The origin of Origin Breads in Madison

From Madison Magazine:

Self-taught bread maker Kirk Smock knew when he started his business that he wanted a name that reflected where the ingredients for his naturally leavened breads come from.

“I was kicking around names and I really wanted people to think about bread, grains and what they are eating,” Smock says. “A friend suggested ‘origin,’ and it fit.”

Focusing on long-fermented sourdough breads made with wild yeast and local grains, Smock launched Origin Breads in October 2016, but the seeds for Origin were sown long before.