Bob’s Food Tour — Stop #6

Indulgence Chocolatiers

We slow the pace a little at stop six — and for good reason. Indulgence Chocolatiers isn’t just dessert… it’s an experience in paying attention. Small-batch truffles, layered flavors, and chocolate that actually asks you to stop talking for a second.

This is where the van goes quiet.

Not because we planned it that way — but because everyone is busy trying to figure out how something so small can taste so big. Sweet, salty, creamy, sometimes a little surprising… and definitely the moment stretchy pants start proving their value.

On Bob’s Food Tour, this stop isn’t about eating fast — it’s about savoring. Because great food isn’t just filling… sometimes it’s meant to linger.

Stories from the Shop

In Episode Three of the Thomas William Furniture podcast, we explore what Tom Dumke calls The Mechanics of Quiet Grace—the unseen structure that gives a piece its strength, stability, and soul.

At Thomas William Furniture, beauty is never accidental. Beneath every clean line and restrained silhouette lies a framework rooted in nineteenth-century American craftsmanship—mortise and tenon joinery, hand-cut dovetails, and solid wood construction designed to last for generations. These aren’t decorative choices. They are mechanical decisions that determine whether a piece will endure or fade.

This episode takes listeners inside the workshop, where wood is treated as a living material and structure is considered sacred. The conversation moves beyond aesthetics into philosophy: why simplicity requires discipline, why restraint is harder than ornamentation, and why true elegance is often quiet.

“The Mechanics of Quiet Grace” is about what you don’t see—the joinery beneath the surface, the patience in the process, and the conviction that heirlooms are built, not styled.

Thomas William Furniture—where strength supports beauty, and quiet grace is engineered to last.

Stories from the Shop

🎙️ Bob’s Food Tour – Stop #5: Milwaukee Public Market

Welcome to Stop #5, where decision-making gets harder and stretchy pants earn their keep.

We’ve arrived at the iconic Milwaukee Public Market — the crown jewel of the Historic Third Ward and a full-blown culinary playground. This isn’t just a stop… it’s a choose-your-own-adventure in edible form.

Artisan vendors? Check.
Ethnic delicacies? Absolutely.
Wisconsin cheese curds calling your name? Without apology.

The Market is where Milwaukee’s old-school roots meet modern foodie energy. One minute you’re sampling something handcrafted and local, the next you’re plotting how to carry three different meals at once. It’s a social hub too — concerts, festivals, cooking classes, even weddings. Yes, you could literally get married here… possibly after falling in love with a sandwich.

Multi-level exploring. Independent merchants. On-site parking so there are no excuses.

Stop #5 is where the tour shifts from “snack” to “strategic consumption.”

This is Bob’s Food Tour… and we are pacing ourselves. Probably. 🍴🎙️

Stories from the Shop

Bob’s Food Tour – Review of the first four stops

This episode sets the stage for Bob’s Food Tour by tracing the opening stretch of a culinary journey through some of Milwaukee’s most beloved local food institutions. The tour begins with handcrafted donuts and artisan pastries—playful, indulgent, and joyfully excessive—before gradually revealing the deeper craftsmanship behind each bite.

As the stops unfold, the focus shifts toward traditional Italian flavors, where long-standing family legacies, imported ingredients, and time-honored methods take center stage. These early visits highlight more than food; they reveal stories of neighborhood pride, generational dedication, and the cultural roots that shape a city’s palate.

Together, these four stops capture the sensory richness of Milwaukee’s food culture—where aroma, texture, and shared laughter matter just as much as what’s on the plate. This is a journey where local flavor leads the way, moderation takes a back seat, and community history is best understood one bite at a time.

Bob’s Food Tour tasting suggestion for our first 4 stops 🍴😄
(Think shareable bites, not full meals!)

Stop 1 – Cranky Al’s 🍩
• Classic yeast donuts
• Apple fritter (slice & share)
• One chocolate or old-fashioned
Warm-up stop—pace yourselves!

Stop 2 – Rocket Baby Bakery 🥖
• House bread or sourdough (tear & share)
• One pastry (croissant or morning bun)
• Focaccia if available
This is the “bread moment.”

Stop 3 – Sciortino’s Bakery 🍪
• Assorted Italian cookies
• Cannoli (cut into pieces)
• Italian bread or rolls
Old-school Italian sweetness.

