My daily bread...
Week two back at RISE, and it already feels like home again.
Last week was a bit of a flurry - a couple hands short in the kitchen, getting our feet back under us after a few weeks away, and easing into the year. And through all of it, so many of you stopped in just to say hello, to tell us you missed us, to check in and see what was new. Truly, that never gets old. We felt it, and we’re so grateful.
This week, we’re easing into a better rhythm, settling into January, and doing what we love most: baking, cooking, pouring good coffee, and welcoming you through the door.
With so many new folks signing up lately, it feels like a good time for a quick pre-ordering refresher and if you’ve heard this before, thanks for hanging in with us.
We don’t do online ordering or complicated systems. Instead, we do it the RISE-way. Come on in, tell us what you’re hoping to pick up, and we’ll put your name on the list. You prepay, and when you return, your order will be ready and waiting. It’s simple, old-school, and keeps things running smoothly in a very busy kitchen.
Mondays at Rise - If you’re lucky, your Monday will start with a BLT. And honestly, there are worse ways to begin the week. Our BLT has quietly become a daily staple around here, available every day, all day and it’s one of those sandwiches that just hits every single time.
What’s on it?
- toasted sourdough focaccia
- Rockridge cultured butter
- house-made garlic aioli
- crispy bacon
- fresh lettuce & tomato
- and a perfectly fried egg
Pair it with a Birdy coffee and suddenly Monday doesn’t feel so Monday-ish after all.
Ok, now that you’ve got your BLT in hand and your coffee poured, here’s what else we’ve got lined up for the week at RISE.
Lunch settles into its groove as the week unfolds, with fresh, made-in-house options coming together each day the kind of food that works just as well for a quick stop-in as it does for something to take back to the office or home.
• Yogurt Parfaits
Made in house with 100% organic Jersey A2 milk from Rockridge - impossibly creamy and full of goodness. This week we’re pairing them with fresh blackberries💜 and a side of Rise Prairie Crunch Granola for sprinkling. (Gluten-free granola available too - just ask.)
• Roast Ham Veggie Wraps
We’re starting the week with roasted ham in our wraps, layered with fresh veggies, lettuce, and house-made aioli. When the ham runs out, we’ll switch to grilled chicken later in the week.
• Rice Paper Salad Rolls
Stuffed with vermicelli noodles and a full mix of crisp veggies, all wrapped up in rice paper and served with our absolutely delicious house-made peanut sauce.
• Our Quinoa Salad Bowl is back this week with a cozy, winter-leaning twist.
This one starts with a base of fluffy quinoa and nutty buckwheat, then gets layered with roasted yam, steamed kalettes, tender broccoli, and a mix of seasonal veggies. We add a little shredded cabbage for crunch, a few handfuls of cranberries for that sweet-tart pop, and toss the whole thing in a roasted tomato vinaigrette - rich, savory, and deeply comforting.
We keep this bowl gluten-free and dairy-free, just as it is.
And for those of you who like a little extra on top, we’ve got Rockridge feta and our house-made fattoush pita croutons available on the side, so you can add them in if allergies aren’t a concern.
Hearty, nourishing, and exactly the kind of bowl that carries you through a January afternoon.
Sourdough line-up...
Monday - Red Fife Country Loaves
Tuesday - Superseed Multigrain Loaves, Pumpernickel and Everything Spice Sourdough Bagels
Wednesday’s Ever-Changing Loaf: is one we’re especially excited about this week.
This bake is inspired by one of my favorite bakeries in England - they were doing something similar, and the idea stayed with me. So naturally, we had to bring it into the RISE kitchen and make it our own.
This loaf is gently spiced and studded with pear, saltines, and black currants. It’s subtly sweet and full of beautiful contrast - soft fruit, gentle spice, and those little pockets of crunch throughout. It’s the kind of loaf that feels just as good toasted in the morning as it does alongside cheese or soup later in the day.
As always, it’s a small batch bake, available on Wednesday while it lasts.
Wednesday’s 100% Whole Grain Organic Dark Rye Loaf: The dough doesn’t look like much at first glance. It’s dark, thick, and a little mucky - very different from lighter wheat doughs. But with time, patience, and a slow ferment, something special happens.
As it rests and rises, the rye develops into a loaf with deep flavor, helped along by a small amount of molasses that brings warmth and richness without sweetness. The finished loaf has a dense yet tender structure and a beautifully moist crumb - hearty, earthy, and incredibly satisfying.
If you haven’t tried our dark rye yet, this might be the week to give it a go. It’s one of those loaves that quietly wins people over.🤎
Thursday - Light Rye on Rye Loaves and Hokkaido Sourdough Milk Buns
Friday - Red Fife Country Loaves, Herb Focaccia & Maple Oat Demi Baguettes
Tuesday Hot Lunch - We’re serving up a Coconut Curry Butter Chicken, ladled over fragrant basmati rice and paired with roasted yam and all the veggies. You know us, we’re always sneaking vegetables in wherever we can. Whatever’s looking good in the fridge will get grilled up, folded in, and loaded into one of our warm Buddha bowls, ready to carry you through the afternoon. Hot lunch service starts at 11:00 a.m.
Wednesday Soup Day is a cozy classic with a little twist. We’re simmering up a New England–Style Clam Chowder, rich and creamy, then giving it just a subtle nod to Manhattan by folding in a touch of roasted tomato. The result is a beautifully balanced creamy rosé broth - savory, comforting, and deeply flavorful without being heavy.
It’s everything you want from a chowder: tender clams, a velvety base filled with veggies and potato, and that slow-cooked depth that makes you pause for a second spoonfull. And yes, there will be fresh baked biscuits alongside - because clam chowder simply isn’t complete without them. We start ladling at 11am!
Friday's TGIF Sourdough Pizza Lunch
Do you remember that lamb pizza?
The one that started as a bit of an experiment, where we weren’t quite sure what was going to happen - and then suddenly everyone was talking about it.
Well… it’s back.
Braised lamb, figs, and slow-roasted onions with shallots, all layered onto a rich, creamy base. Deeply savory, slightly sweet, and one of those pizzas people just can’t stop talking about.
As always, it’s finished the RISE way - baked until golden and then we built a salad on top and finished with our house garlic aioli. Pizzas hit the oven Friday morning and are ready by 11am. Plan your Friday accordingly.
Enjoy this little break in the cold. January has been kind to us lately, with milder days and even a few plus temperatures sneaking in. That said, the roads have been a bit unpredictable, so take it slow and drive safe out there.
If you’re out and about, drop in, say hello, and warm up with a cup of coffee. We always love seeing you.
And one last delicious note before this baker hits the pillow - we’ve been quietly pouring Golden Milk Lattes, and they’re quickly becoming a favorite. Made with fresh turmeric and ginger root, warming spices, and steamed milk, it’s comforting, grounding, and just the thing to help keep the chill at bay.
Here’s to warm food, good bread, and finding a little glow in the middle of winter.
Enjoy the week and I will see you back here next Sunday with all the flavors of the upcoming week.💛
