About The Sweet & Salty Pig

Breakfast All Day | Made From Scratch | Daily Specials

Breakfast All Day
Made From Scratch
Daily Specials

The Savory Flavor of Bacon Makes Everything Better

The Sweet & Salty Pig was born out of the love of these two flavor profiles. We enjoy experimenting with the savory flavor of bacon in dishes where you may not expect them.

We also love baking and filling our bakery case with delicious goods made from scratch for you to indulge here or to take home. We are proud to be locally owned and hope you find The Sweet & Salty Pig to be a modern and comforting place to enjoy exceptional food and excellent service.

Check out our food menu and dine with us today!

Allison Gossman

Allison Gossman was born and raised in Fond du Lac. She attended MPTC and got her degree in Culinary Arts in 2004. She is in the process of obtaining her bachelor’s degree through UW-Stout Online for hotel, restaurant, and tourism management.

Most recently, she worked at Backyard for over 12 years. Before that, she worked at Marian College, Riverbend in Kohler, Schreiner’s, and Everix Bakery.

She has an 8-year-old son, Lincoln, a fiancé named John and his son Jack, and two adorable cockapoos, Ollie and Chem. She couldn’t have made this dream a reality without her rock and wonderful mother, Kiki, and her dearly missed late father, Paul. They instilled in her a great work ethic and how to think outside the box, especially when it comes to food. She loves to experiment with new methods of cooking and combinations of flavors, especially sweet and salty.

Janis Michaels

Janis Michaels was born and raised in Fond du Lac. She has many fond memories of helping and learning from her mom in the kitchen.

Her mother instilled a hard work ethic in Janis along with the desire to make others happy through the food they made. It was from early on that she always had a desire to open a restaurant of her own. Of course, the theme of that restaurant changed many times, but what always stayed the same was wanting to share her creativity with others.

While she never went to a culinary arts school, for the past 20 years she has learned on-the-job skills while working at Theo’s Supper Club and Trepanier's Backyard Grill and Bar. She is forever grateful for the experience that she has got from them.

She is also thankful for her supportive family and friends including my boyfriend, Craig, and she loves to come home after work to her 2 crazy kittens, Harley and Trixie.