My daily bread...
Hello Rise friends.
It’s the last week of January, the sun is shining, and the temperatures honestly aren’t too bad out there. This weekend, I finally carved out a few hours to get our big new shelf decorated. A few antiques, a few little details on the walls and the space is starting to feel extra warm and cozy in the very best way.☕
We’re gearing up for another big week at Rise - dough resting in the fridge this evening, ovens firing up early tomorrow morning, and lots of good things coming your way. We can’t wait to welcome you in for another week of fresh baking, warm coffee, and all the simple comforts of winter.
Mondays at Rise - are better with bacon. That’s just the truth.
Our Rise BLT has become a full-on staple - available every day, all day, and consistently one of the most satisfying things you can order. Simple, classic, and completely irresistible.
What’s on it?
- toasted sourdough focaccia
- Rockridge cultured butter
- house-made garlic aioli
- crispy bacon
- lettuce & tomato
- a perfectly fried egg
• Yogurt Parfaits
My go-to morning start: house-made Rockridge Jersey A2 yogurt, fresh blueberries💙, and a little Rise Prairie Crunch Granola on the side. Simple, nourishing, and so good. (Gluten-free granola available too — just ask.)
• Roast ham Veggie Wraps
We’re starting the week with Roasted Ham in our wraps, layered with fresh veggies, lettuce, and house-made aioli. When the ham runs out, we’ll switch to Grilled Chicken later in the week.
• Rice Paper Salad Rolls
Stuffed with vermicelli noodles and a full mix of crisp veggies, all wrapped up in rice paper and served with our absolutely delicious house-made peanut sauce.
• Golden Rice Bowl Meets Broccoli Slaw!
This week’s salad bowl is vibrant, crunchy, and absolutely packed with goodness. Our golden rice base is joined by wild rice, black rice, and a little buckwheat for beautiful texture and color — then we toss it all into a broccoli slaw moment with fresh broccoli, cabbage, and all the crisp veg you can imagine. Finished with sweet red grapes, sunflower seeds, fresh mint, and our honey lime Sunshine vinaigrette, it’s bright, refreshing, and the kind of bowl that makes winter feel a little lighter. And fair warning - these salad bowls have been flying out of here lately. We made a record amount last week and still sold out by Thursday, so if you’ve been meaning to try one, don’t wait too long.
We keep this bowl gluten-free and dairy-free, just as it is.
And for those of you who like a little extra on top, we’ve got Rockridge feta and our house-made fattoush pita croutons available on the side, so you can add them in if allergies aren’t a concern.
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves, Pumpernickel and Everything Spice Sourdough Bagels
Wednesday’s Ever-Changing Loaf: Carrot Dill Sunflower Sourdough and it's all about savory comfort - carrot folded into the dough, sunflower seeds for crunch, and a big, bold dill flavor thanks to a mix using fresh and dried. It’s fragrant, flavorful, and one of those loaves you’ll want to slice into the second you get home.
And if you need a little inspiration: this bread makes an unreal egg salad sandwich - and it’s equally perfect for tearing into and dipping into our soup of the week!
Wednesday’s 100% Whole Grain Organic Dark Rye Loaf: The dough doesn’t look like much at first glance. It’s dark, thick, and a little mucky - very different from lighter wheat doughs. But with time, patience, and a slow ferment, something special happens.
As it rests and rises, the rye develops into a loaf with deep flavor, helped along by a small amount of molasses that brings warmth and richness without sweetness. The finished loaf has a dense yet tender structure and a beautifully moist crumb - hearty, earthy, and incredibly satisfying.🤎
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves and Herb Focaccia
Wednesday Soup Day-Beef Barley Stew
Good old beef barley - rich, hearty, and endlessly comforting. Slow-simmered with tender beef, barley, and plenty of savory depth. A Rise classic, and the perfect pairing with fresh bread for dipping.
And yes… grilled cheese is back again this week. Never mind the biscuits, you all made it very clear what you want. We saved a few loaves of last week’s roasted tomato + parm sourdough just for this, and we’ll be grilling up golden, melty grilled cheese sandwiches to go alongside your stew.
It’s the ultimate midweek reset. Come early… this one never lasts long. We start ladling at 11am!
TGIF Sourdough Pizza Lunch - Lemon Herb Chicken and Artichoke
Friday’s pizza is pure sunshine. Our sourdough crust gets topped with lemon-herb grilled chicken, artichoke hearts, feta, and mozzarella - savory, bright, and completely satisfying.
As always, we finish it Rise-style with a fresh pile of greens and a little slaw-like crunch on top… and this week we’re taking it over the top with in-house made tzatziki, made with our own impossibly creamy yogurt, ladled right over the finished pizza.
Hot, fresh, herby, cool, and crunchy all at once - the perfect way to kick off the weekend. Ready by 11am.
That’s what’s cooking up at Rise this week. We hope it brings a little warmth, a little comfort, and maybe even keeps the winter blues at bay. This time of year can feel a little long, but good food, warm coffee, and a little sunshine in the bakery go a long way.
We’re so grateful for each of you - for popping in, for supporting small, and for sharing such kind words about the food we make. It truly means the world to us.
Have an amazing week ahead, and we hope you have time to pop in, settle in at one of our little vintage tables, sip something warm, and catch up with a friend. Seeing Rise become a place where people meet, linger, and share a little moment together has been one of the best parts of this adventure.
I will see you back here next Sunday with all the flavors of the upcoming week. Take care!💛
