About Copper Kettle Bakery

The starter is nineteen years old and travelled here from a bakery in Vermont in a yoghurt container. It has a name that we will not disclose.

We bake bread six days a week and viennoiserie five. Croissants come out at seven and are usually gone by ten on weekends, which we feel bad about but not bad enough to make more, because laminating dough is hard.

Wholesale to nine restaurants around Madison. Ask if you want to be the tenth.