My daily bread...
Happy Sunday everyone, I hope you had an amazing weekend!
Mine was a bit of a whirlwind - but the best kind. As Rise continues to grow, it was time for a little kitchen shuffle. More people in the kitchen means we needed more workspace, so there was some rearranging of more tables, and finding new ways to make everything fit. It's a wonderful problem to have, and I couldn't be more grateful.π
Saturday was a quick supply run to Edmonton. There is something special about pulling onto the QE2 at 5:30 in the morning, coffee in hand, watching the sun rise over a clear Alberta sky. The roads were quiet, the fields were glowing in that early morning light, and I found myself appreciating the simple pleasure of an open road, a good audiobook, and a couple of uninterrupted hours to think.
Weekends may not always be relaxing around here, but I truly love a productive weekend. There is something incredibly satisfying about checking things off the list, making improvements, and getting everything ready for another busy week at Rise
Rise Bakehouse's last day before a one-week break will be Friday, June 26. With Canada Day landing right in the middle of the following week, we've decided to close for the week and give The Team a chance to recharge before we head into the summer season of patios, coffee, baking, and all the wonderful chaos that comes with it.
Before we head into our summer break, we want to celebrate with the people who make Rise possible - YOU!
On Friday, June 26, when the ovens are turned off and the last loaf has been sold, The Team and I will be heading over to Taco Loft on Ross Street, and we'd love for you to join us...
From 3:30 p.m. to 5:00pm, we'll be taking over the patio for an afternoon of margaritas, nachos, great food, and even better company. There are only 30 seats available on the patio, and 10 of those are reserved for The Team, which means we have room for 20 Rise customers to join us. The margaritas, nachos, and patio snacks are on me as a small thank you for all the support, encouragement, and friendship you've shown us over the past 2 years.
One of the things I wish I had more time for is simply sitting down and visiting with the people who walk through our doors every day. Most days I'm running between mixers, ovens, bread dough, and cheesecake, while the rest of The Team is busy making coffee, baking muffins, building wraps, and keeping everything moving. This is our chance to slow down for an afternoon, share a few laughs, and spend some time together outside the bakehouse.
There are only 20 customer seats available on the patio, so we'll simply be filling them on a first-come, first-served basis. If joining us sounds like fun, you may want to arrive a little early. We'd love to clink a few margarita glasses, share some great food, and celebrate the start of summer with the people who have helped make Rise what it is today.π
Monday mornings at Rise start bright and early.
βThe doors open at 7 am, the coffee is on, and the bakery is already buzzing. The espresso machine is rolling with lattes, cappuccinos, iced coffees, cold brew, teas, our house-made chai, golden milk lattes, and now, of course, Italian sodas have officially joined the lineup for patio season.
If the weather cooperates, you'll find the patio set up and ready to go. If the rain decides to stick around, don't worry - we'll simply squeeze as many tables as possible inside and make room for everyone. If the sun comes back out, we'll haul them all right back onto the patio.
The pastry counter will be stocked with fresh-baked treats, and our Rise and Shine Muffins are usually just coming out of the oven as we unlock the doors. For something a little lighter, we'll also have Yogurt Parfaits layered with berries and house-made granola waiting in the cooler.
And don't forget about one of life's simplest pleasures - a thick slice of Toasted Sourdough, slathered with Rockridge cultured butter and house-made jam sweetened with Gull Lake honey. Pair it with a fresh cup of Birdy Coffee, and you've got the perfect way to ease into the morning.
And for those looking for breakfast, our signature BLT on toasted sourdough focaccia with a fried egg is available all day, every day. It has quickly become one of the most popular items on the menu, and for good reason.
While all of that is happening out front, the kitchen is in full Monday mode behind the scenes because, quite honestly, you wonderful people tend to buy us out by the end of the week.
Weekends are spent hauling in ingredients, restocking coolers, planning menus, and getting ready to do it all over again. Monday morning is when it all starts. The team rolls in, the knives come out, the music goes on, and the chopping officially begins.
First up this week will be the wraps. Weβre kicking things off with Grilled Chicken or Roast Ham and Veggie Wraps again because you absolutely flew through them last week.
After the wraps come the Rice Paper Salad Rolls w/Peanut Sauce - always one of the first things to disappear once they hit the cooler.
And then we move into the salad bowl.
Salad Bowl of the Week
βThis week's Quinoa Salad Bowl is packed with all the good things. We've started with a hearty base of quinoa, quinoa pasta, rice, and French black lentils, then loaded it up with roasted yams, roasted red peppers, artichoke hearts, fresh vegetables, and whatever beautiful seasonal ingredients we can get our hands on.
