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Exciting New Sunday Brunch!

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Our new Sunday brunch is served from 10:00 a.m. to 3:00 p.m. we offer breakfast classics such as French Toast and Eggs Benedict, as well as our regular menu favorites in the Cassolet, Croque Monsuier and Madame; just to name a few.

Seating is limited, so be sure to make your reservations by calling 414-963-2153.

Sunday Brunch Menu posted: October 18, 2014
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Meet Our Chef!

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Meet Chef Ben, the creator of our revised fall menu. He is especially proud of the delicious Cassoulet! posted: October 15, 2014
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Fall is here, and so is our new menu!

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  posted: October 10, 2014
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Join Us for Food for Thought at the Boulangerie: The Mysteries of Vanilla

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Food for Thought at the Boulangerie posted: September 25, 2014
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Mini Beignet Madness!! Saturday amd Sunday!

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We are hosting Mini Beignet Madness this weekend, September 20 and 21. Miniature Beignets available from 6:00 AM until we run out of stock!

Original beignet (plain) $1.50
Raspberry beignet $1.75
Hazelnut beignet $2.00
posted: September 19, 2014
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Beignet Tasting Friday Sept. 19

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North Shore Boulangerie will be offering a Beignet Tasting Friday September 19, 2014 starting bright and early at 6:00a.m. while supplies last! We hope to see you there! posted: September 19, 2014
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Free Tastings Part of Thursday Shop Walk

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On Thursday September 18, from 4pm – 8pm, the North Shore Boulangerie will offer free tastings with a receipt from any of the Shorewood Business Improvement District members. This is in conjunction with “The Shop Walk, Chalk Competition and Artist Quick Paint” held throughout Shorewood’s Business District.”
This is one event of Plein Air Shorewood, held Wednesday September 17 - Sunday, September 20. North Shore Boulangerie is proud to be on of the sponsors for this great shorewood event! You can find out more about this event at www.pleinairshorewood.com .
  posted: September 18, 2014
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Fougasse Anyone?

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We are now offering a third Fougasse (Foo • gahs), the Rosemary Red Onion Fougasse. These breads work well as a side to a variety of meals, or as a standalone snack. posted: August 17, 2014
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The Mini Miche is here!

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The North Shore Miche is a crusty French style sour dough made with all natural yeast cultures. We are happy to introduce its 5/8s size exact replica. We shall call it... Mini Miche. posted: August 15, 2014
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Meet Our Pastry Chef: Teng Xiong

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Pastry Cook Teng Xiong graduated from Etude School of the Art and her passion for art and creativity led her to join the Baking and Pastry Art program at Milwaukee Area Technical College.  While training with the distinguished faculty, including Le Reve’s Chef Andrew Schneider, she discovered the joy and challenges of complex French entremets and decided to pursue this passion professionally.  As of today, Teng has staged at some of Milwaukee’s top and most respected bakeries including Umami Moto and Rocket Baby Bakery.  On the national front, she recently completed a stage at Chef Francois Payard’s world-famous bakery in New York City as well as completing a Valrhona chocolate class with World Master Chocolatier Andrew Gravett.  Teng is always challenging herself to create desserts that are both beautiful and deliver complex flavor profiles that exemplify classic French pastry.  It is very rewarding for her to be able to use all the knowledge she has accumulated from her experience to create desserts and treats that North Shore Boulangerie customers enjoy! posted: July 31, 2014
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