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This feature was made possible through a partnership with Tribute Apartments at R1ver.
Step through the doors of Casera Cafe & Bakery, 2067 S. 1st St., and the scent of freshly baked pastries and espresso greets you like an old friend. The bright, inviting cafe, tucked just beneath the Tribute Apartments at R1VER in the burgeoning Harbor District, is still new to the Bay View neighborhood — but already, it feels like it belongs.
Serving up crusty loaves, golden croissants, and comforting, scratch-made fare, Casera is quickly earning a reputation not just for its delicious food, but for its role as a welcoming community hub where folks can gather, linger and connect.
Creating a neighborhood space
When George and Karen Herrera were approached about opening a bakery and cafe in the R1VER Development in Bay View, they weren’t sure they wanted to take on a second business.
“We took a lot of time to think about it,” recalls Karen. “But the more we thought about it, the more we decided that we were ready. Our kids were grown up and we decided the timing was right. ”
Karen and George also loved that they would be naturally part of a small residential community, with the Tribute Apartments just above them and other businesses on the ground level.
The couple, who had met while working at the Hyatt in Minneapolis, built their careers in the restaurant industry. George worked his way through the ranks and spent years as the executive chef for Hyatt Hotels in Minneapolis, Minnesota; Buffalo, New York; and Milwaukee.
When they moved to Milwaukee in 2009, Karen parlayed her talents as a self-taught baker into operations for their first business, Sugar & Flour Bakery, at 5721 Broad St. in Greendale. When George left the Hyatt in 2017, they leveraged his chef skills and expanded the bakery into a cafe.
“We thought it would be easy to open a second cafe,” says Karen. “But it was the hardest thing we’ve ever done throughout our entire careers. Holding down the fort at Sugar & Flour while opening a place across town was really a challenge.”
But the resulting cafe, designed with the assistance of Rinka Architects, is a beautiful space showcasing bright floor-to-ceiling windows, comfortable seating and an open floor plan that’s filled with gorgeous aesthetic details like a wall filled with antique rolling pins, a chandelier made from commercial-sized whisks, earthy green tiles and copper lighting.
The space was intentionally created to be different from Sugar & Flour.
“We wanted it to be very modern looking and bright, but also timeless,” says Karen. “We also wanted it to be a welcoming place where folks from the neighborhood would want to gather.”
Fresh & Local
In addition to a beautiful environment, the Herreras have also been fortunate to build an exceptional team to support both of their cafes.
During the pandemic, they hired Chef Dan Sibley, formerly of Carnevor, as their savory cook for both bakeries, allowing George to step back from his role in the kitchen. His technical expertise, combined with their commitment to using local purveyors – including eggs from Yuppie Hill and bacon from Hometown Kitchen in East Troy – whenever possible, gives them a leg up on creating delicious breakfast dishes.
That includes options like Avocado Toast showcasing housemade wheat toast with avocado spread, tomatoes, goat cheese, watermelon radishes, two poached eggs and a side of bacon jam ($13).
There's also the Granola Bowl featuring housemade granola layered with lemon curd, Greek yogurt and seasonal fruit ($10), or homemade muffins to enjoy with a cup of coffee or a latte made with housemade syrups (try the maple vanilla).
Their menu also includes a cadre of delicious sandwiches, from a Thick Cut BLTA (bacon arugula, tomatoes, avocado spread, onion aioli on housemade brioche, $15) to the The Milly Cheesesteak with short rib, beer braised onions, grilled peppers, mushrooms, American cheese and garlic aioli on housemade brioche bread ($15).
And yes, there are ample salads, including a Cobb with mixed greens, watermelon radishes, hard-boiled eggs, avocado, white cheddar, chicken, bacon and goddess dressing ($14).
Rising to the occasion
Meanwhile, they hired Kelsey Combs, MATC Baking & Pastry Arts graduate and longtime baker for Simple Bakery in Lake Geneva, to head up their bread program.
“At Sugar & Flour, we were known for our cookies,” says Karen. “But Kelsey very much excels at laminated doughs, focaccia and sourdough breads. So, she’s allowed us to expand our offerings and we offer her croissants now at both of our cafes. All of our breads and bakery are made in-house.
The bread selection, available for purchase daily at the bakery counter, includes sourdough bread, whole wheat sourdough, flavored sourdough (with options like jalapeno cheddar, poblano cheddar and garlic dill cheese curd), focaccia, country white bread, croissant twists with sea salt and rosemary, classic croissants, filled croissants (chocolate, almond, strawberry mousse), muffins and Danish.
“She also makes these amazing cinnamon rolls with potato dough that are absolutely delicious,” Karen says.
Combs says that she's been passionate about baking since she was a child and she's always striving to take their bread program to a new level.
“The ability to control what’s in the bread is an important part of what we do,” notes Combs “We use a 3-day fermentation process for our sourdough bread that ensures a delicious complex flavor. Even our white bread and focaccia dough sits for a day to develop its flavor.
“We also use as much local as possible – from Wisconsin cheese to Sassy Cow Dairy and locally grown fruits and vegetables. It’s really all about the details.”
The magic of community
George says he’s so grateful to have such an amazing team. “What separates them is the passion, the love and the commitment that they put into the food. Kelsey, Dan and Gavin [Batker, Cafe Lead] live and breathe their work. I haven’t seen passion like that since I was a sous chef decades ago.”
The front-of-house staff at Casera is also friendly, welcoming and great at creating their wide selection of drinks, whether it's a Matcha or Chai Latte or an Americano, Cappuccino or specialty Cinnamon Cream Cold Brew (handmade salted cinnamon cold foam over cold brew) made with Valentine Coffee.
“One of the most unexpected joys about this business is getting to know different people,” says Karen. “At Sugar & Flour we’ve had the privilege of watching peoples children grow up and being a part of their lives. Creating happy memories for people — that’s what I want to see happen here, too.
“I want this to become as beloved a community space as Sugar & Flour has become in Greendale, where people pop in for breakfast during the week, grab coffee with friends and schedule regular lunch dates. This is such a young, vibrant community and we’re so happy to be a part of it.”
Whether you're craving a croissant, a great sandwich or a relaxing cup of coffee in Bay View, Casera Cafe & Bakery is open Wednesday through Monday from 8 a.m. to 3 p.m. (closed on Tuesdays). Catering is also available; inquiries can be made online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.