Uprising Breads featured in Northwest Palate Magazine's "Vancouver Bakeries Ablaze"

Small and large, Vancouver's bakeries echo its history. The granola era produced Uprising Breads on Vancouver's east side in 1976.

"Always chemical-free, honey instead of sugar, and the best things we can find," says Heather McPherson, who's baked there for 17 years. "Folk bread" made with dates and flax seed, cracked-wheat-and-sunflower,"serenity" sourdough: the lineup hasn't changed much since the early days, except for increasing emphasis on organic ingredients and the use of non-genetically-modified canola oil.

Northwest Palate | May/June 2005