Welcome to Madison Sourdough! Our mission is to create the world-class bread and traditional European-style pastries that Madison desires and deserves. We are true classical bakers. Buy our finest-quality breads and pastries at the bakery and at stores and cafes in Dane County.
HOURS Monday–Saturday from 6:30 a.m. to 12 Noon, Sunday 6:30 a.m. to 11:00 a.m. Now closed afternoons. LOCATION 6640 Mineral Point Road, Madison, Wisconsin 53705. At Clock Tower Court shops, northeast corner of Mineral Point Road and Grand Canyon Drive. Driving directions below. PHONE (608) 833-8009.
The Bread
We have perfected the art of bread baking using three simple ingredients: flour, filtered water, and sea salt. We add heart, soul, feeling, and pride to produce bread that when eaten, is a pleasurable experience. Our breads include:
Buy ten loaves, get one FREE! Large orders and early pickup, please call in advance.
The Pastry
Croissant, pain au chocolat, almond croissant, brioche, fruit and cheese danish, cinnamon roll, cinnamon-nut roll, fruit and nut cream tarts, fruit and nut scones, almond bundt cake, and flourless chocolate cake. Availability varies.
Driving Directions:
From Hwy 12/18 The Beltline: Exit Gammon Rd; travel North on Gammon Rd one-half mile to Mineral Point Rd; turn right onto Mineral Point Rd and head East one-quarter mile; using left turn lane, turn left onto Grand Canyon Dr; then immediately turn right into Clock Tower Court parking lot (near Qdoba restaurant.)
From UW-Madison Campus and downtown: Travel West out of campus area on University Ave, taking Campus Drive route; travel appx three miles; turn left at Whitney Way using left turn lane. Travel South on Whitney Way appx one mile to Mineral Point Road and turn right; after appx one mile on Mineral Point Rd, turn right into the Clock Tower Court parking lot. Or turn right onto Grand Canyon Drive, then right into parking lot.
A Brief Biography of Owner Cameron Ramsay
Cameron Ramsay was raised in a German Lutheran suburb of Chicago. His parents stressed freedom of artistic expression at an early age. On Friday nights, Cam was allowed free range in the kitchen to break the boundaries of recipe and mix, and create anything his heart desired. This opened a world of variables within the creative environment that Cam would draw on in many ventures.
As a commodity trader in the pits of the International Monetary Market in Chicago, Cam started to bake bread to wind down from the daily stress. Cam mixed and experimented for the perfect loaf for four years.
One spring day in 1992, a friend brought Cam a loaf of sourdough bread, and refreshed the loaf in the oven crisping the crust and refreshing the interior. This is exactly the loaf that Cam was looking for. Looking at the ingredient list, Cam was amazed to see only flour, water, and salt. A quest to learn about sourdough bread was launched.
In 1994, a hobby turned into a business. Cam opened Madison Sourdough at its very fist location – on Williamson Street in Madison, Wisconsin – using his original recipes. A true family business, Cam’s mother ran the retail, Cam and wife BJ produced the bread, and children Sam and Mary pitched in after school and on weekends.
Immediate success and rapid growth prompted a move to a custom-designed built facility in Middleton, Wisconsin. After six years of seven-day weeks Cam and BJ closed Madison Sourdough.
For the next two years Cam traveled across the United States and France touring bakeries and meeting food artisans. In November and December 2001, Cam was the guest of and baked with many of Paris’s finest bakers and chefs. Always passionate, and with renewed vigor, Cam is reopening Madison Sourdough.
To learn more about a day in the life of a sourdough baker, see Cam's excerpts from the sourdough journal.
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