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Specialties
American, Swiss and German Baked Items: Artisan Breads, Butter Cookies, Nut Horns, Holiday Stollen, Bratzeli, Pfeffernusse, Basle Leckerli, Springerli, Hand-Dipped Turtles, Almond Horns, Jula Kaga, Buttercream Cakes, Layered Buttercream Desserts, Apple Fritters, Buttercream Filled Donuts, Scones, Flavored Frycakes of the Season. All signature recipes and made right at the Bakery’s one and only location.
History
Established in 1910.
New Glarus Bakery originally started in 1910 by Albert Wolfe. In 1916, Albert built the building where the Bakery currently stands today. Time honored traditions of hand-made, signature recipes continues to present day. Angela Neff, has owned the New Glarus Bakery since 2004 and worked while in high school in the mid 90’s. She is the 6th owner since the Bakery’s beginning. Former proud owners include the Matzinger, Ward, and Weber families.
Meet the Business Owner
Angela N.
Business Owner
The passion for owning the New Glarus Bakery started while working there in high school. Growing up in Monticello, just 8 miles down the road, I worked for the Weber family between 1992 — 1995. From 1995 until 2004, I worked for Alcoa Wheel Products in the I. T Dept as well as accomplishing a Bachelors in Business Administration with Associates in Computer Science. The dream to own the Bakery was achieved in 2004. On Sept 1, 2004, New Glarus Bakery opened its doors under my ownership. Today, we have 12 employees and make 98% of all of our products from recipes handed down through the generations. Being the 6th owner, it is our duty to uphold our Swiss and German traditions with American traits. We’ve been featured on the Food Network for our hand-rolled Nut Horns and the destination location for many patrons of our local bike trails in summer and winter.
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