Rarely will a customer leave without being tempted by our homemade deserts. “Not only is virtually every item on the menu made right here in our kitchens, we always guarantee freshness. Here’s how their menu describes the secret to their success: But don’t just take it from Laber and my dad. Opened in 1973, it’s that scratch-made food that pulls people off I-94 for a pitstop. Better get there early because they go fast.” Makes my blood sugar rise just by looking at it. “Good food, generous servings, reasonable prices,” says Larry Tarnoff. I, myself, have ordered a gigantic cinnamon roll or elephant ear, but humungous serving sizes alone don’t personally trip my trigger.īut for my own dad, he’s all about the serving size. The sheer size of the pastries seem to be one of the big draws of the Pine Cone. The eclairs weigh about three pounds and require a knife and a fork and a friend to eat.” But the gigantic and under-priced bakery set it apart and make it a destination. “It seems like it’s just going to be a standard gas station or truck diner. “I’ve always loved the Pine Cone from the time I first discovered it,” says Eron Laber of Milwaukee.
About halfway between Milwaukee and Madison, there’s a truck stop and diner called The Pine Cone Travel Plaza, and if you know, you know.įor 49 years, this 24-hour restaurant, bakery and gas station has built an insane followers for people traveling past Johnson Creek.
