The Risen Bread Co.

05/22/2026

Morning, Liberty Lake! I'm planning out the bake for next week's market and I want to know what you're craving. Are we feeling cinnamon raisin or cranberry walnut? Or maybe a mixed seed or rye sourdough? Let me know what you want to see in the booth. Cast your vote at the link below!

https://form.jotform.com/261394969263067

Please click the link to complete this form.

04/23/2026

Hey everyone, Phenix here.

Quick heads-up on ordering: I’m officially moving our system off of Hotplate and over to Square starting today.

Hotplate got us off the ground, but this new site makes things a lot smoother on my end so I can spend less time managing lists and more time focused on the dough.

You can place your regular weekly orders and choose between in-person pickup or delivery right here:

https://order.therisenbreadco.com

Thanks for being patient while I get the tech side of the bakery dialed in!

Phenix
Risen Bread Co.

04/13/2026

Logan Walker. Thank you for sharing our bun announcement! Message us and claim your buns. ☺️

04/08/2026

Hey everyone, wanted to jump on here real quick! I’ve been working on a new recipe at the bakery and I need your help. 🍔🍞

We are rolling out a new hybrid burger bun for 2026!

They are 99% of our classic sourdough, plus just a tiny pinch of yeast to make them extra fluffy. They're going to be perfect for burger season.

But before we fully launch them, I need an official taste tester.

Here is how to enter:
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I’ll be in the bakery mixing and baking these off all weekend, and we'll be distributing the fresh buns to our winner on Monday!

Good luck, and thanks as always for supporting the bakery!

04/05/2026

Hand-rolling these hoagies today and the crumb is looking exactly how I wanted.

These are a "hybrid" sourdough, meaning we use our starter for that deep flavor but add a tiny pinch of yeast to give them that extra-soft, fluffy squish you want in a sandwich roll. Since we cut and roll every single one by hand, they all have their own unique shape, but they’re all incredibly tender.

​Perfect for loading up with whatever you’re throwing on the grill this summer. 🌭

​Where to find them:

​Fresh weekly at
Order direct on our website for delivery

​P.S. Burger buns are right around the corner. 🍔❤️

04/05/2026

Big news, Liberty Lake! 🥖

We’re officially headed back to the Liberty Lake Farmers Market for the 2026 season starting this May!

I’m shifting things around in the bakery to make sure you’re getting the freshest sourdough possible. That means I’ll be pulling all-nighters every Friday so the bread is still warm (or close to it!) when you see me Saturday morning. Then, we’re back at it all day Sunday for our local clients and customers.

It’s going to be a busy season, but there’s nothing like seeing you all at the market. Can’t wait to see some familiar faces and share what’s coming out of the oven.

See you in May!

02/18/2026

So you bought our pizza dough?

First of all, thank you.🙏 Now you need a sauce that actually respects the sourdough it's sitting on. Please, whatever you do, don't bury that wild yeast flavor under a heavy, sugary jarred sauce from the store. You can make it cheaper and tastier.

This is the exact, raw sauce I use. It's incredibly simple, takes about thirty seconds to make, and you don't even have to cook it.

Here is what you need:
▪️1 can (15oz) of crushed tomatoes
▪️2 Tbsp of avocado oil
▪️1 tsp of salt

Just stir it all together until it looks vibrant and well-incorporated. That’s literally it.

We recommend not to drown the dough. A heavy hand with the sauce is the easiest way to ruin a good crust. In the land of pizza, less sauce equals more flavor and a crispier bottom.

Drop a picture of your pizza in the comments if you bake one up tonight! 🍕👀

01/29/2026

Unpopular opinion: Higher hydration isn't always better. 🚫🥖

For a long time, I fought with a 100% hydration starter. It was constantly over-fermenting and peaking way too fast for my schedule. It honestly drove me nuts.

So I made the switch to 80% hydration (80g water to 100g flour) and everything changed.

📉 Slower Fermentation: Gives me more control.
🧬 More Lactic Acid: Better gut health benefits.
👅 Complex Flavor: That signature sour tang we love at Risen Bread Co.

I also use a specific 3-flour blend to keep it active: Whole Red Winter Wheat, Bread Flour, and Rye Flour.

Bakers: What hydration is your starter living at right now? Drop a percentage below! 👇

risenbreadco bakingtips guthealth

01/28/2026

Have you ever wondered why most bread labels have long lists of ingredients?

It usually comes down to one thing: Time.

In commercial baking, ingredients like Sodium Stearoyl Lactylate or Vital Wheat Gluten are often used to speed up the process. They help dough rise quickly instead of hours and stay soft for weeks on a shelf. They aren't "bad"—they are just efficient solutions for mass production.

But at Risen Bread Co., we choose a different path.
We don't use additives to speed things up because we believe the magic happens in the wait. We let our dough ferment slowly with wild yeast. This natural process breaks down gluten, unlocks nutrients, and develops flavor in a way that no shortcut can mimic.

We don't build bread for a 3-week shelf life; we bake it fresh for your table each week.

Risen Bread Co.

Simple Ingredients. Complex Flavor.

01/26/2026

Check it out!

We have baguettes rolling out of the oven right now. We are so excited to offer baguettes to our community. Hitting out weekly bread drop soon.

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