A Conversation with Rise Bakery

We've been working with the Rise Team since 2018 and have loved every minute. So, we caught up with Andy Briggs, one of the Co-Founders of Rise Bakery to give you an insight into their business.

TELL US ABOUT RISE BAKERY

We have our main large artisan bakery in Bridport with an army of bakers who busy themselves producing award winning sourdough breads, sweet & savoury pastries and all sorts of other delicious treats for locals and tourists alike.

We (myself & my three business partners) started the bakery originally in the back of our restaurant Swim, in Lyme Regis. It was out of necessity as we couldn’t find a decent local bread supplier. We soon outgrew the space and moved over to Symmondsbury to a larger premises, as the business expanded due to us buying another restaurant (Rise cafe in Westbay) we had to move again. The site we are in now is massive. As we had bakers producing all these products we decided to open a retail bakery & market to sell direct to the public.

We opened our third large restaurant called Heyday’s on the seafront in Exmouth and our second retail bakery next door at the same time. This has been a great success and it made total sense to use Extract as our coffee supplier across the group. I live in Bristol and had heard great things about Extract, I made a call, got a meeting in the diary and the rest, as they say, is history.

IF YOU WEREN’T RUNNING YOUR BUSINESS, WHAT JOB WOULD YOU BE DOING?

I’m a chef by trade and before I returned to the UK back in 2008 I was living in Australia for 10 years so I guess I would be over there doing something in hospitality but who knows????

WHAT’S YOUR FAVOURITE WAY TO ENJOY COFFEE?

I always grab a coffee when I walk back from the gym in the mornings. Flat white is my go to coffee, packs a punch, not too much milk. I post bike ride coffee is always good too, I’ve recently gone over to road bikes after years of riding mountain bikes, I’m a proud M.A.M.I.L (middle aged man in lycra).

WHAT DO YOU LOVE ABOUT WORKING WITH EXTRACT?

The coffee is outstanding and the customer service is second to none. If we need coffee training Alex will sort it. If we need someone to run a festival we are involved in Alex will sort it, if we need equipment Alex will sort it, if we need machines set up for new sites, Alex will sort it. We can’t ask for more.

SWEET OR SAVOURY?

Sweet, we make our own Pastel de natas which are delicious, failing that you can’t beat a cinnamon bun!

WE BRITS HAVE THIS ODD OBSESSION WITH THE MEAL DEAL. WHAT’S YOUR DREAM COMBO?

M&S chicken, avocado & spinach sandwich, sour cream & onion Pop Chips, bottle of San Peligrino (other sparkling waters are available)

WHAT ARE YOU MOST LOOKING FORWARD TO THIS YEAR?

Heading back to Barcelona with my girlfriend, it’s such a great city, the food scene is amazing, beautiful architecture and fantastic beaches.

SINCE STARTING YOUR BUSINESS, WHAT’S BEEN YOUR PROUDEST ACHIEVEMENT?

Opening any of our sites. It takes a large amount of people to get these things off the ground and we have a great team who work very hard to make sure it happens.

WHAT ADVICE WOULD YOU GIVE SOMEONE THINKING ABOUT STARTING THEIR OWN BUSINESS?

Find out what you are good at and surround yourself with smart people.

ASIDE FROM YOUR OWN BUSINESS, WHERE IS YOUR FAVOURITE SPOT TO GRAB A BITE TO EAT OR A COFFEE?

I live on the Harbourside in Bristol so I’m spoilt for choice, coffee & a pastry will be Mokoko, love their cinnamon buns! Salt & Malt for my fish & chips fix, Ragu for Italian small plates , Root for healthy tasty veggies, Clouds in St Werburgh’s is amazing and I also love Lona on Gloucester Rd for grilled chicken and mezze.