asylum from the French Revolution in the city of Nancy, France baked and sold macarons in order to pay for their housing. They became known as the ‘Macaron Sisters.’ In 1952, the city of Nancy honored the two nuns by naming the spot where they produced the macarons after them. With time, the recipe spread and different regions in France adopted it as a local specialty dish.

    Throughout the 19th century, the macaron increased in popularity thanks to Parisian bakers who further experimented with the recipe. Pierre Desfontaines, the grandson of Louis-Ernest Ladurée, the founder of the famous Parisian bakery, had the original idea of the double-decker macaron in 1930, by sticking two macaron shells together with a creamy ganache as filling.

    French Macarons from Tamara's the Cake Guru

    Today, macarons continue to be popular in Europe and even in North America. The various flavors of macarons are also expanding, with bakeries experimenting with sweet and savory inspirations (basil mint or bacon macarons, anyone?) But for the perfect holiday treat, we recommend less adventurous but always delicious flavors like gingerbread, peppermint or eggnog! So savor the flavor of Christmas and add some elegance to the holidays with some charming and pillowy macarons.

    Fun facts:

    • Macaron Day in Paris is held on March 20th. Started in 2005, bakery patrons donate to the yearly selected charity, and in return receive a macaron. What a delicious way to give back!
    • The world’s tallest pyramid made entirely of macarons was created in 2013 by two French bakers celebrating their bakery’s 10 year anniversary. The pyramid used 8540 macarons donated by local entrepreneurs.

    Find French Macarons at one of these WBA member bakeries:

    Linda's Bakery

    Manderfield's Home Bakery

    Monzu Bakery & Custom Cakes

    Neat-O's Bake Shoppe

    Rocket Baby Bakery

    Tamara's the Cake Guru

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 2 - Chocolate Truffles

    Next post: 
    Day 4 - Peppermint Bark


  • December 07, 2018 8:52 AM | Anonymous

    On the second day of our 12 Days of Christmas Desserts,
    we are featuring Chocolate Truffles!

    Chocolate Truffles from Tamara's the Cake Guru

    We all know that the holiday season isn’t complete without lots and lots chocolate! And no chocolate treat compares to the chocolate truffle. The truffle packs so much flavor into such a tiny morsel and adds a touch of elegance to any event.

    Where do truffles come from? While people had been experimenting with chocolate for centuries, the year 1828 was deemed to be the greatest year in the history of chocolate-making, due to a new innovation called the cocoa press, which solidified chocolate by removing the cocoa butter.

    However, the most important period in the history of the chocolate truffle was 1879, the year Henri Nestle created the first milk chocolate. Soon after, experiments on this milk chocolate conducted in France and Switzerland led to the creation of ganache, which is a combination of cream and solid chocolate melted together to form a smooth, velvety mixture. Today, this ganache has become the inner core and heart of the chocolate truffle.

    Chocolate Truffles from Neat-O's Bake Shoppe

    A French invention, the original chocolate truffle was a ball of ganache, chocolate and cream, often flavored and rolled in cocoa. While no one knows for certain who invented it, according to legend, truffles happened by accident, just like many other important discoveries. The chocolate truffle was created in the kitchen of French culinary giant Auguste Escoffier during the 1920s.

    One day, as his apprentice attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg. As the chocolate and cream mixture hardened, Escoffier found he could work the chocolate paste with his hands to form a lopsided ball.

    The name ‘truffle’ came from the chocolate balls’ strong physical resemblance to the truffle fungus once it was covered in cocoa powder. This resemblance to a valuable ingredient that was only available to the elite elevated the chocolate truffles’ status in the world of desserts. As the concept developed, different truffle textures were created by rolling the center ganache in white confectioners’ sugar or finely chopped nuts.

    Chocolate Truffles from Clasen's European Bakery

    This holiday season, add chocolate truffles to your must-have list. Whether you make your own or get them from your local bakery, truffles are the perfect gift for everyone on your list! After all, the best gifts come in tiny, delicious packages!

    Chocolate and Truffle fun facts:

    • May 2nd is National Truffle Day!
    • It takes 400 cocoa beans to make one pound of chocolate
    • 70% of the world’s supply of cocoa beans comes from West Africa

    Find Chocolate Truffles at one of these WBA member bakeries:

    Clasen's European Bakery

    Neat-O's Bake Shoppe

    Tamara's the Cake Guru

    To find a WBA Member bakery near you, click here.

    Previous post:
    Day 1 - Traditional Christmas Stollen

    Next post:
    Day 3 - French Macarons





  • December 06, 2018 11:25 AM | Anonymous

    On the first day of our 12 Days of Christmas Desserts,
    we are featuring the Traditional Christmas Stollen!

