A Hearthside Chat with Azikiwee Anderson of Rize Up

Free & For Members Only

June 16 / 7:00 - 8:00 pm ET

In celebration of Juneteenth, join us for a special Hearthside Chat with Azikiwee Anderson, the visionary founder of Rize Up Bakery in San Francisco. A chef by training, Azikiwee picked up a bag of flour during the pandemic and never looked back. What began as a personal experiment in his home kitchen has grown into one of the most exciting new bakeries in the country.  

In just five years, Rize Up has evolved into a mission-driven business with a team of 40 turning out over 3,500 loaves each week. Azikiwee’s bold sourdough creations—infused with ingredients like purple yam (ube), Korean chili paste (gochujang), and masala spice—celebrate the diversity of his community and challenge long-held notions of what artisan bread can be. But Azikiwee isn’t just baking bread—he’s rewriting the narrative of who succeeds in the baking world, using his loaves to tell stories of culture, identity, and resilience.  

He’ll be joined in conversation by Kobla Asamoah, Guild board member, Managing Partner at Caminus Ventures, and a passionate advocate for Black entrepreneurs in food and beverage. Together, they’ll explore the meteoric rise of Rize Up, the challenges and triumphs of being a Black business owner in a historically white industry, and how bread can become a powerful force for inclusion, connection, and change.  

Azikiwee was recently featured on National Geographic’s World Eats Bread—catch the preview now and watch the full series on Hulu and Disney+. You can also check out the Guild’s recent Member Spotlight to learn more about his inspiring journey. 

Learn more about Azikiwee and Rize Up at www.rizeupsourdough.com and @rizeupbakery.

Azikiwee “Z” Anderson, the founder of Rize Up Bakery in San Francisco, is a self-taught artisan baker who began his journey during the early days of the COVID-19 pandemic. Initially a private chef, Anderson turned to sourdough baking as both a creative outlet and a way to cope with the social unrest following the murder of George Floyd. His first loaves were shared with friends and neighbors, but as demand grew, he scaled his production significantly. Rize Up Bakery is known for its unique and bold flavors, such as ube sourdough, which combines the traditional tang of sourdough with the subtle sweetness of purple yam. This flavor innovation exemplifies Anderson’s mission to make bread an art form and centerpiece of community experiences. His loaves are highly sought after, with options like the ube loaf often selling out quickly. Beyond baking, Anderson uses Rize Up as a platform for social impact. His “Pay It Forward” program allows customers to purchase loaves for those in need, and he frequently donates to local shelters. As one of the few Black artisan bakers in the field, he emphasizes representation and community-building, visiting schools to inspire younger generations. 

Kobla Asamoah is Senior Director of Accelerator Operations at Caminus Ventures, an accelerator and investment program targeting food, beverage and related businesses. Prior to Caminus, Kobla served as Head of Small Business at Hot Bread Kitchen, a social enterprise based in NYC. There he focused on growing an incubator program committed to supporting underrepresented entrepreneurs in the industries of food and beverage, providing these entrepreneurs with resources meant to aid in their growth ambition.

Monday, June 23 / 4PM - 5PM ET

Knead to Know: Policy & Regulatory Updates for the Baking Industry 
Presented in partnership with the American Bakers Association 

Join us for a timely and informative free webinar presented in partnership with the American Bakers Association (ABA), exploring the latest regulatory and legislative developments impacting the baking industry under the new administration. 

ABA’s Campbell Genn and Thomas Bailey will share key insights and updates on a range of pressing issues, including: 

• Tariffs and their potential impact on essential baking commodities and equipment 

• Key tax and trade policy developments affecting bakers 

• Workforce regulations and compliance considerations 

• Immigration policy updates affecting hiring and retention 

• Emerging changes in nutrition policy 

This session is designed for bakery owners, operators, and managers who want to stay ahead in a rapidly shifting policy landscape. Bring your questions—there will be time for Q&A at the end of the session. 

Speakers: 

Campbell Genn, Senior Director, Government Relations, American Bakers Association 

Campbell is ABA’ Senior Director of Government Relations. She works to advocate for the commercial baking sector before members of congress and regulatory officials, emphasizing the industry’s role in nutrition, food security, and economic growth.  

Prior to joining ABA, Campbell served as Senior Director of Nutrition at The Sugar Association, where she focused on ensuring nutrition and labeling policies were grounded in strong science and advocating for the multi-faceted role sugar plays in nutrient-dense foods and an overall balanced diet.  

