Organic flour. Water. Salt. That’s it. No commercial yeast, no added sugar – ever. When you choose a Rising Bread product, you can rest assured that your are getting the real deal. We painstakingly handcraft our breads using our proprietary blends of organic flour and every loaf is naturally leavened and long fermented. Don’t settle for less!
This week we are delivering a tasty variety of breads to your local CO-OP. From flavorful heritage grain sourdoughs to the savory Limited Release Castelvetrano Olive, our hearth sourdough loaves are great for toast, as the foundation for your favorite sandwich, or as a healthy accompaniment to any meal. Whatever your preference, we deliver fresh to your local CO-OP on Monday, Wednesday, and Friday. Be sure to get some to share with your friends and family!
You can find our weekly menu and learn more about all of our offerings at 𝗵𝘁𝘁𝗽𝘀://𝘄𝘄𝘄.𝗿𝗶𝘀𝗶𝗻𝗴𝗯𝗿𝗲𝗮𝗱𝘄𝗶.𝗰𝗼𝗺. Connect with us on Facebook and Instagram to see our weekly menus, news, and tips and information regarding how to best enjoy our breads as part of your healthful diet.
This week’s menu:
MONDAY: Organic Stoneground, Organic Herb Sourdough, and Organic Durum Sourdough, and Organic Cinnamon Oatmeal
WEDNESDAY: Organic Stoneground, Organic Herb Sourdough, Organic Einkorn Sourdough, and Cranberry Walnut
FRIDAY: Organic Stoneground, Organic Herb Sourdough, Organic Sourdough Rye, Organic Black Emmer Sourdough, and Limited Release Castelvetrano Olive and Herbs
You can get our real sourdough bread at the following venues: Whole Earth Market CO-OP, Menomonie Market Food CO-OP, Menomonie Market Food CO-OP (Eau Claire) and River Market Community CO-OP. Have a great week!
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We missed out on the first run of your Organic Durum Sourdough bread, but if it’s anything like the other two new flavors of heritage grain sourdoughs (Einkorn & Black Emmer) it will be great when we finally have a chance to try it!
These heritage grain breads are wonderful because their texture is more firm and allows the sandwiches we make with it to hold up better, not to mention they taste fantastic. With less gluten, they are not only easier on the digestion, but they slice easier.
After slicing, we freeze all of our bread and with less gluten it has a tendency to stick less to itself when we take out individual slices to eat; another plus! So far, my favorite flavor remains the Organic Stoneground, because it has the most delicious sourdough flavor. My husband prefers the Organic Einkorn Sourdough because of it’s heritage origin and it’s flavor.
Thank you for continuing to grow a larger rotating menu for more variety in all our futures! And may God bless you for all your hard work.