A new bakery in downtown Mount Pleasant is offering tempting treats from all-organic ingredients, and catering to vegan and gluten-free diets as well.
Flour Uprising is at 112 N. Main Street and is run by bakers Linda Spyke and Annette Pratt. They have made appearances at local farmers' markets since they began the business in 2009, but the storefront just opened up this month.
Right now, the bakery is open Tuesdays and Fridays, with an expanded schedule to come later once a grand opening takes place. By spring, they even plan to offer breakfast and lunch menus.
Spyke and Pratt's goal is to provide healthy baked goods that are still delicious and tempting, and they've succeeded with both regular and seasonal treats like pumpkin whoopie pies, dulce de leche brownies, cranberry orange scones, gluten-free gingersnaps, and an array of tasty breads like onion rye sourdough and vegan rosemary and garlic focaccia.
"We try to be as healthy as possible, as local as possible and as organic as possible," says Pratt.
Key to the bakery's mission is using locally grown and produced, organic ingredients to support the Michigan farming community, the bakers say.
Writer: Sam EgglestonSource: Annette Pratt, Flour Uprising
Enjoy this story?
Sign up for free solutions-based reporting in your inbox each week.