My daily bread...
Hello Rise friends,
Okay… what is happening with this weather?
Blue skies, sunshine pouring in, and if we didn’t know any better, we’d swear spring was quietly knocking on the door. February 1st and it feels like the world is waking up early.
This past week at Rise has been full of warmth in all the best ways. The bakehouse has been buzzing with familiar faces lingering over coffee, friends meeting up at our little vintage tables, and so many new people popping in for the first time.
Maybe this stretch of unexpected sunshine and warmth is pulling everyone out of hibernation… and I’m not mad about it. We’ve had such a wonderful wave of new newsletter sign-ups lately - I had pages of fresh emails to add to the list today. Welcome, welcome, we're so happy you’re here.
Thank you for supporting small, for sharing kind words about the food we make and the drinks we pour, and for being part of this community we’re building - one loaf, one Birdy coffee, and one morning at a time.
Let’s get into what’s cooking up for the week ahead…
Mondays at Rise - have a rhythm all its own.💛
Because we’re closed on the weekend and because you wonderful humans tend to sell us out hard on Fridays, Monday mornings are our fresh-start day. Everything begins again from scratch.
The first few hours in the kitchen feel like a little worker-bee operation: chopping, roasting, prepping, and getting all the good things rolling out as quickly as we can.
The very first thing to hit the cooler is always the wraps. This week, we’re starting with our Grilled Chicken & Veggie Wraps - fresh, hearty, and packed with all the bright, crunchy goodness you’ve come to love.
Next up come the Salad Rolls - seasoned vermicelli rice noodles, loads of fresh veggies, all wrapped up (gluten-free, as always) and served with our house peanut sauce.
And then, once the morning prep marathon is underway, we move into our weekly Salad Bowl. Salad bowls usually aren’t ready until closer to lunchtime, once everything is chopped, dressed, and built. I promise they’re absolutely worth the wait.
Which brings us to this week’s bowl…
Sunshine in February Protein Salad Bowl - This week’s bowl feels like the weather outside - bright, unexpected, and a little bit like spring is teasing us.
We’re building a cozy, veg-forward salad bowl with fluffy basmati rice, steamed baby potatoes, black lentils, tender kalettes, hard-boiled eggs for that hearty winter nourishment and all the veggies we can find in the cooler to go with.
It’s finished with a creamy house-made yogurt raspberry–shallot vinaigrette (not dairy-free this week, but so delicious), plus a sprinkle of toasted sunflower and pumpkin seeds for the perfect little crunch.
As always, feta or fattoush crackers can be added on the side if you’d like.
And while all of this Monday magic is unfolding in the kitchen, don’t worry there is still plenty happening right from the moment we open.
The pastry counter is always glowing with fresh bakes, the espresso machine is humming, and there’s a barista up front ready to make your favorite Birdy drink - whether that’s a bold morning latte, a silky cappuccino… even decaf (yes, we proudly have decaf Birdy too).
And if coffee isn’t your thing? We’ve got you.
Chai, matcha, London fog, cozy teas, iced drinks - all the warm-and-sippable goodness to start your day off right.
A reminder just in case you’ve forgotten - or maybe you’re new here, have you heard about the BLT?
The BLT is always on. All day, every day.
Just give us the word, and we’ll get that cast iron pan on the stove and get one cookin' for ya!
What’s on it?
- toasted sourdough focaccia
- Rockridge cultured butter
- house-made garlic aioli
- crispy bacon
- lettuce & tomato
- a perfectly fried egg
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves, Pumpernickel and Everything Spice Sourdough Bagels
Wednesday’s Ever-Changing Loaf: Dill Pickle, Dill & Aged Cheddar Sourdough - we’re leaning into something seriously crave-worthy…
A bold, savory sourdough loaded with fresh dill, little pops of dill pickle, and pockets of melted aged cheddar throughout. It’s tangy, cheesy, herby, and ridiculously satisfying. The kind of loaf that disappears slice by slice before you even realize it.
Think: soup’s best friend and the ultimate salty-snacky toast.
Wednesday’s 100% Whole Grain Organic Dark Rye Loaf: Rye dough is different - darker, heavier, and a little wild at first glance. But with patience and a long, slow rise, it develops an incredible depth of flavor.
Made with pure organic whole grain rye - no white flour in sight and finished with a whisper of molasses for warmth and richness (not sweetness), this loaf bakes up dense, tender, and beautifully moist. Rustic, nourishing, and full of flavor.🤎
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves and Herb Focaccia
Wednesday Soup Day-Ham, Potato, Broccoli & Cheddar Chowder This week’s soup is a rich and cozy and of course made from scratch with delicious slow-roasted ham, sautéed onions, celery, and leeks, plus a little hit of our beloved creamed garlic scapes for extra depth.
We’re adding tender potatoes, sweet broccoli, and house-made creamed corn (yes - we’re shearing fresh corn right off the cob and braising it down in cream until it becomes something magical). Finished with plenty of cheddar, this chowder is hearty, creamy, and wildly satisfying. We start ladling at 11am!
And because chowder demands a biscuit… our Buckwheat Baking Powder Biscuits are back this week - warm, savory, and perfect for dunking.
If you’re craving a grilled cheese moment too, not to worry: we’ve got individually frozen Rise Grilled Cheeses in the freezer, ready to take home. Just pop one on a sheet pan in your toaster oven, and in minutes you’ve got a perfectly golden, melty sandwich to go.
TGIF Sourdough Pizza Lunch
Introducing our French Onion Gruyère Chicken Pizza Melt - everything you love about a rich, cozy French onion soup, turned into a bubbling, golden sourdough masterpiece.
We start with a creamy garlic scape base (with a little local queso & boursin folded in for extra richness), then pile on caramelized onions, grilled chicken, melty gruyère, and mozzarella baked until everything is gooey and irresistible.
And of course, Rise-style, we finish it fresh: a handful of greens, a sprinkle of green onion, a little crunch of cabbage, a swipe of our house garlicky aioli… and yes - a scattering of crispy sourdough croutons, because French onion soup is not French onion soup without those amazing croutons.
Absolutely worth planning your Friday around. First ones coming out of the oven at 11am.
Thanks for spending another week with us at Rise.
It means more than you know - every loaf, every coffee, every quick hello at the counter. This place keeps growing because of the people inside it.
Have a beautiful week ahead and I will see you back here next Sunday with all the flavors of the upcoming week.💛
“A good day starts with coffee and ends with bread.”
