RISE UP Bakery

08/21/2026

Your long awaited “Back to school” is coming 🤭 Do you want your kids to absorb all the information they receive from teachers? Do you want them to behave and to concentrate on homework??? Feed them with quality and nutritious food. A wholesome sandwich on a whole grain sourdough Miche will do the job! This family loaf that everyone loves ❤️

And don’t forget its Friday - focaccia day at 3 pm 👏👏👏
The flavors for today are:
- Mushrooms, onions & cheddar
- Marinated tomatoes with basil and garlic
- Tomatoes and oregano
- Rosemary

See you then 🤗

08/20/2026

When we have workshops ( baking classes) we are always remind people to check the list of the ingredients of any product they are buying. The principle is very simple: the shorter the list - the better. And if you can read ( pronounce) and understand what it is - it’s even better 🤭😉

German rye has only 3: organic whole grain rye, sea salt and water. Long cold fermentation, dough made in stages, baking, curing - the whole process takes 4 days! It all reflected in the appearance, flavor, shelf life and benefits for your body. Pretty robust sour taste, but so good….

We have:
- a few boxes of maple cinnamon rolls
- french sourdough
- whole grain wheat with cranberries and flax
- ONE SLICE of focaccia

08/19/2026

Look what we have today!!! Sourdough flutes 🤩 It looks like a classic baguette, but it’s not. Great for garlic bread, small canapés servings or a huge sub sandwich 🤪

- pain au levain
- rye & flax
- Cape Cod

Let us know what you like 😉

08/06/2026

Its a Cape Cod day, but we have extra boxes of maple rolls here too 🤭 Its a 99% local ingredients product. Made with whole grain wheat flour that will prevent maple sugar go to your blood stream and avoid having a sugar spike. Delicious, long fermented and just out of the oven.

We also have:
- Pain au levain
- German rye sold whole, in halves and quarters
- Cape Cod ( whole grain sourdough wheat with cranberries and flax)

Let us know what to save you 😉

07/30/2026

100% Rye Day
Your body needs some minerals and vitamins and this bread is one of the best source for that. Made with organic whole grain rye, sea salt and water only. During basically 2 days of fermentation in stages it develops tons of amino acids and healthy bacteria for your gut. Lasts for weeks, freezes well, tastes incredible.

We have an extra slice of focaccia for grabs, maple cinnamon rolls, Cape Cod and french sourdough. Let us know 😉

07/28/2026

We would like to thank everyone for kind words, prayers and support ❤️

Bakery is back to its regular schedule, so please check our website www.riseupbakeryvt.com for hours and assortment and send your timely orders.

Over a century old historic landmark An educational bakery Wood-fired oven Naturally leavened organic hearth breads 20 to 40 hours cold fermentation European and own recipes

07/21/2026

Bakery will be closed on Wednesday, July 22 due to a family emergency.

Sorry for any inconvenience and thank you for your understanding.

07/17/2026

Focaccia day, remember?

- Rosemary
- Black olives, tomatoes, rosemary, garlic
- Marinated tomatoes with basil and garlic

We have whole grain sourdough MICHE, German rye, and other loaves.
See you 😉

07/16/2026

Everyone is bragging about their landscape design, so we decided to do the same😂😂😂. Here is ours 🤪🤭Landscape architect is a truck that drops off a few cords of wood for our oven every month.

We cut German rye today, have a few extra boxes of maple rolls, Cape Cod and some Pain au Levain

07/15/2026

BIG day for us with BIG news!!!

Almost 7 years we are baking our healthy and nourishing breads, here in Barre, VT. Long work hours, long fermentation, best ingredients available, hot oven, hot bakery, all done by hand of one person. But result of all this is a unique taste, flavor, quality and incredible benefits for your health. And this is not me talking, this is what we hear at the bakery window and farmers market every time we meet our customers.

As most of you know, we are a super-micro bakery run by husband and a wife. After very long day devoted to the bread making and oven burning not much time (and strength 🤪) left for the creativity. It took almost 7 months, lots of discussion, decisions and only now we are excited to present our new logo and new labels. We are very proud of everything we make and think they definitely deserve better presentation & attention everywhere.