My daily bread...
Hello Rise Friends,
March 1st - The calendar has turned, the sun is shining, and today feels absolutely glorious - one of those days where you can almost convince yourself spring is just around the corner.
We know there will still be snowfalls, cold snaps, and a few more evenings of plugging in the cars, but hitting March always feels like a little milestone. We made it through another prairie winter, and that alone is worth celebrating.
Whether you’re brand new here or you’ve been walking through our doors for months, I’m so happy you’re part of this little community we’re building together. Truly - welcome.☕
Alright, let’s get right into what’s cooking this week at Rise...
Monday - Step through the doors on a Monday morning and you’ll find Rise already in motion.
The espresso machine is humming, a barista ready to greet you - whether it’s your usual Birdy coffee, a tea, matcha, chai, hot chocolate, or even a 7 a.m. decaf (always judgment-free here). The pastry counter is full with lots of choices, and those classic, made to order BLT's are always available. The perfect hold-over while the rest of the day’s lineup comes together.
Or, if a BLT isn’t what you’re in the mood for, how about a Rise & Shine Granola Breakfast Muffin? Fresh-baked each morning and packed with all the feel-good ingredients to start your day with something delicious.
In the kitchen, the Monday rhythm is in full swing - chopping, prepping, and lining everything up for the day ahead.
First to hit the counter: Roasted Ham & Veggie Wraps
Next up: Rice Paper Salad Rolls with Peanut Sauce
The Rockridge Milk order came in so we have Yogurt Parfaits this week topped with fresh raspberries and a side of our granola.
And as the morning edges toward lunch, the salad bowl of the week makes its entrance…
🥗 French Lentil & Quinoa Bistro Salad Bowl
This week’s bowl feels like something you might stumble upon in a cozy little countryside café - simple, hearty, and full of honest flavor.
We start with a base of multi-colored quinoa, tender French & green lentils, then add roasted thyme and rosemary yams for warmth. From there, it’s layered with a bright, crunchy slaw of fresh vegetables and sunflower seeds, bringing just the right balance of freshness to the bowl.
Everything is gently tossed in a lemon and whole-grain mustard vinaigrette and finished with radish microgreens and a classic hard-boiled egg.
Comforting, rustic, and beautifully satisfying - the kind of lunch that invites you to slow down and savor the sunshine.
Feta and fattoush on the side as always if you’d like.💛
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves & Everything Spice Sourdough Bagels (There are a few pumpernickel bagels in the freezer for those that lov'em)
Wednesday's Sourdough: Fig, Walnut & Honey Oat (Back by Popular Demand) We’re pressing repeat on this week’s sourdough - because it disappeared almost as quickly as it hit the shelves.
With the rolled and steel-cut oats, figs and walnuts, and that beautiful unpasteurized Gull Lake honey worked into the dough, it leaned a little heartier than I’d first imagined. I wasn’t entirely sure how it would behave - but in true sourdough fashion, it found its rhythm.
The rise wasn’t quite as lofty as I had pictured, but the crumb turned out soft and beautiful, and you all clearly loved it.
So we’re bringing it back. I’ll be tweaking the bake just a touch this week, aiming for a little more lift, a slightly more open crumb, and that extra bit of oven spring - but the cozy, nutty character that made it special is staying exactly the same.
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. Simple, fragrant, and always a good idea.
And for those of you who appreciate a heartier loaf, I’ll also be baking a batch of 100% Whole Grain Organic Dark Rye. Deep, robust, and packed with that pure whole-grain goodness - if this is your style of bread, Wednesday is the day to stock up.
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves and Maple Oat Demi Baguettes, like all our sourdough both naturally leavened and ready for your weekend table. The maple oat baguette has a soft, slightly sweet warmth that makes it perfect for tearing into and serving with your favorite charcuterie board or alongside a cozy meal.
And a quick note about the sourdough cinnamon buns - I know how much you’ve been loving those Friday bakes. Rather than saying goodbye, we’re giving them their own special spot.
Sourdough Cinnamon Buns will now be a monthly feature, returning on the last Friday of each month.
Wednesday Soup:
Split Pea, Ham & Barley
This week’s soup is pure comfort and a little trip down memory lane - the kind of pot that seemed to be simmering on the stove all winter long when I was growing up.
Our split pea, ham and barley soup is slow-simmered with smoky pork hocks, ham, hearty grains, and plenty of vegetables, creating that rich, velvety texture that only comes from time and care. It’s warm, nourishing, and deeply satisfying - the kind of bowl that feels like home.
Ready to ladle up into your bowl at 11am.
TGIF Countryside Roast Chicken Sourdough Pizza
It starts with a creamy base layered with dijon, roasted garlic, and a bright hint of lemon zest. On top, herb-roasted chicken brings all those classic savory notes, joined by artichoke hearts, red onion, and sautéed wild mushrooms for depth and earthiness. We’re adding chunks of queso throughout - it softens into warm, gooey pockets and then we'll load up the top with mozza before baking it on clay bricks.
Finished with fresh greens and a Lemon Dijon Aioli, it’s rich, vibrant, and exactly the kind of pizza that feels right heading into the weekend. Pizza hits the counter at 11am.
Before we wrap up, a little surprise for those of you who have been patiently (and not-so-patiently 😉) asking…
Avocado Key Lime Pie is back.
The avocados just haven’t been cooperating lately, but I stumbled across some absolutely beautiful ones this weekend and couldn’t resist. This is one of those treats that checks a lot of boxes too - it’s naturally gluten-free and dairy-free, and completely vegan. We do add a dollop of chantilly cream on top, but that’s always optional, and we’ll have slices available without it. I made a fresh pie today, and it’ll be waiting for you on the pastry counter first thing Monday morning.
I’m not sure how long the first round will last, but I did grab extra avocados, so I’m hoping to keep it going through the week. If you’ve been craving a slice, this might just be your moment - it’s shaping up to be a bit of an avocado key lime pie kind of week at Rise.
As we head into what looks like a milder stretch of weather, it feels like the perfect time to get out, run a few errands, and maybe carve out a moment for yourself. Drop in for a coffee, grab a snack, or simply stop by to say hello - it’s always so good to see you.
Wishing you a wonderful week ahead.
I’ll be back here next Sunday with all the delicious news we're cooking up in the RISE Kitchen.💛
