RICE LAKE, WI -- Whether you're sick of your cooking or just looking for someplace that doesn't serve that same old boring menu, check out the Wicked Whisk Bake House and Bistro on the north end of Rice Lake.

Once a sign shop, this building at 422 N. Main Street is now owned by Jane Fetting. She runs the bakery/bistro out of the building's front, and her Cookin' Up a Storm catering businesses out of the back.

Raised in the Ashland/Washburn part of Wisconsin, her goal was to either be a teacher or a podiatrist.

What she ended up doing was getting married and having kids. Being at home full-time led to extensive baking and experimenting with foods. It was when she became a Pampered Chef demonstrator (a position she held for 16 years) that genuinely changed her life. These parties were popular due to the variety of foods that were eaten during the event using the tools and techniques from the company.

By 2010 she leaped forward and started up a catering company with that crazy, hard-to-forget name.

At first, she used a commercial kitchen to do all her food prep. Even though this made her legal, it was a pain in the neck to do, continually shifting food from one location to another.

It wasn't long before she and her husband built a certified kitchen onto their house that was fully licensed. Her catering business expanded and was growing like a weed.  

In June of 2018, when the sign shop building was put on the market, Jane and her husband bought it. It took over fourteen months to completely strip the structure, remaking the interior to resemble a lovely French Country Bistro with the most amazing bathroom.

The menu reflects the French Country theme. You won't find bacon and eggs or a stack of pancakes on the menu. But thee is a Bistro Bennie available that is a take on the famous eggs Benedict, but this one comes on a seeded bagel. There's a layer of avocado first, then comes the ham, two cleverly poached eggs, all topped with the creamy Hollandaise sauce. When the dish arrives at the table, it comes with a salad. Yes, a salad. And the combination is lovely.

Another unique item is Cinnamon Toasty Quinoa Breakfast Bowl with toasted pecans, cranberries, pepitas, and maple syrup.

Come early enough in the morning, and there are display racks full of plate-size caramel and cinnamon rolls, scones, freshly baked loaves of bread, and muffins.

Order anything to eat in, and if you ask for water, it comes in a stemmed glass full of round ice balls.

The menu changes twice a year, for Spring/Summer, and then again for Fall/Winter. The soups get heartier in the fall, as do the salads. There are more sweet potato dishes, more apples, and maple syrup.

Supper, served from 4p to 6p Monday through Friday, consisting of old fashioned comfort foods like meatloaf or chicken Alfredo, or BBQ chicken quarters with all the fixings.

Everything they make can be to go, or to eat in. Even the pies. Eat a slice, or buy the pie.

Once COVID came, Jane changed the menu to accommodate people who worried about being around people with a special to-go menu. The special menu included five comfort foods like meatloaf and mashed potatoes.

The Wicked Whisk made complete Easter dinners to go, for any number of people. They did the same thing for Mother's Day.

Some of the other menu items include a Chicken Parmesan Panini topped with savory marinara, parmesan, and provolone cheeses. Or order an Orchard Hog, which features piled high ham, bacon, tart apples, sharp cheddar cheese, and maple aioli.

If you are looking for a new dining experience that involves a menu whose foods are cooked and baked from scratch, look no further.

For more information, and to read they're complete menu, they're on Facebook at Wicked Whisk, or check them out at wickedwhiskricelake.com.

Or you can always call 715-434-2253 for more information.

The winter hours are Monday through Friday from 7:30a to 6p. Saturdays are from 8a to 2p. They are closed on Sunday.


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