AmaranthBakeryAndCafe.HomePage History

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June 05, 2006, at 07:56 PM by Olde Godsile -
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The Amaranth Baker and Cafe just might become the hub of the Milwaukee’s Old West Side’s reclamation. It has served as the meeting place for artists, artisans, and culture workers considering major investments in the industrial buildings and brown fields of the 30th St. Industrial Corridor. Here are some of the buildings within walking distance of the Amaranth.

June 05, 2006, at 07:52 PM by Olde Godsile -
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June 05, 2006, at 07:49 PM by Olde Godsile -
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 While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.
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While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

June 05, 2006, at 07:48 PM by Olde Godsile -
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Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

to:

Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read.

 While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.
June 05, 2006, at 07:45 PM by Olde Godsile -
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 Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.
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Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

June 05, 2006, at 07:44 PM by Olde Godsile -
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Amaranth itself, an ancient grain high in protein, vitamins and minerals, is representative for Shipley of the bakery’s dedication to a slower, healthier approach to food. “Amaranth was widely used before wheat became this huge industry … it just fell out of favor when we started mono-cropping corn and wheat.”

The bakery sells an amaranth multi-grain bread along with a variety of others, all of which change daily; they also offer artisan rolls, baked goods such as scones, croissants and pecan rolls, and a soup-of-the-day.

to:

Amaranth itself, an ancient grain high in protein, vitamins and minerals, is representative for Shipley of the bakery’s dedication to a slower, healthier approach to food. “Amaranth was widely used before wheat became this huge industry … it just fell out of favor when we started mono-cropping corn and wheat.” The bakery sells an amaranth multi-grain bread along with a variety of others, all of which change daily; they also offer artisan rolls, baked goods such as scones, croissants and pecan rolls, and a soup-of-the-day.

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Amaranth’s restored storefront and interior are a clear draw. Natural light fills the café from the floor-to-ceiling windows, accented at the top with pebbled, multicolored glass, fabricated locally. Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

517–4348 Bakery Cell Phone
934–0587 Dave’s Desk Phone

to:

Amaranth’s restored storefront and interior are a clear draw. Natural light fills the café from the floor-to-ceiling windows, accented at the top with pebbled, multicolored glass, fabricated locally.

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 Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

517–4348 Bakery Cell Phone
934–0587 Dave’s Desk Phone

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June 05, 2006, at 07:35 PM by Olde Godsile -
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  • http://www.shepherd-express.com/4_6_06/noize_eatanddrink.htm

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/4_6_06/noize_eatanddrink.htm

June 05, 2006, at 07:35 PM by Olde Godsile -
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Here is an outstanding review by Caroline Goyette of the “Shepherd Express.”
http://www.shepherd-express.com/4_6_06/noize_eatanddrink.htm

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Here is an outstanding review by Caroline Goyette of the “Shepherd Express.”*

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June 05, 2006, at 07:25 PM by Olde Godsile -
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Here is an outstanding review by Caroline Goyette of the “Shepherd Express.”
http://www.shepherd-express.com/4_6_06/noize_eatanddrink.htm

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Writes Caroline…

Good Bread, Good Health

Amaranth more than fills that bill, offering what are easily some of the best breads and bakery in the city, in a comfortable, inviting atmosphere.

During the years Shipley and Boucher spent renovating the building—restoring the original woodwork, laying earth-friendly bamboo floors and installing a solar-heated water system—Shipley also worked on her baking. She had become increasingly interested in “food as health,” she says, and in natural yeast baking in particular. “For a long time, I was a compulsive dieter, and I really began to make peace with food and enjoy it. I began to read more about organic food and making food as healthy as possible, about old methods of doing things,” she explains.

Part of those old methods included using whole, organic grains, seeds and other natural products in baking as well as a from-scratch process; Shipley developed her own sourdough starters (used in place of commercial yeast, they produce a more nutritious bread) and doesn’t take shortcuts in her baking.

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Amaranth itself, an ancient grain high in protein, vitamins and minerals, is representative for Shipley of the bakery’s dedication to a slower, healthier approach to food. “Amaranth was widely used before wheat became this huge industry … it just fell out of favor when we started mono-cropping corn and wheat.”

The bakery sells an amaranth multi-grain bread along with a variety of others, all of which change daily; they also offer artisan rolls, baked goods such as scones, croissants and pecan rolls, and a soup-of-the-day.

