We have resumed our home delivery service while the farmer's market is closed due to the Covid-19 outbreak. 

We are delivering to Mount Horeb on Fridays, and Madison, Middleton, Monona, Verona, and Fitchburg on Saturdays. Orders may also be placed for pickup at the bakery on Fridays. 

All orders must be placed and paid for through our online store. During this time of social distancing, we will not accept any payment while delivering. We will place your order on your porch or other designated location, ring your doorbell, and be on our way. 

Shipping orders must still be placed by email or phone. Please contact me directly for shipping orders.

Each Sunday we will send you an email with a selection menu for the current week. You place your order through our online store, and we show up at your doorstep with fresh bread. We also offer a selection of sweets and granola for home delivery. It is not necessary to order every week. Orders must be placed by noon on Wednesday for Friday or Saturday delivery.  

There is a $12 minimum order, and a $2 delivery fee for each order. 

Because we have been blessed with extremely high demand, we are deliberately not posting a link to our online store here on our website. Please let us know if you would like to be added to our email list. New customers must contact us by email to be given access to the store. 

Delivery is not available to all locations - please call or email to find out if you are in our delivery area. 

“We didn’t find what we were looking for,” said Arthur Rowanberry, pleased, “but haven’t we seen some fine country!”

- Wendell Berry

Hello bread lovers,

I need to announce a few upcoming changes here at Cress Spring Bakery. I've been at this for 23 years, and although this bakery life has been rich and rewarding in so many ways, financially has not been one of them. Baking has never been lucrative...we work long hours for low pay, and I knew that going in. But with continued expansion in our product line, the addition of a pizza restaurant, and constant employee turnover for the last few years, I've become spread dangerously thin. I'm deeply exhausted and overwhelmed and sliding deeper into debt every year. I can’t do it anymore. I need to regain some balance in my life and move closer to financial security as I grow older. After a winter of serious number crunching and soul searching, I’ve made some decisions. 

The first one many of you have already seen on facebook. I’m in the process of selling our pizza wagon, and we will not be opening for pizza this year. The days of pizza on the farm are coming to a close. We’ve enjoyed some magical evenings, fantastic live music, and some pretty good pizza, but turning our bakery into a restaurant every week had been filled with challenges. The stress of unpredictable weather and staff turnover has taken its toll, and the infrastructure of our farm has been strained by the influx of people here. Maintaining our driveway and parking lots has become a constant challenge in the face of what has become routine flooding. Much of our pizza lawn consists of my next door neighbor’s septic mound, and it’s showing signs of serious wear and tear. We’ve had a great run, but it’s time for us to move on.

The second decision has been harder to come to. I’ve been working through a lot of scenarios, trying to figure out if there was a scale at which the bakery would be simpler and more profitable. It’s been a demoralizing process, really hard to see a clear way forward. My plan for now, which will take effect when we go back outside, is to scale way back on our product line, do most of the production myself on Thursdays and Fridays, and sell only at the market on the square. I want to return to our roots, simplify everything, strip overhead down to a minimum, and spend my time baking instead of working in the office. In all the number crunching I've done, this was the only scenario that made any kind of financial sense, primarily because it will allow me to work somewhere else for more money a couple days a week. 

We will return to the Dane County Farmers Market on the square on Saturday, April 13. We will not be selling at the westside market this year. Although we will probably still sell at the Dane County winter market, I don't anticipate offering home delivery after this season. 

I know these changes will be hard for some of you. Many of you are unable or unwilling to shop at the market on the square, and some of you will find your favorite products missing this summer. Some of you have been receiving home deliveries from us for close to twenty years, and although I may not miss traipsing around on dark icy roads, I will truly miss the personal connections we've developed while bringing bread to your doorstep. I'm not sure what the future holds...in some ways this feels like defeat, but it also feels like opportunity, a way to try to regain some of my passion and keep the oven fires burning. 

If you've made it this far, thanks for reading, and thanks, as always, for continuing to eat the stuff we make. 