Stop 4 – Glorioso’s Italian Market 🇮🇹
• Cheese counter pick
• Prosciutto or salami (sliced)
• Marinated olives or antipasto
• Optional cookies if you skipped sweets
Savory reset + sensory overload.

Big picture: share everything, hydrate early, and save room—lunch is still coming 😏🚌

Stories from the Shop

Bob’s Food Tour – Stop: Glorioso’s Italian Market 🇮🇹

This stop feels less like shopping and more like stepping into an Italian grandmother’s kitchen—if your grandmother also stocked 1,000 kinds of pasta and insisted you taste everything.

At Glorioso’s Italian Market, the aisles are packed with old-world flavors: imported olive oils, cured meats, cheeses, cookies, spices, and sauces that make you question every jar in your pantry back home. It’s loud, colorful, a little chaotic—in the best possible way.

This is where restraint officially gives up. You come in “just to look” and leave with bags full of things you didn’t know you needed but suddenly cannot live without.

On Bob’s Food Tour, Glorioso’s isn’t just a stop—it’s an experience. One part history, one part sensory overload, and 100% Italian joy. Mangia! 🎙️🍝

Stories from the Shop

Bob’s Food Tour Podcast – Stop #3

Sciortino’s Italian Bakery | May 1 | 12 people

This episode of the Bob’s Food Tour podcast captures Stop #3 of our Milwaukee food adventure: Sciortino’s Italian Bakery.

After the craft and patience of Rocket Baby Bakery (Stop #2), the van pulls up to something entirely different—and deeply Milwaukee. Sciortino’s is old-school, no-nonsense, and unapologetically generous. If Rocket Baby was about slowing down, Sciortino’s is about abundance.

This stop is stacked with cookies, rolls, cannoli, and bakery cases that don’t whisper—they shout. There’s no minimalist display here. Just decades of tradition, familiar flavors, and the quiet confidence of a place that knows exactly who it is.

Sciortino’s highlights another key contrast in the tour:
artisan process → neighborhood staple
small batches → full cases
refined restraint → joyful excess

In this podcast episode, we’ll talk about:

• Why Sciortino’s earned its place as Stop #3
• The power of tradition and consistency
• How Italian bakeries anchor food culture and community
• Group reactions, favorites, and the moment everyone realizes restraint is no longer possible

This episode continues the unfolding story of Bob’s Food Tour—twelve people, one van, and a deliberate progression of flavors—moving us from craft into comfort, from precision into nostalgia.

Stop #3 reminds us that food doesn’t always need reinvention.
Sometimes, it just needs to be really, really good.

Stories from the Shop

Bob’s Food Tour Podcast – Stop #2

Rocket Baby Bakery | May 1 | 12 people

This episode of the Bob’s Food Tour podcast captures Stop #2 of our Milwaukee food adventure: Rocket Baby Bakery.

After kicking things off at Cranky Al’s (Stop #1), the group of 12 heads to Rocket Baby Bakery for a completely different—but equally essential—experience. If Cranky Al’s was the sugar-fueled warm-up, Rocket Baby is the craft, the patience, and the payoff.

Rocket Baby is known for its small-batch baking, naturally leavened breads, pastries, and the kind of detail that makes you slow down and pay attention. This stop highlights the contrast in the tour: donuts to bread, instant joy to slow fermentation, classic indulgence to artisan process.

In this podcast episode, we’ll talk about:

• Why Rocket Baby Bakery earned its place as Stop #2
• What makes their bread and pastries special
• How the shift from donuts to bread changes the rhythm of the tour
• Group reactions, favorites, and the “this is dangerous” moments

This episode continues the story of Bob’s Food Tour—twelve people, one van, and a carefully planned progression of flavors—moving us from playful beginnings toward deeper appreciation of Milwaukee’s food craftsmanship.

Stop #2 sets the tone for what this tour is really about: not just eating, but noticing.

Stories from the Shop

Podcast Intro – Stop #1: Cranky Al’s

Welcome to Bob’s Food Tour—a podcast where we eat our way through Milwaukee, one stop at a time, with zero experts and very strong opinions.

We’re kicking things off at Cranky Al’s, because every serious food journey should begin with donuts and questionable restraint. This is the warm-up stop—the “just one” phase—before we all realize pacing was a lie.

Grab a donut, grab a napkin, and settle in. This is Bob’s Food Tour… and we’re only getting started. 🍩🎙️

Stories from the Shop