We sampled a range of Amaranth’s offerings one Saturday afternoon over coffee and magazines, the kind of experience the cafe’s atmosphere invites. Simply put, one after another, these breads and pastries were some of the best we’d ever tasted. The currant oat scone managed to be dense and crunchy with grains and light and flavorful at the same time. Hearty currant rye rolls—terrific with brie—offered striking taste and texture. Of the loaves we sampled, one ample, golden crust broke open to a soft bread specked with garlic; another, to a dark interior streaked with rich chocolate. By the time we sampled the soup of the day, potato seasoned with bacon and thick with fresh vegetables, we were more than satisfied. (Amaranth also offers vegetarian soups; all are made fresh daily using natural or organic stocks and fresh produce).

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This is the place in the “noosphere” to learn about a wondrous new creation in Milwaukee the Beautiful.

Here is an outstanding review by Caroline Goyette of the “Shepherd Express.”

http://www.shepherd-express.com/4_6_06/noize_eatanddrink.htm

Writes Caroline…

Good Bread, Good Health

Amaranth more than fills that bill, offering what are easily some of the best breads and bakery in the city, in a comfortable, inviting atmosphere.

During the years Shipley and Boucher spent renovating the building—restoring the original woodwork, laying earth-friendly bamboo floors and installing a solar-heated water system—Shipley also worked on her baking. She had become increasingly interested in “food as health,” she says, and in natural yeast baking in particular. “For a long time, I was a compulsive dieter, and I really began to make peace with food and enjoy it. I began to read more about organic food and making food as healthy as possible, about old methods of doing things,” she explains.

Part of those old methods included using whole, organic grains, seeds and other natural products in baking as well as a from-scratch process; Shipley developed her own sourdough starters (used in place of commercial yeast, they produce a more nutritious bread) and doesn’t take shortcuts in her baking.

Amaranth itself, an ancient grain high in protein, vitamins and minerals, is representative for Shipley of the bakery’s dedication to a slower, healthier approach to food. “Amaranth was widely used before wheat became this huge industry … it just fell out of favor when we started mono-cropping corn and wheat.”

The bakery sells an amaranth multi-grain bread along with a variety of others, all of which change daily; they also offer artisan rolls, baked goods such as scones, croissants and pecan rolls, and a soup-of-the-day.

We sampled a range of Amaranth’s offerings one Saturday afternoon over coffee and magazines, the kind of experience the cafe’s atmosphere invites. Simply put, one after another, these breads and pastries were some of the best we’d ever tasted. The currant oat scone managed to be dense and crunchy with grains and light and flavorful at the same time. Hearty currant rye rolls—terrific with brie—offered striking taste and texture. Of the loaves we sampled, one ample, golden crust broke open to a soft bread specked with garlic; another, to a dark interior streaked with rich chocolate. By the time we sampled the soup of the day, potato seasoned with bacon and thick with fresh vegetables, we were more than satisfied. (Amaranth also offers vegetarian soups; all are made fresh daily using natural or organic stocks and fresh produce).

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March 21, 2006

Dear All,

The newly opened Amaranth Bakery has the best bakery and soup in our fair city!

I and others have been known to drive from Bay View or the Eastside just for the soup on a cold day.

The physical and mental health of downtown workers would be greatly advanced with a quick excursion to the Amaranth.

This week at Amaranth Bakery
3329 West Lisbon Ave

to:

One of First Winter’s Menus

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‘’‘Our Man in D.C. Responds to Amaranth Broadcast Week One Spring 2006

Can I get a nickle off if I say Godsil sent me?

Can Godsil get a nickle if I say Godsil sent me?

Why not also celebrate the entreprenuer who launched this venture in the
shell of an historic Milw est.?

Why not celebrate the “flour power” of amaranth which is known for
its higher content of vegetable protein, minerals, fiber, unsaturated
fatty acids …

Some say “why?”

Others say “why not?”

Others say “Go to the Y-nots 1, 2, or 3 and drink up!”


St. Patrick’s Week Menu, 2006

From: “David Boucher” <actswest@ameritech.net>
Date: March 14, 2006 8:35:21 AM CST
To: “Michael & Judy Howden” <mikejudyhowden@sbcglobal.net>

Today Tuesday the 14th we have:

-Pear Oat scones w/cardamom

-Cranberry chocolate scones

-Butter and Chocolate Croissants

-Cinamon rolls

-Cranberry sourdough rolls

-Olive bread

-Rustic White boule

-Whole Wheat bread

-Soup D.J. is Creamy Potato Cheddar

Tomorrow we anticipate having Italian Bread, Rosemarry, & Multi-grain
breads

St. Patricks Day, (on Friday) we will have:
-Irish Soda Bread,
-Potato Leek Soup,
-Potato Chive Bread.

