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1 loaf. San Francisco sourdough gained a valuable player when Rize Up Bakery came onto the scene in 2020, crafting some of the most unique loaves in the city. They have injected everything seasoning throughout the perfect crust in their Everything But the Kitchen Sink Sourdough to make sure your favorite everything topping does not fall off with each bite!

Freshly Baked

"Everything" But the Kitchen Sink Sourdough

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Rize Up Bakery is a fast growing San Francisco based black-owned bakery focused on reinventing and rethinking the traditional sourdough. 

Rize Up was born as a way to channel energy into something healing during the social unrest caused by the murder of George Floyd.  

Rize Up's story began as a home-based quarantine sourdough project that quickly turned into a micro bakery in the Spring of 2020. Within a year, Rize Up has outgrown Azikiwee’s backyard ovens and our trajectory has no end in sight!

Founder Azikiwee Anderson was overcome with a need to make a difference and hopefully inspire young Black bakers to think outside the traditional box. As a black baker, Azikiwee feels representation truly matters. We have to be the change we seek.

Rize Up wants to share our love of delicious, thoughtfully baked breads made with naturally leavened, organic and sustainable high quality ingredients.

Rize Up feels it can change the world one beautiful loaf of bread at a time!

Rize Up Bakery

Dense, chewy, incredibly hearty, filled with lots of fiber and protein, this bread is made without wheat and air so it's technically gluten free and vegan to boot! In describing this bread, which is reminiscent of the traditional, dense, seeded breads you’ll find in countries like Denmark and Germany, Josey Baker says “I had been mostly turned off by gluten-free breads, since it seemed like they were all trying to imitate wheat breads, and failing miserably. But this bread stands on its own”. That is putting it mildly. It’s a marvel. Ingredients: oats, sunflower seeds, sesame seeds, almond flour, almonds, flax seeds, psyllium seed husk, maple syrup, olive oil, sea salt.

Adventure Bread

JBB is a small team of bread bakers who specialize in freshly milled whole grain sourdough.

Josey Baker Bread

Organic California rice flour in a vegan clean bun is the perfect base for burgers or a toasted breakfast treat.

Gluten Free

Vegan

Breakfast Rolls

WELCOME TO THE NEW BREAD FAMILY

What we do is who we are...
Like millions of people who struggle with gluten & wheat sensitivity, our family started to search for healthier alternatives. Our quest to find gluten-free bakery items turned up sour, dry & bland... to say the least! Therefore, it became our mission to develop a local line of fresh, great-tasting whole-grain, gluten-free breads and rolls.

We hope that you enjoy our way of staying happy and healthy with every bite.

Join the movement.

New Bread Company

Midnite Bagel's Buckwheat Black Sesame Loaf is a dark, nutty fermented loaf with a rich, extra-umami flavor from the black sesame and a decidedly dark gray color inside. Enjoy with classics like smoked fish, schmears, herring and more. Midnite Bagel, the cult favorite ex pop-up from former Tartine lead bread-baker Nick Beitcher is a San Francisco bagel shop focused on naturally fermented (sourdough) bagels, breads, and sweet goods crafted from sustainably-grown, stone-milled flour from the Pacific Northwest. Ingredients: wheat flour, rye flour, buckwheat flour, black sesame seeds, sourdough culture (wheat flour, water), sea salt

Buckwheat Black Sesame Loaf

Midnite Bagel, the cult favorite ex pop-up from former Tartine lead bread-baker Nick Beitcher is a San Francisco bagel shop focused on naturally fermented (sourdough) bagels, breads, and sweet goods crafted from sustainably-grown, stone-milled flour from the Pacific Northwest. These bagels are easier to digest, more nutritious, and take longer to stale than traditional bagels. Midnite started selling bagels in 2018 as a series of pop-ups at the original Tartine Bakery, and today, these bagels reflect this magical little corner of the world  we call home.

Midnite Bagel

24 oz. Our favorite shape for sourdough, this mildly tart batard has a touch of sweetness with a crunchy crust and deliciously moist interior, which is the result of the natural whole wheat starter fermentation. The oval or oblong Batard makes the perfect table bread with dinner. Ingredients: wheat flour, water, sea salt, whole grain wheat flour, whole grain rye flour, natural starter

Classic Sourdough Batard

OKLAND’S ONLY WOOD-FIRED BAKERY
We Bake Great Bread.
We Make Great Jobs.


