Issue 01 — Spring 2026
Williamson St.
Naturally leavened bread, buttery viennoiserie, and honest pastry — baked before sunrise on Willy Street since the flour first hit our starter.
The Table of Contents
A quiet index of what's in the case today, and why you might wander over before the line forms.
On patience, wild yeast, and the miche that built this bakery.
Photo dispatch from the bench between 4am and open.
A short conversation from the mixing room on Willy Street.
Bread, viennoiserie, pastry, sandwich, wholesale — in that order.
916 Williamson Street. Bring a tote.
Photo Plate No. 2
Feature — pg. 08
Madison Sourdough began with a stubborn belief: that bread can be both honest and extraordinary. Our starter is old now — old enough that it remembers winters and heatwaves, and the shape of every loaf it has ever touched.
We mill, mix, shape and bake at 916 Williamson Street. The miches cool on wood. The croissants laminate through the dark hours. The pastry case fills up just as the sidewalk does. If the line looks long, that means it's working.
"Flour, water, salt, time. The rest is just patience."
The Menu, Annotated
A rotating list, set by the season and the mood of the starter. Call ahead if you're after something specific.
(608) 442-8009Country miche, seeded rye, baguette, focaccia. Long ferments, dark crusts, open crumb.
Butter croissants, almond, kouign-amann, morning buns. Laminated overnight, baked at first light.
Scones, cookies, seasonal tarts and galettes. What's in the case is what the bakers made at 4am.
Pressed and open-faced on our own bread. Drip coffee and espresso from local roasters.
Restaurants, grocers, holidays, weddings. Place orders a few days ahead — email or call the shop.
pg. 16 — Visit
We're on Williamson Street, between the lake and the square. Walk in, call ahead, or place a wholesale order — whichever suits your week.