Rise Baking Lab

Call Directions Website

Rise Baking Lab Baking | Teaching | Consulting

From last night’s bagel class at Mark Hart & Luis Cabral De Luna
10/16/2026

From last night’s bagel class at Mark Hart & Luis Cabral De Luna

Uncle Buck. 40% Buckwheat Porridge. This loaf has never failed. Perfect fermentation on this one. We start with an 80% h...
10/02/2026

Uncle Buck. 40% Buckwheat Porridge. This loaf has never failed. Perfect fermentation on this one. We start with an 80% hydration sourdough, fully develop the gluten and then work in a huge amount of buckwheat porridge. Go for buckwheat with the husk for the black flecks. Boil three times the buckwheat flour weight in water and then stir in the buckwheat, stir like crazy and cook until super thick. Cool before adding. Good gluten development with bassinage is essential.

Pain Au Chocolat (Chocolatine). Before anyone comments about the chocolate amount these are 2 house made batons each equ...
09/02/2026

Pain Au Chocolat (Chocolatine). Before anyone comments about the chocolate amount these are 2 house made batons each equalling 2.5 regular batons.

Nice clean layers! These croissants used two double folds and no extra top skin. The beautiful contrast comes from a car...
09/02/2026

Nice clean layers! These croissants used two double folds and no extra top skin. The beautiful contrast comes from a carefully applied egg wash. My egg wash is 1 egg, 5 yolks and a splash of heavy cream. Mix extremely well (but be careful not to aerate it and create too many bubbles) and pass through a sieve before using for a nice smooth finish. Brush only on the flat skin and not on the layers for maximum contrast. Not practical in large production where spraying is much preferred but in smaller batches it looks beautiful.

100% Whole Grain Sourdough. 50% Fresh Milled. Mark Hart & Luis Cabral De Luna Luis Cabral De Luna Graison Gill The Whole...
08/23/2026

100% Whole Grain Sourdough. 50% Fresh Milled. Mark Hart & Luis Cabral De Luna Luis Cabral De Luna Graison Gill The Whole Grain Workshop. Peace Country Milling & Grains KoMo - Nachhaltige Getreidemühlen, Flocker und Mixer Jalyns - komomills.canada KoMo Grain Mills USA

No sheeter. No professional bakery equipment. These were made completely by hand.That’s the focus of my next digital cla...
08/07/2026

No sheeter. No professional bakery equipment. These were made completely by hand.

That’s the focus of my next digital class: Croissants by Hand: Professional Level Croissants at Home.

It’s still a couple months away, but keep an eye out for more.

In the meantime, if you’re making croissants by hand, what’s your biggest struggle?

Address

8456 Harvard Place Unit B
Chilliwack, BC
V2P7Z5

Telephone

+16047686579

Website

Alerts

Be the first to know and let us send you an email when Rise Baking Lab posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share