Meatless Madison: Madison Sourdough’s New Vegetable-focused Menu

Madison Magazine, October 28, 2019

When Molly Maciejewski, executive chef and general manager of Madison Sourdough, decided to debut a new menu just in time for fall she had one thing at the front of her mind: vegetables.

“Eating more vegetables is the way a lot of us, meaning the people who work here, are trying to eat,” Maciejewski says. “And I think it’s the way that a lot of people in this neighborhood are trying to eat.”

It’s been almost ten years since Maciejewski moved to Madison to open Madison Sourdough’s cafe with her brother-in-law, Drew Hutchison. Madison Sourdough has been in business close to 30 years, Maciejewski says, but when Hutchison and a business partner bought the bakery ten years ago they had a vision of moving it back to the Willy Street neighborhood and expanding the bakery’s offerings. The spot originated on the east side but had since moved to a location on the far west side.

“Drew and I had talked about opening a restaurant some day, but we didn’t expect to do it at that point,” Maciejewski says. “But he called me one day and said ‘I found a space for the bakery and it’s perfect for a restaurant so I need you to move to Madison in two months.'”