Buttah and Biscuit Will Open Milwaukee Bakery by 2026

The local biscuit business will debut a storefront in Walker's Point by the end of 2026.

Updated on Oct. 5, 2026 in Baking

Gouache-painted illustration of fresh golden biscuits in a rustic basket on a wooden counter, evoking a cozy local bakery. — Buttah and Biscuit will open a permanent bakery location at 184 S. Second St. in Milwaukee's Walker's Point by late 2026. AI Illustration. Upload story photo >

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Owner Kathryn Jackson plans to open a permanent Buttah and Biscuit shop at 184 S. Second St. in Milwaukee by the end of 2026. The new location replaces the former Full of Beans Cafe, which shuttered in July 2026.

Why it matters

The expansion follows consistent customer demand for a permanent space outside of the seasonal farmers market circuit. Jackson aims to fill a local void by offering high-quality, handcrafted biscuits in a brick-and-mortar environment.

The shop will operate Thursday through Sunday from 8 a.m. to 3 p.m. Biscuits are produced in batches of 20 by folding, rolling, and cutting the dough by hand.

The players

Kathryn Jackson

She is the founder of Buttah and Biscuit and a graduate of Tuskegee University and Milwaukee Area Technical College.

The details

The bakery will occupy the space previously held by Full of Beans Cafe in Walker's Point. Customers can expect a rotating menu of six to eight biscuit varieties, with weekend specials including traditional biscuits and gravy.

Jackson returned to Milwaukee in 2019.
Jackson enrolled in pastry school in 2021.
Buttah and Biscuit launched in 2024.
Full of Beans Cafe closed in July 2026.
The final farmers market appearance is October 31, 2026.

Culture Shift

The transition from farmers market stalls to brick-and-mortar storefronts reflects a broader trend of independent artisans seeking year-round stability in Milwaukee. This evolution signals a shift away from seasonal pop-up models toward established retail anchors in districts like Walker's Point.

Area residents can continue to visit the bakery at South Shore and Shorewood farmers markets until the new shop opens. Following the launch, customers will gain access to a consistent Thursday through Sunday schedule for freshly baked biscuits.

The takeaway

Supporting local artisans during their transition from seasonal markets to permanent shops provides community stability and consistent access to unique goods. Readers looking to follow local culinary trends should watch for similar storefront expansion announcements in their own neighborhoods.