The Bakery

Wild Fermentation

1 am. Time to bake the bread. 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 circular cycle of production utilizing natural processes to transform humble ingredients into complex and nourishing breads and pastries. A loaf of our bread is 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 and coffee shops. We begin our day early so our customers across the city can experience our craft at its best. Cheers.