There’s a new french bakery in Madison, tucked away in the old New Orleans Take-out spot on Fordem Ave by the railroad tracks. It’s a non-descript spot on Madison’s northside. A small sandwich board stands outside. The old jazz mural is still there. 

But inside, the flavors explode. Handmade asparagus quiche with buttery, flaky dough. Kouign-amann, the cake that seems to be half butter by weight. Fresh baked croissants. Savory tarts. Spice buns. 

It’s called Far Breton Bakery. And their grand opening is tomorrow. 

Owner Marie-Arzel Young shares some of her baking secrets with us… and let’s just say... they involve butter. 

🥐 Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers.

Also on the show:

🎬 The Wisconsin Film Festival starts tonight

🧀 The Dane County Farmers’ Market is back on the square this Saturday

🚴🏿‍♀️ Freewheel is having a big ‘ole bike sale this weekend

🧬 And the UW-Madison Science Expeditions Campus Open House is this weekend!

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