Sunday Rise Artisan

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Vaughan, ON
Sunday Rise Artisan

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Handmade sourdough focaccia baked fresh in Toronto. Small-batch, seasonal flavours, and Sunday joy in every loaf.

10/18/2026

All wrapped up for Ella Mae’s special day 🎀🤍

Custom baptism favours the Sunday Rise way

Freshly baked sourdough focaccia individually wrapped and finished with personalized tags. 🏷️ A little thank you for guests to take home and enjoy.

So grateful to be a small part of your biggest moments 🤍

Planning a celebration? DM about custom orders!

10/15/2026

FRENCH ONION SOUP FOCACCIA 🧅🫕🥣

This was by far one of the most popular specialty flavours last year! Are we running it back?

Here’s how to recreate it at home with your focaccia dough👇

• Slowly caramelize thinly sliced onions in butter with thyme, balsamic, salt and pepper.

• Once soft, deglaze with beef stock and continue cooking until the liquid has reduced. Give those onions time to develop that deep, rich flavour!

• Let the onions cool, then spread over your proofed focaccia dough, gently dimpling some into the dough.

• Top generously with grated Gruyère and finish with more thyme.

• Bake following your focaccia recipe until golden, bubbly and crisp around the edges.

• Let cool slightly, slice and enjoy 🤤

Save this for your next bake or comment 🧅 if you want it back on the Sunday Rise menu in November!

10/07/2026

TINIs on repeat 🤎

09/27/2026

The fall menu has officially dropped 🍂

Meet our two newest seasonal loaves:

🥓 Maple Bacon, Meet Cheddar
🎃 Pumpkin Spice, Everything Nice

Alongside all your Sunday Rise favourites, from classic savoury focaccia to TINIs, croutons, crackers, and sourdough starter.

Swipe through to meet each loaf and find your fall favourite. Now available to order at SundayRise.ca 🤎

09/24/2026

One of my favourite ways to use leftover loaves, baguettes or buns: turn them into croutons 🥖

• Cut the bread into cubes or rough chunks
• Let them dry out until they’re crunchy
• Toss them in a wok with olive oil, chilli flakes and whatever herbs you’re in the mood for. Cook until golden

So good on salads or soups. You can also blend the dried bread into breadcrumbs instead! Nothing goes to waste around here 🤍

09/15/2026

Who said sourdough starter was just for bread?
Herbes de Provence and parmesan crackers 🌿🫕

140 grams flour of choice | 1 cup
4 grams baking powder | 1 teaspoon
7 grams sugar | 1 1/2 teaspoons
6 grams salt | 1 teaspoon
57 grams unsalted butter, cold | 4 Tablespoons
240 grams sourdough discard | 1 cup
olive oil

1. Whisk together the whole wheat flour, baking powder, sugar and salt
2. Press the cold, cubed butter into the dry mixture until pea-sized pieces form
3. Add the sourdough discard and mix until a dough forms
4. Divide dough, flatten, wrap and chill for at least 30 minutes or overnight
5. When ready to bake, preheat the oven to 350°F

09/11/2026

First pizza pop up in the books 🫡🥰🍕🥳

Was so much fun collaborating with Zitto Pizza Cody Wilkes Chris Creglia

100% sourdough pizza dough, 48-hour cold ferment
Toppings went absolutely crazy

Let’s run it back soon 🏃‍♀️

08/31/2026

One of the more fun requests I’ve gotten lately 🍔

Cheeseburger Sourdough Focaccia 🍔🧀🥩🥒🍅
Fully loaded with taco-inspired seasoned beef, cheese, tomatoes, pickles & you can even add a burger sauce 🤤

why not?!

08/25/2026

another late summer day at Sunday Rise 🤎🌅

07/21/2026

alive & thriving 🙂‍↕️🙂‍↕️🫧

Address

Vaughan, ON

Telephone

+16479204180

Website

http://www.sundayrise.ca/

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