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Chef Ben Brings Microgreens to NSB

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Chef Ben has been busy planting and harvesting microgreens and fresh herbs for our from-scratch menu.  The microgreens, including Red Kale, Sunflower and Spring Mix, add a wonderfully fresh and organic taste to our salads and fish dishes, while the herbs (Basal, Thyme, Sage and Mint) are enlivening the menu from top to bottom!  Come see what Chef Ben is doing at NSB! posted: June 17, 2015
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Mother's Day at North Shore Boulangerie!

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Make reservations now for Mother's Day at NSB and Mom gets free dessert and a rose!
 
414-963-2153
posted: May 5, 2015
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Announcing Chef Ben Fairly's New Spring Menu

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North Shore Boulangerie's Chef Ben Fairly unveils his new spring menu! posted: May 5, 2015
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OnMilwaukee.com features North Shore Boulangerie

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North Shore Bolangerie owner Gene Webb was a featured guest on Chef Talk, OnMilwaukee.com's dining column, hosted by Kyle Cherek.

To learn more about Gene's background, his thoughts on America's pastry history and his daily regimen, you can watch the video here.
  posted: April 14, 2015
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Introducing, Crepe Wednesdays !

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Introducing Crepe Wednesdays. Fresh, made to order crepes every Wednesday from 11:30AM to 3PM by crepe maker  Madame Nolwenn Moyat of Saint Brieuc, Brittany, France.  Choose from lemon, raspberry, chocolate and almond! posted: February 23, 2015
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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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