Breaking local bread at the holiday table

From Madison Magazine:

Origin Breads is best known for its popular sourdough focaccia. “Since we opened in 2016, we have only used local grains in our baked goods,” says owner Kirk Smock. This Thanksgiving, Origin will feature specialty selections alongside some of the year-round favorites. Origin plans to offer two different sourdough pull-apart buns (a brioche and a vegan option made with sunflower oil), as well as a sourdough loaf made with local roasted potatoes and herbs. Place orders in house or online, or find Origin Breads at grocery stores and co-ops around the city.