About 2018-03-15T04:46:38+00:00

About The Sweet and Salty Pig

The Sweet and Salty Pig was born from a love of those two flavor profiles. We like to experiment with the savory flavor of bacon in dishes where you normally wouldn’t expect them. We both enjoy baking and are excited to fill our bakery case with delicious scratch made goods for you to either indulge in here or to take home. We hope you find The Sweet and Salty Pig to be a modern, yet comforting place to enjoy excellent food and quality service.

Allison Gossman

My name is Allison Gossman, born and raised in Fond du Lac. I attended MPTC and got my degree in Culinary Arts in 2004, and am in the process of obtaining my bachelor’s degree through UW Stout online for Hotel, Restaurant and Tourism management.

Most recently, I worked at Backyard for over 12 years, before that Marian College, Riverbend in Kohler, Schreiner’s and Everix bakery.

I have an 8 yr old son, Lincoln, a fiancé named John and his son Jack, and two adorable cockapoos, Ollie and Chem. I couldn’t have made this dream a reality without my rock and wonderful mother, Kiki, and my dearly missed late father, Paul. They instilled in me a great work ethic and how to think outside the box, especially when it comes to food.

I love to experiment with new methods of cooking and combinations of flavors, especially sweet and salty…

Allison Gossman

My name is Allison Gossman, born and raised in Fond du Lac. I attended MPTC and got my degree in Culinary Arts in 2004, and am in the process of obtaining my bachelor’s degree through UW Stout online for Hotel, Restaurant and Tourism management.

Most recently, I worked at Backyard for over 12 years, before that Marian College, Riverbend in Kohler, Schreiner’s and Everix bakery.

I have an 8 yr old son, Lincoln, a fiancé named John and his son Jack, and two adorable cockapoos, Ollie and Chem. I couldn’t have made this dream a reality without my rock and wonderful mother, Kiki, and my dearly missed late father, Paul. They instilled in me a great work ethic and how to think outside the box, especially when it comes to food.

I love to experiment with new methods of cooking and combinations of flavors, especially sweet and salty…

Janis Michaels

My name is Janis Michaels, born and raised in Fond du Lac. I have many fond memories of helping and learning from my mom in the kitchen.

She instilled in me a hard work ethic along with the desire to make others happy through the food we made. It was from early on I’ve always had a desire to open a restaurant of my own. Of course the theme of that restaurant changed many times, but what always stayed the same was wanting to share my creativity with others.

While I never went to culinary arts school, for the past 20 years I’ve learned on the job skills while working at Theo’s Supper Club and Trepaniers Backyard Grill and Bar. I am forever grateful for the experience that I have gotten from them.

I am also thankful for my supportive family and friends including my boyfriend, Craig. And I love to come home after work to my 2 crazy kittens, Harley and Trixie.

Janis Michaels

My name is Janis Michaels, born and raised in Fond du Lac. I have many fond memories of helping and learning from my mom in the kitchen.

She instilled in me a hard work ethic along with the desire to make others happy through the food we made. It was from early on I’ve always had a desire to open a restaurant of my own. Of course the theme of that restaurant changed many times, but what always stayed the same was wanting to share my creativity with others.

While I never went to culinary arts school, for the past 20 years I’ve learned on the job skills while working at Theo’s Supper Club and Trepaniers Backyard Grill and Bar. I am forever grateful for the experience that I have gotten from them.

I am also thankful for my supportive family and friends including my boyfriend, Craig. And I love to come home after work to my 2 crazy kittens, Harley and Trixie.