Jeff Ford

Cress Spring Bakery

Greetings!

Our outdoor market season is quickly winding down. We will be at the market on the square for two more weeks, but this is the last week of the Westside Community Market.  Our first home delivery and shipping date of the season will be Friday, November 16. Our fall schedule is a little tricky this year, so I'm going to try to lay it out for you.

Saturday, November 3:   Outside at the Dane County Farmer's Market and the Westside Community Market

                                           Please note, this will be the last week of the season for the Westside market!

Saturday, November 10:  Outside at the Dane County Farmer's Market only!

Friday, November 16:  First home delivery and shipping date

Saturday, November 17:  Indoor market at Monona Terrace

Friday and Saturday, November 23-24  No deliveries or market, bakery closed for Thanksgiving.

Friday, November 30:  Home delivery and shipping

Saturday, December 21:  Indoor market at Monona Terrace

Friday, December 7:  Home delivery and shipping 

Saturday, December 8:  Indoor market at Monona Terrace

Friday, December 14:  Home delivery and shipping 

Saturday, December 15:  Indoor market at Monona Terrace

Friday, December 21:  Home delivery and shipping 

Saturday, December 22:  Indoor market at Monona Terrace

We will be closed for the last week of December, and resume delivering on Friday, January 4. The indoor market will move to the Senior Center on Saturday, January 5. We will also be returning to the Milwaukee winter market on January 5. We expect to maintain our regular weekly schedule for the remainder of the winter.

Cress Spring Bakery

4035 Ryan Road

Blue Mounds, WI 53517

csbakery@merr.com

October 17! Pizza on the farm!

Cress Spring Pizzeria will be serving them up on Wednesday, October 17, from 4:30 pm until 8:30 pm. 

This is our last pizza night of the year!!!  Come and get it while you can!

We feature live music every week, and this week our musical guest is Water Street Bridge. Steam powered, funked out, bluesy, pseudo slavic, old timey, americana, sea shanty, eclectic acoustic. This ain’t your momma’s folk music.

Pizza orders may be called in ahead of time on Wednesdays after 7:30am. Please do not call before 7:30am! On busy nights we fill up our available phone order times quickly, so please try to call early in the day to get your preferred time slot. If the weather is nice, we will be busy! Please note, we do not accept pizza orders by email or facebook message – you must call to place your order. 

Here’s how it works. Every Wednesday evening from May until October, we'll be selling flaming hot pizzas and delicious desserts, beer and wine, here at Cress Spring Farm. Picnic on our lawn or take your pizza to enjoy at home. Outdoor seating only - you are welcome to bring blankets, lawn chairs, and warm friends to snuggle with. You should also bring whatever plates, cutlery, etc. that you might need for your picnic. Pizza will be served in boxes, beer and soda in bottles and wine by the bottle or glass. We will have mason jars available for wine, but we encourage you to bring your own. You may supplement your picnic with any salads or other food you wish to bring, but we ask that you not bring your own alcohol. We accept cash, checks, credit cards, and chickens as payment. 

Our menu for this week is below, and it's also posted on our facebook page. We hope to see you soon!

Cress Spring Bakery
4035 Ryan Road
Blue Mounds, WI 53517
608 767-3875

Cress Spring Bakery & Pizzeria 

Menu for October 17

Appetizers

Appetizer basket: Salt & pepper crostini, and a selection of fresh, seasonal fruit & veggies, and roasted fingerling potatoes served with house-made tzatziki and arugula-basil pesto $8

Salsa! Chips!: fresh ground cherry, tasty chips, pickled red onions, queso. $6

Pickled veggies: smoky and spicy escabeche, a Mexican pickle blend with carrots, radishes, peppers, and turnip $4

Pizzas

All pizzas are available on Cress Spring sourdough crust or gluten-free crust (GF=same price, smaller pizza)

Spanish Castle Magic: Fire roasted tomato Sauce, Capri goat cheddar Blend, Cress Spring chorizo, scallions, chimichurri $18.00

