Articles from Whiskey Cake Kitchen And Bar — WilCo Guide

Why we make our toffee sauce by hand every morning

Our pastry lead Maria walks through the brown-butter base for the cake we built the menu around — and why a shortcut would change everything.

Bar manager Devin breaks down the four pours that defined Whiskey Cake — and what we keep in the back for the Sunday regulars.

A short essay from owner Sarah on opening week, the first big private event, and the lesson that reshaped our menu in year three.

Chef Kalin walks through the new spring rotation — the lemon ricotta crostini, the pea-shoot salad, and the cast-iron rib-eye that almost got cut.

A look at how Whiskey Cake builds a back-of-house team — what we look for in a trail shift, what we pay, and the one question we always ask.