Madison Sourdough Company begins their days at 1 am, baking that day’s fresh from scratch breads and pastries. A loaf of their bread takes 36 hours start to finish, from the critical step of building the leaven to baking the finished loaf.
They produce breads and pastries 360 days of the year, supplying not only their cafe with unique breads and pastries, but also distributing the freshest bakery to Madison’s finest restaurants, grocery stores, and coffee shops.
Madison Sourdough Company specializes in naturally leavened, ie sourdough, breads using Wisconsin-grown wheat, rye, and corn. Their pastries are called Viennoiserie and are based on classic French techniques. Viennoiserie are yeast-leavened breakfast pastries. They laminate all of the Viennoiserie with premium Wisconsin butter and enrich the dough with local eggs and Sassy Cow milk.
In addition to their signature sourdough loaves, they also offer these following breads: Miche, Country, Pepitas Polenta, Seed and Grain, Wisconsin Heirloom 100% Whole Wheat, Ciabatta Rolls, and Sunflower Wheat.