My daily bread...
Welcome back, everyone, and a happy Easter Monday to all who were celebrating this weekend.
Rise was closed today for the holiday, but not entirely quiet - I was in the kitchen this morning getting bread underway so that we will have fresh baked Super Seed Multigrain Sourdough ready for you Tuesday morning.
I hope this long weekend gave you a little time to slow down, gather with family and friends, chase a couple of Easter bunnies, and maybe even find an egg or two along the way. The weather may not have exactly delivered spring sunshine this weekend, but here’s hoping the brighter days are just around the corner.
A very special welcome as well to all of the new faces who joined our newsletter community over the past week and a half. We have seen such a wonderful flood of new sign-ups, and it is so exciting to watch our little bakehouse community continue to grow. Thank you for being here and for being part of what we are building together at Rise.
And for those of you who are new and just getting to know our rhythm, a quick little note about Pre-ordering: it is available for absolutely anything we are featuring throughout the week - breads, cheesecake, TGIF pizzas, Wednesday soup, and all of the special little things getting baked up in the kitchen.
Simply pop in, let us know what you would like, we’ll add you to the list, take payment at the till, and have it waiting for you when you come in. It’s the easiest way to make sure there is no sadness if something happens to sell out before you arrive.
OK, let’s get into the week.💛
Tuesday is the new Monday this week, and as always, the doors open at 7am and coffee is on!
First thing in the morning, you’ll find some of your favorites ready to go:
- Rise & Shine Granola Muffins - we were making double batches all last week and still sold out every single day, so clearly you are loving them so we’ll just keep making them.
- Yogurt parfaits, ready first thing, with your choice of raspberry or blueberry this week.
- The ever-delicious BLT Sandwich, always a favourite
- Toasted sourdough by the slice with house-made jam
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And because it’s Tuesday… bagel day
- Everything Spice bagels
- Pumpernickel bagels
served toasted with Rockridge cultured butter and our house-made garlic scape dill cheese spread, also available by the tub in the cooler
Then, as the morning moves along, we’ll begin filling the grab-and-go cooler...
- grilled chicken & veggie wraps
- rice paper salad rolls with house peanut sauce
Salad Bowl of the Week - Greek Spring Market Quinoa Bowl
A fresh, vibrant meeting of a hearty grain bowl and a classic Greek salad.
We’re building this one with quinoa, quinoa pasta, and a little buckwheat for extra texture and goodness, then layering in plenty of fresh crunch with iceberg lettuce, cherry tomatoes, red onion, celery, sweet steamed peas, peppers, celery, spinach, black olives, and artichoke hearts.
To make it a little more substantial for lunch, we’re adding hard-boiled egg, bringing a lovely richness to all of those bright spring flavors.
And then comes the little bit of spring magic - it will all be tossed in a strawberry mint poppy seed vinaigrette, which is going to be absolutely delicious.
Think of it as a quinoa grain bowl meets Greek salad, kissed with the fresh sweetness of spring. 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...
Tuesday - SuperSeed Multigrain Loaves, Everything Spice & Pumpernickle Sourdough Bagels
Wednesday's Sourdough: Spring Garden Carrot Dill loaf - we’re going heavy on the carrot and fresh dill, with just a little green onion and cracked black pepper folded in. It is bright, savory, and full of spring flavor, and it is going to pair beautifully with the soup we have planned for Wednesday too.
Also on Wednesday...
Herbed Sourdough Focaccia and of course the 100% Whole Grain loaf.
I’m currently working on perfecting a dark, whole grain Danish-style rye loaf, rich with that deep flavor and beautiful dark crumb that makes this style of bread so special.
This weekend, I went down a little research rabbit hole, which of course led me straight to the beer-making store. I came home with a few things and have berries soaking as we speak, and I’m excited to see what this week’s loaf becomes.
If this is your kind of bread, Wednesday is definitely your day.
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves
Wednesday Soup:
Last week’s beef vegetable barley and sourdough pasta soup sold out before lunch was even over, so clearly we were onto something.
This week, we’re carrying that same comforting feel forward with a spring twist: Chicken Vegetable Barley & Sourdough Pasta Soup Pot
Over the weekend, I roasted whole chickens, which means we have some absolutely incredible bones and the beginnings of a deeply flavorful stock already underway. After Tuesday prep, all the fresh vegetable scrap will head into the pot as well, building an amazing homemade broth from the ground up.
Wednesday morning, we’ll be adding tender chicken, plenty of vegetables, a little barley for depth and heartiness, a few diced baby potatoes and once again, that amazing Kaslo Sourdough Pasta that held up so well last week.
We’ll be ladling it up by the bowl starting at 11am.
And judging by what happened last week… this might be one of those things you’ll want to get on the pre-order list for. Just saying.
TGIF Sourdough Pizza!!
This week, I’m taking you back to San Francisco with me.
One evening while I was there, I had the most unforgettable pizza at Tartine Bakery - creamy, earthy, rich, and absolutely delicious.
So this Friday’s pizza is Chicken, Mushroom & Artichoke Cream Pizza - inspired by that unforgettable Tartine dinner.
Think of this one as spinach-artichoke dip met a white chicken pizza and ran away to San Francisco.
The base is where the magic happens: a luxurious creamy white layer built with cream cheese richness, spinach and artichoke, a good heap of our wild mushroom dip, roasted garlic, dill, and cracked black pepper.
Then we’ll layer on sautéed mushrooms, grilled chicken, and plenty of melty cheese, letting it bake into those creamy golden pockets that make a white pizza so irresistible.
And of course, we’ll finish it Rise-style after the bake with fresh snow pea shoots and Lemon Dill Aioli to brighten the whole thing up. Rich, earthy and coming out of the oven at 11am.
It may be a short week, but there is certainly no shortage of delicious things coming out of the Rise Kitchen.
As I’m sitting here finishing up this newsletter, I can hear the wind howling outside, and I’m choosing to believe it’s blowing in the spring weather that we’ve all been waiting for.
Until then, the coffee is on, the bread is rising and thank you, as always, for being part of our little bakehouse community.
I’ll see you all back here on Sunday with all the delicious things we have planned for the week.💛
