Rize Up Bakery
Azikiwee Anderson started in 2020 with two loaves in his backyard oven and a starter he borrowed from Outerlands. He bakes Indian, Filipino and Korean flavors into San Francisco sourdough. He told Cesar Hernandez why: to "make them still feel seen."
Why go
Hernandez's pick is the K-Pop, a bulbous, almost scaly round consisting of garlic, black sesame seeds and gochujang.
Untoasted it carries a faint sweet kick. Toast it and dormant cheesy notes wake up.1
The golden masala loaf is an homage to South Indian bread. He built it with Leena Trivedi, his cookbook collaborator. It runs on spices, chiles and herbs. Not everything survives. An early loaf studded with hot Louisiana sausage has never come back.
Anderson moved to a commissary kitchen as the orders mounted. The bread goes out by pre-order pickup in the city and by stall at Bay Area farmers' markets.2 He bakes on Monday, Wednesday and Friday mornings and buys produce from local farms and the Inner Richmond market.5
Order this / avoid
- Order: the K-Pop, toasted, with butter.
- Order: the golden masala loaf.
- Order: the garlic confit and thyme, which Hernandez says he seeks out.1
- Order: the plain country sourdough alongside one of the others.
- Avoid: turning up without an order in.
What locals & experts say
- Cesar Hernandez and MacKenzie Chung Fegan, in the Chronicle's Bay Area sourdough guide, October 2025: the unconventional flavors are the draw, and
his original sourdough is quite remarkable, too.
2 - Lauren Saria and Becky Duffett, Eater SF, record that Anderson is a former professional skater from New Orleans and that Rize Up is a Black-owned microbakery.3
Good to know
- Getting in: pre-order for pickup or delivery in San Francisco, or find the stall at a farmers' market. No walk-in counter is published.
- Where: 1160 Howard Street, in SoMa.
Verdict
should-visit — Anderson's flavored loaves are the reason to bother with the ordering.