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

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What’s happening in the bakery?! (Pt. 4!) •

What’s happening in the bakery?! (Pt. 4!)

• Construction is wrapping up! The deck oven is finally in place after having one door frame removed/replaced and another one widened, and major floor repair is done. We’re down to the last few panels, trim and odds/ends.

• The pastry counter received its final touch - a two-foot tall glass shield that’s going to highlight those flaky cruffin + puff-tart layers oh so beautifully. 👌

• Our retail space is being stocked, and our coolers are being filled. We have some incredible local goods that will be sold alongside what we make, and we’ll share more about those artisans soon!

• Important details are under way like setting up our POS system, finalizing signage and honing in the best workflow in the kitchen. (Fun fact: Our menu board is a repurposed panel from the original bakery oven!)

• We wrapped up our final health inspection, and our permit to operate will be released within a week. We also accepted our first food truck deliveries. 🚚 This means we can officially start baking for you all!

A super soft opening is right around the corner with a grand opening to be announced very soon. We’re not giving out a date yet as we need a few more items wrapped up, but soon, friends, very soon!!

…

What’s happening in the bakery?! (Pt. 3!) • W

What’s happening in the bakery?! (Pt. 3!)

• Wall paneling is halfway finished, and plumbing is well underway. High-temp dishwasher + 4-comp sink are first up, to be followed by items like an additional hand washing sink and water lines for equipment.

• Equipment deliveries are rolling right in (literally!) - merchandise coolers, proofing cabinet and a super special, super premium ice cream maker especially for @kurschnerssuperpremiumicecream (which I will let him tell you more about!).

• The retail product cabinetry + shelving is in progress (which will feature several local Wisconsin food artisans). Front-of-house is down to the details.👌

• We’re starting to set up shop! Cleaning continues, and a few pieces have received their final scrub. There are SO many boxes arriving and being unpackaged. Everything is finding its new home 🏡.

• Second pre-inspection is wrapped up, and final inspection is around the corner. ✅ Our first bulk flour delivery from @heartlandcraftgrains arrived also!

We are oh so hopeful for a very soft opening later August and a grand opening to be scheduled early September. As always, stay tuned for specific dates and scrumptious details to come!

…

What’s happening in the bakery?! (Pt. 2!) • R

What’s happening in the bakery?! (Pt. 2!)

• Renovations, like baking, are equal parts the work itself and CLEANING which we have been doing plenty of (with plenty more to go)!

• The heart of the operation was delivered - a mini deck oven. At 2800 pounds, it’s a stretch to call it “mini”, but in the realm of deck ovens, it’s actually small. The best part is that it will double our current baking capacity. Can anyone say “fresh bread”?!

• Painting is nearly finished, and front-of-house details are coming together (including a dreamy slat wall that looks 👌). Electrical work will be wrapping up in the next week or so also.

• Floor repair has started. Plumbing and wall repair are next to get rolling. Then it’s details, inspections and setting up shop!

Now for the question that everyone wants to know. When will we open?! I still can’t give a hard date, but early August is a very probable timeframe. 🤞

As always, thank you for patiently waiting, and know that it will be SOON!

•••

What’s happening in the bakery?! Renovations a

What’s happening in the bakery?!

Renovations are moving right along, and here are the highlights!

• Demo and drywall are finished, and electrical is well underway. Front-of-house fixture and wall builds are nearly finished, and equipment is arriving.

• Behind-the-scenes details are in progress including supplier relationships, inventory management, production schedules, interviewing/hiring, website and branding updates and so much more…

• Upcoming is floor and wall repair, plumbing, painting, lighting install, and additional equipment moving and setup.

We’re working hard to get the these doors open, and, more importantly, get all the scrumptious breads + pastries (and @kurschnerssuperpremiumicecream ) in your hands very soon!

•••

Let’s get down to business! • Orders are off

Let’s get down to business!

• Orders are officially closed so we can focus on renovations, move equipment, and get set up in our new space. ✨

• We’re hiring! Seeking baking, prep + front-of-house positions. Please email me at info@edgewoodbakeshop.com if interested. 📩

• Are you a local artisan with a product that may pair well with our goods? Please reach out. We’ll be featuring several local businesses in our retail space and searching for more. ☀️

As always, don’t hesitate to reach out with questions. Exciting things to come!!

UPDATE! Edgewood Bakeshop officially has a new h

UPDATE!

Edgewood Bakeshop officially has a new home. We’re moving to 608 2nd St. in downtown Chetek. Yes, that’s correct!

The spot we had initially planned is back in motion. As happy circumstances would have it, we are now the new owners of the former bakery building.

@kurschnerssuperpremiumicecream will also be making its home in the same location. We’re excited to be neighbors with Barron County’s ONLY hard ice cream maker (with many scrumptious collaborations to come!).

For more details, please read the article published in today’s Chetek Alert.

As always, we’re so appreciative to each of you for your patience + support. We’ll be sharing more about all that’s happening (and a tentative opening date) very soon!

**SOLD OUT** Thank you!! 🌷MOTHER’S DAY PASTR

**SOLD OUT** Thank you!!

🌷MOTHER’S DAY PASTRY BOXES🌷

We’re baking up something beautiful this Saturday for Mother’s Day! Offering **LIMITED** half dozen pastry boxes that include two each of the following:

* 2 Cherry Puff Pastry “Puff-Tarts”
* 2 Strawberry-Sugar Dusted Cruffins
* 2 Chocolate, Hazelnut + Sea Salt Cookies

These will be **PREORDER ONLY**. Pickup this SATURDAY 5/11 between 10-11am at @hopeandanchorcoffee

To order, send me a text at 715-642-1095 or email me at info@edgewoodbakeshop.com. (No need to fill out the online form.) I’ll leave a comment below when orders are full. Thank you!

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! 👇

•••

SEND A NOTE

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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