My daily bread...

Well, Mother Nature certainly can't seem to make up her mind this June! One minute we're enjoying beautiful sunshine on the patio, and the next we're watching the rain come down in buckets. Thankfully, this weekend gave us a wonderful little break, with plenty of sunshine and some much-appreciated patio weather. I hope you had a chance to get outside, soak up a little vitamin D, and enjoy a beautiful weekend.

As we head into another week, it looks like we'll continue our dance between sunshine and showers. Perhaps our spring rains have simply arrived a little later than usual this year. Whatever the weather decides to do, we'll be ready for it. Around here, that often means pulling the patio tables out when the sun appears and quickly bringing them back in when the clouds roll overhead. It's all part of the adventure of an Alberta summer!

One of the things I continue to love most is seeing so many new faces discovering Rise for the very first time. Whether you've been joining us since day one or you're just finding us now, thank you for stopping in, sharing a coffee, grabbing lunch, or taking home something delicious for later. We truly appreciate every single visit.

A quick reminder about pre-ordering: if there's something you'd hate to miss out on, we highly recommend reserving it ahead of time. From salad bowls, wraps, and sourdough loaves to Wednesday soup, Friday pizza, and Cheesecake, many of our weekly features sell out quickly. Our soup in particular has been disappearing fast lately!

Pre-ordering is easy - simply stop by the till, let us know what you'd like, and prepay. We'll set everything aside for you, and you can pop in to pick it up whenever it's convenient. No stress, no disappointment, and no wondering if your favorite item is still available.

A Little Summer Break (and a Patio Party Before We Go!) ​
​Just a quick heads-up that Rise will be taking a short summer break at the end of the month. Our last day before the break will be Friday, June 26, and we will be closed from June 29 through July 3, returning refreshed and ready to go the following week.

With Canada Day landing right in the middle of the week, it creates all sorts of challenges when you're juggling sourdough starters, overnight ferments, and production schedules. Rather than trying to force it, we've decided it's the perfect opportunity for our team to enjoy a well-earned week off, recharge our batteries, and spend some time with family and friends.

But before we disappear for a few days, we'd love to celebrate with you!

On Friday, June 26, from 3:30–5:00 p.m., the Rise Team will be gathering at the Taco Loft Ross Street patio for a little team-building afternoon filled with margaritas, nachos, salsa, and plenty of laughs. And we'd love for some of our wonderful customers to join us.

One of the things we love most about Rise is the community that has grown around it. We get to chat with many of you for a few minutes at a time while we're pouring coffee, slicing cheesecake, and pulling bread from the oven, but this is a chance to slow down a little, sit together, and actually visit.

The patio capacity is limited to 30 people, and with the Rise crew taking up about 10 of those spots, there is room for approximately 20 customers to join us. I'm picking up the tab, and we'd love to see you there!

A quick note: there are no tickets, no reservations, and no guest list. I've already received a few emails asking to be added to a list, but there isn't one! This is simply a first-come, first-served open house. Drop by, grab a drink, have a snack, stay for five minutes or stay for an hour - we'd love the opportunity to visit with you and hope to see you there!💛

Behind the Scenes at Rise
​One of my goals this summer is to do a better job of sharing what actually happens behind the scenes at Rise.

Most of the time you see the finished loaf of bread, the bowl of soup, the slice of cheesecake, or the cup of coffee. What you don't always see are the dozens of little steps and the wonderful people that make those things happen.

So this week I grabbed a few more photos from around the kitchen.

One of the things we're always working toward at Rise is using every part of an ingredient that we possibly can. After all the zest has been used in baking, dressings, and sauces, those lemons still have plenty of life left in them.

This week, they became the lemon concentrate that goes into our Italian sodas. Other weeks, they might become the lemon curd you'll find layered onto cakes, cheesecakes, or those little lemon meringue tarts that seem to disappear almost as quickly as we can make them. Around here, we try to make sure every ingredient gets put to good use.

Another project that happened in the kitchen this week was a fresh batch of our super seed multigrain crackers. If you've ever wondered why they taste a little different from the crackers you'll find at the grocery store, it's because they're made the same way we approach everything else here - starting with real ingredients and taking the time to make them from scratch.

There are dozens of little jobs happening every day that never make it onto the menu board, but they're all part of what keeps the shelves stocked, the freezer full, and the bakery running.

Speaking of which, we tucked a couple of new additions into the freezer this week. Chicken breast parmigiana is back, along with a deep-dish farmhouse chicken pie loaded with chicken and vegetables and wrapped in a wholesome whole grain pastry crust. It's the kind of meal that's ready to rescue you after a long day when cooking is the last thing on your mind.

