Gallery Night is Friday – and we are stoked!

admin posted this article on May 3rd, 2012

Madison Sourdough is thrilled to host Three Woodworkers for our inaugural Gallery Night sponsored by MMoCA.  We will have stunning work by Dave Chapman, Chris Jungbluth and Jeff Waldman with a string arrangement from The Brother’s Grimm (MSco’s very own barista AJ and his brother!).

From 5-9 we will have a beautiful spread of appetizers by Chef Molly Maciejewski and a cash bar featuring local beers and some wine as well.  We will be closing the cafe at 3p.m. to prepare the space for this epic event.  We can’t wait to see you there.

Meat Class: Rub. Cure. Smoke.

admin posted this article on April 25th, 2012

Check it!  There are a couple of spaces available for this meat class – just in time for the BBQ Season!  Call if you have any questions!  608-442-8009 or email David… his info is below!

Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.

Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining.  Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.

Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the     technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.

Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.

The cost for the class is $140.  The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI.  CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at   Inquiries:

“Madison Sourdough adds bread and brightness to Willy Street”

Dave Kriebel posted this article on April 21st, 2010

Great review by the Madison A.V. Club

The old Escape Java Joint coffee shop on Willy Street boasted a cavernous series of rooms for laptop co-dependents, but never offered much in the way of sunlight. The coffee shop’s former space literally brightened up this past weekend, when stalwart local baker Madison Sourdough Co.opened up its new combination bakery-café (916 Williamson St. 608-833-8009), clearing away whatever was blocking all the rays from a front that’s almost all windows. In addition to fresh bread made on-site (rustic baguettes, country sour, caraway rye, rosemary, etc.), the café serves homemade pastries, a custom Just Coffee blend, sandwiches, quiche, oatmeal, and house granola with yogurt.

The lunch sandwiches (and such lunch sides as mushroom-bacon soup and spinach salad) are what really distinguish this as a restaurant rather than a coffee shop. Grilled cheddar cheese with apple comes on caraway rye; roast beef with caramelized onions, horseradish mayo, and gruyere on the rustic baguette. Another sandwich tops the bakery’s country sourdough with roasted chicken salad, pine nuts, and grapes. The breakfast bar and non-crowded array of tables encourages lounging through breakfast and lunch hours—and maybe some laptop-ing, if you can take a little glare on your screen.

Read the full story here.