Artisan Loaf, Pan de Mesa
Panaderia Bread Uprising



A fluffy white bread with a shaggy crumb.
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
3.5 out of 5 (2 ratings): Jun 11-12 (most recent)
4.5 out of 5 (6 ratings): All Time

About Panaderia Bread Uprising:
Bread Uprising is a community bakery in Durham, NC, rooted in queer, people of color, and working class communities. We are a cooperative – workers and members make decisions together about what happens in the bakery. In addition to baking for Papa Spud's, we operate a weekly subscription program where members contribute whatever they can (or sometimes nothing at all), and receive the bread that they want and need.

We use local and organic ingredients as much as possible – all of our flour is organic and milled in Graham, NC. Our canola oil comes from Warsaw, NC and our honey comes from Hillsborough, NC. We put a lot of energy into preserving local produce when it's in season, so that you can enjoy great NC tomatoes, strawberries, basil, pecans, etc. all year-round!

www.breaduprising.org

Artisan Loaf, Pan de Mesa
Panaderia Bread Uprising



A fluffy white bread with a shaggy crumb.
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
3.5 out of 5 (2 ratings): Jun 11-12 (most recent)
4.5 out of 5 (6 ratings): All Time

About Panaderia Bread Uprising:
Bread Uprising is a community bakery in Durham, NC, rooted in queer, people of color, and working class communities. We are a cooperative – workers and members make decisions together about what happens in the bakery. In addition to baking for Papa Spud's, we operate a weekly subscription program where members contribute whatever they can (or sometimes nothing at all), and receive the bread that they want and need.

We use local and organic ingredients as much as possible – all of our flour is organic and milled in Graham, NC. Our canola oil comes from Warsaw, NC and our honey comes from Hillsborough, NC. We put a lot of energy into preserving local produce when it's in season, so that you can enjoy great NC tomatoes, strawberries, basil, pecans, etc. all year-round!

www.breaduprising.org

Artisan Loaf, Seeded Multigrain
Panaderia Bread Uprising



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (5 ratings): Jun 11-12 (most recent)
4.67 out of 5 (9 ratings): All Time

About Panaderia Bread Uprising:
Bread Uprising is a community bakery in Durham, NC, rooted in queer, people of color, and working class communities. We are a cooperative – workers and members make decisions together about what happens in the bakery. In addition to baking for Papa Spud's, we operate a weekly subscription program where members contribute whatever they can (or sometimes nothing at all), and receive the bread that they want and need.

We use local and organic ingredients as much as possible – all of our flour is organic and milled in Graham, NC. Our canola oil comes from Warsaw, NC and our honey comes from Hillsborough, NC. We put a lot of energy into preserving local produce when it's in season, so that you can enjoy great NC tomatoes, strawberries, basil, pecans, etc. all year-round!

www.breaduprising.org

Artisan Loaf, Seeded Multigrain
Panaderia Bread Uprising



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (5 ratings): Jun 11-12 (most recent)
4.67 out of 5 (9 ratings): All Time

About Panaderia Bread Uprising:
Bread Uprising is a community bakery in Durham, NC, rooted in queer, people of color, and working class communities. We are a cooperative – workers and members make decisions together about what happens in the bakery. In addition to baking for Papa Spud's, we operate a weekly subscription program where members contribute whatever they can (or sometimes nothing at all), and receive the bread that they want and need.

We use local and organic ingredients as much as possible – all of our flour is organic and milled in Graham, NC. Our canola oil comes from Warsaw, NC and our honey comes from Hillsborough, NC. We put a lot of energy into preserving local produce when it's in season, so that you can enjoy great NC tomatoes, strawberries, basil, pecans, etc. all year-round!

www.breaduprising.org

Italian Loaf
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Jun 11-12 (most recent)
4.68 out of 5 (576 ratings): All Time

LaFarm Bread
La Farm Bakery



Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Jun 11-12 (most recent)
4.83 out of 5 (513 ratings): All Time

Round, Jalapeno Cheddar
Stick Boy Bread Co.

Jalapeno lovers will crave this bread! Sharp cheddar cheese and hot jalapenos folded into our french dough. I suggest toasting this bread- it will enhance the flavor and texture!
Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): May 07-08 (most recent)
4.37 out of 5 (38 ratings): All Time

About Stick Boy Bread Co.:
Bio From StickBoyFuquay.com:

Carson and Mindy Coatney opened the doors to the original Stick Boy Bread Company in Boone, North Carolina in August, 2001.While they were busy preparing a business plan, baking test batches in their home oven, and transforming an old print shop into a bakery, I was studying English Literature and Women's Studies at Appalachian State University.

