Rize Up Bakery - Ube Loaf

The Ube Loaf - Ube is a sweet purple yam with a hint of coconut flavor. Chef/Owner, Azikiwee Anderson, really wanted to bring that flavor forward in this loaf, so he learned how to make Filipino ube halaya (ube jam) from two local Filipinx chefs, Ren from Ube Area bakery and Joana, a pastry chef from Abaca restaurant. What started as a back-room experiment is now one of their best-selling breads!

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

Rize Up was born as a way to channel energy into something healing during the social unrest following George Floyd's death.

Started by Chef Azikiwee’s home-based quarantine sourdough project after his restaurant suddenly became a victim of covid. It quickly turned into a micro bakery in the Spring of 2020 and within a year had outgrown Azikiwee’s backyard ovens.

Founder Azikiwee Anderson felt the need to make a difference by inspiring young Black bakers to think outside the traditional (bread) box. Azikiwee knows first-hand the importance of representation.

Rize Up's breads are made with naturally-leavened, organic and sustainable high quality ingredients. Their breads feature a rare, 3-day fermentation that digests most of the wheat's natural sugars, making the bread healthier for all of us, but particularly for those avoiding carbs.

Rize Up feels it can change the world one beautiful loaf of bread at a time and is honored to “FEED YOUR SOUL”.