My daily bread...

I hope you had an amazing August long weekend! 💛

I have to admit... I feel like I finally caught my breath. It was such a wonderful weekend, and I'm heading into this short week feeling refreshed, organized, and incredibly excited for everything we've got planned.

This week is a little different around here. With only four days to fit everything in before we roll into next week, countdown to Open Farm Days weekend, our kitchen is working overtime, and there are a few changes to our sourdough schedule that you'll definitely want to pay attention to.

One little favor... when you open this newsletter, don't just skip ahead to the pizza and cheesecake this time!😉 I know many of you have confessed that's exactly what you do. This week, the Sourdough Schedule is probably the most important section if you're needing a loaf.
Because every loaf spends the night cold-fermenting, refrigerator space becomes our biggest challenge. To make room for additional sourdough bread this week, we've decided to skip our milk buns entirely. It's all part of the juggling act that comes with baking everything from scratch, and we think you'll be happy with the trade-off.

So take two minutes to read through this week's lineup, and at the end, I'll give you a little sneak peek at what we're planning as we count down to Open Farm Days next week.

🌻Last Week to get in on the Sip & Snip!
​This is your last week to get your name into the draw!

On Saturday, August 15, six Rise Customers will be joining our team for a beautiful afternoon at the Uchtenhagen Flower Farm as part of our Open Farm Days celebration.

So... what exactly is a Sip & Snip?

Picture this...

💐 Erin will guide us through the art of creating a beautiful hand-tied bouquet, sharing tips on choosing, balancing, and arranging fresh flowers.

🥂 Her sister, Britt, will introduce us to the sparkling wines we'll be enjoying along the way.

🧀 And Eat Catering (Rise Bakehouse's sister company) will be serving an incredible spread of charcuterie, delicious hot appetizers, and yes... our almost famous coconut shrimp w/coconut curry sauce will definitely be making an appearance!

Then we'll head into the flower fields to snip our own blooms before returning to create a bouquet to take home.

How do you get a chance to come?

Simply leave us a Google Review between July 1 and Friday, August 7(that is this coming Friday people so make hast!)

If you've ever wondered whether a Google review really makes a difference... it absolutely does.

When someone new comes to Red Deer and searches for "best coffee," "fresh sourdough," or "great lunch near me," your reviews help Google decide whether Rise should appear in those search results.

If you decide to leave us a review, one small favour: be specific! Tell people what you loved. Was it the sourdough? The BLT? The coffee? The friendly staff? The patio? Those little details become the words that help future customers discover us.

For a small independent business like ours, every thoughtful review is one of the greatest gifts you can give. Thank you for helping new people find Rise. It truly means the world to us. 💛

How to leave a Google review:

• Search Rise Bakehouse on Google and leave your review.
• Or stop by the bakehouse and we'll happily help you using the QR scan code at the till.

Every review earns one entry into the draw.

We'll draw six customer names after we close on Friday, August 7, and don't worry, you do not need to be present to win. If your name is drawn, I'll contact you personally.
​A few final details... we're heading to the Flower Farm on Saturday, August 15, from 3:00–5:00pm, during Open Farm Days weekend.
It's the perfect way to spend a summer afternoon, beautiful flowers, great food, sparkling wine, wonderful company, and a bouquet you'll create and take home yourself.
It's going to be one of the highlights of our summer, and we'd absolutely love to share the experience with you.💛

☀️ Tuesday Morning at Rise
​Well... technically it's Monday Morning at Rise, except Monday was a holiday! 😄

So Tuesday is going to feel like two Mondays rolled into one, and our kitchen crew will be moving at full speed to get everything made and into the cooler as quickly as we can.

As always, the doors open at 7am with fresh espresso, lattes and coffee, a pastry counter full of scratch baking, our Rise & Shine Granola Muffins waiting for you, BLTs made to order in just a few minutes, and toasted sourdough with our house-made jam.

Before we get into this week's lineup, I couldn't resist sharing a few highlights from last week's pastry counter. Consider this your little bit of Tuesday morning temptation.💛

This week's wrap lineup includes:

🥙 Grilled Chicken Wraps

🥙 Olds College Smoked Beef Wraps – I made a quick trip down to Olds this week and bought every smoked beef roast they had because you all keep selling us out!

🥙 Roasted Cauliflower Wraps (Vegetarian) – We've been quietly introducing these over the past couple of weeks, just putting out a few at a time, and they've been disappearing almost immediately. If you haven't tried one yet, I honestly think they're phenomenal.

If you're looking to add a little extra protein, don't forget we now have grilled chicken breast portions and local farm hard-boiled eggs, individually packaged and ready to add to your meal.

After the wraps, we'll roll our fresh rice paper salad rolls, and then finish the morning with this week's quinoa salad bowls.

The Farmers' Market is overflowing right now, so this week's bowls are packed with beautiful seasonal vegetables, fluffy quinoa, and one ingredient I'm especially excited about... I finally tracked down the little black lentils I've been searching for! They're slightly different from the speckled French lentils we've used before but every bit as delicious, and they're making their debut this week.

