This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week on Wisconsin Foodie, we break bread with Amaranth Bakery and Madison Sourdough Company. Amaranth Bakery is located in the west side of Milwaukee, WI, an area generally devoid of hearty, nutritious places to eat. David Boucher and Stephanie Shipley decided to change that by renovating a run down tavern into a bakery and cafe. Since then, Amaranth Bakery has become a space for the neighborhood to congregate and talk with the community over a cup of coffee and a delicious piece of bread.
Then we rise up well before dawn to see how Madison Sourdough Company starts their day. Head baker and co-owner Andrew Hutchison shows us around and gives some pointers on shaping dough. One of the breads Madison Sourdough has become most well-known for is their Miche. Andrew guides us through the process of making their miche and gives us a tour of their cafe area, their new patisserie, and their still under construction mill. A true craftsman, Andrew wants as much control as possible over his ingredients as well as every part that goes into his breads right up to when it hits your plate.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.