By Lori Fredrich Senior Writer & Dining Editor Published Jul 11, 2018 at 11:01 AM

In January, we brought you the news that Greige Patisserie, a high-end bakery specializing in both drinks and desserts, would be coming to the Brix Building at 408 W. Florida St., just a hop away from Lost Valley Cider Co.

Since then, plans for the bakery have progressed and Greige has announced a grand opening date of Saturday, July 21.

The owner of Greige is Jessica Reinhardtsen, former assistant pastry chef at Tre Rivali at the Kimpton Journeyman Hotel, who says she received occupancy for the space this week.

The bakery, which will feature a pastry case, service counter and seating for 30, will feature a small bar that seats five guests. The modern industrial space – complete with its high ceilings and exposed ductwork – will be decorated in a neutral palette in colors like black, grey and white. There will also be a sidewalk patio which will accommodate about 16 guests.

"I really want the pastries to be the focus," notes Reinhardtsen, who says she’s currently finalizing her menu of offerings.

She says the menu will include a number of morning breakfast pastries including almond croissants, muffins and scones. Each can be enjoyed with accompaniments like Colectivo coffee, Florapharm tea or a daub of Reinhardtsen’s housemade jam made with locally procured produce.

Other items include lemon bars, brownies and cookies as well as more high-end desserts like tarts, tortes and entremets. In additional to individual servings, Reinhardtsen says that a limited selection of full-sized desserts will also be available for purchase, along with small jars of the bakery’s jams.

Greige will also boast a selection of wines and spirits. An eclectic wine selection will feature a variety of both international and domestic options. They’re selections, Reinhardtsen says, that will allow people to "have fun and really try something new."

There will also be a limited selection of apertifs, digestifs and whiskey, along with three custom tap cocktails created by Bittercube to complement Reinhardtsen’s desserts.

Beginning July 21, Greige will be open Monday through Thursday 6 a.m. to 9 p.m., Fridays 6 a.m. to 11 p.m., Saturday 7 a.m. to 11 p.m.

Lori Fredrich Senior Writer & Dining Editor

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.