My daily bread...
Here we are - somehow already at the doorstep of April.
March is certainly reminding us how she likes to leave. As the old saying goes, “March comes in like a lamb and goes out like a lion.” I always remember hearing that growing up, and after the beautiful weather we had at the beginning of the month, I had a feeling winter might have one last little roar before stepping aside for spring.
It has turned a bit chilly again, but there’s something about this time of year that still feels full of promise. Easter is just around the corner, the days are getting longer, and I truly believe warmer weather is waiting for us on the other side of this week.
With Easter coming up, this will be a short week at Rise.
We’ll be open Monday through Thursday this week, and as always, our doors are open from 7am to 2pm, and then the kitchen will be taking a little four-day Easter weekend rest, with the bakehouse closed Friday, Saturday, Sunday, and Easter Monday.
That means we have a lot of wonderful things packed into these next four days for you.
Next week will be another short week as well, with Rise open Tuesday through Friday, so we’re making every one of these spring days count.
First up a little linen love…
If you’ve been in the shop over the past couple of weeks, you’ve already seen our beautiful linen bread bags for storing your sourdough loaves at home.
This week, I’m excited to share that we’ve added reusable linen tote bags as well - perfect for groceries, market runs, and all the little everyday things.
I’ve had a bit of an obsession with linen for years. There is just something so timeless and beautiful about it. Made from natural flax fibers, linen is wonderfully breathable, resistant to odors and has this beautiful natural energy and frequency to it, which is one of the reasons I love it so much. It’s a fabric that is both practical and beautiful at the same time.
Something else you may have noticed this past week…
We’ve started introducing a $2 jar deposit on certain items in the shop.
As you know, I absolutely love reusing and recycling jars wherever we can, but with things getting busier, I’ve had to start purchasing more jars to keep up.
The good news is that when you bring your clean jar back, we will happily take that $2 off your next order or simply refund the $2 back to you.
It’s a small way for us to keep things sustainable, reduce waste, and keep those beautiful jars circulating through the Rise Kitchen.
A little kitchen secret is making its way out into the shop this week…
For those of you who know a little of my story, you know that for many years I have run a catering company, Eat. That’s where Chicken Dust was born.
It actually started as a spice mix I created for chicken wings - something bold, savory, and just a little bit addictive. Before long, it became the seasoning I was reaching for constantly.
Despite the name, it is absolutely not just for chicken.
It is amazing mixed into butter while sautéing shrimp, incredible on salmon, fantastic on grilled beef, and honestly one of those all-purpose seasonings that seems to make just about everything better.
Over the years it slowly evolved into one of my signature spice blends, and after so many people asking about it, I’ve finally jarred it up and put it on the counter at Rise.
This week, I used it to make a delicious chicken parmigiana for you all.
Fresh chicken breasts were tossed in Chicken Dust, grilled until perfectly cooked, then topped with our house-made roasted tomato sauce, a spoonful of fresh bruschetta, and mozzarella grilled to golden. These are now available individually packaged in the freezer, sold by weight, so some are a little larger and some a little smaller.
For dinner, all you need is a simple side.
A perfect match is some of our Kaslo sourdough pasta cooked up and tossed with a little olive oil, salt, pepper, and maybe a spoonful of pesto if you have some in the fridge.
Or keep it simple and stir in one of our house-made dips, a little garlic scape dill cheese, mushroom dip, or even a touch of aioli for an easy, light, and absolutely delicious quick dinner.
OK, let’s get into the week.💛
Mondays at Rise are always full on...
The whole kitchen is in motion, the team is in, the chopping boards are out, and we’re getting everything ready for the week ahead.
Coffee is on, the espresso machine is humming, and there’s a barista ready to make your favorite morning beverage.
Pastry counter will be full of all the best yumminess and our Rise & Shine Granola Muffins ready to go first thing in the morning.
We’ve also got plenty of sourdough ready to toast up. Served warm and crisp with Rockridge cultured butter and your choice of in-house made jam - strawberry, blueberry, or saskatoon berry it’s a simple, perfect way to start the day.
And of course, our BLTs are here all day, every day - you already know the drill.
