Andrew is Co-Owner and Baker at Madison Sourdough. After receiving his Bachelor of Fine Arts from UW Madison in 2006, he started an apprenticeship under Cameron Ramsay, founder of Madison Sourdough. After a year of early morning baking with Cam, Andrew took a sabbatical and traveled with his wife in Europe, spending 2 of 4 months in France. Networking with Cam’s contacts, Andrew was graciously invited to bake in Paris at Boulangerie Martin, baking baguettes, pain au levain, and making bread deliveries by foot in the city. A formative experience, profoundly inspiring, Andrew returned to Madison to bake with Cam and within a couple of years, partnered with David Lohrentz to purchase Madison Sourdough. All things fermentation interest Andrew and he spends much of his time away from the bakery brewing beer, gardening, and preserving the foods he grows.
David is Co-Owner and oversees the companies administration, accounting, finance, and wholesale customer relations at Madison Sourdough. David studied business at the UW and worked in commercial banking and commercial real estate prior to coming to Madison Sourdough in spring 2009. David also spent five years living in Japan and enjoys Japanese food.
Adam is Head Baker at Madison Sourdough.
Molly Maciejewski is the Executive Chef at MSco. She started working for
Madison Sourdough just before the opening of the Williamson Street
location in 2010. After graduation from college at UW-Green Bay, Molly
studied Culinary Arts and graduated from Moraine Park Technical College
(with Head Baker, Adam Knueppel). Driven by the Slow Foods movement,
Molly focuses on local and sustainably sourced products, and changes the
menu quarterly to reflect the seasonal bounty available from our fantastic
Wisconsin farms. Molly brings an extensive and diverse cooking background
to MSco, with experience founded in classical French and Italian cooking,
and years as a Pastry Chef. Time spent in Europe and Asia have given
Molly an interest in international flavors and techniques. Outside of
work, Molly enjoys canning, reading, dabbling in cheese making, amateur
mixology, crafting and baking and cooking for friends and family.