How did this baker brighten our summer?
Sourcing maple syrup from a Central Wisconsin farm, covering a massive Usinger sausage in pastry, celebrating Madison’s vibrant Jewish committee via torte, making perfect digestive biscuits passed down from an Irish grandmother. Jean conveyed the variety of ways to do the Wisconsin Twist: by honoring our diverse food traditions, acknowledging the migration of recipes and techniques, and supporting local growers and longtime Wisconsin brands.
Our favorite Wisconsin Twist (pictured)!
This submission won Jean “Featured Baker” status during Pies Week, and for good reason. We’re pretty certain this is the first Wellington — mushroom, blue cheese and sausage — in history with Wisconsin’s state motto, “Forward,” branded into the pastry!
A choice quote or piece of Star Baker wisdom:
None of the Great Wisconsin Baking Challenge editors have made doughnuts from scratch, so this all-caps advice from Jean’s jam doughnut making adventure in Week 7 is invaluable. Jean implores us: “USE THE FRESHEST YEAST POSSIBLE. My significant other says these are Jam Biscuits (I agree.) And get the longer tip so as to fill the ENTIRE doughnut with jelly goodness (not just one side). Lastly, don't be confident about the baking time and frolic off to other fun things like washing piles of dishes without checking the progress from time to time.” We won’t frolic, Jean. We’ll never frolic again. Thank you!
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!