Bakery by the Lake

Bakery by the Lake A small artisan bakery that makes authentic Northern European breads ranging from Italian Ciabbata to Finnish Rye. Also 100% pure butter Danish.

After thirty years of baking as a pastry chef for hotels and restaurants it was time to bake only for myself. A long standing love of quality bread drove my desire to want to bake breads almost exclusively as a primary business. Naturally tying in breakfast pastries seemed a logical move and as there are very few opportunities to taste authentic Danish also known as Wienwerbrot. Everything we prod

uce is authentic in every detail. 100% butter is in the Danish and the cream filling is cooked from milk, eggs, sugar, vanilla, and corn starch. Classic pastry cream, no artificial flavorings are used in these products. Our eggs are purchased from local producers as is our flour and grain. We purchase more and more whole grain from Wisconsin Amish and Mennonite farmers whenever possible.

So today Ruth of Mama Peps got her first taste of croissant production, both chocolate and almond filled, plus a bake-of...
12/19/2025

So today Ruth of Mama Peps got her first taste of croissant production, both chocolate and almond filled, plus a bake-off to test her oven, this is the result. I feel like a proud papa, I really do, brava Ruth.

Hi everyone, I spent yesterday with Ruth from Mama Peps, going through a first batch of my stollen recipe. They'll be av...
12/09/2025

Hi everyone, I spent yesterday with Ruth from Mama Peps, going through a first batch of my stollen recipe. They'll be available this coming Saturday at her stand. Along with a couple of other surprises you haven't seen since I retired.I have to say, Ruth is an inquisitive student, she's really doing well. See you Saturday.

11/24/2025

Ok here it is. This is the only pie crust recipe I've used for almost thirty years. Easy to make up, and guaranteed to please. Leave the sugar out of the recipe and it becomes a perfect savory pie dough for things like, turkey pot pie, hint, hint.
Ok, here we go.

Ingredients:
1lb of a.p. flour
1tbsp of salt
1 tbsp of sugar
10oz unsalted butter chilled
4oz of really cold water

METHOD

Place flour, salt sugar, butter cut into pea sized pieces,
toss the butter till thoroughly coated with flour mixture lightly crushing the butter pieces but make no attempt to rub down into breadcrumbs stage.
Add 2 tbsps of cold water into the bowl and toss with your fingers tips, don't worry that it isn't coming together, it shouldn't. Add another 1 tbsp and toss again, keep adding water until the flour/butter mixture takes on a shaggy dry look, then stop adding water.
Keep tossing the mixture for two to three minutes or maybe even 4 mins, and like magic, it will come together into a dough.Turn the dough out onto a counter and form into a 1" thick 8" round. Cover with cling film and refrigerate for thirty minutes. Sufficient for 2 flaky delicious pies.
Happy Thanksgiving everyone.
P.S. Any questions don't hesitate to write.

Sometimes, only a chocolate mousse will do!!!!
11/18/2025

Sometimes, only a chocolate mousse will do!!!!

It's summertime, time to make use of the wonderful seasonal fruits available. Sue wanted something with rhubarb and I ha...
07/06/2025

It's summertime, time to make use of the wonderful seasonal fruits available. Sue wanted something with rhubarb and I have a longtime love of apricots so..... rhubarb and frangipane rhubarb tart for her and apricot pistachio and honey tart for me. Enjoy your summer everyone.

03/14/2025

Hi everyone, just thought I'd drop a line on this record breaking temperature Friday. Mama Peps bakery is carrying my recipe for hot cross buns this week and I hope for the next few weeks.
Ruth ran a test batch last Sunday, they were perfect, as always, you're going to love them. But, a word of advice, come early, they won't last guaranteed!!!!

Apparently, it's true. You can take the baker out of the bakery but.......
01/26/2025

Apparently, it's true. You can take the baker out of the bakery but.......

So, my wife wanted me to bake a batch of cupcakes, which as a good husband, i did, chocolate espresso cupcakes with a ho...
10/26/2024

So, my wife wanted me to bake a batch of cupcakes, which as a good husband, i did, chocolate espresso cupcakes with a honey white chocolate cremeux fresh raspberries and edible gold leaf. Turns out, Sue doesn't really care for white chocolate!!!! Some days you can't do right for doing wrong lol.

10/11/2024

Hi everyone, well, tomorrow is our last market, Emma and I will both be there, Danishes only, i won't be baking bread. I've added a batch of eclairs as well as a batch of pumpkin apple muffins. Look forward to seeing everyone.
David

09/27/2024

Hi everyone, a beautiful end to September, it's going to feel like summer not autumn tomorrow in the market. I've added pumpkin muffins back in to the line up as well as cinnamon roasted apple and elderberry cream cheese Danishes. Last week I did kouijn amman in the shape of a pigs ears, there was a little confusion, my fault, they're back to their original shape and classic crunchy, puff pastry pigs ears are back on.
David

I thought I'd make my wife a treat, she's had one hell of a year. She loves lemon and I love cream so voila, creme citro...
09/25/2024

I thought I'd make my wife a treat, she's had one hell of a year. She loves lemon and I love cream so voila, creme citron brulee.

09/21/2024

Hi everyone, sorry I'm late posting this. I've added pumpkin cheese muffins to the line up this week you also have pigs ears, fruit is still looking not great, so I added chocolate praline bear claws. Breads include Amherst Sourdough, Country white and, Lord help me, Cranberry walnut, I have got to learn to say no to Susan, although after nearly 40 years, I doubt that I can lol. Have a great Saturday and enjoy the last of this summer weather.
David

Address

8995 Edgewater Drive
Amherst Junction, WI
54407

Opening Hours

8am - 12:30pm

Telephone

+17156300037

Website

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