Madison, WI 53703
About Batch Bakehouse
COVID-19 Specific Information and Services
Order early (and often!) for the best selection, all orders must be placed at least 48 hours in advance. Menus will be limited and released weekly on Monday. You may have to wait for your favorite items as we rotate through our offerings. All items are ordered for pick up between 10am-2pm.
Fresh baked daily. At Batch Bakehouse we make bread & pastry the old-fashioned way: before dawn, from scratch, using only the finest ingredients, each piece carefully crafted by hand.
We specialize in croissants & pastries, French baguettes & artisanal loaf breads.
Batch is locally owned and operated. Batch Bakehouse is a certified Women Owned Business and proud member of the Greater Williamson Area Business Association.
Artisanal goods are creeping up as a morning favorite among Madisonians at the bakery created by Ian Gurfield of Ian's Pizza.
The Willy Street bakery is going strong on its fourth birthday.
Madison's Batch Bakehouse is open at its new location at 1402 Williamson St., two blocks west of the space it outgrew at 1511 Williamson St.
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Compared to its former space, Batch Bakehouse's new digs look like an airplane hanger.
Where before one sometimes had to wait for a customer to leave the tiny triangle on Williamson before sneaking in to order monkey bread and scali, now there is an airy, open seating area, a refrigerated case with mini quiche and chocolate-dipped cookies, and more than double the working space in the back for Batch's bakers.
"This has to be one of the friendliest work environments for a bakery," said Susan Detering, who owns Batch with her husband, Ian Gurfield (of Ian's Pizza and S2 Pizzabar), pastry chef Lauren Carter and Carter's husband, Zach Johhnson. Dan Mullins is the head bread baker.
"It gets sunshine all day. The chefs come in at midnight or one, but they get to watch the sunrise through the big picture windows," she said. "The daylight filters into the kitchen area all day, which is almost unheard of in a commercial kitchen."
Detering has been working on the move from 1511 to 1402 Williamson (formerly Cronometro, a bike shop) for about seven months.
"We're going to start featuring more layer cakes," she said. "Really elegant six- and ten-inch rounds. When we opened on Tuesday we had four and they all walked out the door."
The neighborhood has been very supportive, Detering said.
"All the regulars come in and (gasp)," she said. "Now that things are labeled and you can see the bread, people are asking questions. 'Is this new?' And it's not new, but but because it's not so cramped anymore, you can actually get a better scope of everything that we do."
Batch is planning a "grander" grand opening in March, once the bakers have created some new items to show off. Currently Batch is open six days a week and closed on Mondays.