My daily bread...
Mid-March has arrived, and while the mornings are still a little crisp, the sunshine has that unmistakable feeling that spring is just around the corner. The days are getting a little longer, the kitchen is buzzing, and there’s a sense that we’re turning the page toward a new season.
With St. Patrick’s Day coming up on the 17th and with a little Irish blood running through my veins, we thought it would be fun to give a small nod to the occasion. We’ll be baking up a few rounds of Irish soda bread and putting some out for taste testing at the counter, served simply with our house-made jams and that beautiful Rockridge cultured butter we carry.
Pop in, have a taste, and celebrate a little bit of Irish spirit with us.
A little something new on the shelves…
A few of you have been asking about linen bags for storing your bread, and we’re excited to finally have some available at Rise.
Linen has been used for generations as one of the best ways to store fresh bread. It’s naturally breathable, helps keep the crust from getting soggy while protecting the loaf, and has gentle antibacterial properties that help bread stay fresh longer. Linen is also one of those beautiful natural fabrics that people have loved for centuries - simple, durable, and made to last.
Jill, who many of you have seen working away in the Rise Kitchen, has been quietly sewing these beautiful linen bread bags as a little passion project of her own. She has made two different styles, and they’ve turned out absolutely lovely.
They’ll be available for purchase at the bakery starting this week.
Mondays at Rise...
Mondays are our big prep day here at Rise, which means the whole team is hands-on in the kitchen getting everything ready for the week ahead. There’s a lot happening behind the scenes, but the doors are open and the Birdy coffee is on.
The pastry counter will be full of all sorts of fresh bakes, including those Rise & Shine Breakfast Muffins that many of you have been loving lately. And of course, our BLT all day Breakfast sandwiches are ready to go - just give us a minute and we’ll get one fried up for you.
As the morning rolls along, lunch options start to come together in the Grab-n-Go cooler for you all. We begin with our Grilled Chicken & Veggie Wraps(roast ham will make an appearance later in the week), followed by our Rice Paper Salad Rolls, and then we’ll move into salad bowl prep.
Salad Bowl of the Week - Wild Grain & Broccoli Crunch Bowl
This one is bright, crunchy, and packed with all kinds of good things. We’re starting with a base of broccoli slaw - fresh broccoli, purple and green cabbage, red onion, carrot, cucumber, snow peas, radish and peppers for that fresh garden crunch.
Then we layer in a mix of wild grains - wild rice, quinoa, and French Puy lentils - along with herb-roasted baby brussels sprouts and quick-blanched green beans.
To finish it off, we add dried cherries, pumpkin seeds, and toss the whole bowl with a honey-lemon green curry vinaigrette that ties everything together with just the right balance of sweet, bright, and a little bit of warmth.
On the side - marinated-herbed feta and of course our fattoush croutons for a bit of crunch.
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves, Everything Spice & Pumpernickle Sourdough Bagels and remember we will be taste-testing Irish Soda Bread at the counter.☘️
Wednesday's Sourdough: Last week’s garlic, rosemary, and black pepper sourdough was such a hit that we decided to stay in that same delicious lane for another round.
This week we’re baking a beautiful Roasted Garlic & Sesame Sourdough, finished with a sprinkle of mixed peppercorns for a little extra depth and warmth. The roasted garlic brings that mellow sweetness, while the sesame adds a lovely nutty note to the crust.
It’s a fantastic savory loaf and will pair beautifully with the soup we have planned for Wednesday.
Also on Wednesday...
Alongside the feature loaf, we’re keeping the Herbed Sourdough Focaccia in the lineup - because you’ve been loving it. It’s perfect whether you’re grabbing a warm chunk to go or pairing a piece with soup for an easy, satisfying lunch.
100% organic whole grain loaf this week - we’re changing things up slightly, it will still be a beautifully dense, hearty sourdough, but we’re lightening it just a touch by turning it into a multi-grain version. This loaf will feature organic whole grains, cracked black barley for a bit of crunch, and flax seeds, with a handful of black currants folded into the dough for a subtle hint of sweetness.
I love mine toasted on an open flame grill with just a generous swipe of Rockridge cultured butter - the currants give it that tiny touch of sweetness so no jam needed!
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves to finish off the week
Wednesday Soup:
This week we’re serving up a beautiful Thai Coconut Curry Chicken & Vegetable Soup.
It’s light, fragrant, and gently creamy thanks to coconut milk, so the soup stays completely dairy-free while still having that rich, comforting texture. We’ll be loading it with tender chicken and plenty of vegetables, all simmered in our house coconut curry sauce.
Many of you know that sauce from the freezer - we’ve been out of it for a little while, so we’re making a big batch this week. That means we’ll be restocking the freezer with portions again while also turning that base into this delicious soup for Wednesday.
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.
TGIF Sourdough Pizza
We’ve got something a little wild (and very delicious) happening in the Rise Kitchen this week.
Starting next week, we’ll be bringing in Kaslo Sourdough Pasta to the shelves at Rise - beautiful, slow-crafted sourdough pasta that we’re really excited about.
So for TGIF Pizza, we’re going a bit over the top with a Pasta Carbonara Nest Sourdough Pizza.
We start with a creamy garlic alfredo base, layered with back bacon, bacon, roasted garlic, and onions, then topped with mozzarella. Right in the centre we’ll place a nest of Kaslo sourdough spaghetti, and yes… we’re cracking an egg right into the pasta nest so it bakes perfectly into the pizza.
Once it comes out of the oven, we finish it Rise-style with our garlic aioli, fresh greens, lemon zest, shaved parmesan, cracked pepper, and a slice of crisp baked prosciutto.
It’s a little bit bold, a little bit crazy… and we think it’s going to be absolutely phenomenal.
This pizza is our official preview of the Kaslo Sourdough Pasta, with the full lineup of pasta varieties arriving on the Rise shelves next week. I’ll share more about that in next week’s newsletter.
Pizza hits the counter at 11am.
As always, I wish you an amazing week ahead and hope you find a little time to drop in for a coffee, a bite to eat, a conversation with a friend or grab a loaf of bread to take home.
The days are slowly getting longer, and there’s lots of good things happening in the kitchen right now as we gear up for another patio season.
Before I sign off, I’ll quietly put this out into the universe.
We’re looking for a cook to join the Rise Kitchen. Not a big job posting or anything formal - just the right person who loves cooking and wants to spend a little time in a creative space. It’s a small role, roughly 6–10 hours a week, and the schedule is incredibly flexible.
If you’re someone who already feels comfortable in the kitchen and would love the chance to level up your cooking skills or teach me a thing or two, I would truly love to sit down, have a coffee, and chat with you.
Sometimes the right people simply find their way through conversations like this.
Have a wonderful week, and I’ll see you back here next Sunday with all the delicious news we're cooking up in the RISE Kitchen.💛