    Stollen from Rocket Baby Bakery

    Stollen is a fruit bread containing candied or dried fruit, nuts and spices and is often covered with powdered sugar or icing sugar.

    Stollen (or Christstollen) is a tradition dating all the way back to 14th century Germany! Germans baked stollen loaves during advent, a holy season of the Christian church to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebration.

    Stollen from Linda's Bakery

    Some believe the Stollen was designed to symbolize baby Jesus wrapped in swaddling clothes. Another legend is that the hump on the loaves represents the humps of the camels that carried gifts to the baby Jesus on the first Christmas; the candied fruits and raisins represent the precious jewels and gifts in the camel’s packs.

    Stollen from Neato's Bake Shoppe

    Advent time was also a season of fasting and according to church doctrine a stollen was to be made only from flour, yeast and water and oil. Butter and spices were banned from the bakery, so the resulting cake was tasteless and hard. In 1450, in medieval Saxony, the Prince Elector Ernst and his brother decided to petition the Pope in Rome to remedy this problem. Five popes died before Pope Innocent VIII, in 1490, sent a letter to the Prince, known as the "Butter-Letter" which granted the use of butter, but only for the Prince and his household. Others were also permitted to use butter, but on the condition of having to pay a tax. The ban on butter was fully removed when Saxony became Protestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients.

    Stollen from Manderfield's Home Bakery

    The stollen has a very rich history in the city of Dresden, where every year Stollenfest takes place. The tradition of baking Christmas Stollen in Dresden dates back to the 15th century; in 1560, the bakers of Dresden offered the rulers of Saxony stollens weighing 36 pounds each as gifts!

    Stollen from O&H Danish Bakery

    Fun fact: The largest Stollen was baked in Dresden in 2010; it was 72.1 meters long!

    This year, enjoy a taste of this Old World tradition with a delicious, powdered or iced Stollen!

    Find an Old World Stollen at one of these WBA member bakeries:

    Clasen's European Bakery

    Hill Top Bakery

    Linda's Bakery

    Manderfield's Home Bakery

    Neat-O's Bake Shoppe

    Nino's Italian Bakery

    O&H Danish Bakery

    Rocket Baby Bakery

    Sweet Perfections Bake Shoppe

    To find a WBA Member bakery near you, click here.


    Next post:
    Day 2 - Chocolate Truffles

  • August 23, 2018 7:35 AM | Anonymous


    National Bakery Day is September 14, 2018

    The Retail Bakers of America is proud to present National Bakery Day as a united national event to celebrate independent retail bakeries. To coincide with National Bakery Day, Governor Scott Walker has proclaimed Friday, September 14, 2018 as BAKERY DAY throughout the State of Wisconsin! 

    WBA members are planning to join in this industry-wide celebration with opportunities for customers to keep their “dough” local.  Here is a list of participating WBA member bakeries along with National Bakery Day hours of operation, activities, and special offers:  

    2 1/2 Cups Bakery

    Location: 126 South Central Avenue, Marshfield, WI

    Open: 7 am - 6 pm

    Specials: $2.00 Cupcakes all day

    Beans 'n Cream Bakehouse & Coffeehouse

    Location: Sun Prairie, WI

    Open: 6 am - 8 pm

    Specials: Buy 3, get 1 free on all bakery and bread. And even better you can mix and match or even make the free thing your favorite coffee drink! 

    Blue Boy Bakery

    Location: 109 N. Madison St., Lancaster, WI

    Open: 6 am - 6 pm

    Specials: Glazed donut 241 coffee cake special

    Breadsmith of Appleton

    Locations: 670 N. Westhill Blvd., Appleton, WI and W3165 Van Roy Rd, Appleton, WI 

    Open: 7 am - 6 pm

    Specials: Mini cookie giveaway and double stamp day!

    Cozzi Cafe & Bakeshop

    Location: 24123 75th St, Paddock Lake, WI

    Open: 5:30 am - 5:00 pm

    Specials: As a thank you to our loyal customers we are giving away a free mini cupcake with every purchase!

    Elsie Mae's Canning

    Location: 5819 6th Ave, Kenosha, WI

    Open: 9:00 am - 8:00 pm

    Specials: For just $25, you get: 3 mini pies, 3 whoopie pies, 1 jam, 1 rice crispy, 1 all-natural peanut butter, PLUS, 1 ADORABLE BAG!

