Milwaukee has experienced a satisfying boom of excellent new bakeries in recent months, each filling a special niche. For fans of American classic cookies and cakes like grandma used to bake, Jaceleen Latin-Kasper, co-owner of Batches (401 E. Erie St.), strives to keep their sweet and savory offerings fun and approachable. “We say we’re not the healthy bakery,” laughs Latin-Kasper. “People like sugar and butter. We try to offer a wide range of breakfast items, and we’re known for having good scones and muffins. We’re trying to bring more variety into the breakfast breads and to keep the menu more on the fun side.”
Latin-Kasper owns Batches with Dan Jacobs and Dan Van Rite—owners of DanDan, a Chinese restaurant located across the street from Batches. Latin-Kasper is their pastry chef and had ideas about growing their plated-dessert program, so when corner store space became available in the newly constructed Domus apartment building, Latin-Kasper approached “the Dans” with the idea for Batches.
Open since February, Batches operates as the pastry commissary, supplying bakery for its own needs as well as for the plated-dessert programs of both DanDan and EsterEv—Jacobs’ and Van Rite’s tasting menu restaurant. Latin-Kasper was previously with SURG Restaurant Group and apprenticed under executive pastry chef Kurt Fogle. When Fogle left to open Bass Bay Brewhouse, Latin-Kasper took over pastry operations. She had always enjoyed baking and found it to be a relaxing outlet.
“With Batches, we’re getting back to basics with cakes, cookies and pies,” she said. “With plated desserts, I kind of moved away from that and into fancier techniques, which is also enjoyable, but now I can get back to the root of what inspired my career in the first place.”
Batches features a layered cake inspired by candy bar flavors like peanut butter, chocolate and caramel. Latin-Kasper noted that their confetti cake—a play on classic Funfetti cake mix—has been popular with customers. The cake is available by the slice ($4) or whole ($35). Cookies ($2.50) are moist and chewy, and they come in flavors like confetti sugar, with colorful sugar sprinkles mixed into a classic sugar cookie that’s crispy on the outer edges. The chocolate chip cookie is generously loaded with mini-chips, and the newly introduced Karma Chameleon has a delicate balance of peanut butter and molasses.
There are limited gluten-free choices such as the banana chocolate muffin ($3), and vegan options include brownies ($3) and a vegan cheesecake ($6 slice) that has a cashew base blended with coconut milk, producing a smooth, silky texture similar to traditional cheesecake. Homemade ice cream is available by the scoop or pint. Batches also makes waffle cones in-house.
Savory standouts include the cheddar scallion scone ($3), which is flaky with a hint of cheddar cheese, complemented by an oniony bite of scallion. Quiche is made in-house every day with seasonal vegetables. Sandwiches and salads round out the lunch menu. For a hot beverage, Batches serves Anodyne coffee.
Latin-Kasper plans to expand the savory offerings, and soon they will begin taking orders for Thanksgiving and Christmas pie sales. Thanksgiving options will include traditional pumpkin, maple bourbon pecan and Dutch caramel apple.
Batches is closed Mondays; open Tuesday-Friday, 7 a.m.-6 p.m.; Saturday-Sunday, 8 a.m.-3 p.m.
For more information, visit batchesmke.com.
