Rise Baking Lab

03/28/2026

03/15/2026

Handsome loaf. One of my favourites. Buckwheat sourdough. 50% Buckwheat porridge.

03/14/2026

New York Roll with dulce de leche and vanilla bean pastry cream from Croissant Camp at .

03/12/2026

What’s inside? I didn’t set out to make a - this was supposed to be a brownie inside but we had extra cookie dough and no brownies. I still don’t think cookie and croissant really belong together but this one turned out very cute.

03/11/2026

03/10/2026

Rise Baking Lab is a hands-on baking school in Chilliwack BC where people come to really understand the craft.

We teach bread, croissants, pastry, and other bakery products to both home bakers and professionals. Students mix, shape, laminate, and bake everything themselves while learning the proper techniques behind it.

Good baking. Serious learning. And a lot of fun along the way.
Video - Lucas Stiles https://stilesproductions.com

03/08/2026

Going for a big open crumb with a double and a single sheeted down to 5mm. My standard fold is two doubles which tends to give a more medium crumb. This was made with our students at Croisant Camp .

03/07/2026

Filled with an abundant amount of vanilla pastry cream and dulce de leche Croissant Camp

03/04/2026

Check out the crumb on this croissant!

11/19/2025

If you’ve ever wanted to dive deep into whole grains, fresh milling, and the stories behind the flours we work with, this is the class.
For three days we’ll explore the flavour, terroir, and character of grains grown here in the PNW, mill fresh flour together, bake hands-on with new methods, and dig into the cultural, ecological, and practical roles of grain in our work.
Together, we (Graison Gill, Mark Hart, and Luis Cabral) are bringing three perspectives and one shared passion for great grain, great bread, and honest conversations about the craft and the business of baking.
Join us January 15–17, 2026 in Chilliwack, BC (about 1.5 hours from Vancouver). Visit RiseBakingLab.com for more info or send one of us a DM. See you in January!