Located on 916 Williamson Street in Madison, Wisconsin, Madison Sourdough is "a modern communal oven bakery, mill, and patisserie." The business is founded and run by Drew and Emily Hutchison.
Particular attention is paid to sourcing local ingredients. Wisconsin-grown grains are milled on-site with an Austrian stone mill to ensure optimal nutrient retention. Most loaves offered to customers utilize the grains that are processed in-house. In addition, Madison Sourdough makes its "fresh, stone-milled Wisconsin flour [...] available in-store," allowing enthusiasts to try their hand at the art of bread-baking. From Kamut Khorasan and Whole Spelt Flour to Rye Flour and High-Extraction Bread Flour, the Madison Sourdough offers some variety.
The business is also proud to highlight its specialty sourdoughs, including the latest addition — the Sesame Nori Sourdough, as well as customer favorites like the pain au chocolat.
In-House Milled Sourdough Loaves
Madison Sourdough Boasts a Menu of Artisanally Baked Goods
Trend Themes
1. In-house Milling - Opportunity for bakeries to increase control over ingredients and freshness by investing in on-site milling technology.
2. Locally Sourced Ingredients - Growing trend in the food and beverage industry to prioritize local ingredients for sustainability and consumer demand.
3. Specialty Sourdoughs - Opportunity for bakeries to differentiate themselves by offering unique and innovative sourdough flavors and recipes.
Industry Implications
1. Bakery - Opportunity for bakeries to invest in on-site milling and offer locally sourced ingredients to meet growing consumer demand for fresh and sustainable options.
2. Food and Beverage - Growing trend towards locally sourced and sustainably produced ingredients in the food and beverage industry, providing an opportunity for companies to differentiate themselves and appeal to consumers with a focus on sustainability and transparency.
3. Agriculture - Increased demand for locally sourced ingredients provides an opportunity for farmers to partner with bakeries and food companies to provide fresh and sustainable grain options.