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Mrs. Bs Bakery opens in Boscobel
Mrs. Bs
MRS. Bs BAKERY owner Arni Buchholz waits while young customers Aubrey Seep and Emma Von Behren try to decide what after-school treats they should sample Monday.

After a nearly three-year run in Fennimore, Arnie Buchholz has relocated her popular Mrs. B’s Bakery to Highway 61 in Boscobel in order to expand her business to include breakfast and lunch, as well as upcoming Saturday night internationally-themed dinners.

“When I decided to add the restaurant I knew I had to relocate,” Buchholz said. “I just didn’t have the footprint to be able to do that in the old location.”

The new location is on Highway 61 across the street from the Dollar General store, with the entrance on Center Street. Mrs. B’s Bakery has been open about two weeks and business so far has been great.

“Right now I’m making cinnamon and pecan rolls, from scratch, for tomorrow,” she said Monday afternoon. “Last Saturday we sold out three dozen cinnamon rolls in 45 minutes and the pecan rolls were gone in a little more than an hour.”

Her rolls are made in the light and puffy French brioche-style. You can also find freshly baked breads, brownies, bars and cookies—everything from oatmeal raisin to Italian-style tiramisu. She also bakes custom cookies like designer sugar cookies for corporate clients featuring the company logo baked into the cookie.

But Mrs. B is probably most well known for her extravagant custom-made cakes, made into anything you can think of—from a Wisconsin Badger helmet to a stegosaurus, to a pirate ship with a four-foot tall edible mast.

“I don’t do anything risqué, no body parts,” she grins.

She even made a seven-foot tall cake for a wedding in Chicago. Another wedding cake was driven to Guatemala. In fact, she’s baked cakes that have either been driven or shipped throughout the Midwest and to both coasts, including South Carolina and Seattle.

“Sugar is a preservative and as long as none of the ingredients require refrigeration these cakes will be good for weeks,” she explains.

But before you have dessert you may want to start your day with breakfast, which is served from 6 a.m. to 2 p.m. In addition to traditional breakfasts like bacon and eggs, pancakes or French toast and sausage, you can also order items like fruit and savory crepes or a German-style egg sandwich.

The lunch menu changes daily and typically contains a “safe,” or comfort food item like tuna and noodles or Wisconsin beer and cheese soup with a pretzel roll. Those were on Tuesday’s menu, as was a gyros plate.

“We also typically have a lunch item that is immigrant-inspired,” says Buchholz. “One of the big sellers last week was mutton stew.”

Tuesday there were Hawaiian sliders made of turkey and ham on a brioche bun with bacon-wrapped pineapple. Last week there was capunti pasta with andouille sausage.

“Ninety percent of our ingredients are bought straight off the farm, most within a ten-mile radius of Boscobel,” Buchholz says. “You won’t see a Sysco truck pulling up to our back door, well not yet anyway. You can’t get baby octopus just anywhere.”

International dinners

She’s talking about her upcoming Saturday night international dinners, each with a particular country’s cuisine. The first one, probably in mid- to late-May will be France.

“When we get our Saturday nights going we will be travelling the globe,” she says. “We’re just trying to give people a cultural experience without having to go through an airport check.”

Buchholz envisions tapas-style meals with 8-12 items, a dessert, and a beer or wine from the region.

“There will be sampler plates with small portions but a lot of options,” she says. “People will definitely not go away hungry.”

“We’ll be doing most of Europe, Australia and the United States, including a Cajun journey through Louisiana, a different place every Saturday night,” she explains. “There will be vistas on TV of wherever we are and low traditional music.”

Buchholz says the only thing holding her back is a dependable Saturday night wait staff, which she is currently looking for.

“It will probably be myself and three other people serving up to 50 people from 5-7 p.m.,” she says. “It will be a new adventure in cuisine.”

In the meantime diners can enjoy hearty breakfasts and lunches, as well as home-baked-from-scratch cakes, pastries and breads.

Currently, ours are Mondays through Fridays from 6 a.m. to 2 p.m. and Saturdays from 8-2. For more information, stop by or call 391-1690.