Greek: Basil Pesto, Cress Spring cheese blend, Capri feta, roasted red peppers, broccolini, red onion, cold-smoked cherry tomatoes $16.00 Add Soppresata $2.00

Figgy Pig: Fire-roasted tomato sauce, figs poached in apple cider, Sartori Montamore cheese, Cress Spring Italian sausage, red onions, $18.00

Pumpkin Sage: House-made pumpkin-sage sauce, Capri Cheese chevre, arugula, dried cranberries, onions, Pecatonica Valley bacon $18.00

Three Little Pigs: Fire-roasted tomato sauce, Cress Spring cheese blend, Cress Spring Italian sausage, Cress Spring bacon, pepperoni, scallions, red peppers    $18.00

Real Fungi: House-made mushroom tapenade, caramelized onions, shitake mushrooms, smoked beets, scallions, fennel, toasted walnuts    $16.00 (vegan)

Baker’s Favorite: Caramelized onions, Cress Spring cheese blend, Hook’s gorgonzola, toasted walnuts $16.00   Add Bacon  $2.00

Afternoon Delight: Fire-roasted tomato sauce, Farmer John fresh mozzarella, sun-dried tomatoes, scallions, watercress, Underground soppressata and prosciutto    $18.00

The Duchess: House-made smoked raspberry jam, Hooks gouda cheese, fresh honey-soaked peaches, toasted walnuts $16.00

Big Cheese: Fire-roasted tomato sauce, Cress Spring cheese blend   $13.00

Build Your Own:  You are welcome to build your own pizza out of anything we have on hand each week. Prices are simple:   $16.00 for a vegetable pizza,  $18.00 for a meaty pizza

Desserts

The Duchess Dessert Pizza: House-made smoked raspberry jam, Hooks gouda cheese, fresh honey-soaked pears, toasted walnuts $16.00

Pumpkin bar with cream cheese frosting: $3.50

Cookies:  Gingersnap, Trail Cookie $2.00; Chocolate Chip, Chocolate Sea Salt  $2.25

Beer & Cider

Brix Orchard Series Cider $6

Barneveld, WI 6% ABV

Pabst Blue Ribbon $3.5

Madison, WI 4.7% ABV

New Glarus Moon Man No Coast Pale Ale $4.5

New Glarus, WI 5% ABV

Three Sheeps Fresh Coast Pale Ale $4.5

Sheboygan, WI 4.8%

New Glarus Two Women Bavarian Lager  $4.5

New Glarus, WI 5% ABV

Karben4 Block Party Amber Ale $4.5

Madison, WI 5.6% ABV

Karben4 Lady Luck Irish Red Ale $4.5

Madison, WI 7.5% ABV

Lake Louis Warped Speed Scotch Ale $5.00

Arena, WI 7.2% ABV

Ale Asylum Oktillion Oktoberfest $5.00

Madison, WI 

Furthermore Fatty Boombalatty $4.5

Black River Falls, WI 7.2% ABV

Karben4 Fantasy Factory IPA $4.5

Madison, WI 6.3% ABV

War Pigs Lazurite IPA $5

Verona, WI 6.8%

War Pigs Foggy Geezer Hazy IPA $5

Verona, WI 6.8%

Karben4 Night Call Smoked Porter $5.00

Madison, WI 6.5% ABV

Great Lakes Edmund Fitzgerald $4.5

Cleveland, OH 6.0%

New Holland The Poet Chocolate Stout $5.50

New Holland, MI 5.2% ABV

Wines

2016 Villa Montecastello Pinot Grigio 

Dry and lean, full-bodied, distinct almond notes.

Italy $23/$6

2015 Dreyer of Sonoma Chardonnay

Lightly oaked, pineapple and pear

California  $23/$6

2016 Corvidae “Ravenna” Riesling

Off-dry, crisp, and aromatic. Gingersnaps & honey

California $23/$6

2017 Prosecco, Tenuta Santome

Bubbly, dry delicious

Italy $23/$6

2017 Olivares Rose 

Semi-dry, full fruit, lightly floral, hints of strawberry

Spain $21/$5.5

2015 Villa Montecastello Chianti

Intense, fruity, and vinous. Pleasantoak notes.

