Cranberry Walnut Sourdough Batard focaccia we bake fresh weekly in

we bake fresh weekly in small batches using 500g of flour per loaf—no shortcuts

To honor local flavors

locally made sourdough bread in the Philippines

and that nostalgic interplay of sweet and salty—a reminder of beloved Noche Buena feasts in every slice

Five generous layers of thinly sliced Fuji apples marinate in a warm cinnamon glaze

Cranberry Walnut Sourdough Batard focaccia we bake fresh weekly inOur Cranberry Walnut Sourdough Batard is a hearty, artisan loaf that showcases the signature tang of naturally leavened sourdoughcrafted with just three core ingredients: flour, salt, and water. Using a blend of whole wheat and bread flour at 78% hydration, this batard is slow fermented for depth, then studded with tart dried cranberries and toasted walnuts for contrast and crunch. At Rise Artisanal, we bake fresh weekly in small batches using 500g of