Market Report: Rise n' Roll, New to the Market

Going for wholesomeness...with just a little candy thrown into the mix

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By David Hammond

Within the last few years at the Oak Park Farmers' Market, we've seen a number of bread vendors come and go. Red Hen seems gone, and in its place is Rise N' Roll, a bakery started by an Amish couple in 2001 in Middlebury, Indiana, and now serving Oak Park every Saturday morning.

Rise n' Roll offers sweet breads (like Banana Nut), but also savory (and to me, more interesting) bread rolls like Smoked Sausage.

Going for wholesomeness, Rise N' Roll's breads are preservative free and their jams & jellies are sugar-free.

There was a lot of sugar, however, in their candy "crunches" of pecan, chocolate pecan, cashew, chocolate cashew and nutty (pecan, cashew, almonds and "a hint of peanuts"). I'm not sure the farmers' market has ever had a vendor offering candy as a primary product offering, and these crunches are some dangerous stuff: they were giving out samples that were so good, I decided not to buy any for fear I'd eat the whole bag before lunch.

The Rise n' Roll website explains they use Old World baking ways with "modern technology," which doesn't sound quite as Amish as one might anticipate, but it turns out the Amish founders, who still work for Rise N' Roll, sold the company to non-Amish people and expanded operations.

Though Cinnamon Caramel donuts are a signature offering, I didn't see any of those last Saturday…perhaps because such pastries would put Rise n' Roll in competition with traditional and much beloved Oak Park Farmers' Market doughnuts.

Although these and other new bread makers at the market may be here just for a summer or two, it's very good for the community to have a chance to sample different offerings from around the Midwest.

 

Reader Comments

3 Comments - Add Your Comment

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Phil from Oak Park  

Posted: June 8th, 2014 9:28 AM

Like many things offal, it all depends on how it's cooked. I like mine with a very crispy, almost "bacon-fried rind". If undercooked and flabby, it's terrible. But I've yet to find a source for it around here (and there's something in the seasoning and texture that probably can't be replicated outside the "indigenous" locale). More reasons to visit Philly.

David Hammond from Oak Park, Illinois  

Posted: June 8th, 2014 8:48 AM

Scrapple came up in conversation the other day with a Philadelphian. I've never had it; she described it; sounded excellent. I like the idea of turning scraps into something delicious.

Phil from Oak Park  

Posted: June 8th, 2014 7:50 AM

I just noticed them yesterday, and didn't have time to ask whether they make shoo-fly pie, a classic Amish/Mennonite "pie" from SE Pennsylvania. If you're not familiar, you probably won't like it (kinda like scrapple). But it's a "classic" molasses "cake" in a pie shell. Delish!

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