Italy $23/$6

2014 Allamand Malbec

Richly fruity, spicy, earthy

Argentina $21/$5.5

Non-Alcoholic Beverages

Hot Ela Orchard Apple Cider $3

Maine Root Beer $3

Maine Ginger Brew  $3

Wiscopop Strawberry Soda  $3

NessAlla Lemon Ginger Kombucha  $3.5

Lemon Klarbrunn $1

Milk   $1

No Pizza Tomorrow!

Sadly, we will be closed tomorrow night, no pizza on October 10. The forecast is for heavy rain all day until 7:00, followed by windy and cold. Next week, October 17, will be our last pizza night of the season. Please come and help us go out in style!

October 10! Pizza on the farm!

Cress Spring Pizzeria will be serving them up on Wednesday, October 10, from 4:30 pm until 8:30 pm. 

Only two more weeks left! Our last pizza night of the year will be October 17. 

For our musical entertainment this week, we’re very excited to welcome the North Westerns. Channeling Bob Wills and the Texas Playboys, Hank Williams, Merle Haggard, and Lefty Frizell, the North Westerns will be bringing their brand of western swing and old school country to our front lawn. Come and get your Texas two-step on!

Pizza orders may be called in ahead of time on Wednesdays after 7:30am. Please do not call before 7:30am! On busy nights we fill up our available phone order times quickly, so please try to call early in the day to get your preferred time slot. If the weather is nice, we will be busy! Please note, we do not accept pizza orders by email or facebook message – you must call to place your order. 

Here’s how it works. Every Wednesday evening from May until October, we'll be selling flaming hot pizzas and delicious desserts, beer and wine, here at Cress Spring Farm. Picnic on our lawn or take your pizza to enjoy at home. Outdoor seating only - you are welcome to bring blankets, lawn chairs, and warm friends to snuggle with. You should also bring whatever plates, cutlery, etc. that you might need for your picnic. Pizza will be served in boxes, beer and soda in bottles and wine by the bottle or glass. We will have mason jars available for wine, but we encourage you to bring your own. You may supplement your picnic with any salads or other food you wish to bring, but we ask that you not bring your own alcohol. We accept cash, checks, credit cards, and chickens as payment.

Our menu for this week is below, and it's also posted on our facebook page. We hope to see you soon!

Cress Spring Bakery
4035 Ryan Road
Blue Mounds, WI 53517
608 767-3875

Cress Spring Bakery & Pizzeria 

Menu for October 10

Appetizers

Appetizer basket: Salt & pepper crostini, and a selection of fresh, seasonal fruit & veggies, and roasted fingerling potatoes served with house-made tzatziki and arugula-basil pesto $8

Salsa! Chips!: fresh ground cherry, tasty chips, pickled red onions, queso. $6

Pickled veggies: smoky and spicy escabeche, a Mexican pickle blend with carrots, radishes, peppers, and turnip $4

Pizzas

All pizzas are available on Cress Spring sourdough crust or gluten-free crust (GF=same price, smaller pizza)

Spanish Castle Magic: Fire roasted tomato Sauce, Capri goat cheddar Blend, Cress Spring chorizo, scallions, chimichurri $18.00

Greek: Basil Pesto, Cress Spring cheese blend, Capri feta, roasted red peppers, broccolini, red onion, cold-smoked cherry tomatoes $16.00 Add Soppresata $2.00

Figgy Pig: Fire-roasted tomato sauce, figs poached in apple cider, Sartori Montamore cheese, Cress Spring Italian sausage, red onions, $18.00

Pumpkin Sage: House-made pumpkin-sage sauce, Capri Cheese chevre, arugula, dried cranberries, onions, Pecatonica Valley bacon $18.00

Three Little Pigs: Fire-roasted tomato sauce, Cress Spring cheese blend, Cress Spring Italian sausage, Cress Spring bacon, pepperoni, scallions, red peppers    $18.00

