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Thrive Magazine Cover — Featured in Thrive Magazine Spring 2020 Issue

A cottage bakery and studio nestled in Wisconsin's Blue Hills crafting rustic sourdough breads, seasonal pastries and artisanal workshops.

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The Easter preorder menu is now live! Head to the

The Easter preorder menu is now live! Head to the form on our site to place your order. Pickup will be SATURDAY 3/30 from Noon-2pm in Chetek.

Confirmation emails with additional pickup details will be sent within two days. As a reminder, orders fill up quickly, and we typically take the form down by end of day. Thanks all! “Hoppy” Thursday!!

www.edgewoodbakeshop.com/order

Let’s answer cake questions! • Do you current

Let’s answer cake questions!

• Do you currently make cakes?

Yes! On a limited basis. They are not a core offering, but we do accept orders depending on timing/scope.

• Will you offer cakes at the new bakeshop?

Yes! We’ll have a cake program. There’s a consistent demand in the area for birthday, graduation, retirement cakes and more.

• Wait, what’s a cake program?

It’s an industry term for how a bakery sets up all the components of offering cakes to clients. This includes everything from what is offered (and what’s not), flavor options, how a client will be able to order, customization options, training etc..

• What will your cake program be like? And what kind of cakes will you make?

We’ll offer a small range of layered cakes (6” - 12”) in addition to sheet cakes. There will be 3-4 consistent flavors always available in addition to one flavor that changes seasonally.

• What types of cakes won’t you make?

Wedding cakes (or any tiered cakes), fondant cakes or highly decorative/custom cake pops/cupcakes. This is a niche within the bakery industry (our niche is sourdough + pastry), and there are other talented bakeries in the area who specialize in custom cakes! These types of cakes also require special tools and are very time-consuming. Our goal is to keep our cake program small, efficient and meeting what’s most requested.

• Will I be able to walk in and grab a cake? Or will it be by order only?

The plan is to have both. This is where we will test having ready-made cakes available to assess if there is enough demand or if we need to move to an order-only model.

What other cake questions do you have? Drop them below! 👇

•••

Did you know that people need bread because “loa

Did you know that people need bread because “loaf” makes the world go round? Just over here dishing out bread humor to get you through your Wednesday. 😉

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In other “crumb”-y news, it’s a light bread month due to Spring Break + Easter. I’ll be accepting bread orders for Thursday 3/21 pickup. Send me a message (715-642-1095) or email (info@edgewoodbakeshop.com) if you’d like a loaf for that week.

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The Easter preorder menu will release next Thursday 3/14 at 9am (for pickup on Saturday 3/30). There will be pastry, sourdough + dessert options so be sure to mark your calendar and follow the event page. 📆 As always, don’t hesitate to reach out with questions!

Quick peek of last week. Enjoying these behind-the

Quick peek of last week. Enjoying these behind-the-scenes? Or have a question about our process? Let us know!👇

Oh! And a reminder that it’s the weekend so be sure to eat something scrumptious. Happy Saturday!!

Behind-the-scenes of a very light bread prep day.

Behind-the-scenes of a very light bread prep day. Did you know our bread takes 3 days to make from start to finish? That’s from the time we feed our starters to baking + packaging. Core sourdough ingredients may be simple - flour, water + salt - but there’s one key “ingredient” that can make or break the entire mix. That ingredient is TIME.

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From corporate retail —> bakery owner. A wild r

From corporate retail —> bakery owner.
A wild ride I’ve never regretted.

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Bread is truly the most universal love language. A

Bread is truly the most universal love language. All countries and cultures have some form of it, and that is a beautiful thing.

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#myfoodstory #breadbaker #realbread #breadmaking #crumbshot #breadlove #breadbaking #breadbosses #sourdoughbread #sourdoughbaking #sourdoughclub #wildyeast #naturallyleavened #homemadebread #flourwatersalt #opencrumbmastery #bakersofinstagram #bakingfromscratch #thebakefeed #feedfeedbaking #wholeyum #selftaughtbaker #bakeandshare #onthetable #heresmyfood #tastemade #microbaker #bakerylife #bakeryowner #microbakery

The Valentine’s Day 2024 Preorder Menu is live!

The Valentine’s Day 2024 Preorder Menu is live! Head to the form to place your order. Linked below. Pickup will be in Chetek on 2/13 from 11am-1pm.

As a reminder, preorders fill quickly, and form will be closed once we reach capacity. Once you place your order, a confirmation email will be sent within 2 days. Don’t hesitate to reach out with questions!

One item to note is that the brownies can be requested gluten-free. Thanks all!

www.edgewoodbakeshop.com/order

February Bread Club is open! This is our last pl

February Bread Club is open!

This is our last planned month for bread club before we shift gears to focus on storefront prep.

Details + form at edgewoodbakeshop.com/order. (Scroll to the bottom for bread club form.) As always, don’t hesitate to reach out with questions!

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Have a question or comment? We’d love to hear from you! Feel free to text or call the number below or send us an email.

Contact us: 715.642.1095 info@edgewoodbakeshop.com

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