My daily bread...

Oh my gosh, what a weekend!
It has been a busy one behind the scenes at Rise as we get ready for the week ahead and start building up to Open Farm Days next weekend. There is SO much happening and so much still to do!

Before we get into it, I also want to say welcome to all the new faces around here! We’ve had so many of you walk through the doors lately, and I’m so happy you’ve found us. And to those of you who have been here week after week, month after month , thank you.💛

Now, this week’s newsletter is going to look a little different. No extra fluff. We’re getting straight to the point! It’s late Sunday afternoon, I still have a few things to cross off the list, and I am determined to get this into your inbox before 6pm because 6pm is bedtime for this baker and we don't want to start the week tired and grumpy!

So, here we go. The quick-and-dirty Rise rundown for the week ahead!

🌻SIP & SNIP: WE HAVE OUR WINNERS!
​The names have officially been drawn for our Sip & Snip at Uchtenhagen Flower Farm next Saturday, August 15th!

And little change of plans, a few members of our Rise Team are away and unable to join us, which means instead of drawing six names, we were able to draw NINE! That means nine of you will be joining us for an afternoon of flowers, bubbles, delicious food and a whole lot of fun.

Here are our nine winners:
​Krysta Sosiak
Debra Marcoux
Allyssa Dantis
Martin Bolhuis
Ro Lo
Megan Skarsen
Sheryl Hergott
Tammy Hildebrandt
Carli Chalmers

Now, here’s the important part! I originally contacted each winner by replying to your Google review, but I’m realizing those replies may not be the best way to actually get your attention. So if you see your name above, please email me ASAP at hello@risebakehouse.ca so I can confirm your spot and send you all the details.

If you can’t make it, you are welcome to gift your spot to someone else I just need to know who will be joining us.

Please contact me by Tuesday evening. Any spots I haven’t heard back about will go back into the hat, and I’ll draw more names first thing Wednesday morning.

We will be filling all 16 spots, so keep your fingers crossed there may still be another chance to win!💛

MONDAY MORNINGS AT RISE ☕️
​We’re back at it and getting everything rolling for the week!

Doors open at 7am and the coffee is ON.☕️ Our BLTs are ready to go, the Rise & Shine Granola Muffins have one rule around here, they have to be out of the oven by 7am and the pastry counter starts filling up just as fast as we can possibly fill it.

And don’t forget about sourdough toast! Beautiful thick slices of our sourdough, toasted and slathered with Rockridge butter and your choice of our house-made jam. Right now we have strawberry, saskatoon, raspberry and blueberry. Simple, but SO good.

Then we start tackling that grab-and-go cooler!

Saturday is shopping day, and my first stop is always the Farmers’ Market. I’m there at 7amish, loading up on as much beautiful local produce as I can get my hands on. Whatever I can’t source from our local growers, I fill in from there.

Come Monday, we chop, roast, grill, mix and assemble and start filling that cooler as quickly as we can.

Coffee first. Breakfast ready. Pastry counter filling. Grab-and-go on the way. That’s a Monday morning at Rise. 💛

This week's wrap lineup includes:

🥙 Grilled Chicken Wraps

🥙 Old's College Smoked Beef Wraps

🥙 Roasted Cauliflower Wraps (Vegetarian)

🥗 THIS WEEK’S QUINOA SALAD BOWL
​We’re loading this one up with all the beautiful Alberta produce I could get my hands on!

Quinoa, wild rice and lentils make up the base, along with those gorgeous fresh dug baby potatoes, steamed until just tender. Then in go golden beets, golden cauliflower, broccolini, fresh green beans and whatever other beautiful market veggies make their way into the kitchen.

And to pull it all together, we’re bringing back that delicious mango vinaigrette, this time with plenty of fresh mint for a bright, fresh little kick.💛

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

NOW WE’RE GETTING DOWN TO THE MEAT🔥

I promised you smoked brisket and my thinking is, if you’re going to get up at 2am to fire up the smoker, you might as well fill the darn thing! So there are TWO beautiful briskets on there, slowly smoking away.
And we’re putting them to very good use this week.

THURSDAY BRISKET CHILI 🌶️​
We’re doing a HOT LUNCH! Smoked brisket chili con carne, loaded with all the good stuff and ready starting at 11am. Grab it hot by the bowl for lunch or take it home by the litre.

FRIDAY's TGIF BRISKET PIZZA 🍕​
That beautiful smoked brisket is heading onto our sourdough pizza, along with a savory mixture of Alberta oyster mushrooms, leeks, onion, fresh herbs and celery leaves, all cooked down with those gorgeous brisket juices. Add some roasted red onion, plenty of cheese, and we’ve got ourselves one heck of a TGIF pizza.

One smoker. Two briskets. Two days of deliciousness. 🔥

​
​CHEESECAKE FRIDAY
​Okay, think New York cheesecake meets apple pie — with a little Alberta Saskatoon berry thrown into the mix. That’s where we’re going with this one.

We’ll start with our classic crust and a beautiful vanilla cheesecake filling, and then we’re layering apples right into it, almost like we forgot we were making cheesecake and decided to make an apple pie at the same time.

Once it’s baked and cooled, we’ll add a thick layer of Saskatoon berry Jell-O over the top and let the whole thing set overnight.

Then Friday morning, we’ll crown it with that same crumble you know from our morning muffins. And what makes that crumble so darn good? We actually make it in two separate bowls. In one, we make the buttery crumble that goes on our date squares, and in the other, we make our house granola. Then we mix the two together.

For this cheesecake, we’re going to toast that beautiful mixture until it’s golden and crunchy, pile it on with big swirls of vanilla bean chantilly, and finish the whole thing with fresh Saskatoon berries.

A little New York cheesecake. A little apple pie. A little Alberta summer. Apple Saskatoon Crumble Cheesecake.
​And we’re making TWO because we’re pretty darn sure one isn’t going to cut it.

We have set ourselves a little challenge this week: get as many pies onto that pastry counter as we possibly can! Open Farm Days is coming, the pie plates are ready, and we’re going to BAKE PIE!

And Friday gets even better because Rosie from Parthena Olive Oil will be joining us at Rise! She’ll be set up with tastings of her beautiful olive oil and balsamics, along with her new line of dips and she’ll have everything available for you to purchase and take home.

So come on down, grab some lunch, taste some beautiful Alberta-made products, maybe snag yourself a piece of pie, and help us kick off Open Farm Days weekend a little early.

Friday is going to be a GOOD day at Rise!

And that’s it for this week...

I’ll see lots of you at Rise throughout the week, some of you on Saturday at our Sip & Snip, and I’ll see the rest of you right back here next Sunday with another round of what’s coming out of the Rise kitchen.

Have a wonderful week and let’s get ready for Open Farm Days!

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