Discipline, Dough, and Doing the Work: The Madison Sourdough Story
About this episode
Andrew Hutchison is the president and head baker at Madison Sourdough. What starts as a story about bread becomes one about craft, resilience, and legacy.
Andrew shares how a fine arts degree – and even getting fired from his first bakery shift – led him to discover the discipline and patience behind great bread and great leadership. He and Bill explore how fermentation, teamwork, and time shape not only dough but culture and business.
If you believe success is built through consistency, not shortcuts, this one’s for you.
In this episode, we explore:
(00:00) Passion forged through persistence
(05:44) Why the French prefer milder bread
(08:14) Crafting unique, fresh-milled loaves
(10:36) Guiding the magic of fermentation
(13:16) The patience behind perfect shaping
(16:48) Building connections in the Midwest grain network
(19:59) Breeding winter wheat for Wisconsin
(26:23) Planning for business legacy and exit
Links mentioned in this episode:
Connect with Andrew Hutchison on LinkedIn
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