When it comes to neighbors, the folks who live next to Punky Egan hit the jackpot. The certified master baker, one of just 200 nationwide, regularly drops off desserts since she stepped down as lead instructor of baking and pastry arts at Madison College.
“My neighbors are probably saying, ‘I can’t eat any more of it,’” jokes Egan. “I still bake every day. In my freezer right now, I have some macaroons, tart shells, croissant doughs, icing and fillings. I never know when I might need it.”
For 30 years, Egan taught the next generation of bread bakers and pastry artists. She hung up her apron at Madison College in 2015 but never left the kitchen or classroom. After routinely delivering batches of sweet treats to the Lakeview branch of the Madison Public Library, she was eventually asked to give lessons.
This year, Egan has taught free classes at the library on the basics of baking, bread making and tartlets. The lessons have been a hit with kids from the neighborhood, and she plans on doing more this fall.
“The free cookies are obviously a draw,” says Egan. “But they were very intent on listening and learning about baking. I’m amazed that most people have never even made cookies from scratch at home.”
Egan works part-time as an instructor for Sur La Table at Hilldale. This summer she’s teaching Spectacular Summer Macarons and Amazing Summer Cakes. She also leads a regular baking segment on WISC-TV with anchor Susan Siman as well as private consulting.
“With cooking, you have to eat every day, right? It can be such a task. But you don’t have to bake something sweet every day,” says Egan. “Baking to me is about joy. It’s an unexpected treat when you bring it to someone.”
Egan developed the baking curriculum for the job training program at FEED Kitchens, where she periodically teaches as well. Egan was the guiding force behind Sucre, a European-style patisserie on the Capitol Square that closed after a brief run in 2008. There she showed off her baking prowess with a diverse selection of pastries including scones, Viennese tortes, brioche, croissants, fruit vol-au-vents and artisan breads.
Punky Egan
Spring tarts from one of Egan's workshops.
“It was a really beautiful restaurant. I loved the feel of it. I loved the product that we had. Wine and sweets, what could be better?” says Egan. “I would love to see a place like Sucre open up in Madison because there still isn’t a place quite like it.”
Egan also wants to share her 45 years of baking experience in the digital realm. She hopes to launch a series of video tutorials on the internet in the near future.
“There’s a lot of wrong information about baking online. When you look up croissants on YouTube, for example, it’s hard to know if you’re getting good advice,” says Egan. “That Martha Stewart is so boring. And I like baking.”