Nutritional information is available at the counter. Just ask for it. Our 6-ton European stone hearth oven can bake up to 160 loaves simultaneously. Leftovers are donated to local food pantries at the end of each day. We hold 4 major fund-raising charitable events per year.
All flour is unbleached, unbromated and derived from American grown wheat.
A 1980 graduate of the Harvard Business School, Sterling developed two nationally successful companies early in his career. Mr. Sterling owns the Whitefish Bay bakery as well as the Downer Avenue store. Travel on 43 North to the Silver Spring Drive East exit. At the base of the ramp take a left onto Port Washington Road. Take a right at the first stoplight.