Let them eat bread

Rise bread makers a hit in Cazenovia

— Since that first bread recipe, Barnes and Hershberger have kept “playing and creating fun recipes” and now have about a dozen original recipes in their stock. At the May 10 Cazenovia Farmers market, Rise opened with 75 loaves of boule, raisin bread, olive bread, rye bread and baguettes, which sold out in an hour. In addition to these recipes, Rise also offers roasted garlic, carrot, whole wheat flax pumpkin seed, sourdough, rosemary-olive oil, ciabatta and rustic Romano breads.

But a bread business cannot bake without access to a commercial kitchen with the right ovens, and these took Barnes a little time to find. She knew she could not bake hundreds of loaves at home, and her first venture using the ovens at the Brae Loch Inn — generously offered for Rise’s use by owner Jim Barr — just did not work out for Barnes to master her recipes.

Barnes’s friend McKenzie Hughes, owner of Cazenovia Cutblock, has a relationship with Nancy Muserlian, owner of Owera Vineyards, and suggested that Barnes inquire about possibly trying their ovens for her baking. Hershberger also is an employee at Owera and knows the Muserlians as well.

Barnes said that Nancy Muserlian welcomed her to Owera and offered the use of the kitchen in the winery’s event center, and “It was a homerun.”

“Peter and Nancy have given us such a tremendous opportunity to grow,” Barnes said. “They gave us a key, opened their doors and trusted us … and I am really grateful.”

“Rise is a ‘rising’ Cazenovia bread business and Owera Vineyards is thrilled to help with their launch,” said Nancy Muserlian. “Helping an enterprising local business by letting them use our facility to bake their delicious breads is our pleasure. Business is all about reciprocity!”

So with a kitchen secured, recipes created and bread flying off her shelves at the weekly Cazenovia Farmers Market, the future is looking bright for Rise. In addition to their current bread offerings, Rise is looking to also start making pizza dough, pie crusts in the fall, and eventually croutons, stuffing mix and bread crumbs, Barnes said.

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