Firebrand Artisan Breads

One for the sourdough purists, Josey Baker's Country Sourdough is the plain and simple true loaf. The loaf is made from just flour, water, salt, and sourdough culture, the traditional perfection coming from the same sourdough culture that Josey got from his great, great grandmother. With a soft interior, a perfect crust and that sour taste of great fermentation it is everything you want from a great San Francisco sourdough. Ingredients: whole wheat flour, bread flour (wheat), sourdough culture, sea salt

Country Bread

The Country Bread from SF's cult favorite Midnite Bagel is a rustic loaf with a bouncy open crumb and a shatteringly crispy crust - the bread that sandwich dreams are made of. Midnite Bagel from former Tartine lead bread-baker Nick Beitcher is a San Francisco bagel shop focused on naturally fermented (sourdough) bagels, breads, and sweet goods crafted from sustainably-grown, stone-milled flour from the Pacific Northwest. Ingredients: organic wheat flour, organic rye flour, sourdough culture (wheat flour, water), sea salt

Josey Baker's favorite loaf of all, he says he was never attracted to Jewish deli-style rye which he called, "white bread with a token of rye and an overpowering amount of caraway." Inspired by Scandinavian-style ryes, his Dark Mountain Rye is his most versatile answer for your daily slice. This high fiber, dense bread is 100% stone ground whole grain rye with no wheat added, naturally leavened with a sourdough culture. Ingredients: whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt

Dark Mountain Rye

This Deli Rye from Midnite Bagel is as close to the Lower East Side that you'll get. A crusty, tangy loaf, it's the perfect foundation for a classic deli sandwich at home. Midnite Bagel, the cult favorite ex pop-up from former Tartine lead bread-baker Nick Beitcher is a San Francisco bagel shop focused on naturally fermented (sourdough) bagels, breads, and sweet goods crafted from sustainably-grown, stone-milled flour from the Pacific Northwest. Ingredients: wheat flour, rye flour, sourdough culture (wheat flour, water), molasses, caraway seeds, sea salt

Deli Rye Loaf

1 loaf. San Francisco sourdough gained a valuable player when Rize Up Bakery came onto the scene in 2020, crafting some of the most unique loaves in the city. Their Garlic Confit & Thyme Sourdough is the best garlic experience you will have confit loaves have a in a loaf - far better than garlic bread. Whole roasted pieces of garlic baked with a hint of herbaceous acidity from lemon thyme come together in a tangy sourdough with the perfect crust. We love to slather the still-warm slices with a little butter or make into the most insane grilled cheese.

Garlic Confit & Thyme Sourdough 

1 loaf. San Francisco sourdough gained a valuable player when Rize Up Bakery came onto the scene in 2020, crafting some of the most unique loaves in the city. Their Jalapeno, Bacon & Cheddar Sourdough is their most complex and time invested creation. Chunks of Tillamook cheddar, bits of house-cut bacon and smokey fire roasted jalapeños come together in a tangy sourdough with the perfect crust, this loaf is all that and a bag of chips!

Jalapeno Bacon & Cheddar Sourdough

Our New York Rye dough contains a blend of Organic rye and unbleached wheat flours and is flavored with the traditional rye spice blend of caraway, fennel, and coriander. It is sometimes referred to as a Jewish Rye. The Small New York Rye is a good size loaf to take home, and can be purchased at most retail stores where Acme Bread is sold. Its crumb is airy and moist and has a classic rye flavor. Suggested Uses: Pastrami sandwiches are a great use for this bread, but it can also be used to dip in soups, as table bread, for croutons or bread crumbs, and much more.

New York Rye

Acme Bread Co. was founded by Steven and Suzie Sullivan in 1983 with the mission of baking premium, top-quality bread for restaurants and stores. Initially, the company only offered four different types of bread, but over the years, the product list has expanded to include more than 100 different items. The bakery has always been committed to using organic and locally sourced ingredients, with a switch to 100% organic flour in 1999.

With two brick and mortar locations, one in Berkeley and the other in San Francisco's Ferry Building Marketplace, Acme Bread Co. supplies bread to dozens of restaurants around the Bay Area, including Chez Panisse, where Steven began baking bread in the seventies. The company is also environmentally conscious, implementing sustainable practices such as using renewable diesel for their trucks and generating their own electricity with photovoltaic panels. Acme's mission remains the same today as it was in 1983: to make the best bread possible.

