One might think that a vegetarian café might have some challenges, especially after opening during a pandemic.

But owner Kaylee Walters and staff are focusing on high quality baked goods, healthy salads, entrees and soups with as much local and seasonal produce as possible.

"We want to be able to provide what you might not find in a rural Wisconsin tavern and give you a respite right where you want to be," said Kaylee. "Come grab some breakfast tacos and a fresh vegetable juice for breakfast, a quick salad for lunch or a slice of cake, or a quiche and a quart of soup for dinner."

New Glarus prides itself on its hospitality and frequent festivals and Kaylee said that the support has been rather astounding.

"We are offering our customers and community something different and offering some unique experiences," added Kaylee. "For instance, we are open later on Thursdays, Fridays and Saturdays and offer a cocktail lounge with a tempting list of beverages and also some boozy drinks."

To celebrate the full moon on July 23rd, The House offered Tarot card readings with choice of any drink on the menu, and a pop-up shop and other cocktail specials including a Sage Moon cocktail special for the occasion.

Kaylee explained that some of the menu options frequently change, and some stay the same.

"We're committed to sticking to a flexible menu that allows us to create entrees and salads of the day with whatever local and fresh produce we can get in-season," she added.

Recently, the layered cake of the week was lemon poppy seed, the entrée was green curry served over brown rice and the salads included the House's Greek salad and chickpea salad, the soup was chunky Moroccan soup and the quiche was roasted zucchini and mushrooms with House-made pesto.

One also can be tempted by the house-made ice creams and other sweets and baked treats.

"Hands-down the most popular item is a slice of our peanut butter caramel pie," added Kaylee. "It features our house-made graham cracker crust with local sorghum flour and a filling of organic peanut butter, brown rice syrup and maple syrup sandwiched between two layers of rich chocolate ganache. It's like eating a peanut butter cup in pie form, but possibly even better."

Kaylee grew up in a small town in Illinois and is "grateful to be transplanted into Wisconsin after spending seven years working and living in Austin, Texas."

Her experiences are varied and include developing and overseeing a bakery and dairy-free ice cream line within a farm-to-table Thai restaurant in Austin, teaching private and public baking classes, creating recipes for a kombucha company, managing juice cafes, interning at The Happy Pear in Greystones, Ireland, and spending time on an organic farm and in an au levain bakery for a paysan-boulanger or farmer baker in the south of France.

Kaylee said that the adventures rarely stopped, and neither did her determination to open up a small shop in a small town where she lives.

"I enjoy highlighting some stellar dishes and desserts that are surely not something you come across every day," added Kaylee.

Other staff members include Erin O'Brien, Danielle Matson, and Annie O'Connor.

The House Café and Bakery hours include Sunday and Monday from 8:00 a.m. to 2:00 p.m .; Tuesday and Wednesday, Closed; Thursday from 8:00 a.m. to 2:00 p.m. and 5:00 p.m. to 8:00 p.m .; and Friday and Saturday from 8:00 a.m. to 2:00 p.m. and 5:00 p.m. to 10:00 p.m.

The House Café and Bakery will be closed the week of August 5-9.

For more information about The House Café and Bakery and some photos of their offerings, visit http://www.thehousecafeandbakery.com. The menu item descriptions will have you stopping in for more.