My daily bread...
Oh my gosh… wasn’t that a party?
Friday absolutely flew by in the best possible way. The room was buzzing, the coffee was flowing, and thanks to a little help from Mother Nature, we spilled right out onto the sidewalk. It was one of those truly perfect Alberta days—sunshine, fresh air, tables outside, and all of you gathered around.
Seeing so many of you come through to celebrate two years of Rise with us… it meant more than I can say. I hope you grabbed something delicious, found a sunny spot (inside or out), and had a great coffee in hand.
It was, without question, beautifully wild. So wild, in fact, that one little thing slipped through the cracks…
Our birthday mocha drink.
We had every intention of getting that special drink out to you - and then the day just took on a life of its own. But don’t worry, we haven’t forgotten.
We’re calling it a belated celebration.
This Friday at 11am, just as the pizzas are coming out of the oven, we’ll be serving up that birthday mocha - an iced, slushy little treat that’s worth the wait.
And with weather like this starting to show up, I have a feeling those sidewalk tables will be making a few more appearances very soon. The patio is just around the corner… but until then, we’ll keep hauling a few tables outside whenever the sun decides to stick around.💛
Mondays at Rise
You all know the rhythm by now. Mondays are our reset, restock, chop, roast, build, and bring-the-cooler-back-to-life kind of day.
After a busy week, the grab-and-go cooler usually starts Monday morning looking a little bare… but not for long. By the hour, it begins filling back up with all the fresh things being made in the kitchen.
At 7 a.m. the doors open with hot Birdy Coffee brewing, kettles ready for tea, and plenty of non-caffeinated comforts if coffee isn’t your thing. Have you tried one of our Golden Milk Lattes yet? Creamy, warming, gently spiced, and completely caffeine-free.
Fresh baking will be on the counter, and our Rise & Shine Granola Muffins will be ready for the early crowd. We’ll also have house-made yogurt parfaits waiting in the cooler, layered with beautiful berries and our granola on the side.
Then the kitchen gets moving. Knives out, music on, veggies flying.
This week we’ll be rolling out grilled chicken & veggie wraps, followed by fresh rice paper salad rolls, and then our weekly salad bowl once everything comes together closer to lunch.
Mondays are not the flashiest day around here… but they might be the freshest.💛
Salad Bowl of the Week - Quinoa & Broccoli Spring Bowl 🥗These salad bowls… I don’t even know what happened here - but they have absolutely taken on a life of their own. Every week we make more, and every week it seems like more of you are coming through the doors looking for them (which we love!). We’re working hard behind the scenes to keep up - nudging the quantities up little by little so they last just a bit longer into the week. No promises yet… but we’re getting closer.
This week’s bowl is bright, fresh, and full of those early spring vibes.
We’re starting with a base of tri-colour quinoa and quinoa pasta, then layering in all the crunch and green goodness—broccoli, cabbage, celery, green onions, and sweet spring peas.
And then comes that little Rise-style twist…
dried cherries, artichoke hearts, sunflower seeds, and fresh radish for pops of flavour and texture in every bite.
It all gets tossed in a lemon dijon tahini vinaigrette - creamy, zippy, and just the right amount of punch to bring everything together. It’s hearty, it’s fresh, it’s packed, and yes… it will likely disappear quickly.
Thank you for riding this salad bowl wave with us - we’re doing our best to keep up with you.💛Ans as always, we’re keeping the base gluten-free and dairy-free. You can add on Rockridge feta and a side of fattoush for a little extra crunch and flavor if you like.
Sourdough line-up...
Monday - You’ll notice a small shift this week - no sourdough on Mondays. We’re leaning into a new weekly rhythm here at Rise, and this just gives us a little more space to reset and get ready for the days ahead.
Fresh loaves will be back in full swing starting Tuesday morning.
Tuesday - SuperSeed Multigrain Loaves
Wednesday - The Classic Brown Loaf - a warm nod to the whole wheat bread many of us grew up with. Made with 50% whole wheat flour and 50% unbleached bread flour, it has a beautiful balance of hearty flavor and soft texture. I have add just a touch of molasses and a little barley malt extract, giving the loaf its rich color, gentle sweetness, and that familiar old-fashioned, sandwich bread character.
Also on Wednesday... Herbed Sourdough Focaccia and of course the 100% Whole Grain Organic Dark Rye Loaf.
Thursday - Light Rye Loaves(cracked rye, rye flakes and fine milled rye berries) and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves
Wednesday Soup
Lemony Beef Meatball Garden Soup - This one started with something we couldn’t let go to waste…
All that beautiful, rich beef stock from last week’s brisket - full of flavor, slow-built, and just asking to become something more.
So we did what we do best in the Rise kitchen… we turned it into soup. We’re grilling up seasoned beef, then letting them simmer away in that deep, savory broth with spinach, kale, carrots, garlic, little potatoes, and fresh herbs.
And then just to lift the whole thing we finish it with a touch of lemon. It’s hearty, yes… but also bright, fresh, and full of life.
A little bit rustic, a little bit garden, and exactly what a midweek bowl of soup should be.💛
We’ll be ladling it up by the bowl and litre starting at 11am.
TGIF Sourdough Pizza!!
BBQ Chicken & Roasted Veg We’re not quite done with that barbecue moment…
After last week’s brisket and that big batch of house-made barbecue sauce, we knew it had one more story to tell - so this Friday, we’re switching it over to chicken and letting it shine in a whole new way.
Think grilled barbecue chicken, a little charred, a little smoky, layered over a base with a pile of roasted vegetables - zucchini, carrot, corn, onion, peppers… all those sweet, caramelized edges that only happen when they hit the oven just right.
And then we finish it the only way we know how, Rise-style, a fresh scoop of slaw and a generous drizzle of garlic aioli over top. Smoky, sweet, a little messy, and fully loaded.
It’s the kind of pizza you need two hands for… and maybe a nap after.💛
Coming out of the oven starting at 11am.
Cheesecake Friday 🍰 Yes… there will be a cheesecake. In the middle of all the celebrating, the busyness, and the beautiful chaos in the kitchen this week, we somehow didn’t land on what that cheesecake is going to be just yet.
So here’s what I can promise you - something will be coming out of that kitchen on Friday. Stay tuned… we’re keeping this one a bit of a surprise.
As I sit here and think about this past week… I don’t know that I’ve even fully caught up with it yet.
Two years.
And then a day like Friday, where the doors just kept opening and all of you kept coming in - sharing kind words, encouragement, and telling us how much you love what we’re building here… it’s a lot to take in, in the very best way.
It was busy. It was a little bit wild. It was full.
And it reminded me, again, why we do this.
Thank you for showing up the way you do - for the conversations, for the support, for choosing to spend a part of your day here with us. We don’t take that lightly.
We’re heading into year two still learning, still growing, still pushing ourselves to get better every single week… and we’re so glad you’re along for the ride.
Have an amazing week and I’ll be back here next Sunday with everything we’re cooking up next.💛
