David Patton’s day begins at 2:30 a.m. That’s the time he arrives at his bakery on Michigan Street in downtown Sturgeon Bay and starts his work. This is his fifth year as a baker and, after stints as a cook, chef and restaurant owner he believes this is the career for which he was destined. All of his products are made from scratch in very small batches. On a typical day, he’ll bake a ton of cookies and muffins but it’s the bread and scones that people crave the most. His seven-grain and sourdough are the biggest sellers but his personal favorite is the Starboard wheat. It’s made with grain byproduct of the Starboard brewery. After fermenting, the liquid makes the beer and the grain makes the bread.
On one busy weekend, David made over 2,000 scones. His yield on bread is anywhere daily from fifty to two hundred. Yet he is so popular that if you show up in the early afternoon he may be out of the bread or scones you’re looking for. My secret tip? Try the muffins. He uses sour cream and they are moist and incredible.
An Appleton native, David and his family moved out west but longed to return to Wisconsin. Sturgeon Bay caught his eye and for that we are all grateful.
The Sunflour Bakery. Certainly worth a visit. But get there early.
