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Midwest Sad, a bakery founded on the notion that tasty baked goods can lift even the lowest of spirits, has been serving up a slate of delectably uplifting treats since opening its doors at 770 N. Jefferson St. (in the basement level cafeteria area near Shah Jee’s) in May of 2024.
However, owner Samantha Sandrin plans to take her business to the next level by establishing a community-centric eatery at 601 S. 6th St. in Walker’s Point. She has signed a lease on the former Schlitz tied house, which previously housed the plant and housewares retailer STUMP Milwaukee. And, if all goes well, she hopes to open her doors as soon as May or June of 2025.
Sandrin announced the news on the Midwest Sad Instagram page on Wednesday evening.
Not just another restaurant
At its most basic, Midwest Sad will occupy 2600 square feet of space including a restaurant and bar on the ground floor, a kitchen in the basement and an outdoor green space Sandrin hopes to use as a patio.
But, when asked what kind of venue she envisions, Sandrin says she hopes to operate a business that challenges the norm.
“I want to own an inviting, welcoming business,” she says. “That means being true to my values and not simply fitting into someone else’s narrative. Midwest Sad is about creating a sustainable business that offers employees a livable wage, that serves affordable food and that contributes to the surrounding community.”
When it comes to her vision for the space, she says that Midwest Sad will function as a bakery and cafe with coffee and pastries in the morning, a lunch spot offering deli-inspired sandwiches and salads during the mid-day and a retro-style bar with bar snacks after 5 p.m.
Guests can expect to find the delicious cookies, cinnamon rolls, bars, puddings and savory breads for which Midwest Sad has become known, plus additional offerings like sandwiches and deli-style salads (including pasta and egg salads) for lunch and additional items in the evening.
Sandrin describes the proposed aesthetic for the space as “Midwest grandma meets ‘70s retro meets Millennial cat lady.”
She says they will embrace the building’s original hardwood floors and brick walls, but incorporate playful elements like a pink and green bar with a retro curved rim and cat-themed upholstery installed across the front. Seating will include both tables and soft seating inside and eventually a patio outdoors.
She says the first phase of construction on the space will focus on the ground-floor cafe and bar, with a second phase focused on the restaurant’s basement-level kitchen. To facilitate those plans, Midwest Sad will continue to utilize the commercial kitchen space on Jefferson Street until the Walker’s Point kitchen is fully built out.
A community focus
“In terms of community, we want to be involved in creating an inclusive, safe place,” Sandrin notes. “Instead of people having to fit into our space, we want to create a space that conforms to who they are and what they need.”
That means hosting various events including overdose prevention classes and sober nights at the bar. For Sandrin, that also means making the Midwest Sad kitchen available for use by other small food entrepreneurs.
“Our plan right now is to take on two tenants every six months at no charge,” says Sandrin. “We’ll provide the general equipment they need, help them with licensing and offer them assistance getting their business off the ground. The goal will be that they make as much money as possible during those first six months so they can move forward and rent a kitchen space without it being as much of a hardship.”
It takes a village
Sandrin says she owes a debt of gratitude to building owner Braden Just who put faith in her vision for the Walker’s Point building.
“He is a sweet angel baby,” she says. “Truly. He is amazing. He listened to me. He saw my vision. And he gave us this opportunity when he could have chosen to lease the building to another business for a lot more money.”
She admits that there are months of hard work ahead. For now, Midwest Sad will continue to operate at its Jefferson Street location and serve food at Gathering Place Brewing in Wauwatosa.
Sandrin says she also anticipates that she’ll be launching a fundraising campaign to facilitate the build-out for their new kitchen.
“I have collected quite a bit of equipment, so we are in pretty good shape there," she says. "But the build-out will exceed the cash I have and banks simply will not lend to a business that works toward sustainability in the way that we do. So, we’ll be looking for ways to get financial support from community members who want to support what we stand for.”
Despite the work that remains ahead, Sandrin says she’s grateful for the opportunity.
“I feel really lucky,” she says. “I’ve worked hard to get here, but I wouldn’t be here without my team, without support from other chefs and without the community. I’m just really excited for the opportunity to make this happen.”
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.