In early 2002, the Coatney's were looking for some part-time help and I was looking for a part-time job. I applied for the position and (thankfully) Carson and Mindy decided to hire me. I don't think that any of us could have predicted the remarkable journey God had in store for us.

During my time as an employee at Stick Boy Bread Co, I watched the bakery outgrow it's space, expand, and add new products like a full espresso bar, smoothie station, and dessert case full of delicious scratch baked pies and cakes. bread close upI also formed a very deep relationship with Carson and Mindy. They watched (and cheered me on) when I started dating Josh (an Industrial Drafting & Design major), got engaged to him, and (in August 2003) got married. It was a whirlwind!

In February 2004, Josh received a job offer from an engineering firm in Cary, NC so we packed up our little house in Boone and moved to Fuquay-Varina. We both knew that we were going to miss the bakery—we were absolutely addicted to the bread, coffee, and desserts, and knew that we would miss our friends.

Josh loved his drafting job but, in mid 2006, started to dream of something bigger. He started to dream of owning his own small business and decided that he wanted to do something "from scratch". Josh and I began to talk about our likes and dislikes, and we started to think about the things we love. Josh has always enjoyed spending time in the kitchen, I love to work with people, and we both adore the Fuquay-Varina community. That's when we realized that Fuquay-Varina needed a place for people to get together, grab something yummy to eat, and enjoy a bit of conversation. Fuquay-Varina NEEDED a bakery.

In January 2007, we sat down with Carson and Mindy and timidly asked them if they would help us open a bakery in Fuquay-Varina. To our surprise (and excitement) they agreed! We have spent the past year training, baking test batches in our home oven, and transforming an old Western Auto into a bakery. We've worked hard, and we plan to continue working hard, so that we can offer the best products and the best customer service in the area. That's a promise!
StickBoyFuquay.com

Sourdough, Old World
Stick Boy Bread Co.



Ingredients: Wheat flour, water, salt, yeast

Locally-produced: yes
Certified organic: no
Pesticides-free: n/a
Conventionally produced: n/a

Member ratings of this Product by this Producer:
5 out of 5 (1 ratings): Jun 18-19 (most recent)
4.77 out of 5 (497 ratings): All Time

About Stick Boy Bread Co.:
Bio From StickBoyFuquay.com:

Carson and Mindy Coatney opened the doors to the original Stick Boy Bread Company in Boone, North Carolina in August, 2001.While they were busy preparing a business plan, baking test batches in their home oven, and transforming an old print shop into a bakery, I was studying English Literature and Women's Studies at Appalachian State University.

In early 2002, the Coatney's were looking for some part-time help and I was looking for a part-time job. I applied for the position and (thankfully) Carson and Mindy decided to hire me. I don't think that any of us could have predicted the remarkable journey God had in store for us.

During my time as an employee at Stick Boy Bread Co, I watched the bakery outgrow it's space, expand, and add new products like a full espresso bar, smoothie station, and dessert case full of delicious scratch baked pies and cakes. bread close upI also formed a very deep relationship with Carson and Mindy. They watched (and cheered me on) when I started dating Josh (an Industrial Drafting & Design major), got engaged to him, and (in August 2003) got married. It was a whirlwind!

In February 2004, Josh received a job offer from an engineering firm in Cary, NC so we packed up our little house in Boone and moved to Fuquay-Varina. We both knew that we were going to miss the bakery—we were absolutely addicted to the bread, coffee, and desserts, and knew that we would miss our friends.

Josh loved his drafting job but, in mid 2006, started to dream of something bigger. He started to dream of owning his own small business and decided that he wanted to do something "from scratch". Josh and I began to talk about our likes and dislikes, and we started to think about the things we love. Josh has always enjoyed spending time in the kitchen, I love to work with people, and we both adore the Fuquay-Varina community. That's when we realized that Fuquay-Varina needed a place for people to get together, grab something yummy to eat, and enjoy a bit of conversation. Fuquay-Varina NEEDED a bakery.

In January 2007, we sat down with Carson and Mindy and timidly asked them if they would help us open a bakery in Fuquay-Varina. To our surprise (and excitement) they agreed! We have spent the past year training, baking test batches in our home oven, and transforming an old Western Auto into a bakery. We've worked hard, and we plan to continue working hard, so that we can offer the best products and the best customer service in the area. That's a promise!
StickBoyFuquay.com