June 05, 2006, at 07:21 PM by Olde Godsile -
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April 19, 2006, at 06:05 PM by Olde Godsile -
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This is the place in the “noosphere” to learn about a wondrous new creation in Milwaukee the Beautiful.

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This is the place in the “noosphere” to learn about a wondrous new creation in Milwaukee the Beautiful.

April 16, 2006, at 08:02 AM by Olde Godsile -
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Writes Caroline…

Good Bread, Good Health

Amaranth more than fills that bill, offering what are easily some of the best breads and bakery in the city, in a comfortable, inviting atmosphere.

During the years Shipley and Boucher spent renovating the building—restoring the original woodwork, laying earth-friendly bamboo floors and installing a solar-heated water system—Shipley also worked on her baking. She had become increasingly interested in “food as health,” she says, and in natural yeast baking in particular. “For a long time, I was a compulsive dieter, and I really began to make peace with food and enjoy it. I began to read more about organic food and making food as healthy as possible, about old methods of doing things,” she explains.

Part of those old methods included using whole, organic grains, seeds and other natural products in baking as well as a from-scratch process; Shipley developed her own sourdough starters (used in place of commercial yeast, they produce a more nutritious bread) and doesn’t take shortcuts in her baking.

Amaranth itself, an ancient grain high in protein, vitamins and minerals, is representative for Shipley of the bakery’s dedication to a slower, healthier approach to food. “Amaranth was widely used before wheat became this huge industry … it just fell out of favor when we started mono-cropping corn and wheat.”

The bakery sells an amaranth multi-grain bread along with a variety of others, all of which change daily; they also offer artisan rolls, baked goods such as scones, croissants and pecan rolls, and a soup-of-the-day.

We sampled a range of Amaranth’s offerings one Saturday afternoon over coffee and magazines, the kind of experience the cafe’s atmosphere invites. Simply put, one after another, these breads and pastries were some of the best we’d ever tasted. The currant oat scone managed to be dense and crunchy with grains and light and flavorful at the same time. Hearty currant rye rolls—terrific with brie—offered striking taste and texture. Of the loaves we sampled, one ample, golden crust broke open to a soft bread specked with garlic; another, to a dark interior streaked with rich chocolate. By the time we sampled the soup of the day, potato seasoned with bacon and thick with fresh vegetables, we were more than satisfied. (Amaranth also offers vegetarian soups; all are made fresh daily using natural or organic stocks and fresh produce).

Amaranth’s restored storefront and interior are a clear draw. Natural light fills the café from the floor-to-ceiling windows, accented at the top with pebbled, multicolored glass, fabricated locally. Purples and yellows are striking without being distracting; brightly colored paintings hang on the walls; a table full of magazines invites a good read. While we eat, Boucher visits with customers and works the counter; a table of women exclaim over scones and tea; a group of activists chat over coffee. Neighbors stream in for bakery or soup to go.

April 16, 2006, at 07:59 AM by Olde Godsile -
Added lines 5-8:

Here is an outstanding review by Caroline Goyette of the “Shepherd Express.”

http://www.shepherd-express.com/4_6_06/noize_eatanddrink.htm

March 21, 2006, at 07:40 PM by Olde Godsile -
Changed lines 3-33 from:

Until Stephanie has time to begin creating this site,
How about you help out by offering a comment
About this great gift to the West Side.
Click on “comment” tab at the top of this page
And let us know what you think!

We’re Here

First Week of Spring Menu 2006

‘’‘Our Man in D.C. Responds to Amaranth Broadcast Week One Spring 2006

Can I get a nickle off if I say Godsil sent me?

Can Godsil get a nickle if I say Godsil sent me?

Why not also celebrate the entreprenuer who launched this venture in the
shell of an historic Milw est.?

Why not celebrate the “flour power” of amaranth which is known for
its higher content of vegetable protein, minerals, fiber, unsaturated
fatty acids …

Some say “why?”

Others say “why not?”

Others say “Go to the Y-nots 1, 2, or 3 and drink up!”


to:

Newly Opened Amaranth Bakery, 3329 W. Lisbon, Best Soup & Bakery in Town

517–4348 Bakery Cell Phone
934–0587 Dave’s Desk Phone

March 21, 2006

Changed lines 12-20 from:

The newly opened Amaranth Bakery has the best bakery and soup in our
fair city!

