Rize Up Bakery’s (opens in new tab) sourdough has appeared on the menus of famed Bay Area restaurants and at farmers markets across the city. Soon, fans of these crusty, chewy, and occasionally colorful loaves will be able to get them straight from the oven.
Founder Azikiwee “Z” Anderson’s says he’s converting Rize Up’s SoMa production kitchen from a wholesale-only facility to one with a public-facing retail component. The full cafe will be up and running in time for his birthday, July 7.
Anderson envisions a space with a full coffee program — the roaster is to be determined — alongside a food menu that highlights Rize Up’s various sourdoughs, which include flavors like sesame-scallion, garlic-thyme, gochujang, masala, and bright-purple ube. That means fancy grilled cheese sandwiches, plus cookies, pastries, and Tartine-style open-faced toasts…