In a little community, not far from Wisconsin’s state capitol, a bakery continues to make bread the old fashioned way, with reverence and tradition.

It all began back in the 1970s, just like Outpost. Pete and Laura Wakeman were just a couple of college kids who baked whole grain bread from scratch and sold it to help pay their tuition at Cornell University.

It started with a six-inch pita. Back in 1979, brothers John and George Kashou started a small, retail bakery right here in Milwaukee. They’d grown up eating pita bread and wanted to create a better product than what was available at the time.

For almost four decades, the family-run bakery known as Larsen’s has been turning out delicious, flaky Danish Kringle in Racine, Wis. The bakery’s reputation is solid gold, and we are certainly not alone when we say “we love Larsen’s.”

If you eat just one Little Oatie, chances are you will have a hard time resisting a second one. Whether you buy one Little Oatie or several Little Oaties, we’re sure you’re going to love them. We do. A delicious, creamy filling sandwiched between two equally delicious oatmeal cookies. What’s not to love? Little Oaties come in three flavors (so far), original, peanut butter and mocha. Our bakery is cooking up a special flavor for fall. We’ll let you guess what it is. Pick up a Little Oatie today. You’ll be glad you did.

Jenny and James Marino got into the baking business kind of by accident. They’d always loved fresh and natural food. They weren’t looking to buy a bakery, but they did.