My daily bread...
There’s something in the air this week… and it finally feels like spring.
The snow is almost gone, the days are stretching a little longer every evening, and that soft shift into a new season is starting to settle in. We’ve crossed into spring officially now, and you can feel it - just a little more light, a little more energy, a little more reason to step out and wander in for coffee, breakfast, or a slow lunch.
To everyone who has been popping in lately - whether it’s your first visit or you’ve been with us from the beginning - welcome. It’s been so good seeing new faces at the tables, familiar ones at the counter, and the steady rhythm of the bakehouse picking up as we head into this next season.
We’ve got a beautiful week ahead.💛
Friday is a big one - it’s the last Friday of the month, which means Sourdough Cinnamon Bun Friday is back, and we’ll also have a feature Cheesecake ready to go (details below… it’s a good one).
A quick note for those of you who are newer to Rise:
Pre-ordering is always available.
If there’s something you don’t want to miss - cinnamon buns, sourdough loaves, pizza, or anything you’ve got your eye on - just pop in, place your order at the till, and prepay. We’ll make sure it’s set aside and ready for you. It’s the best way to guarantee your favorites before they sell out.
We’re heading into the final stretch of March, Easter is just around the corner, and there’s a lot of good food and good moments coming with it.
Let’s get into the week.
Mondays at Rise...
It’s our big kitchen prep day- aprons on, music playing, and the whole team moving through prep for the week ahead. There’s a lot happening behind the scenes, but the doors are open for you at 7am, the lights are on, sourdough fresh from the oven cooling on the racks and the smell of Birdy coffee is filling the bakehouse.
The pastry counter fills up early with fresh bakes, including those Rise & Shine Granola Muffins that are quickly becoming a favorite. And of course, our BLT Breakfast Sandwiches are ready all day - just give us a few minutes and we’ll have one hot and fresh in your hands.
We’ve also got plenty of sourdough ready to toast up. Served warm and crisp with Rockridge cultured butter and your choice of in-house made jam - strawberry, blueberry, or saskatoon berry it’s a simple, perfect way to start the day.
As the morning unfolds, the Grab & Go cooler starts to come to life. First up: Grilled Chicken & Veggie Wraps (with roast ham making its return later in the week), followed by our Rice Paper Salad Rolls, and then we roll right into building out the Salad Bowls.
It’s a little bit of everything - fresh starts, full counters, and the beginning of another good week at Rise.
Salad Bowl of the Week - Mediterranean Market Grain Bowl
Tri-color quinoa and toasted buckwheat layered with baby potatoes, crisp vegetables, olives, fresh herbs, sweet green grapes, and cucumbers - finished with a roasted tomato vinaigrette that brings it all together.
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...
Monday - Red Fife Country Loaves
Tuesday - SuperSeed Multigrain Loaves, Everything Spice & Pumpernickle Sourdough Bagels
Wednesday's Sourdough: This week’s sourdough is inspired by a bakery that’s stayed with me since my time in San Francisco - Josey Baker Bread.
I pulled out his cookbook this weekend and landed on a beautiful Whole Wheat Cinnamon Raisin Loaf, and it immediately felt like the right direction for this time of year. Something warm, a little nostalgic, and perfect for spring mornings. Made to be sliced thick and toasted. It’s the kind of loaf that doesn’t need much - just a little butter - or take it a step further and turn it into French toast.
And we’re carrying that flavor right through the week with Cinnamon Bun Friday, so consider this a little cinnamon raisin theme running through the bakehouse - one of those simple, cozy threads that ties everything together.
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.
And of course the 100% organic whole grain loaf will also be waiting for you.
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves and Sourdough Cinnamon Buns to finish off the week
Wednesday Soup:
A favorite is making its return this week—Italian Wedding Soup.
This one always has a following, and for good reason. Savory little sausage bites, a rich tomato-kissed broth with a touch of red wine vinegar, and plenty of goodness simmered in.
It’s warm, hearty, and exactly the kind of bowl that hits the spot midweek.
If you’ve been waiting for this one… this is your week.
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.
A little kitchen idea to use up leftovers…
Soup doesn’t always have to be just a bowl of soup. Grab a litre to go and turn into something more - like a quick, flavor-packed pasta sauce.
I made this for myself over the weekend using last week’s Thai Coconut Curry Chicken & Veggie Soup, tossed with our new Kaslo Sourdough Pasta, and it came together so easily. Finished with a little parm and fresh cracked black pepper… it was one of those simple lunches that just works.
We’ve now got the Kaslo Sourdough Pasta stocked on the shelves, so if you’ve got soup in the fridge (or you’re picking some up this week), this is a really good way to stretch it into something completely different and delicious!
TGIF Sourdough Pizza
A quick little recap from last week…
Did you get your hands on one of those carbonara pasta pizzas?
We weren’t quite sure how it was all going to turn out - nesting pasta right into the pizza but it ended up being one of those unexpected hits. Honestly… one of the best pizzas I’ve ever had. Rich, savory, a little over the top in the best way.
But this week, we’re taking it back to something simple and classic. We’re going with a Ham & Cheese Sourdough Pizza - slow roasted ham, plenty of mozzarella, baked until golden and bubbling. No fuss, just really good pizza.
Pizza hits the counter at 11am.
Cheesecake Friday
This week’s cheesecake is inspired by something I came across
from Claire Saffitz - a combination that immediately stopped me in my tracks: coffee and Oreo cookies.
So of course… we have to try it.
We’re building this one with our Birdy coffee worked right in, paired with that rich Oreo base and all the creamy goodness you expect from a proper cheesecake. It’s bold, a little indulgent, and feels like the perfect pairing for a Friday treat.
I’ve got a feeling this one is going to go quickly so this is your warning to get a piece preordered.
As we wrap up this last week of March, it really does feel like we’re stepping into something new.
The days are longer, the sun has a little more warmth to it, and the paths are finally clearing - perfect for getting out for a walk and soaking it all in. A little cloud, maybe a touch of snow here and there… but nothing we can’t handle.
If you’re out and about this week, swing by.
We’ve got the coffee on, the ovens going, and plenty happening in the kitchen.
Looking forward to seeing you.
Stay safe out there, enjoy the fresh air, and I’ll be back here next Sunday with everything we’ve got lined up.
And yes - next week, we start talking Easter 🐣
