Main & Madison Market Café prepares Brioche Cinnamon Rolls, Pepperoni Pizza Croissants

Cinnamon Rolls as big as your head (or bigger), can you believe it!?

Main & Madison is located at 100 N Main St, Franklin, IN 46131.

Amy Richardson and Stephanie Northern or Ashley Schultz, co-owners of Main & Madison Market Café, joined us Thursday on “Life.Style.Live!” to show us how their Brioche Cinnamon Rolls and Pepperoni Pizza Croissants are prepared. Here’s more from them:

Fun Facts from Main & Madison Market Café:

• The café is in an historic building that was the first hospital in Johnson County, and It was built in 1906. 
• It was the only place where surgeries were done up until WW2 – We still have the original surgical tile floor 🙂 
• We purchased the building in 2016 and took close to 2 years to re-purpose the beautiful space into what it is today. 
• We opened our doors in Sept. 2018 – We’re getting ready to celebrate our 4th anniversary! 
• We serve Lavazza Coffee – a unique find in the midwest 
• All our pastries are made in-house by members of our pastry team 
• We also serve soups, salads, and sandwiches. 
• We are open 6:30 a.m. – 2 p.m. – 7 days a week. 
• We LOVE day-drinkers, and we serve some great brunch cocktails! This includes Mimosa Buckets, Bloody Mary’s, TaxMan Beers and Mallow Run Wines. 

Generosity Jar:

We are a fast-casual restaurant and don’t accept tips in our building. When we first opened, people would leave a dollar or so on a table when they left and we weren’t sure what to do with it (We pay our employees a fair, competitive wage and they don’t depend on tips for their wages.). We decided our first month we were open that we would use the money for good.  So we donated it to a local non-profit. We then designated a new non-profit each month to receive the “generosity” of our patrons.  What started out at about $2600 our first month has now blossomed to close to $12,000/month!   In the four years we’ve been open, we have given over $215,000 dollars to deserving non-profits. During COVID, our proceeds went to our employees because we all know how badly the shut-downs impacted food-service workers. Now once a quarter, the Generosity Jar proceeds go to our employees. 

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