Acme Bread

16 oz. This Olive Bread is made out of sourdough, naturally leavened with a whole wheat starter. Not made with black Kalamata olives that are commonly used for olive breads, this loaf is baked with fruity, lightly cured green Halkidiki olives. Native to the Halkidiki Peninsula in Northern Greece, these plump olives with a meaty bite and tremendous fruity, briny, buttery and pleasantly sour flavor add just the right amount of saltiness to the chewy, airy loaf. Ideal served warm with a generous amount of good quality olive oil, paired with charcuterie or served alongside a saucy shakshuka for Sunday brunch. Ingredients: Unbleached Organic Wheat Flour, Water, Olives, Whole Wheat Starter,Salt, Olive Oil, and Malted Barley Flour

Olive Bread

A darker, toastier, and denser loaf, this Pumpernickel Bread is a rye lover's dream. Real pumpernickel is rare – and this is it! Midnite Bagel, the cult favorite ex pop-up from former Tartine lead bread-baker Nick Beitcher is a San Francisco bagel shop focused on naturally fermented (sourdough) bagels, breads, and sweet goods crafted from sustainably-grown, stone-milled flour from the Pacific Northwest. Ingredients: wheat flour, rye flour, sourdough culture (wheat flour, water), molasses, dark malt powder, caraway seeds, sea salt

Pumpernickel Bread

16 oz. Our Levain loaves are naturally leavened with a Levain starter and contain approximately 30% Organic whole wheat flour, with the rest of the flour being unbleached Organic wheat flour. Small Levain is a round or “boule” shape, and is one of the original breads first made when our company was founded in 1983. The crumb is airy and moist with nutty and sour notes. The outside has a robust crust with a smoky and caramelized flavor. Suggested Uses: Levain is a versatile bread that is well suited for table bread, breakfast toast, croutons, sandwiches, grilled bread, bread crumbs, open faced sandwiches, grilled cheese, fondue, and much more. Many enjoy eating the bread as is because of the unique whole wheat sourdough flavor.

Round Pain au Levain 

Wholesome, delicious, and versatile whether it’s toasted or not. Oat and organic California rice flour make this the perfect classic bread for any meal or snack. Ingredients: Water, Organic Brown Rice Flour, Organic Sorghum Flour, Organic Tapioca Flour, Organic Potato Starch, Egg Whites, Organic Sunflower Oil, Organic Flaxseed Meal, Yeast, Sea Salt, Xanthan Gum, Cane Sugar, Organic Apple Cider Vinegar, **Lecithin. CONTAINS: Eggs

Sandwich Bread

ingredients: Whole wheat flour, whole rye flour, sesame seeds, sourdough culture, sea salt

Local

Sesame Wheat Bread

Our Sour Bâtard leavened entirely with a natural, wild yeast starter. It rises on floured, cloth-lined couches and bakes in our stone-hearthed deck ovens. It is a popular, oblong shaped sourdough bread with a robust crust. The crispy outside has a smoky flavor to it. When sliced open the crumb revealed inside is irregular and airy, with a tang, almost fruity sourdough flavor. Suggested Uses: Sour Bâtard is the perfect size to take home for sandwiches and toast. It can be turned into croutons or used as table bread and is even a good choice for fondue or other dips.

Sour Batard

1 loaf. San Francisco sourdough gained a valuable player when Rize Up Bakery came onto the scene in 2020, crafting some of the most unique loaves in the city. Their Ube Sourdough is an outrageoslu purple loaf which gets its vibrant color from ube, a purple yam that originates in the Philippines. It's sweet, sour, chewy and perfectly tangy. We love this loaf as a centerpiece for brunch for an excellent conversation starter.

Ube Sourdough

Josey Baker's rendition of the ubiqutuous Wonder loaf many of us grew up with, this loaf of bread that uses fresh-milled wheat flour is the most alive bread one can taste. The most notable difference is aroma, which is strong and amazing. The texture is finer and the flavor is sweeter and more nutty. Pair it with butter for an afternoon snack, or slice it for the kids' PB&Js. Ingredients: whole wheat flour, whole rye flour, sourdough culture, sea salt

Whole Grain Levain

26 oz. Firebrand Artisan Bakery in Oakland makes the Bay Area's best sliced breads. This %100 Sprouted Whole Wheat Bread is made of wheat berries, flax seeds and topped with sesame seeds. The sprouting results in a nutty flavor and soft texture, softening the hull (outside shell) making it easier to digest. It is also easier to absorb the nutrients! Toast on a cast iron skillet and spread on a thick salted butter for a perfect weekday breakfast for dinner. Ingredients: organic sprouted wheat berries, organic whole wheat starter (organic whole wheat flour, filtered water), organic wheat gluten, yeast, filtered water, organic sprouted flax seeds, organic evaporated cane juice, organic sunflower seeds, organic sunflower oil, sea salt, organic wheat bran, organic wheat flour, organic cultured wheat flour, organic vinegar, ascorbic acid, enzymes. Topping: organic sesame seeds

%100 Sprouted Whole Wheat Bread 

Master Of Sustained Energy A bread we all know and love with the sweet hint of molasses. Dark, rich, irresistible.

