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Breadsmith is focused on "made-from-scratch, hand-crafted" breads using ingredients including unbleached, unbromated wheat flour. [6] Each store has a 6-ton stone hearth oven that can bake up to 160 loaves at one time, and the oven's steam injection system gives the breads their distinctive European-style crust. [7]
The cookbook was initially printed by Yewdale and Sons on April 1, 1901, in a pamphlet format containing 24 cooking lessons and 500 recipes. [9] The cooking lessons were from cooking classes presented by the Settlement House of Milwaukee , Wisconsin , which served the needs of recent immigrants from Europe, many of whom were Jewish or Italian.
To keep the Settlement House in operation longer, it had to find a more stable source of funding. Kander suggested creating a cookbook with her cooking class’ recipes supplemented with recipes by her fellow club-women. However the Settlement's Board of Directors refused to provide the $18 needed to publish the book.
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Brian Miller is the owner and CEO of Miller Baking Company. [5] As of 2018, the firm employed 120 people, the vast majority living in the Milwaukee area. [4] In July 2012, Miller Baking was running out of space at its downtown facility. It purchased a second building in Milwaukee, primarily for freezing and shipping product. [6] [7] [8]
Gilles Frozen Custard Stand Logo. Gilles Frozen Custard (/ ˈ ɡ ɪ l ə s /, commonly pronounced as / ˈ ɡ ɪ l iː z /) [1] is a brand of frozen custard that originated at the Gilles Frozen Custard Stand, the oldest frozen custard stand in Milwaukee, Wisconsin (and one of the first in the country), dating back to 1938.
Scratch Ice Cream is a small-batch brand of ice cream founded in Milwaukee. [6] Scratch Ice Cream can also be found in Madison, Wisconsin and Chicago, Illinois. Wisconsin is home to numerous frozen custard stands, particularly around Milwaukee, Wisconsin and along the Lake Michigan corridor. Frozen custard is a dessert similar to ice cream that ...
The Holsum name was being used by many retail bakeries, independently, around the country by the early 1900s. In 1908, the W. E. Long Company of Chicago acquired exclusive national rights to the name and formed a cooperative of bakeries to market a single recipe under the brand name Holsum in various cities.