© Copyright 2012 Rocket Baby Bakery
We create all of our goods daily from scratch, using local sources to the greatest extent practical. We produce a growing range of artisanal breads and pastries, including a variety of naturally leavened hearth breads, baguettes and other yeasted breads.
Pastries include sweet and savory scones, muffins, cookies, quick breads, Danishes, croissants, and brioche. As our staff grows, we will add French macarons, eclairs, chouquettes, gougeres, puff pastry based items, tarts, and a selection of cakes.
We now have a delicious selection of sandwiches to satisfy your lunch time needs!
Read more of our musings, our specials, and what we have baking up in our lab:
(prices range from $2-$4)
danish – light, flaky, layers of buttery dough with a dollop of sweet cream cheese filling, topped with wild blueberries.
savory scone – our amazing cream scone with a savory twist—toasted walnuts, scallions, goat cheese, and a touch of honey.
sweet scone – changes regularly – but check out some of our star combinations: cherry & chocolate. apricot & ginger. currant & orange zest. pineapple & coconut. yum.
croissant – there is nothing plain about this jane. a staple at any french bakery but can take a lifetime to perfect. did we mention it’s buttery? did we mention it’s so light it defies gravity?
chocolate croissant – see above—this is jane in her little black dress. she can hold her own at any soiree.
almond croissant – lathered in almond paste and double baked to perfection, this thing of beauty might drive you “nuts!”
chocolate almond croissant – see above— toss in a little chocolate and you’re half way to heaven.
bacon cheddar croissant – i guess we could call it masculine but honestly it’s a gorgeous piece of pastry and an homage to WI staples—simply delicious.*
whole wheat croissant – a buttery delight made with whole wheat flour. we stuff this bad boy with seasonal combinations like spinach and feta or mushrooms and goat cheese.
muffin – wild blueberry – a delicious upgrade to a morning classic. tender yellow cakey muffin loaded with tasty wild blueberries.
breakfast in a muffin – this is an entire meal: egg, double smoked bacon, aged cheddar, italian parsley, stone ground mustard, and a bit of semolina flour coming together for an addictive and filling treat.*
monkey bread – does anyone know the origin of this name? pieces of croissant dough tossed with butter, cinnamon, and sugar then packed tight and baked right. finished with a drizzle of frosting. the name appeals to children but the flavor is for all ages.
*Features locally sourced Nuseke’s Double-Smoked Bacon
(available tues-sun. prices range from $3-$6)
the sourdoughs
cranberry walnut – toasted walnuts & WI cranberries in a hearty sourdough base with whole wheat and a touch of rye.
polish rye – medium rye, no caraway seeds, robust rye flavor from a traditional rye sour starter.
tosa sourdough – tradition meets tosa—our take on a rustic country white sourdough to honor our home town.
country sourdough – a serious loaf for serious folks. large and dense, this classic sourdough is certain to please.
multigrain – seeds galore! sesame, sunflower, and poppy with oats and a greater percentage of wheat give this hearty bread a density that complements meats and cheeses or even a simple spread of peanut butter or Nutella…
(available tues-sun. prices range from $3-$6.50)
baguettes – the other french beauty. ours are airy and moist with a crunchy crust. these loaves are begging for butter, or nutella, or olive oil, or just about anything you can drizzle or spread.
baguette traditional - the best bread we know how to make! these are hand made in the same style as traditional bakeries in Paris.
crown of rolls – we have taken our fantastic baguettes and turned them into a ring of rolls—beautiful accent on any table (if it makes it to the table that is…)
hard rolls – same storry…we have taken our fantastic baguettes and turned them into individual rolls— perfect to accompany any dinner
white bread - our pain de mie is another sandwich star—white bread enriched with butter and milk makes a smooth, soft texture, ideal for all your childhood memories of grilled cheese and pb&j. terrific for French toast too!
ciabatta rolls - this beauty is sometimes overlooked—but once you taste it you will understand its power. airy and earthy from olive oil this bread is as happy with the juice from a grilled steak as it is with a smear of nutella and bananas. a true multi-tasker.
(prices range from $1-$6.50)
beer bread- a light rye with a dash of some of Wisconsins finest beers. this will go great with your fish fry, or just as a snack (available Fridays)
brioche – whether in a bun with pearl sugar, as a loaf, or the shell of a tart, this buttery bread has a rich texture and a flavor that makes us think of Egyptian cotton sheets & room service in a four star hotel. (available Saturdays and by special order)
chocolate cherry bread – just try it. we would wager it could be a new love. an everlasting love. (available most holidays by special order)
cheddar sourdough – chunks of aged cheddar in a soft, mild, white sourdough. slice and eat. or use it to make a favorite sandwich. (available Thursdays and Saturdays)
banana chocolate chip bread – we searched, and played, and tinkered, and voila – quick bread can be divine! the right size for one person or 2 little ones (if you can get them to share.)(available Saturdays and Sundays)
honey whole wheat – this is what wheat bread should be—soft, moist, with a hint of honey. this bread was made for sandwiches. (available Thursdays and Sundays)
sesame semolina – a mild sourdough with a bit of butter. toasted sesame seeds on the outside add dimension to the flavor. this bread is calling out to be made into a sandwich – try me with roasted pork and tangy greens. (available Tuesdays)
(made from scratch by our talented pastry chef)
macarons – the flashy newcomer—colorful, tender almond meringue cookies sandwich an unlimited variety of amazing fillings including chocolate ganaches and fruit preserves.
eclairs – another French classic filled with creamy custard flavored with locally roasted Anodyne coffee.
chouquette - a French twist on a cream puff. we fill ours with vanilla or chocolate custard and whipped cream.
(lunch items are served daily after 9am. all sandwiches are served with a side salad made from locally grown Growing Power Greens. $5-11. preordering welcome/encouraged for large orders)
croque madame - Nueske’s ham, swiss cheese and a fried egg served on Pan de Mie.
slow roasted brisket – onion compote, bellevitano cheese and mustard served on polish rye.
bahn mi - roasted pork, liver pate, pickeled radish, cilantro and chili sauce served on a baguette.
nueske’s smoked turkey - bacon, root vegetable slaw, honey mustard served on Tosa sourdough.
grilled cheese - cheddar cheese served on Pan de Mie.
(children may substitute a cookie for the side salad)
roasted pear salad - crave bros les freres, candied walnuts, maple/sherry vinaigrette.
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6822 W North Ave, Wauwatosa, WI.
(414) 502-7323
info@rocketbabybakery.com
