My daily bread...
Hi friends,
It feels like we’ve been dancing around the calendar a little lately - a short week behind us, another one ahead, and a quiet holiday Monday today. While the lights were low out front, the kitchen was anything but sleepy today. I popped in this morning to get things moving for the week, sourdough loaves are proofing and trays of bagels are tucked into the fridge, ready to hit the ovens bright and early tomorrow.
We’re back in full swing tomorrow (Tuesday), just in time for the temperatures to take a serious dip. Winter is definitely making itself known this week, but honestly, it’s perfect timing - because soup is officially back on the menu Wednesday. The kind that warms your hands, your cheeks, and maybe even your whole day.
Even with the shorter schedule this week, there’s lots happening at RISE, and we’re so glad to be stepping into it with you.
Here’s what's happening in the kitchen this week...
Tuesday - This week is starting with a bit of a jump-start, the long weekend behind us and Monday off, we’re opening the kitchen doors and it’s already Tuesday. So we’ll be moving a little quicker, finding our rhythm, and getting everything ready for the days ahead.
The first thing you’ll always find ready in the Grab-n-Go Cooler is our wraps - Grilled Chicken & Veggie this week - fresh, and full of bright, crunchy goodness.
Next come the Salad Rolls - vermicelli rice noodles, loads of fresh vegetables, all neatly wrapped (gluten-free, as always) and paired with our house peanut sauce.
And then, once the morning prep is in full swing, we turn our attention to the weekly Salad Bowl. These take a little more time chopping, dressing and building so they usually land in the cooler closer to lunchtime. Trust us when we say they’re worth the wait.
So let’s talk about this week’s Salad Bowl...
We’re building it on a base of fluffy quinoa and rice, then layering in cauliflower rice, crisp cabbage, fresh spinach, cucumber, peppers, and sweet pops of fresh red grapes for a little unexpected brightness. Snow peas bring that fresh snap, and it all comes together with a vibrant creamy Mint Grapefruit Vinaigrette - light, citrusy, and full of zing.
As always, feta or fattoush cracker croutons can be added on the side if you’d like.
And while all that kitchen magic is unfolding behind the scenes, there’s plenty happening right from the moment we open.
The pastry counter is stocked with fresh bakes, the espresso machine is humming, and there’s always a barista up front ready to make your favorite Birdy Coffee drink - from a bold morning latte to a silky cappuccino… yes, even decaf (we proudly carry it).
Not a coffee person? We’ve got you covered.
Chai, matcha, London fogs, cozy teas, iced drinks - all the warm-and-sippable goodness to ease into your day.
And once the coffee’s pouring, breakfast is ready to roll...
There are plenty of ways to start your morning at RISE. Our much-loved BLT on toasted sourdough focaccia is always on - stacked with bacon, lettuce, tomato, a fried egg, dill havarti and house garlic aioli. If you’re new around here, this one’s a classic for a reason (and yes, it’s available all day).
You’ll also find our Rise & Shine Breakfast Muffin, fresh from the oven - a true breakfast-all-in-one. It’s packed with oats, banana, flax, yogurt, house-candied ginger, walnuts, and dates, making it hearty, nourishing, and just sweet enough. Think cozy morning energy with a little staying power.
Sourdough Toast w/Strawberry Jam. Sometimes the best things are the simplest. Thick slices of our sourdough, toasted just right, spread with Rockridge cultured butter and a generous spoonful of our house-made strawberry jam. Warm, comforting, and meant to be enjoyed slowly - preferably with a hot drink in hand.
For something a little lighter, we’ve got yogurt parfaits made with our in-house yogurt (using Rockridge milk), topped with fresh raspberries and served with a side of our Prairie Crunch Granola for sprinkling.
Whether you’re grabbing something quick or settling in for a slow morning, there’s lots to choose from right from the minute the open sign gets turned on at Rise.
Sourdough line-up...
Tuesday - SuperSeed Multigrain Loaves and Everything Spice Sourdough Bagels
Wednesday - Red Fife Country Loaves and Herbed Sourdough Focaccia, served by the chunk. Golden, fragrant, and perfect for tearing into.
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves and Sourdough Cinnamon Buns are back!! After the reaction last week, there was really only one choice - we had to bring them back.
Let's walk through the process together...these start with our soft sourdough milk bun dough, transformed into what might just be the ultimate cinnamon bun. There’s a gentle sprinkle of toasted pecans rolled up inside along with a maple/brown sugar/butter, and when they come out of the oven still piping hot, they get generously doused in our house-made caramel and cinnamon sauce. As they cool, everything settles into that perfectly sticky, glossy finish before we top them with a swoop of cream cheese icing and a final shower of toasted pecans.
They’ll be ready and waiting for you Friday - and if last week was any indication, you might want to come early or pre-order.
Wednesday Soup: Chicken Noodle
One of your all-time favorites is back this week - a proper, comforting chicken noodle soup, loaded with vegetables and built on a slow-simmered stock that’s been bubbling away to bring out all that rich, savory goodness of those chicken bones.
And yes, the noodles matter. We made a stop at my favorite Italian shop, Scarpones, and picked up a stash of their beautiful Gigi noodles - the kind you can always count on when you want a soup to really shine. They hold their shape, keep their bite, and don’t disappear into the broth, because a great chicken noodle soup deserves noodles with a little integrity.
With the forecast dipping deep into winter territory (hello, −25), this is exactly the kind of bowl you’ll want to wrap your hands around. Enjoy it with a warm chunk of focaccia, or grab a loaf and take home a litre (or two) - it’s officially chicken noodle soup weather. Ready to ladle up into your bowl at 11am.
TGIT Sourdough Pizza Lunch - This week we’re taking you straight to a cozy little Italian pizzeria - where sweet, salty, creamy, and just a touch of heat all come together.
We’re starting with a creamy base of queso and cream, then layering on roasted pears, ribbons of prosciutto, a touch of red onion for balance, fresh basil, and of course, loads of mozzarella to bring it all together.
When it comes out of the oven, we finish it RISE-style - a handful of fresh greens, a sprinkle of parmesan, and a drizzle of our house chili oil blended with Gull Lake honey for that perfect sweet-heat finish.
It’s rich, a little unexpected, and absolutely made for a Friday. Pizza hits the counter at 11am.
Before we wrap up, we just want to say thank you - truly.
Every week, you walk through the doors, sit at the tables, grab a coffee, share a meal, and in doing so, you help shape what RISE feels like. This little corner we get to gather in isn’t just about bread and soup and pizza - it’s about the community we’re building together, one visit at a time. The conversations, the laughter, the familiar faces… you’re as much a part of the culture here as anything we bake.
And that’s part of what made last week’s RISE field trip so special.
Stepping away for a day gave us the chance to slow down together in a different way - chats in a minivan, wandering the Farmers’ Market, tasting beautiful desserts, a little antiquing, and of course a stop for Marcus ice cream (because priorities). It was simple, joyful, and exactly the kind of reset that fills the cup.
Time away has a funny way of bringing fresh energy back with it, we come home feeling grateful - for the work, for each other, and for the community we get to return to.
We thought we’d share a few moments from the day with you below. 💛
💛Stay warm out there, keep a hot cup close, and take good care on the roads. I’ll meet you back here next Sunday with all the delicious things coming out of the RISE kitchen.💛
