MADISON (WKOW) -- Early in the morning, workers at Batch Bakehouse in Madison is working diligently to create fresh pastries.
Lauren Carter is the pastry chef. She says, "We have several bakes throughout the day and we try to make things come out as close to opening as possible when people walk in the door. I would love for every person that walked in the door to be able to get a fresh, hot croissant."
Batch Bakehouse uses between 350 and 400 pounds of Wisconsin butter every week. The specialty of the house is its butter croissants, which take two days to make. Although they make more than croissants, those are the favorite of customers.
Carter says, "I think butter makes things taste awesome. I try to put in as much stuff as I can, on stuff, in stuff, everything. I think for us to be successful in pastries we would not do well without butter."
It's always best to get to Batch Bakehouse early, but if you can't make it in when they first open, call to have them hold items for you to pick up later.