Real Fungi: House-made mushroom tapenade, caramelized onions, shitake mushrooms, smoked beets, scallions, fennel, toasted walnuts    $16.00 (vegan)

Baker’s Favorite: Caramelized onions, Cress Spring cheese blend, Hook’s gorgonzola, toasted walnuts $16.00   Add Bacon  $2.00

Afternoon Delight: Fire-roasted tomato sauce, Farmer John fresh mozzarella, sun-dried tomatoes, scallions, watercress, Underground soppressata and prosciutto    $18.00

The Duchess: House-made smoked raspberry jam, Hooks gouda cheese, fresh honey-soaked peaches, toasted walnuts $16.00

Big Cheese: Fire-roasted tomato sauce, Cress Spring cheese blend   $13.00

Build Your Own:  You are welcome to build your own pizza out of anything we have on hand each week. Prices are simple:   $16.00 for a vegetable pizza,  $18.00 for a meaty pizza

Desserts

The Duchess Dessert Pizza: House-made smoked raspberry jam, Hooks gouda cheese, fresh honey-soaked pears, toasted walnuts $16.00

Pumpkin bar with cream cheese frosting: $3.50

Cookies:  Gingersnap, Trail Cookie $2.00; Chocolate Chip, Chocolate Sea Salt  $2.25

Beer & Cider

Brix Orchard Series Cider $6

Barneveld, WI 6% ABV

Pabst Blue Ribbon $3.5

Madison, WI 4.7% ABV

New Glarus Moon Man No Coast Pale Ale $4.5

New Glarus, WI 5% ABV

Three Sheeps Fresh Coast Pale Ale $4.5

Sheboygan, WI 4.8%

New Glarus Two Women Bavarian Lager  $4.5

New Glarus, WI 5% ABV

Karben4 Block Party Amber Ale $4.5

Madison, WI 5.6% ABV

Karben4 Lady Luck Irish Red Ale $4.5

Madison, WI 7.5% ABV

Lake Louis Warped Speed Scotch Ale $5.00

Arena, WI 7.2% ABV

Ale Asylum Oktillion Oktoberfest $5.00

Madison, WI 

Furthermore Fatty Boombalatty $4.5

Black River Falls, WI 7.2% ABV

Karben4 Fantasy Factory IPA $4.5

Madison, WI 6.3% ABV

War Pigs Lazurite IPA $5

Verona, WI 6.8%

War Pigs Foggy Geezer Hazy IPA $5

Verona, WI 6.8%

Karben4 Night Call Smoked Porter $5.00

Madison, WI 6.5% ABV

Great Lakes Edmund Fitzgerald $4.5

Cleveland, OH 6.0%

New Holland The Poet Chocolate Stout $5.50

New Holland, MI 5.2% ABV

Wines

2016 Villa Montecastello Pinot Grigio 

Dry and lean, full-bodied, distinct almond notes.

Italy $23/$6

2015 Dreyer of Sonoma Chardonnay

Lightly oaked, pineapple and pear

California  $23/$6

2016 Corvidae “Ravenna” Riesling

Off-dry, crisp, and aromatic. Gingersnaps & honey

California $23/$6

2017 Prosecco, Tenuta Santome

Bubbly, dry delicious

Italy $23/$6

2017 Olivares Rose 

Semi-dry, full fruit, lightly floral, hints of strawberry

Spain $21/$5.5

2015 Villa Montecastello Chianti

Intense, fruity, and vinous. Pleasantoak notes.

Italy $23/$6

2014 Allamand Malbec

Richly fruity, spicy, earthy

Argentina $21/$5.5

Non-Alcoholic Beverages

Hot Ela Orchard Apple Cider $3

Maine Root Beer $3

Maine Ginger Brew  $3

Wiscopop Strawberry Soda  $3

NessAlla Lemon Ginger Kombucha  $3.5

Lemon Klarbrunn $1

Milk   $1