6- The Michigan Daily - Weekend etc. - Thursday, October 14, 1993
4e Ivo4 4 4 WWoI~s Q00140
Top: F'lour fills the air as kran
Caldro'e-mixes bread caly one monn
Middle: During a Cdmri i Involvement
Meefing, the bakery discusses itr:r:nt
nancial status. Lower Left: S dent fm
M r s .Lri'
class rat abh
from.;Wildflower employ I v Mor
during a Rolling in Dough. Low Rght:
Loaves of bread cool oxn ater
baking.Bottom Right: -lnter O ar
Olivo packages essenI bread rL-y
t~ t 3 ~~f
Food for people, not for profit.This is the philosophy behind the Wildflower Com-
munity Bakery. Since 1975, the community owned and run bakery has produced breads
bagels, and other goods made only from locally-milled, organic whole grain flour and noth-
ing artificial. Since there is no boss in charge, six full-time bakers are responsible for the
day-to-day operations. Along with part-time employees, Wildflower depends on the help
of volunteers to complete the work. In return for service, volunteers receive a discount on
all their purchases and a free loaf of bread.
Three to four times a year, the bakery welcomes everyone to a Community Involve-
ment Meeting. Any issue related to the bakery can be discussed and put up to a vote.
Issues range from the benefits and wages of employees to ingredient and price changes.
Since Wildflower is a non-for-profit organization, it provides community service in
the form of an educational program called "Rolling in Dough." Employees and volunteers-