I and others have been known to drive from Bay View or the Eastside just

for the soup on a cold day.
The physical and mental health of downtown workers would be greatly
advanced with a quick excursion to the Amaranth.

to:

The newly opened Amaranth Bakery has the best bakery and soup in our fair city!

I and others have been known to drive from Bay View or the Eastside just for the soup on a cold day.

The physical and mental health of downtown workers would be greatly advanced with a quick excursion to the Amaranth.

Changed lines 50-70 from:
to:

‘’‘Our Man in D.C. Responds to Amaranth Broadcast Week One Spring 2006

Can I get a nickle off if I say Godsil sent me?

Can Godsil get a nickle if I say Godsil sent me?

Why not also celebrate the entreprenuer who launched this venture in the
shell of an historic Milw est.?

Why not celebrate the “flour power” of amaranth which is known for
its higher content of vegetable protein, minerals, fiber, unsaturated
fatty acids …

Some say “why?”

Others say “why not?”

Others say “Go to the Y-nots 1, 2, or 3 and drink up!”


March 21, 2006, at 07:34 PM by Olde Godsile -
Deleted lines 10-15:
March 21, 2006, at 07:33 PM by Olde Godsile -
Changed lines 17-18 from:

St. Patrick’s Week Menu, 2006

to:

First Week of Spring Menu 2006

‘’‘Our Man in D.C. Responds to Amaranth Broadcast Week One Spring 2006

Can I get a nickle off if I say Godsil sent me?

Can Godsil get a nickle if I say Godsil sent me?

Why not also celebrate the entreprenuer who launched this venture in the
shell of an historic Milw est.?

Why not celebrate the “flour power” of amaranth which is known for
its higher content of vegetable protein, minerals, fiber, unsaturated
fatty acids …

Some say “why?”

Others say “why not?”

Others say “Go to the Y-nots 1, 2, or 3 and drink up!”


Dear All,

The newly opened Amaranth Bakery has the best bakery and soup in our
fair city!

I and others have been known to drive from Bay View or the Eastside just

for the soup on a cold day.
The physical and mental health of downtown workers would be greatly
advanced with a quick excursion to the Amaranth.

This week at Amaranth Bakery
3329 West Lisbon Ave

Tuesday:
Olive Bread
Rosemary Bread
Rustic White Boule
Wheat Bran Rolls
Currant Rye Rolls
Fig Bars *new*

Soup: Cheddar Broccoli (vegetarian)

Wednesday:
Multi-grain Bread
Rye Bread
Walnut Bread
Cranberry Rolls

Soup: Roasted Sweet Potato ((vegetarian)

Thursday:
Soup: Spicy Chicken with Hominy

Friday:
Soup: Manhattan Clam Chowder

Saturday:
Soup: Sausage Bean

1/2 price on day-old baked goods

St. Patrick’s Week Menu, 2006

March 14, 2006, at 10:25 PM by g -
Changed lines 15-63 from:
to:

Solar Hot Water System at Amaranth

St. Patrick’s Week Menu, 2006

From: “David Boucher” <actswest@ameritech.net>
Date: March 14, 2006 8:35:21 AM CST
To: “Michael & Judy Howden” <mikejudyhowden@sbcglobal.net>

Today Tuesday the 14th we have:

-Pear Oat scones w/cardamom

-Cranberry chocolate scones

-Butter and Chocolate Croissants

-Cinamon rolls

-Cranberry sourdough rolls

-Olive bread

-Rustic White boule

-Whole Wheat bread

-Soup D.J. is Creamy Potato Cheddar

Tomorrow we anticipate having Italian Bread, Rosemarry, & Multi-grain
breads

St. Patricks Day, (on Friday) we will have:
-Irish Soda Bread,
-Potato Leek Soup,
-Potato Chive Bread.

March 09, 2006, at 07:50 AM by g -
Changed lines 13-15 from:
to:
March 01, 2006, at 04:05 PM by g -
Added lines 3-8:

Until Stephanie has time to begin creating this site,
How about you help out by offering a comment
About this great gift to the West Side.
Click on “comment” tab at the top of this page
And let us know what you think!

February 15, 2006, at 03:27 PM by g -
Changed lines 3-7 from:
We’re Here.

to:

We’re Here

Mission

Menu

February 15, 2006, at 03:26 PM by g -
Added lines 1-3:

This is the place in the “noosphere” to learn about a wondrous new creation in Milwaukee the Beautiful.

We’re Here.

Last edited by Olde Godsile. Based on work by g.  Page last modified on June 05, 2006, at 07:56 PM

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