On The Rise is really living up to its name as its success — both at its newer Van Aken and its original Fairmount Boulevard location — has necessitated an expansion. Famously known for serving fresh bread made daily with Ohio stone-ground flour, On the Rise recently brought in Britt-Marie Horrocks as the director of pastry. As the owner of the very popular, but now-closed Coquette Patisserie, Horrocks has helped Cleveland’s pastry scene flourish with authentic French pastries. “Her creativity with flavors is unbelievable,” says On the Rise owner Adam Gidlow. “It’s going to give us a more well-rounded bakery.” With a new emphasis on pastries and an ever-growing demand for bread, their kitchen was becoming too hot, cramped and lacked the necessary equipment to make refined desserts such as macarons and the weekly varieties of eclairs. The new space, slated to be finished on Nov. 1, will have temperature-controlled areas and ovens that are more conducive to pastry baking. Ready to taste for yourself? Through Thanksgiving, the bakery will be featuring olive oil cake with layers of milk chocolate sage ganache and house-poached pears.
On The Rise Is Expanding Operations
The bread bakery is leaning into pastries and other options thanks to the hire of Britt-Marie Horrocks.
