312 North River Street
Ypsilanti, MI 48198
(734) 483-1520

info@ypsifoodcoop.org

 

Open Daily
9am - 9pm

 

 -Events- 

April 1st

April Fools, Easter
We are open 9am-3pm, No joke!

April 6th
BOD applications are due
12pm

April 7th
Basics of Iridology
1pm

April 10th
Indoor Farmers Market @ 16 South Washington

3-7pm

April 11th
YFC BIRTHDAY
Celebrate with us!

April 12th
Washtenaw Community College Earth Day Celebration

First Floor of WCC Student Center
10am-2pm

April 14th
Indoor Kiwanis Pancake Breakfast @ United Methodist (209 Washtenaw)

7am-1pm

 

 

--Tastings-- 

April 7th

1-3pm

Unity Vibration

* ID Required for Alcoholic Beverage Tastings

 

April 14th

11am-3pm

Mrs. Pruitt's Cha Cha Salsa

 

 

 

 ...since 1975

 

 

 

 

 

History Of The Co-op Bakery

In 1989, several people from the late, great Wildflour Bakery in Ann Arbor got together to create the Depot Town Sourdough Bakery in Ypsilanti. The renowned Alan Scott flew in to lay the foundation for the first wood-fired brick oven. Volunteers did the rest. Around this original brick oven, a community-owned bakery was born, operated, and baked under various bakers for the ensuing 15 years.

In 2005, the adjacent Ypsilanti Food Co-op picked up where the Depot Town Sourdough Bakery left off and began operating it as the River Street Bakery. Eric Moore was hired as the head baker. When he started, the bakery was producing two kinds of bread: a regular sourdough and the popular three-seed sourdough. Since then, the Bakery has introduced about twenty new varieties, including baguettes, Cheddar Chili, Michigan Spelt, Pesto Ciabatta, Pain Rustique, Focaccia, Multigrain, Caraway Rye and Deli Rye, "Tower of Sour," Whole Wheat, Caramel Blond, and a stunning variety of seasonal specialty breads. In addition, we began introducing new local sourdough cultures into our baking.

Since 2010, all varieties of the Co-op Bakery bread are sourdough started. Different starters (our Bakery uses several) develop robust individual flavors that are unique and give each of our breads an ideal taste and tang.

In 2010, it was realized that the floor of the original brick oven had developed a serious, worsening crack and needed repair. The Co-op Bakery went on a hiatus. The Co-op bakers spent the month of May dismantling the old oven in order to rebuild. Rebuilding the new oven went smoothly but, just as we began our first week of baking at the end of June, we experienced a chimney fire. In all, about 5 months were spent in the rebuilding process, with the new oven resuming a regular baking schedule in October, 2010.

The brick oven of the Co-op Bakery uses downed wood and discarded pallets to create our baked goods. In 2010, we went even further by adding 30 solar panels to the roof. In the first months, solar energy contributed more that 80% of the Co-op Bakery's electricity needs. Our goal to make the Bakery 100% powered by renewable energy has now been realized by tweaking the installed systems, re-evaluating our energy needs and further conserving, replacing current equipment with more efficient models, etc. We hope you enjoy our Solar Bread! 

 

Fresh Today!

Co-op Bakery:
Taste our fresh YFC
artisan sourdough bread!
Regular Baking Schedule

Sweets are
available as below.

Co-op Deli

Entrees
Sandwiches
Salads
Dips

 See Facebook (below) for
     daily soups & chili

Fresh Produce
   Org & local apples
   Local Kale, chard leeks,
     onions, winter squash,
     cabbage and more
Fresh produce report:

  
Sweets made in-house
 *Check the Sweets Shelf*

Fresh muffins, scones,
cookies, banana walnut
bread, various fruit pies,
artisan cheesecakes,
chocolate cake, carrot cake and more!
 

*Special orders available upon request
 

 

  

 


Apr 18 - May 3

 


Live Solar Panel Production!

 


 
April 2018

 

Monthly Recipes