I'm especially excited to see arugula making a comeback. It has been hard to find lately, but it's finally looking beautiful again, so you'll find plenty of peppery arugula tucked throughout this week's bowl.
To finish it off, we're tossing everything in a bright Mango Lime Ginger Vinaigrette and topping it with sliced dried apricots and toasted pumpkin seeds for just the right balance of sweetness, crunch, and texture.
Fresh, colorful, filling, and loaded with flavor - exactly the way a summer salad bowl should be
Sourdough line-up...
Monday - no sourdough loaves
βTuesday - SuperSeed Multigrain Loaves and Red Fife Country Loaves
βWednesday - The Classic Brown Loaf and 100% Whole Grain Organic Loaf
βThursday - Light Rye Loaves and Hokkaido Sourdough Milk Buns
βFriday - Red Fife Country Loaves
Wednesday is Soup Day
βI've looked ahead at the forecast, and the weatherman is calling for cooler temperatures and a little rain on Wednesday. Normally, I'd take that prediction with a grain of salt, but this week I'm actually hoping they are right because it sounds like the perfect day for Beef Barley Stew!
I picked up a beautiful piece of beef this weekend, and tomorrow it'll be headed into the oven to braise low and slow. At the same time, we'll be simmering stock from beef bones and vegetable scraps so that every spoonful is packed with rich, homemade flavor.
Tender chunks of beef, vegetables, barley, and a deeply savory broth come together to make the kind of meal that feels right at home on a cool, rainy Alberta day.
If the forecast holds, there may not be a better lunch option this week. We start ladeling at 11am!π
TGIF Sourdough Pizza - Chicken Pad Thai - we're taking a little trip to Thailand this week!
Starting with a creamy coconut curry cream cheese and queso base, then piling on grilled chicken marinated with peanut sauce, fresh lime, ginger, and garlic. Add in julienned snow peas, green onions, shredded carrots, mozzarella, and a touch of provolone, and you've already got something pretty special.
But as always, the real magic happens after the pizza comes out of the oven.
We'll finish it with a house-made Thai peanut aioli, then pile on fresh mung bean sprouts, matchstick carrots, snow peas, green onions, chopped peanuts, and toasted coconut. The result is part pizza, part Thai salad, and completely loaded with flavor, texture, and crunch.
Fresh, vibrant, a little messy, and absolutely delicious. Just the way a Friday lunch should be.
Coming out of the oven at 11:30am.
Cheesecake Friday - Salted Caramel Peanut Butter Cup Cheesecake
After several weeks of fruit, berries, and lighter summer flavors, I think it's time for something a little more indulgent.
This week's Cheesecake Friday feature starts with a salty-sweet pretzel crust, topped with our classic New York-style cheesecake. Before baking, we'll swirl ribbons of peanut butter and caramel throughout the filling, creating pockets of rich, nutty goodness in every slice.
Once chilled, the cheesecake will be finished with a silky layer of chocolate ganache and decorated with peanuts, chocolate, caramel, and whatever other surprises I can find in the Rise Kitchen that seem like a good idea at the time.
Sweet. Salty. Crunchy. Creamy.
If you're a fan of peanut butter, caramel, chocolate, and all those classic candy-bar flavours, this cheesecake has your name written all over it.
As always, quantities are limited, and history has taught us that cheesecake lovers tend to move quickly on Friday mornings.
As we wrap things up this week, I just want to say thank you.
The patio has been buzzing with activity, and it has been so much fun watching friends gather over coffee, seeing lunch dates stretch a little longer than planned, and welcoming so many new faces through our doors. Every week, it seems like a few more people discover Rise, pull up a chair, and become part of the community we're building here.
We've added a few more tables outside, and on sunny days it's hard to imagine a better place to enjoy a coffee, a wrap, or simply a moment to slow down. Seeing the patio full of conversation and laughter reminds me exactly why I built it in the first place.
To our regulars who have been with us from the beginning, and to those of you who have just recently discovered us, thank you for choosing to spend part of your day with us. Your support means more than you know.
I hope you have an amazing week ahead. Enjoy the sunshine, make time for friends and family, and soak up every bit of our beautiful Alberta summer. We'll be here all week, baking, brewing coffee, and cooking up a few more surprises.
See you at Rise and I'll be back here next Sunday with all the news from the Rise Kitchen.π
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