Menomonie has its excellent sources for coffee, hoagies, truffles, and organic treats. However, a business that is solely focused on bakery has been missing from downtown for quite some time. This past January, Menomonie’s bakery needs have finally been met! Rick and Theresa Suydam opened Vagabond Bakery, 334 Main St. E. close enough to campus to run and grab a scone and a cup of java between classes. They are dedicated to supporting local farms and vendors as well as using organic ingredients.
Instead of usual doughnuts and cakes, Vagabond focuses on scones. Don’t like scones? You’ll like these. They are soft and buttery, unlike regular scones made from buttermilk. Let’s not forget that they are made from fresh local cream and butter. You can completely taste the difference.
According to a recent article with the Leader Telegram in Eau Claire,
Vagabond gets its whole-grain flours from Great River Organic Milling in Fountain City, butter from Rochdale Farms in La Crosse, cream and half-and-half from Crystal Ball Farms Organic Dairy in Osceola, maple syrup from Casper Sugar Shack in Knapp and honey, apples, pears and seasonal fruits and vegetables from Maple Leaf Orchard in Spring Valley. Most of the other goods used by the bakery come from Menomonie Market Food Co-op.
Read the rest of the article here.
Needing a pick-me-up before my last class of the day, I stopped in to see (and taste) for myself.
The scones were absolutely amazing. They melt in your mouth and taste like butter! I would recommend the chocolate spearmint, personally, but you probably just go try them all for good measure. Rick keeps a blog about the bakery, called the Vagablog, and the bakery’s website can be found here.
They are open Tuesday through Friday from 7:00 AM – 6:00 PM, Saturday from 8:00 AM – 3:00 PM, and closed on Sunday and Monday.