Happy to help you smile, Paradise Dental Professionals

Written by paradisedental on September 19, 2017

Unless you’re one of their many (3,000-4,000) active patients, you have probably driven past Paradise Dental without noticing them. They’re on the corner of Continental Dr. and Paradise, so just about everyone has passed them when out shopping in West Bend. The office space of Drs. Domres, Hammer and Clancy is large and yes, welcoming. “We have been successful and grown because we strive to make our patients comfortable and relaxed,” said Dr. Domres. The dental office was opened in 1975 and then bought out by a classmate of of Dr. Stephen Domres and Dr. David Hammer in 1980. It was originally located in the historic Red House on Walnut St. downtown, where Dr. Domres joined the practice in 1989. Dr. Hammer came on board in 1993. “I had been in the Navy,” explained Dr. Hammer, “and Steve had a practice in Menomonee Falls. Our classmate, Dr. Faucett, retired shortly after that, and the two of us operated our practice there until we outgrew the space.” “We moved to this building in 2002,” said Dr. Domres. “We have been very happy and successful here, and we needed another doctor to join us. “I just joined the team this July,” said Dr. Patrick Clancy. “My fiance, who I met in dental school in Iowa, is from Chicago and I’m from Madison. We both wanted to return to this area. I could not be happier that there was an opening in this office. As soon as I walked through the doors I could tell that this was the type of climate I wanted to be associated with.”

He is referring to the business philosophy established by Dr. Hammer and Dr. Domres. “We are a little old-fashioned,” said Dr. Hammer “Or maybe we should say traditional,” said Dr. Domres. “We never double or triple book patients. They’re not just a number. We spend time getting to know every one of them, and we take the time required to explain every part of their care to them. We are about 180 degrees opposite of what’s called corporate dentistry. We have loyal, long term patients. They trust us. Sure, some have tried other practices, but in general, most always come back.” “Another part of our success is the modern technology available to us now,” said Dr. Hammer. “For example intra-oral cameras and cavity-detecting technology – we have cut way down on the amount of radiation from x-rays and catch problems much earlier.”

Paradise Dental is a family-oriented practice. Their patients range in age from two to 92. They provide restorative dentistry, some cosmetic dentistry and preventative care. One of the biggest changes in dentistry since he began his career, said Dr. Hammer, is implants. “We are able to restore true function to a tooth or area without trauma to the surrounding area. This can sometimes eliminate the need for bridgework. It’s the biggest game-changer in 15 years,” he said. “Also the evolution of bonding is amazing. It’s used for many purposes and there is less sensitivity associated with bonding of course, computers and technology have made a world of difference.”

It seemed to me, these gentleman are genuinely excited and happy about what they do. So I asked, “do you have fun with everything that’s new in your field?” “Yes, we really do,” said Dr. Domres. “We can do so much more now.” “Technology changes every day,” said Dr. Clancy. “We have to be diligent and keep up. Technology allows us to better educate our patients and explain why things need to be done.” “Since Dr. Hammer and I began,” said Dr. Domres, “there have been a lot of changes in sealants and use of fluorides. That’s made a big difference too.”

“When you’re a Navy dentist you see everything,” said Dr. Hammer. “Now you don’t see many childhood cavities at all, at least not here.”

Another aspect of this practice is that it is really, really big. Go to www.paradisedentalprofessionals.com and check out their staff. “We have a lot of hygienists,” said Dr. Domres. “They all have assistants too. It’s somewhat unique. That’s part of what allows us to take our time with patients and not rush them through their appointments. But we’re still efficient. We respect our patients’ time and don’t believe in having them sit around and wait.” “We have a front team too,” said Dr. Hammer, “they handle office operations and insurance. We think we have a win-win situation. Our patients are happy and we don’t get burned out.” “We even won a national award for efficient office design,” said Dr. Domres. That’s very cool. Another measure of how well their practice operates is that many of the staff have been on board even longer than Dr. Hammer or Dr. Domres. A lot of experience is backing up this business. And it’s also good to know that most emergencies are fit in same day, without very much upset to anyone’s schedule. “Just one more reason we don’t overbook here,” added Dr. Domres.

Paradise Dental Professionals is located at 1625 W. Paradise Dr. and the main phone number is 262-338-2992. For more information on various services, please refer to the website above.

Dr. Domres’ wife Wendy provided these two recipes. Taste of Home published her first recipe in their 2011 annual recipe collection! The second is pretty timely for anyone whose garden is still pumping out zucchini.

Bacon Wrapped Breadsticks
24 bacon strips
2-4.4 oz. pkgs. Alessi (or similar) crunchy breadsticks or 2 11oz. tubes refrigerated breadsticks (soft type)
1 cup grated Parmesan cheese
2 tsp. garlic powder

Wrap a bacon strip around each breadstick. Place on baking sheets. Bake at 375° for 15-20 minutes (or golden brown if using refrigerated breadsticks). In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture.

Chocolate Chip Zucchini Bread
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbl. cinnamon
12 oz. pkg mini chocolate chips
3 eggs
2 cups sugar
1 cup oil
3 cups grated zucchini, excess liquid squeezed out
3 tsps. vanilla

Combine flour and next 4 ingredients. Beat eggs until light. Stir in sugar, oil, zucchini and chops. Stir in dry ingredients. Pour into 2 greased loaf pans and bake at 350° for one hour.

— Credits: In Good Taste by Sheryl Popp