From Our Editors
With a name inspired by the idea of a healthy baking revolution, The Flour Uprising’s bakers Annette Pratt and Linda Spyke battle the stereotype that healthy food isn't delicious. Each day, they churn organic and Michigan-farmed ingredients into healthy traditional, vegan, and gluten-free breads and treats. As the rich, energizing aroma of fair-trade coffee fills the café, they roll out and stir up whole-grain breads, gluten-free cupcakes, and vegan brownies. Annette and Linda also cook up weekly lunches that include soups, sandwiches, and fresh buns stuffed with meats, veggies, or Russian nesting buns.
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