"From the moment you put a piece of bread in your mouth you are part of the world. Who grew the wheat? Who made the bread? Where did it come from? You are in relationship with all who brought it to the table. " -Thomas Merton
 

Rosie Demmin began baking bread for Green Gulch Farm and Zen Center in 2002.  Although she only baked 70 loaves a week or so, her passion for bread baking was ignited.  Mick Sopko, Daniel Leonard and Ed Brown were her first zen bread teachers.  Two years later she and Jo were married and expecting their first daughter.  In 2006, they moved to Oregon and began the plans for their bakery. In the beginning, Rosie struggled to get Jo, with his french artisan training, to try making some whole grain breads.  It was finally Peter Reinhardt’s Whole Grain Bread book that convinced him to try some recipes, which eventually led to the birth of Rise Up’s Sprouted Multigrain and Rogue Sourdough.  Since then, Rosie, like Jo, has also studied Artisan Bread baking at the San Francisco Baking Institute.   She is ecstatic to find that her passion and study of bread continues to deepen with each passing year.   Like most small business owners, her weekly tasks include every aspect of the business.  She mixes dough, shapes bread, packs it, does the books, customer-service and employee management.  When she is not busy in the bakery, she enjoys being a mother of two fabulous girls.  

Singing our Praise & Appreciation for the Unsung Heroes of the Bake!

While Rise Up! owners, mixers, shapers and bakers get most of the glory for the bread we bake we want to recognize that nobody would eat it if our devoted staff of packout crew members didn’t wake up at the crack of dawn to hand pack each loaf. Our delivery drivers and farmers’ market staff are the final pieces to the excellent customer service that we aim to provide. We are so grateful for these, our unsung heroes. If you see them out there in the world while on deliveries or at the Farmers’ Markets, please remember go ahead and thank them because you wouldn’t be eating our bread without them.