Multigrain Bread

26 oz. Firebrand Artisan Bakery in Oakland makes the Bay Area's best sliced breads. This Organic Sprouted Whole Rye Bread is made of sprouted berries, sprouted rye berries, rye flour, and topped with sesame seeds. The rye gives this bread an earthy flavor, dark color, and dense texture. Pair it with provolone for a tangy grilled cheese or a creamy tomato soup. Ingredients: organic sprouted wheat berries, organic sprouted rye berries, organic whole rye flour, organic whole rye starter (whole rye flour, filtered water), filtered water, organic wheat gluten, organic honey, organic brown sugar, organic sunflower oil, yeast, sea salt, organic cultured wheat flour, organic vinegar, organic wheat flour, ascorbic acid, enzymes. Topping: organic sesame seeds

Organic Sprouted Whole Rye Bread

26 oz. Firebrand Bakery in Oakland makes the Bay Area's best sliced breads. One of their best seller artisanal sliced breads is this Organic Sprouted Whole Wheat & Honey Bread that is made of wheat berries, honey, flax seeds and topped with oats and sunflower seeds. The touch of honey gives this bread a slight sweetness. Toast on a cast iron skillet and spread on a thick salted butter for a perfect weekday breakfast for dinner. Ingredients: organic sprouted wheat berries, organic honey, organic whole wheat starter (organic whole wheat flour, filtered water), organic wheat gluten, yeast, filtered water, organic sprouted flax seeds, organic evaporated cane juice, organic sunflower seeds, organic sunflower oil, sea salt, organic wheat bran, organic wheat flour, organic cultured wheat flour, organic vinegar, ascorbic acid, enzymes. Topping: organic rolled oats, organic sunflower seeds

Organic Sprouted Whole Wheat & Honey Bread

Rustic Sweet Baguette is a gorgeous baguette made out of sweet dough that is hand moulded and that rises between folds of cloth that are lightly dusted with flour. Its crust is chewy and its crumb is airy and slightly irregular due to gentle hand-moulding and an extended leavening time that allows the baguette to expand and become fluffy. The flavor is subtle, slightly yeasty, and makes it great for a variety of recipes. Suggested Uses: Rustic Sweet Baguette is a popular item, with a multitude of uses from any type of sandwich, table bread, crostini, croutons and more. Ingredients: Organic Unbleached Wheat Flour (Organic Malted Barley Flour), Water, Sea Salt, and Yeast

Rustic Sweet Baguette

Our Sourdough Baguettes are made from an entirely naturally leavened sourdough starter and sponge, and dough, which develop over more than 20 hours before baking. The baguettes are baked in a steam-injected oven that helps our crust to become caramelized and crispy, while keeping the inside airy and moist. The sourdough flavor is slightly acidic, almost fruity, and quite delicious. Suggested Uses: Sourdough Baguettes are great for any type of crostini, bruschetta, or sandwiches. Ingredients: Organic Unbleached Wheat Flour (Organic Malted Barley Flour), Water, and Sea Salt

Bread

Bread

"Everything" But the Kitchen Sink Sourdough

Adventure Bread

Breakfast Rolls

Buckwheat Black Sesame Loaf

Classic Sourdough Batard

Country Bread

Country Bread

Dark Mountain Rye

Deli Rye Loaf

Garlic Confit & Thyme Sourdough

Jalapeno Bacon & Cheddar Sourdough

New York Rye

Olive Bread

Pumpernickel Bread

Round Pain au Levain

Sandwich Bread

Sesame Wheat Bread

Sour Batard

Ube Sourdough

Whole Grain Levain

Sliced Bread

Sandwich Bread

%100 Sprouted Whole Wheat Bread

Multigrain Bread

Organic Sprouted Whole Rye Bread

Organic Sprouted Whole Wheat & Honey Bread

Baguettes

Rustic Sweet Baguette

Sour Baguette