Bake for Ukraine MKE Offers Sweets For a Cause

Support the effort by ordering your baked goods today!

A local baking initiative organized by pastry chef Sarah Mironczuk is raising funds from treat sales to support Ukraine’s fight for sovereignty. Mironczuk owns Bakehouse 23 MKE, a pop-up specializing in “niche” baked goods to satisfy “your inner fat kid.”

Bake for Ukraine MKE is taking orders now (until they sell out) for pickup on two dates – Thursday April 7 and Saturday, April 9. Each treat is $5, and you have the ability to order up to 12 pieces of each kind of treat. There’s also a baker’s dozen grab bag (13 treats) for $60. Quantities are limited, though. All the proceeds will benefit World Central Kitchen and Save the Children.

“When you feel helpless, you fall back on what gives you comfort. It seemed like the next logical choice to raise funds for organizations that have more boots on the ground,” says Mironczuk of the initiative.



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The featured baked goods include a triple oatmeal cookie, browned butter cereal treat, vegan pecan chocolate chip sandie, Fat Bottom Girl (a two-layer creation of peanut butter chocolate chip blondie and a fudgy brownie), gluten-free lemon poppyseed meringue, Scotcharoo, red velevt ooey gooey bar, chocolate chunk cookie, spicy pumpkin bread and others. There’s also the option of donating without buying a treat. 

And the bakers, they are an impressive list: Besides Mironczuk, there’s local baker Kris Collett (who has worked at Stone Creek Coffee and Rocket Baby Bakery, among other businesses), MK Drayna (owner and baker at Whisk Chick), Katie and Kurt Fogle of Mid-Way Bakery and Dairyland (at 3rd Street Market Hall), Allie Fisher of Matilda Bakehouse (which does pop-ups at the Dubbel Dutch boutique hotel), Jonna Zaczek of Third Coast Provisions, Annelise Linton of Spotted Rabbit Bakery, Erin Swanson of Grand Geneva Resort and many others. 

Pickup Dates:

  • April 7 (4-8 p.m.) at Lakefront Brewery (1872 N. Commerce St.)
  • April 9 (noon-3 p.m.) at Art Bar (722 E. Burleigh St.)



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.