As the morning unfolds, the grab-and-go cooler starts filling up.
We’ll begin this week with roast ham and veggie wraps, followed by our rice paper salad rolls, and then we’ll roll right into this week’s fresh salad bowl feature.
Salad Bowl of the Week - Sweet Pea & Mint Spring Bowl
Spring has officially landed in the cooler this week. We’re putting together a fresh and vibrant salad bowl, layered with quinoa, quinoa pasta, and wild rice for a beautiful mix of texture and heartiness.
From there, we’re loading it up with all the fresh vegetables you can imagine, along with sweet green peas, chopped dates, dried cranberries, and fresh flaked almonds for little pops of sweetness and crunch throughout. Lightly tossed in a bright Lemon Honey Dijon Vinaigrette, bringing it all together with that fresh, sunny spring flavor. And as always, we’re keeping the base gluten-free and dairy-free. You can add on our house herbed feta (blended with our own Mediterranean spice mix) and a side of fattoush for a little extra crunch and flavor if you like.
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves, Everything Spice & Pumpernickle Sourdough Bagels
Wednesday's Sourdough: This week’s Wednesday loaf is made for the Easter table. Easter Table Fig Loaf is filled with sweet figs, golden raisins, a touch of local honey, toasted sliced almonds, and just the lightest hint of fresh orange zest.
It’s warm, fragrant, and just a little bit special - the kind of loaf that feels right at home beside Easter brunch, tucked into a bread basket for dinner, or toasted up with butter on a quiet Easter morning.
Also on Wednesday...
Herbed Sourdough Focaccia and of course the 100% organic whole grain loaf will also be waiting for you.
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Remember we're closed
Wednesday Soup:
With this little chill still hanging in the air, Wednesday’s soup is going to be one hearty, soul-warming bowl.
We’re making a beautiful Beef Vegetable & Barley Noodle Soup with tender slow-cooked beef, all the classic vegetables you love in a good beef soup, little cubes of potato, and a touch of barley for that rich, comforting fullness.
To make it even more special, I’ll be adding some of our Kaslo sourdough pastas giving it that extra little bit of cozy, noodley goodness.
This is the kind of soup that eats like a meal and warms you right through. Serving it up with fresh focaccia and a batch of house-made biscuits on the side.
Ready to ladle up into your bowl at 11am.
TGIT Quesidillas!!
Since we don’t have a Friday this week, there’s no pizza - so we’re switching things up and ending the week with a hot lunch on Thursday for you all.
We’ve had a few people asking about different flavors, so this week we’re bringing in three delicious ones:
- Lemon Garlic Shrimp
- Chicken Bacon Ranch
- Steakhouse Beef
Each one will be served with our fresh house slaw, along with salsa and sour cream on the side.
A delicious way to wrap up the week before we head into the Easter long weekend.
Ready at 11am.
One last thing…
We can’t possibly roll into Easter weekend without a little cheesecake.
So we’re doing dueling cheesecakes on Thursday. One will be for the chocolate lovers. And one will be for the Easter bunny crowd.
That’s all I’m saying for now.
You’ll have to come see us on Thursday to find out exactly what we’ve dreamed up.
Special note… For those of you who have been asking about the Avocado Key Lime Pie, I finally got my hands on some beautiful, plump avocados this weekend. That gorgeous fresh green pie just absolutely screams Easter table. So if you are a fan we'll see you Thursday!
As we head into this Easter week, I just want to say thank you.
Thank you for being here, for supporting Rise, and for making this little bakehouse such a beautiful part of our community.
We would absolutely love to see you this week before we head into the long weekend. Pop in, grab a treat, sit down for a coffee with a friend at one of our little tables, and take a moment to enjoy the rhythm of the week before Easter arrives.
Then it will be time for a little pause to spend time with family and friends, and I truly hope your weekend is filled with the people you love, good food around the table, and maybe even a little spring sunshine.
I’m hoping for just enough sun to be out chasing Easter bunnies and hunting for eggs with my little grandson.
I’ll be back here holiday Monday with the Rise Kitchen update.
