Nature’s Bakery, an iconic Madison institution, has closed. The ovens went quiet, the brick building on Willy Street has been sold, the workers who owned the business have left. 

First opened in 1970, the bakery was known for its whole grain breads, handmade granola, natural ingredients and co-operative business model. The business weathered a half-century of change in Madison, but quietly shuttered in September. 

Tessa Echeverria was a worker-owner of the business for eight years and is now on its Board of Directors. Tessa came back to help lay the company to rest and tells us what happened.

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