Saturday Morning Finds - Back from the outdoor Farmers' Market this week, and it wasn't just vegetables that came to Rise with me.
I've had my eye on the work of a local photographer for quite some time, and finally decided it was time to bring a couple of his farm-inspired photographs home to Rise. They aren't hanging on the walls quite yet, but you'll find them propped up around the bakery for now while I decide exactly where they belong. With any luck, they'll be up sometime this week or at least by next weekend.

Of course, there were a few market vegetables that made their way into my basket as well, and as an added bonus, there was even a yogurt parfait left waiting for me when I got back to the bakehouse. Fresh market vegetables, local artwork, and breakfast already made? I'd call that a pretty successful Saturday morning.

Mornings at Rise start early...​
​While most of Red Deer is still hitting the snooze button, the lights are already on at Rise.
I'm there early, getting the ovens fired up and pulling the morning bread bake together while the bakery is still quiet. Before long, the team starts rolling in, the espresso machine comes to life, and the day begins to find its rhythm.

By 7am, the doors are open, the coffee is flowing, and the bakery is buzzing. Lattes, cappuccinos, iced coffees, cold brew, tea, house-made chai, golden milk lattes, and, now that patio season has arrived, our Italian sodas are all ready to go.

If the weather cooperates, you'll find the patio set up and waiting. If the rain decides to make an appearance, we'll simply pull the tables back inside and make room. Around here, we've become pretty good at adapting to whatever Mother Nature has planned.

The pastry case will be filled with fresh-baked treats, and the Rise & Shine muffins are often just coming out of the oven as the first customers arrive. For something a little lighter, you'll find yogurt parfaits layered with berries and house-made granola waiting in the cooler.

And then there's one of the simplest breakfasts around - a thick slice of toasted sourdough, slathered with Rockridge cultured butter and house-made jam. Add a fresh cup of Birdy Coffee, and you've got a pretty great way to start your day.💛

Of course, our all-day BLT on toasted sourdough focaccia is ready and waiting too. Loaded with bacon, lettuce, tomato, dill havarti and a fried egg, it's quickly become one of the most popular items on the menu.

While all of that is happening out front, the kitchen is already in full prep mode behind the scenes. Weekends are spent restocking ingredients, planning menus, and getting ready for another busy week because, quite honestly, you wonderful people have a habit of buying us out by Friday.

Monday is when it all begins again. The music goes on, the cutting boards come out, and another week at Rise gets underway.

First up this week will be the wraps. We’re kicking things off with Grilled Chicken and Veggie Wraps again because you absolutely flew through them last week. I also picked up a big ham so give me time to get it roasted and by mid-week there will be Roasted Ham and Veggie Wraps waiting for you.

And then we move into the salad bowl.

Salad Bowl of the Week
​This week's salad bowl is packed with just about everything I couldn't resist bringing home from the farmers' market and produce supplier.
Tri-colored quinoa, quinoa pasta, wild rice, baby potatoes, broccoli, cabbage, snow peas, celery, peppers, cucumber, radishes, green onion, artichoke hearts, roasted red peppers, black olives, dried cherries, and plenty of fresh herbs all come together in one colorful bowl. It's hearty enough for lunch but still feels fresh and bright for summer.
​The real magic happens in the vinaigrette.
​I've been doing a lot of experimenting lately, and one thing I've discovered is that a little bit of fruit can completely transform a dressing. Last week's version included mango, and while you couldn't specifically taste mango, it added a subtle sweetness and body that made the whole vinaigrette come alive.
So we're doing it again.
This week's dressing starts with avocado oil, fresh lemon juice, dijon mustard, Gull Lake honey, herbs, seasonings, and a handful of fresh mint. Then comes the secret ingredient: organic mango. Not enough to make the dressing fruity, but just enough to round out all the flavors and bring everything together.
It's one of those little behind-the-scenes details that most people would never guess is there, but it makes all the difference.

Sourdough line-up...

Monday - no sourdough loaves
​Tuesday - SuperSeed Multigrain Loaves and Red Fife Country Loaves
​Wednesday - The Classic Brown Loaf and 100% Whole Grain Organic Loaf
​Thursday - Light Rye Loaves and Hokkaido Sourdough Milk Buns
​Friday - Red Fife Country Loaves

Wednesday is Soup Day
​Some soups need a big introduction. This isn't one of them.
​Garden Vegetable Chicken Noodle has become one of those classic Rise soups that everybody seems to know and love. Tender chicken, plenty of vegetables, noodles, and a rich, flavorful stock make it the perfect bowl for a rainy June day.

