36 hours. That’s how long it takes Kirk Smock to make one loaf of sourdough bread from beginning to end.
The Origination.
Kirk Smock’s foray into breadmaking came almost by accident. While living in South America, Kirk and his wife Kathryn discovered it was difficult to find ‘good’ bread. From a cookbook called The Bread Bible, Kirk learned the basics of making bread. In the next 10 years, Kirk researched, taste-tested, and experimented until finally, after returning to Madison, WI in 2016, he found space in a commercial kitchen on the East side.
Real Bread. Real Good.
Every loaf of Origin Breads is hand-crafted in small batches. Locally grown organic grains are mixed with water, salt, and a healthy sourdough culture combine with a long fermentation time to make our breads more digestible and nutritious.
Basics currently carries Origin Breads Original, Driftless, and Sprye sourdough.
Granola coming soon!