    Fosdal Home Bakery

    Location: 109 N. Madison St., Stoughton, WI

    Open: 5:30 am - 5 pm

    Specials: Fosdal Home Bakery will be giving away cool stuff for #NationalBakeryDay this Friday (the 14th)! The first 100 customers of the day will receive a sweet Fosdal's sticker (the super sticky ones that can go on laptops, water bottles, and cars!). Plus, every customer (all day) will be entered in a drawing to win Fosdal's coffee mugs, donuts, and kringles!

    Hill Top Bakery

    Location: 100 E 7th St, Kaukauna, WI

    Open: 5:30 am - 5 pm

    Specials:  If you spend $10.00 in our shop, you will receive an entry to win your choice of a Pumpkin Pie or Kringle! We will have several other specials going on in store for the city wide rummage sale Friday and Saturday! 

    Hubbard Avenue Diner & Bakery

    Location: 7445 Hubbard Avenue, Middleton, WI

    Open: 7 am - 10 pm

    Specials: $1.50 cupcakes (white, chocolate, pumpkin) & $1.00 chocolate chip and M&M cookies

    Lane's Bakery

    Location: 2304 S Park St, Madison, WI

    Open: 6:00 am - 6:00 pm

    Specials: We will be offering a free 2oz cookie while supplies last!

    Linda's Bakery

    Location: 190 East Highway 16, West Salem, WI

    Open: 6:00 am - 6:00 pm

    Specials: Free samples and sweet deals!

    Monzu Bakery & Custom Cakes

    Location: 126 S Broadway, Green Bay, WI

    Open: 7:30 am - 5:30 pm

    Specials: Celebrate with us all day by picking a prize cupcake with every qualifying $5 purchase! Prizes include: Free Macaron, Free Mini Cake, Free Cookie, Free Cupcake, Free $10 gift card

    New Glarus Bakery

    Location: 534 1st St, New Glarus, WI

    Open: 7:00 am - 5:00 pm

    Specials: New Glarus Bakery, will #BakeADifference by donating 10% of all sales to the Belleville flood fund for #NationalBakeryDay on Friday, September 14th.

    North Water Bakery

    Location: 133 N Water St., Algoma, WI

    Open: 4:00 am - 5:00 pm

    Specials: Come and celebrate with us with some fresh bakery!

    Sweet Perfections Bake Shoppe

    Location: 1501 Paramount Dr, Ste C, Waukesha, WI

    Open: 7:30 am - 6:00 pm

    Specials: FREE samples of our new Fall Menu and some SWEET surprises through out the day.

    Tamara's the Cake Guru

    Locations: Appleton & Oshkosh

    Specials: TBA

    The BakeShop & More

    Location: 216 W Main St, Durand, WI

    Open: 7:00 am - 2:30 pm

    Specials: cake donuts and churro donuts for $0.75!

    The Mixing Bowl Bakery

    Location: 525 Water St, Sauk City, WI

    Open: 5:30 am - 6:00 pm

    Specials: We will be offering 2 for 1 specials on Apple Cider Doughnuts (first time for the season!), Pumpkin Muffins, and Cookies while supplies last!

    Uncle Mike's Bake Shoppe

    Locations: DePere, Suamico, East Mason

    Specials: Friday, 9/14 is National Cream Filled Donut Day AND National Bakery Day. We're celebrating with a BUNCH of Special Cream Filled Donut flavors!


    To learn more about National Bakery Day, visit the RBA’s website at www.RetailBakersofAmerica.org.



  • April 24, 2018 1:28 PM | Anonymous

    Congratulations to Waukesha County Technical College!

    Waukesha County Technical College, located in Pewaukee, WI, has been named the Bakery of the Month for April 2018 by the Wisconsin Bakers Association (WBA).  The technical college earned the honor for hosting the WBA’s Spring Bakers Forum on Monday, April 23, 2018.


    Bakers Forums are networking and educational events for WBA members and other baking industry representatives.  

    During the Spring Bakers Forum, attendees had the opportunity to tour WCTC’s campus including the kitchen classrooms and baking lab.  Chef Michelle Gasparek demonstrated how to cover cakes and pastries with different types of glazes.


    Attendees at the forum also participated in a group discussion about online ordering and delivery, food trucks, and pop-up food experiences. 

    The Bakery of the Month Award was presented to Bradley Beran, Associate Dean of Hospitality, Culinary, Baking & Pastry by WBA’s Executive Director, Jessica Hoover.


    Waukesha County Technical College offers a Technical Diploma in Baking & Pastry Production.  The hands-on program prepares students for a career in the bakery field.

    For more information about Waukesha County Technical College, visit: https://www.wctc.edu

    Following the forum, WBA Members were invited to tour a few WBA member bakeries in the Pewaukee area including: Molly’s Gluten Free Bakery, The Extra Special Touch Bakery, and Sweet Perfections Bake Shoppe.



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