Prior to that, Campbell served as Senior Advisor to the Secretary of Agriculture, directly advising on USDA's 16 nutrition assistance programs, including SNAP, School Meals, and WIC, as well as the Dietary Guidelines for Americans. She also played an integral role in advising the Secretary on Food Safety Inspection Services (FSIS) topics, such as meat supply chain concerns during the COVID-pandemic. Campbell brings four years of experience working in the Secretary's office, where she gained invaluable experience on key food and agriculture issues, expertise in regulatory processes, and familiarity with Executive branch dynamics.  

Thomas Bailey, Director, Government Relations, American Bakers Association

Thomas Bailey is the Director of Government Affairs at the American Bakers Association (ABA), where he leads the association’s federal advocacy on workforce, tax, trade, and immigration policy. With extensive experience in legislative strategy and regulatory affairs, Thomas plays a key role in advancing pro-growth policies that support commercial bakers and their supply chain partners nationwide. 

Prior to joining ABA, Thomas served in senior roles in the U.S. House of Representatives, including as a Legislative Director for a member of the House Committee on Education and the Workforce. In that role, he developed and advanced policy initiatives across a range of domestic issues, with a focus on labor, education, and regulatory oversight. 

At ABA, Thomas is the lead advocate on Capitol Hill and with federal agencies, working to ensure that bakers’ voices are heard on critical policy issues, from preserving key tax provisions and expanding market access to securing a stable and skilled workforce through sound immigration reform. 

June 30, July 7 & 14 / 4:00-5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

June 30 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

July 7 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.   

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

From Seed to Slice: Northeast
A Field Trip Through the Connecticut River Valley
Tuesday, July 8, 10am-5pm ET

A Field Trip through the Connecticut River Valley 

New England was once known as America’s breadbasket, playing a central role in the country’s early wheat production. Today, the region is experiencing a quiet but powerful grain revival. Farmers are rediscovering heritage wheat varieties uniquely suited to the Northeast’s climate, and communities throughout the Connecticut River Valley have become a vibrant hub for this movement. Here, farmers, millers, and bakers are working together to build a thriving local grain economy—reshaping the way we think about bread in the region. 

Join us for a one-day immersive tour as we follow the journey of wheat from field to flour to oven. Meet the passionate people behind the grain revival and discover how local grains are transforming the baking landscape of the Northeast. 

Our day begins with a light breakfast at Ground Up, a woman-owned mill and bakery in Holyoke, MA housed in a beautifully renovated, 19th-century paper mill.  Co-owner Andrea Stanley will share her story of launching a malt business 15 years ago and how she expanded into flour milling in 2018. You’ll get a behind-the-scenes look at her New American Stone Mill—crafted in Elmore, Vermont from local granite—and see the milling and baking operations in action. The bakery produces a variety of artisan breads for the community. 

After lunch at the mill, we’ll board a bus for a 30-minute drive to the historic Thrall Family Farm in Windsor, CT—believed to be the oldest continuously operating farm in the country. There, 12th-generation farmer Spencer Thrall will guide us into the fields for a glimpse of the late-season grain harvest and share how his crops support local millers, craft brewers, and distillers. For a look into the farm’s rich history, check out this episode from Connecticut Public’s original digital series Sharing Connecticut. 

We’ll end the day back at Ground Up with a tasting of regional brews and snacks, celebrating the flavors and spirit of the Northeast grain movement. 

Itinerary (subject to change): 

10:00am – 10:30am 
Meet at Ground Up (4 North Bridge Street, Holyoke, MA) for a light breakfast  

10:30am – 1:00pm 
Tour of Ground Up Mill and Bakery with Co-Owner Andrea Stanley 

1:00pm – 1:45pm 
Lunch at the Mill 

1:45pm – 2:20pm 
Travel by bus to the Thrall Family Farm in Windsor CT (715 River Street, Windsor, CT) 

2:20pm – 3:30pm 
Tour of Thrall Family Farm with Co-Owner Spencer Thrall 

3:30pm – 4:00pm 
Bus returns to Ground Up in Holyoke 

4:00pm – 5:00pm 
Closing reception at Ground Up with Andrea Stanley 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice.

About our Guides:

Andrea Stanley is the co-owner of Ground Up, a woman-owned Mill in Holyoke, Massachusetts supplying stone-milled and locally grown flour to artisanal bakers. 

For 15 years, Andrea’s mission has been to build and grow a regional supply chain for grains and showcase the flavor that can be produced within a sustainable food system. This mission has led to the development of Northeast varieties that are providing a "taste of place" and providing Northeast Farms with a stable market to grow cover crops such as barley, wheat, rye, and oats. At Ground Up, each variety of grain is studied for several years to explore the attributes and flavor it can create.  

