Call it the siren song of apple cake.
On a recent afternoon, Laura Bulgrin bought out Batch Bakehouse's supply of the sweet treat, which sells quickly around the holidays.
But Batch isn't the only place in the near-east-side neighborhood for good pastry. Bulgrin also loves the croissants at nearby Madison Sourdough and desserts at Monty's Blue Plate Diner.
"You get the best at each of the different bakeries," Bulgrin said. "Some people don't like to make the extra trip, but I think it's worth it."
In a little over a year, three artisan bakeries have set up shop along a stretch of Williamson Street and Atwood Avenue, adding to several cafes and diners that are already well-known for their fresh baked goods. Madison Sourdough moved from the west side in April, just a few months after Batch opened its doors. And Honey Bee Bakery, focused on organics, joined them in late November.
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