Post Messenger Recorder -

At the end of March, Cow & Quince in New Glarus made the difficult decision to close the restaurant in order to keep their staff safe during the COVID-19 pandemic. They took the time away from the restaurant as an opportunity to do some research and development on new menu items and possibly a new concept given what will likely be emerging requirements for restaurants that may last well into the summer; maybe beyond.

Introducing Broyt Bakehaus at Cow & Quince

Broyt means “bread” in Yiddish. Their bagels, bakery items, and gluten free bread have gotten rave reviews, so they have decided to build on these strengths. Broyt will feature breads and baked goods made from local, organic, whole grain flour in a new deli format. A soft opening is planned for Memorial Day weekend. As always, all menu and market items will be locally and sustainably sourced in a welcoming, safe and community-minded atmosphere with counter service.

Menu items will include fresh bagels and seasonal schmears (aka whipped cream cheeses), an all-new menu with new sandwiches - easy to take “to go”, your favorite baked sweets - with gluten free options, house made ice cream, deli meats that are house made and/or sustainably raised and sourced, fermented vegetables such as krauts and pickles, local cheeses, local sodas and beers, craft cocktails made from local spirits and house made syrups, espresso drinks, coffee and tea, along with wholesale and special orders.

Broyt Bakehaus at Cow & Quince is excited to share this new menu and concept with its customers and are confident that it still represents what they have come to stand for - support for small, Wisconsin farms and local food artisans. We continue to be grateful for our farmer neighbors and their ability to feed our community.

They look forward to the time that we can sit around a table as a community and share a meal, but, in the meantime, they look forward to seeing you across the counter at Broyt, having a bagel, a sandwich or a sweet treat.