Founded in 2014 in the former home of Lakeshore Gallery, North Shore Boulangerie is one of Milwaukee's finer bakery and cafés, serving desserts, breakfast pastries, coffee from Paris's Cafés Richard, and a full lunch menu daily in authentic French tradition. We also provide wholesale bakery delivery to the metro area's finer restaurants, hotels, and markets, including Sendik's. Our kitchen and dining room are available for catering services and hall rental for your special events.
Gene Webb, Owner and
Gene Webb was trained in Paris and at the internationally recognized French Pastry School where he was guided by renowned chefs Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, before apprenticing with Alsatian Master Baker Pierre Zimmermann. Prior to launching his baking career, Webb received his PhD in yeast biology with Elizabeth Jones at Carnegie Mellon University followed by a fellowship and research position at the University of Chicago. Webb uses traditional artisan baking techniques including extensive use of preferments and all natural French levain yeast, grown and maintained in NSB’s own bake shop. Slow proofing and high-temperature baking assure authentic French breads and pastries with layered and natural nuanced flavors and textures.
Chef Andrew Althoff,
Chef Andrew comes to North Shore Boulangerie after holding positions in Milwaukee fine-dining kitchens Lake Park Bistro, Mason Street Grill, and Eddie Martini’s. Chef’s menus emphasize quality ingredients in classic preparation, following the tradition of his Alma mater, the Culinary Institute of America (CIA) in Hyde Park New York. His signature dishes include such French classics as Soupe à l’oignon gratinée, Coq au vin, and Cassoulet! In keeping with his fine-dining roots, Chef has initiated evening Wine Dinners at NSB to very good reviews; he has focused on Bordeaux, the Loire Valley, the Côte d'Azur, and the southern Rhone Valley. On one of his daily trips through the dining room, be sure to stop him and say “Hi”!