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The Chocolate Orange Tart is Here!

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Introducing the Chocolate Orange Tart to the North Shore Boulangerie!  Delicious orange marmalade layered with chocalate ganache and chocolate mousse, sprinkled with cardimom and candied orange rind makes this one of the most desired desserts at NSB! posted: February 4, 2015
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North Shore Boulangerie to Host Speaker/Cooking Demonstration

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North Shore Boulangerie, located at 4401 N. Oakland Ave., is pleased to announce the second in a series of unique and exciting speaking/cooking demonstrations on Sunday February 8th at 5 pm.  The series, “Food for Thought at the Boulangerie” pairs food fermentation  expert Professor Robert Hutkins of the University of Nebraska with Master Baker and member of Compagnons du Devoir Chef Jonathan Dendauw of The French Pastry School.  To reserve a seat, please call the Boulangerie at 414-963-2153.  Tickets are $5.00 in advance and $7.50 at the door.
These two leading professionals will discuss the history of natural yeast cultures in bread baking as well as its healthful benefits compared to modern quick-rise yeast.  The pair will demonstrate recipes that utilize this technique with tastings for attendees to follow.  The event will be moderated by Kyle Cherek, host of TV’s  “Wisconsin Foodie”  More information is available at www.northshoreboulangerie.com.
Dr. Robert Hutkins earned his PhD from the University of Minnesota, with Post-doctoral work at Boston University.  His work focuses on microbes that are important in human health and fermented foods, with particular focus on probiotics.  Professor Hutkins has spoken nationally and internationally on the topics.  
Chef and Master Baker Dendauw began his baking apprenticeship in Nimes France through a centuries-old organization called the Compagnons du Devoir. Since the 12th century, this organization has connected young apprentices with experts all across France and is a pillar of the apprenticeship system that makes France world-renowned for its craftsmen.  By participating in the organization, Dendauw trained in bakery-pâtisseries in cities all across France, including Nimes, Dijon, Lyon, Valence, and Privas  (“Compagnons du Tour de France”). Chef Dendauw is a Chef Instructor at The French Pastry School of Kennedy-King College at City Colleges of Chicago in Chicago, IL and instructs in the L’Art de la Pâtisserie, L’Art de la Boulangerie and Continuing Education programs. 
La Orangerie, Inc., DBA North Shore Boulangerie; www.northshoreboulangerie.com
Gene Webb, Owner and Baker, North Shore Boulangerie (414-617-2611, webbgene74@gmail.com)
  posted: January 22, 2015
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Journal Sentinel Food Editor Carol Deptolla Discusses NSB Sunday Brunch

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posted: January 12, 2015
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NSB Sunday Brunch is Focus of Milwaukee Journal Sentinel Article

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posted: January 12, 2015
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Closed New Years Day

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We will be closed January 1, 2015 to spend with our friends and family. We would like to thank all of our patrons for supporting us and making us your choice for coffee, pastry and delicious bread! We will reopen Friday, January 2, at 6am. posted: January 1, 2015
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North Shore Boulangerie counted as a top institution in Milwaukee's baking renaissance

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North Shore Boulangerie (NSB) is incredibly flattered to be included with such great Milwaukee bakeries as Chef Andy Schneider’s Le Reve and Chef Geoff Trenholme’s Rocket Baby as being part of Milwaukee’s baking renaissance.  From the entire crew at NSB, we’re proud to serve Shorewood and the North Shore and hope our approach to authentic artisan baking and café cuisine are a credit to the community!

Watch the Fox 6 News story HERE! posted: December 19, 2014
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The Kugelhopf is here!

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Just in time for the holidays, Kugelhopf is here in two amazing flavors! This tasty cake comes in Rum Raisin-Orange and Apricot-Cherry Kirsch and will be around for a limited time. Great for a dinnner with friends and family, this is one treat everyone will enjoy! posted: December 16, 2014
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Spoil Santa with Gingerbread Cookies!

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Let the North Shore Boulangerie be part of your Christmas tradition and leave Santa a treat this Christmas Eve! Enjoy our holdiay cookies: Gingrebread Men and Sable Stars go great with a glass of milk, hot chocolate or even a mocha. They won't be around for long, so make sure you pick up this holdiay treat while they last!  posted: December 16, 2014
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Holidays at the Boulangerie

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Holidays at North Shore Boulangerie posted: December 8, 2014
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Introducing the Pecan Brioche!

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Our newest addition to the North Shore Boulangerie bakery is the Pecan Brioche. Like traditional French Brioche, it has a light and puffy texture and is accentuated by a golden brown crust and fresh taste of pecan. A great pastry to go alongside a latte, cappuccino or a hot chocolate on a cold day!

posted: November 12, 2014
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