Like I said... we've got our work cut out for us. It's going to be a busy Tuesday, but we can't wait to fill the shelves and see everyone back at Rise after the long weekend! 💛

Sourdough line-up...
​Monday - no sourdough loaves
​Tuesday - no sourdough loaves
​Wednesday - Red Fife Country Loaf and Superseed Multigrain Loaf
​Thursday - Light Rye Loaves and Superseed Multigrain Loaf
​Friday - Red Fife Country Loaves

🍕 TGIF Sourdough Pizza -
​Roasted Market Vegetable & Prosciutto}
​The last couple of weeks have confirmed one thing, you are absolutely loving the shaved prosciutto added after the pizza comes out of the oven. It's been selling out, so we're keeping that train rolling! This Friday we're heading to the Farmers' Market for inspiration.

We'll start with a creamy garlic base, add a few spoonful's of our house-roasted tomato sauce, then pile on a beautiful assortment of roasted seasonal vegetables from local farms. A blend of provolone and mozzarella will bring it all together before it heads into the oven.

Then comes the magic.

As soon as the pizza comes out, we'll layer on silky shaved prosciutto, fresh microgreens, a drizzle of our house garlic aioli, a little Parthena traditional balsamic glaze, a sprinkle of Vancouver Island sea salt flakes, and plenty of freshly cracked black pepper.

We'll see you Friday at 11am... but don't wait too long. They've been selling out fast!💛Maybe think about preordering?!😜

​
​CHEESECAKE FRIDAY - Passion Fruit​
It must be something about summer... After a few weeks of chocolate, I think it's time for something bright, fresh, and unmistakably summery.

This Friday's cheesecake is all about passion fruit.

I recently found some beautiful passion fruit pulp, complete with those little crunchy seeds that make passion fruit so distinctive and I couldn't wait to start playing with it in the kitchen.

We're planning a silky vanilla bean cheesecake infused with vibrant passion fruit, then finishing it with a luscious house-made passion fruit curd, clouds of vanilla chantilly cream, and a generous spoonful of that gorgeous passion fruit pulp.

The result should be the perfect balance of creamy, tangy, sweet, and tropical... exactly the kind of dessert that feels right in the middle of August.
As always, they're available by the slice on Friday only, and once they're gone... they're gone! 💛

☀️ Patio Season at Rise​
Our patio has truly taken on a life of its own. Throughout the day we see friends catching up over coffee, neighbors meeting for lunch, cyclists pulling in for a well-earned break, and familiar faces enjoying a little time in the sunshine before heading back to their day.
Seeing our regulars gathered around the tables with a lineup of bikes out front makes me smile every single time. It's exactly what we hoped the patio would become: a welcoming place to slow down, connect, and enjoy good food and good company.
Thank you for making it such a wonderful little community space.

🐾 Four-Legged Friends Welcome!
​And speaking of the patio. Yes, we're dog friendly! 🐶

Little Ruby stopped by recently and gave our new dog water bowl her official seal of approval. On these hot summer days, we figured our four-legged visitors deserved a cool drink just as much as their humans.

So if you're out for a walk, riding your bike, or simply exploring the neighborhood with your furry best friend, bring them along! We'll have fresh water waiting, and we'd love to meet them.

🚜 A Little Peek at Open Farm Days Week...

Open Farm Days doesn't just happen on the weekend around here... we celebrate all week long!
Beginning August 10–14, Rise is going to lean right into Alberta farm life, and I couldn't be more excited.
You may have already noticed a few straw bales appearing on the patio. They're getting dressed up with vintage quilts to create a little extra seating, and we're adding some beautiful wrought iron touches to bring even more character to the space. As you can see, cowboy boots are ready, a little chicken has found its place along with Charlotte the pig, and I couldn't resist ordering an old-fashioned stick horse to help set the scene. When Open Farm Days is over, I already know one very special little person in my life who will be taking that stick horse home with him.💛

🥧 Pies are coming to Rise!
​I have a beautiful antique pie stand that's about to become the star of the pastry counter. This week you'll probably see a few pies appearing as I dust off my pie-making skills and get back into the rhythm before the big week.

Then next week... we're going all in.

I'll be making my annual trip to the Farmers' Market Saturday to load up on beautiful B.C. fruit, and if this year's harvest is anything like what I've been seeing so far, we're in for a treat. My goal is to fill that pie stand with as many fresh, seasonal pies as I can possibly make.

And that's only the beginning...

🤫 I may or may not have a couple of briskets quietly aging in the cooler already. The smoker will be fired up, and I have a feeling smoked brisket is going to make a very welcome appearance on the menu.

We're also thrilled to welcome Rosie from Parthena Olive Oil on Friday, August 14. She'll be here all day sharing tastings, answering your questions about her incredible olive oil and balsamic vinegars, and introducing some of her delicious new dips. If you've ever wondered what makes a truly exceptional olive oil or you're looking for something new for the cabin, the barbecue, or your next charcuterie board you won't want to miss chatting with her.

It's shaping up to be one of my favorite weeks of the summer and we can't wait to celebrate Alberta agriculture, amazing local producers, and all of you who make Rise such a fun place to be.

As summer seems to fly by faster every year, here's a little reminder to slow it down whenever you can.
Grab a coffee. Ride your bike. Pick some flowers. Eat a piece of pie. Blow a few bubbles with someone who's important to you.
The little moments really are the big ones.

Have a wonderful week, and we'll see you at Rise!
I'll be back here next Sunday with more stories, more deliciousness, and all the details as we count down to Open Farm Days!💛

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