The rich, sweet and slightly savory notes of a Lane’s Bakery kringle are unmistakable. The “smear” inside each one — for example, cherry — combines with a thin layer of icing icing on top to create a surprisingly deep and complex bite. That “smear,” according to Tim Lee, is the secret ingredient and key to Lane’s kringles. It’s what makes them special, he said.
Lee was as astonished and heartbroken as anyone when he learned Lane’s Bakery was closing in 2023. The bakery was 69 years old at that point, and beloved. Lee said he inquired about purchasing the business, but staffing concerns and the overhead involved gave him pause.
“I couldn’t take it over ‘as is’ because I think we would have failed,” Lee said.
Danish Kringle is the top seller at Lane’s Bakery, which has moved into a new facility in Middleton and will focus on wholesale orders and pop-ups. Pictured is the cherry cheese kringle ($20).
With Christina Sutherland, Lee co-owns Innovation Eats, the parent company of TnT’s Catering and Capital Popcorn. He didn’t see a traditional path to keeping Lane’s Bakery open, but couldn’t get the bakery out of his head.
About a year and a half ago, Lee approached Chuck Lane a second time. It took some out-the-box thinking and a little bit of time, but what resulted is the reemergence of Lane’s Bakery as a wholesale bakery supplier with pre-ordering and a limited amount of grab-and-go pastry options out of a warehouse in a business park in Middleton.
Right now, there are no plans to open a full bakery storefront. The website is still a work in progress. The best way to know what is available each day is to call the bakery, where the retail side of the business is open from 7 a.m. to 1 p.m. Monday through Friday.
It may not be the easiest or most convenient way for customers to purchase Lane’s Bakery items (like kringle, $20 each). But it’s the one that Lee feels has the best chance of integrating with the companies he already has and being successful.
Quinn Otten decorates a cookie cake at Lane’s Bakery in Middleton.
Lane’s cakes, worth holding onto
As the wholesale side of the catering business has grown, Lee realized they needed a bigger facility with higher capacity for producing baked goods. The Middleton facility is next door to the catering kitchen for TnT’s, allowing Lee and Sutherland to freely move between both.
Removing a storefront from the equation allowed them to buy a much bigger space, which gave them the opportunity to open Lane’s for individual customer orders — and, Lee hopes, gives them room to grow.
Chuck and Becky Lane have been an integral part of the process of bringing their family’s recipes back to market.
Doughnuts are available in the lobby at Lane’s Bakery, which has moved into a new facility in Middleton.
“They’re constantly involved, supporting and consulting on production,” Lee said. “Chuck is training me and showing me how to make the stuff. He’s so excited to train people on his family traditions and recipes.”
Becky Lane has been integral in advocating for the return of Lane’s Bakery cakes. Lee said they hadn’t originally been in his plan, but with Becky’s urging he added a cake decorator and is offering small cakes for the holidays and for individual orders.
Recently, Lee said a customer told him she’d purchased three cakes before Lane’s closed and had them in her freezer for her daughter’s birthdays. She was thrilled to learn she could now order a Lane’s cake — she’d just defrosted and used the last cake she’d stored.
Lane’s Bakery has moved into a new facility in Middleton and will focus on wholesale orders and pop-ups.
The wholesale and catering side of the business often dictates what’s available for retail purchase.
Daily offerings vary, but usually include a few flavors of croissants ($1.75) and Danish ($2.75), as well as cupcakes ($4-5.50).
On a recent visit, the chocolate croissant was flaky and rich, with a slightly sharp bite of dark chocolate for balance. Danishes are approximately the size of a dinner plate. Blueberry filling was smooth and just the slightest bit tangy, blending well with the cream cheese center. A “puppy chow” cupcake was a salty, sweet mix of chocolate and peanut butter in a moist chocolate cupcake.
Vanilla, puppy chow, red velvet and strawberry cupcakes are pictured at Lane’s Bakery.
Lee said he intends to keep up with seasonal and holiday items that were part of Lane’s repertoire. The Valentine’s menu included chocolate-covered strawberries, heart-shaped kringles, cookie cakes and more. Fat Tuesday featured New Orleans-style king cakes and polish pączki. The Easter offerings have not yet been set, but Lee promises that Lane’s items customers love will all make a return.
The best way to keep up with Lane’s Bakery right now is through the Facebook page, and to place an order, call the shop. The staff is happy to walk customers through what’s available, Lee said, and those who want something specific should ask — he’s willing to hear suggestions.
Hand-decorated cakes are available by special order from Lane’s Bakery.
“Lane’s was a place where you could get a donut for $1.50 and a croissant for $3. That’s something I wanted to keep, to be an affordable bakery,” Lee said. “We’re keeping (prices) in that range. We’re putting out a quality product and making it affordable for people.”
The return of Lane’s continues to be a work in progress as Lee tries this unusual approach. He is learning as he goes. The alternative was no Lane’s Bakery in the Madison-area — Lee said customers seem willing to adapt, grateful for a chance to taste their favorite sweets again.