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."