1 am. Time to bake the bread and pastry. Our ovens are rolling and the start of a carefully orchestrated morning of fermentation, jazz, rock’n'roll, and mixing begins. The bakery represents a cycle of production utilizing natural processes to transform humble ingredients into complex and nourishing breads and pastries. A loaf of our bread takes 36 hours start to finish, from the critical step of building our leaven to baking the finished loaf.
We produce breads and pastries 360 days of the year, supplying not only our cafe with unique breads and pastries, but also distributing the freshest bakery to Madison’s finest restaurants, grocery stores and coffee shops. We begin our day early so our customers across the city can experience our craft at its best.
We specialize in naturally leavened, ie sourdough, breads using Wisconsin grown wheat, rye, and corn. Our pastries are called Viennoiserie and are based on classic French techniques. Viennoiserie are yeast leavened breakfast pastries. We laminate all of our Viennoiserie with premium Wisconsin butter and enrich our doughs with local eggs and milk.
