Rize Up Bakery is a fast-growing San Francisco-based black-owned bakery focused on reinventing and rethinking the traditional sourdough.
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! Rize Up wants to share our love of delicious, thoughtfully baked bread made with naturally leavened, organic, and sustainable high-quality ingredients.
Rize Up Bakery's Olive/Parm loaf has big chunks of olives in every loaf, olives that you can see even on the outside of the bread. Made with a beautiful mixture of Castelvetrano olives, black truffle, black pepper, and Parmesan cheese, this loaf will soon set the bar for what you measure all other olive loaves against.
Try this:
Reheat the loaf in the oven until warm and crispy, then slice and serve with a charcuterie or cheese board.
Make (or buy) your favorite pot of Italian red sauce, and treat yourself some of the fancy, fresh pastas if you can find it (artichoke ravioli are a good ones). Then second verse, same as the first. Reheat the loaf in the oven until warm and crispy, then slice and serve with the pasta and red sauce.
Ingredients
- Rize Up certified organic flour blend (organic wheat flour, organic whole wheat flour, organic spelt flour, organic rye flour, organic malted barley flour)
- Water
- Sourdough starter (organic wheat flour, water, culture)
- Olives (Castelvetrano olives, water, salt, citric Acid)
- Parmesan cheese (cultured milk, enzymes, salt)
- Salt
- Black pepper
- Truffle oil (olive oil, black truffle flavored oil)
- Dusted with organic red wheat bran, rice flour
Made on equipment that also handles sesame, soy, and tree nuts (coconut)