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Sesame // Scallion

Imagine the best scallion pancake you have ever had at your favorite Chinese or Taiwanese restaurant, made into sourdough bread.  We finish it with a crust of black sesame seeds for a satisfying crunch. 

This was a tough one to figure out! I learned through experiments that sesame oil messes with the sourdough's fermentation. But I'm glad we persisted, because people love this loaf.

This loaf is available through our subscription program - so sign up for a weekly or biweekly, or monthly local pickup, local delivery, or domestic shipping.

This subscription includes free local delivery within certain Bay Area cities, please contact us at to determine if you qualify.   


Try this:

Use when making your favorite savory sandwich! I know, it sounds like a lazy suggestion. But if I was being fancy, I'd make or buy some Korean fried chicken, toast up a few slices, mix Sriracha with mayo and put it all together with salad greens into my dream sandwich. And that doesn't sound lazy to me. It's sounds damn delicious.

Toast a thick slice, then top with cream cheese, thinly sliced smoked salmon, sliced avocados, finely chopped green onions and a drizzle of Asian sweet chili sauce (at most grocery stores)



  • 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)
  • Salt
  • Scallion
  • Sesame oil
  • Black sesame seeds
  • Dusted with organic red wheat bran, rice flour

Made with equipment that also handles soy, milk and tree nuts (coconut)

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