If you’re visiting the State Fair this week, you’ll see patron after patron carrying a golden shell stuffed with fluffy, white cream. The cream puff is an iconic Wisconsin treat, something you often only get once a year. 400,000 of the savory dessert are expected to be sold. Bobbi Jo talked with Tim Gill, the man seeing that every customer walks away satisfied.
Selling to such large numbers in a short period of time, the cream surprisingly becomes the tricky part. It has to be made just right to give it the perfect vanilla flavor and texture. There has to be large enough equipment to accommodate the mass of ingredients. Even the weather can impact baking. Luckily, it’s not too hard to get enough of the ingredients because they partner with Prairie Farms, so the milk is local.
200 employees makeup Team Cream Puff. They work with 600,000 gallons of cream to cater to over 400,000 customers. They hope to break a selling record this year! The oldest employee has been with them for 30 years and is 80 years old. That’s dedication! Buying a cream puff is also a charitable cause. It’s a fundraiser for the Wisconsin Bakers Association, providing education and support to bakers across the state. The money goes to Continuing Education.
Relatively new to the scene is the Blue Ribbon Brownie. It’s not a popular as the cream puff, but customers rave about the rich density and creamy frosting.