Midwest Living Review
Try to time a visit to Maiden Rock on Friday, Saturday or Sunday (from May through November), because those are the only three days this terrific little bakery, housed in an 1870s home right on Highway 35, is open. The rest of the week, Chef Sandra Thielman is busy prepping for the weekend's bounty. And what a bounty it is: several kinds of breads, a half-dozen types of cookies, three types of pie (by the slice or whole pies to go), muffins, quiche and more. On a recent visit, pie choices included lemon cheesecake, three berry, and chocolate Jack Daniels cheesecake (The batter is rich and thick, with a robust whiskey flavor). Carrot-ginger muffins come with generous chunks of carrot and the subtle spice of ginger. The quiches ($3.75/slice) are thick and stout, making for hearty meals. A spinach quiche with ham, cheese, mushrooms, sweet yellow peppers includes large snippets of fresh spinach. Thielman's unique Reuben quiche—with corned beef, sauerkraut, Swiss cheese and onions in a rye crust—is bold, rich and surprisingly well balanced . In other words, it's an unexpected delight, just like this bakery itself.