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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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Welcome to North Shore Boulangerie

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Welcome to our new website!

North Shore Boulangerie offers breakfast, lunch, and full barista bar in Shorewood.

Come see us on Oakland Ave. and be sure to take a peek at our menus. posted: February 5, 2014
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