Family Owned, specialize in authentic italian Bakery/Breads/Sweets. Full-service Deli including Deli Meats, Panini's, Sandwiches, Soups. Spaghetti Dinner on Wed Nights from 5 - 7 pm runs October thru April. Dine in or Carry Out
Featured on Morning Blend and in the Journal Sentinel for its merger of nutritious eats and fat-busting workouts, Fit Food Trainer invites students into group classes led by certified personal trainers. Tone both tummies and rumps with Butts and Guts' muscle-firming drills, or turn the spotlight on stomachs with a Cardio Core class. Alternately, hands can hoist dumbbells and weighted balls at Bells and Balls, which took out its third component, Bills, after clients' check-signing hands kept cramping up.
At CherryBerry Self Serve Yogurt Bar, customers grab spacious yogurt cups and head to self-serve yogurt dispensers, where they'll be met with a rotating selection from more than 50 flavors. Then they can top their yogurt—which is made from real dairy and contains live and active cultures—with more than 50 toppings, such as cereals, candy, fruits, sprinkles, or nuts.
Becky’s Blissful Bakery’s confectionists eschew high-fructose corn syrup or preservatives, instead, they handcraft most batches of gluten-free caramels from organic ingredients—including some from other local merchants. Along with the original vanilla-caramel recipe, flavors such as masala chai tea from Rishi Tea or extra-special bitter beer from Lakefront Brewery infuse the treats with added complexity. Rather than protecting each caramel by wrapping it in peanut butter, Becky’s bakers swaddle the morsels in wax paper before arranging them in packages accented with silver bows.
Ever since Jerry Murphy opened Murf’s Frozen Custard & Jumbo Burgers in Waukesha in 1993, he and his team have been dishing up what he calls “local, quality eats.” To him, that means burgers made to order and loaded with toppings; Friday fish frys; and sloppy fried-egg sandwiches piled with an egg, coleslaw, tomatoes, and french fries—and then served with a knife and fork. For dessert, there’s small-batch frozen custard made fresh throughout the day.
At Murf's in Brookfield and Waukesha, the cooks use top-notch ingredients for everything they make. Their 5-ounce patties are made from a custom sirloin blend that Jerry obtains locally, and their burgers and sandwiches are served on lightly toasted Paielli’s Bakery buns. “Local, quality eats,” Jerry says. “Everything we serve is high-quality, fresh, and made to order.”
Diners can order their food for the dining room or devour marinated and grilled chicken-breast sandwiches with piping hot fries out on the patio.
Glass cases and racks of fresh bread dominate National Bakery & Deli’s three locations, which bake all of their goods fresh daily. Founded in 1925, the bakery continually recreates classic recipes for a menu that includes glazed doughnuts, frosted cookies, and cherry-filled coffee cake, as well as hard rolls and french bread. Deli fare includes baked ham, seasonal polish sausage, and several varieties of potato salad. In addition to their staples and custom cake orders, the bakery creates seasonal specialties that range from spring’s grasshopper pie and irish soda bread to winter’s gingerbread men and icy snowman souls. Every Mardi Gras, the bakery churns out piles of prune- and raspberry-filled paczki in a celebrated rush that has drawn great press—though patrons can make every Tuesday fat by perusing their year-round paczki selection.