About Eesa
Food that brings
people together.
Eesa is built on the belief that food connects us. A good loaf or pastry can carry memory, anchor community, and bring a sense of belonging. That's what we hope to share with you — bread and beverage made with care, meant to be enjoyed together with the people you love.
Our Namesake
Where "Eesa"
comes from.
The name Eesa (pronounced EE-suh) blends the names of the owners' daughters, Evangeline and Samantha—a small nod to the family inspiration behind the bakery.
Meet the Team
The people
behind Eesa.
Karen HuangBakery Lead
Karen grew up in New England, but much of her inspiration for the bakery comes from her time in San Francisco. Its sourdough and pastries were more than food — they were a daily ritual. She wants to bring that same sense of craft and nourishment to Wausau.
Her background is in science — years in microbiology labs and clinical research taught her patience, precision, and curiosity. Baking became a natural extension of that discipline, a practice where careful technique meets intuition. Over time, study and countless hours at the bench transformed into Eesa Bakery.
Andrew HuangCafe Lead
Andrew was born in upstate New York and raised in southern California, but his inspiration for the cafe comes from the coffee and tea houses of London, San Francisco, and Chicago. He hopes to bring that same energy, creativity, and emphasis on hospitality to Eesa.
His background spans both music and science — if he's not serving drinks, he's playing music on the weekends. Outside the bakery, he works as a radiation oncologist and leads the cancer research program here in Wausau.
Kendra Chase & Erik Aanensen
Owners of the artisan bread business Luna Bread in Massachusetts, Kendra and Erik studied at the San Francisco Baking Institute and moved to Wausau to help launch Eesa. Baking is a family affair — Erik and Karen are siblings.
How We Source
Scratch-made,
thoughtfully sourced.
When we open, everything at Eesa will be made from scratch, baked in-house every morning. We're building our kitchen around organic flours, including grains stone-milled locally, along with local milk and butter. Wherever we can, we're looking close to home — planning to partner with local farms and producers to bring the freshest, most thoughtfully grown ingredients into our kitchen.
Good to Know
Questions
we hear often.
We're currently about 85% through construction and targeting a late August 2026 opening for the public.
Parking is available on Second Street, as well as in one of the two parking garages across the street in the mall redevelopment.
Because we work every day with wheat, rye, and other flour, we cannot accommodate gluten or wheat allergies. While we do on occasion make products with gluten-free ingredients, we cannot ensure the final product is gluten free.
Our sourdough will keep well on the counter for a few days when stored in a bread bag or other well-sealed container. Because our breads are made without preservatives or other additives to extend shelf life, they will naturally begin to stale over time.
For longer storage, we recommend waiting until the loaf is at least one day old, when it is easiest to slice. Slice the bread, place it in a well-sealed plastic bag, and freeze it. You can then remove only the slices you need and allow them to thaw or place them directly in the toaster.
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