Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


UMF #14, Madison Sourdough

On September 20th, a baker’s dozen of early birds showed up at Madison Sourdough for our latest Urban Market Forage. David Lohrentz, who is co-owner with baker Andrew Hutchinson, presented us with sweet treats as he discussed the history of MSD and his own personal history that led him to this business.

MSD’s philosophy is Craft. Nourish. Community. All that and more was evident at our visit. A wonderful selection of breads using top grade flours, including heritage wheat varieties being grown again in Wisconsin after a long absence; delightful pastries made by the aptly named Pierre; a bustling café filled with regulars enjoying a delicious breakfast.

Bakers rotate through the bakery from middle of the night to middle of the afternoon. Height and strong arms are important characteristics for successfully loading and unloading the enormous oven. Though the work is precise and demanding, there was a lot of good cheer on display, and it shows in the final product.