What many people don't see is that the soup actually starts days before Wednesday. Monday is prep day at Rise, and as vegetables are chopped for wraps, salad bowls, and lunch features, all of those good vegetable trimmings are carefully saved. On Tuesday, they become the foundation of a beautiful house-made stock. By Wednesday morning, that stock is transformed into soup.
It's one more way we try to make the most of every ingredient that comes through the kitchen.
And if last week's Beef Barley Stew was any indication, pre-ordering might be a very good idea. We sold out much faster than expected, and I have a feeling this week's soup will disappear just as quickly.

With a little rain still lingering in the forecast, a warm bowl of soup might be exactly what the week calls for. And don't forget, soup is available by the litre too - perfect for an easy lunch, a quick supper, or to tuck into the fridge for later in the week.
We start ladeling at 11am!💛

TGIF Sourdough Pizza - Fig, Pear & Prosciutto

Some pizzas are loaded with toppings. This one is all about a few really good ingredients working together.
This week's TGIF Pizza starts with our sourdough crust and a simple creamy white base. From there, we'll layer on sweet figs, ripe pears, prosciutto, mozzarella, and provolone before it heads into the oven.

I've also been looking for an excuse to use more of that incredible Parthena balsamic, and I think this pizza is the perfect opportunity. The plan is to create a balsamic honey glaze that will add just the right balance of sweetness and tang to complement the pears, figs, and salty prosciutto.
And then comes the best part...
Once the pizza comes out of the oven, we'll finish it the Rise way: a drizzle of garlic aioli, fresh arugula, a few shards of Parmesan, and a final touch of that balsamic honey glaze.
Sweet, salty, creamy, peppery, and just a little bit fancy without being fussy.
As always, pizza hit the counter at 11:30 on Friday, and when they're gone, they're gone.

Cheesecake Friday

Were you one of the lucky ones who managed to snag a piece of last week's cheesecake?
Between the chocolate, caramel, peanuts, and all the delicious surprises tucked into every slice, it disappeared pretty quickly. Judging by the empty cheesecake plate, I'd say it was a hit.
This week, we're keeping the chocolate train rolling with Death by Chocolate Cheesecake.
Many of you already know our Death by Chocolate cake from the pastry counter, the one that's unapologetically chocolate from top to bottom. Rich chocolate cake, chocolate mousse, and plenty of chocolate throughout. It's one of those desserts that never seems to go out of style.
So this week, we're turning that customer favorite into a cheesecake.
We'll start with a rich dark chocolate cheesecake and fold in chunks of milk chocolate and white chocolate throughout. Once baked and chilled, it will be topped with a layer of chocolate mousse, finished with our signature Chantilly cream, and decorated with even more chocolate chunks.
In other words, if you're looking for fruit, this probably isn't the cheesecake for you.
If you're looking for chocolate, however, you're in exactly the right place.
Cheesecake hit the cooler Friday morning and, as always, pre-ordering is highly recommended.

And just like that, we're somehow already halfway through June.

The gardens are growing, the farmers' markets are bustling, and every time the sun decides to make an appearance, the Rise patio fills up with friends, families, neighbours, and plenty of coffee cups. It has been so much fun watching the patio come back to life and seeing so many familiar faces mixed in with people discovering Rise for the very first time.

As we head into the next couple of weeks, it's also a good time to start thinking ahead. With our summer break coming up after June 26, now is the perfect time to start stocking the freezer and setting aside a few extra loaves of bread. Don't wait until the final week as I have a feeling things are going to disappear quickly as people prepare for our little pause.

More than anything, though, I hope you're finding time to enjoy this season. Sit on a patio. Take a walk after supper. Visit a farmers' market. Have coffee with a friend. Stay a little longer than you planned. Summer has a way of slipping by faster than we'd like, and these are the moments that make it memorable.

Thank you, as always, for making Rise such a wonderful place to spend our days. Whether you're joining us for a quick coffee, a loaf of bread, lunch with a friend, or simply stopping by to say hello, we're grateful you're here.

We'll have the coffee on, the patio chairs ready, and a seat waiting for you whenever the sun decides to cooperate.

Have a wonderful week and I'll be back here next Sunday with all the news from the Rise Kitchen.💛

#5, 4324 - 54 Ave., Red Deer Alberta
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