A year and a half after opening its high end, sweets-centric patisserie, Madison Sourdough isn't seeing the kind of foot traffic owners had hoped for.

In a few weeks, Andrew Hutchison and David Lohrentz will move some of patisserie's cakes, pastries and ice cream into the cafe space next door at 916 Williamson St.

What has been the MSCo Patisserie since February 2015 will become overflow seating (which it is, informally, now) and eventually a classroom and event space available for parties to rent.

"Our sales are flat-lining in the patisserie," said Hutchison. "We’re not grabbing our main base of customers who visit Madison Sourdough on a daily basis."

Madison Sourdough plans to close starting the afternoon of Nov. 8 and reopen two days later on Nov. 10. The cafe space will be rearranged somewhat, with the addition of the ice cream case and refrigerated dessert case, which currently holds tarts, eclairs, layer cakes and a rainbow of macaron cookies.