Beginning today, you can satiate your sweet tooth while supporting a good cause, thanks to the Bake the Vote Bake Sale, which supports work toward a fair and equitable election.
The sale is an extension of the Bakers Against Racism (BAR) initiative, a virtual worldwide movement through which kitchens are being transformed into bases for activism. Launched by Chef Paula Velez, a James Beard Award finalist and pastry chef of Kith/Kin in Washington, D.C.
The Milwaukee bake sale participants include MK Drayna, Kathleen McGillis, Keosha Nelson, Jesska Nava, Courtney Beyer, Kris Collett, Katlyn Griffin, Kindra Meier, Allie Fisher, Liz Lamka, Patty Drayna, Kim Griesenhofer, Sarah Keller and Maggie Joos.
How to order
Folks can pre-order their baked goods starting today (Sept. 22), with pick-up taking place on Sunday, Sept. 27 between 9 a.m. and noon at The Real Good Life, 7227 W. North Ave. in Wauwatosa.
To place your order, fill out the Google order form. From there, calculate the total of your order using menu pricing and submit your payment via Venmo (@BakeTheVote2020). Once payment is received, your items will be reserved for you for pick-up on Sept. 27.
All items are donated by area bakers with 100% of sales donated directly to Wisconsin Voices, a nonprofit nonpartisan organization which envisions and works toward a Wisconsin where every person has the means, motivation, and freedom to fully participate in a just democracy. Read more about their work at wisconsinvoices.org.
On the menu
Decorated sugar cookie, $3
Bag of "Puppy Chow," $2
Walnut toffee cookie, $1.50
Vegan cranberry orange cookie, $2
Vegan chocolate chip cookie, $2
Vegan pecan sandie with chocolate chips, $2
Brown butter chai blondie, $3
Personal sized fruit galette, $3.50
Mini chocolate chip zucchini bread, $3
Chocolate chip cookie, $2
Peanut butter crunch bar, $3
Vegan cosmic brownie, $2
Vegan pumpkin spice chocolate chip oat cookie, $2
Chocolate chip cheesecake bar, $3
Gluten-free apple brown butter blondie, $3
Decorated ginger cookie, $3
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