In a renovated 19th century mill Andrea also runs Valley Malt, a Craft Malthouse supplying craft brewers and distillers.

Spencer Thrall is a 12th-generation farmer at Thrall Family Farm in Windsor, Connecticut, a historic farm founded by his ancestor William Thrall in 1646. Alongside his brother Joseph, Spencer has helped steward the farm into a new era by shifting its focus from shade tobacco—a crop the Thrall family pioneered for over a century—to grains like barley, wheat, and rye.  

In response to shifting agricultural markets and a rising demand for locally grown ingredients, Spencer co-founded Thrall Family Malt, Connecticut’s first modern malt house. Today, he supplies grain to breweries across the state, playing a central role in reviving the region’s grain economy. Spencer’s work bridges tradition and innovation, honoring his family's agricultural legacy while cultivating a vibrant future for local grain and craft beer in the Northeast.

July 14 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group

July 15 / 4PM - 5PM ET

Welcome to Guild Office Hours—a new free virtual series just for Guild members, where we ask industry experts to come share their knowledge and answer your burning questions on all things baking and the business of baking. 

First up: a timely and practical session all about the International Baking Industry Exposition (IBIE)—the biggest baking event in the U.S. (and possibly the universe!)—happening September 13–17 in Las Vegas. 

IBIE is huge. We’re talking thousands of people, a massive show floor, scores of demos, and more sessions than you can count. It can feel overwhelming—especially if you’re an artisan baker trying to figure out where to start and how to make the most of your time at the show.That’s why we’re bringing in one of the organizers behind IBIE’s education program, plus a fellow Guild member who’s been there and can share what it’s really like. 

What we’ll cover: 

• How the show is laid out (it fills two giant halls!) and what types of vendors you can find there 

• What the Artisan Village is all about 

• Where to catch the best demos and the World Bread Awards 

• Which sessions are most useful for artisan bakers and bakery owners 

• How to meet people, make connections, and avoid getting totally overwhelmed 

And of course, we’ll have ample time for your questions—so bring whatever’s on your mind, whether you're still on the fence or already packing your bags. 

If you’re curious about IBIE, wondering if it’s worth the trip, or just want to feel more prepared for a great trip to the show, this session is for you. Free for Guild and RBA members—grab your spot today! 

Our Experts: 

Marissa Sertich Velie, Executive Director, Retail Bakers of America 

Marissa Sertich Velie is the Executive Director of the Retail Bakers of America (RBA), where she leads national initiatives to support and elevate the retail baking industry. A classically trained pastry chef with a degree from The Culinary Institute of America and a Master’s in Food Studies from NYU, Marissa blends hands-on baking experience with a passion for education, community building, and business strategy. 

Since stepping into her role at RBA, she has expanded the organization’s reach through innovative certification programs, industry partnerships, and high-impact events. She plays a key role in RBA’s involvement with major industry shows like IBIE and is committed to spotlighting the voices and talents of independent bakery owners across the country. 

Carlos Ruiz, Founder, El Horno de Pane

Carlos J. Ruiz is the owner and head baker of El Horno de Pane, an European style retail bakery with secondary wholesale operation, and Café Andrés, both in San Juan, Puerto Rico. Carlos is a BBGA Certified Bread Baker,former Board member,and completed the professional baking program at the San Francisco Baking Institute.  

Tuesday, August 5

From Seed to Slice Tours: 10am - 5pm CT

Guildhall Gathering: 5pm - 7pm CT

Join us for our first From Seed to Slice field trip of 2025 as we head to Minnesota—home to over 13,000 wheat farms and a deep-rooted history in milling. This one-day immersive tour will trace the journey of wheat from the field to the oven, offering insight into the farmers, millers, and bakers shaping the future of regional grain economies. 

We'll begin the day with breakfast and a behind-the-scenes look at Laune Bread in Minneapolis, a market and subscription bakery committed to organic, naturally leavened breads made primarily with locally sourced grains. From there, we’ll travel to Baker’s Field Flour & Bread in Northeast Minneapolis, where traditional stone milling is alive and well, preserving both nutrition and flavor in every batch of flour. 

After a locavore's lunch at Brake Bread,we’ll head to University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences in St. Paul to explore their renowned Wheat Breeding and Genetics Project. There, we’ll tour the Department of Agronomy and Plant Genetics’ field plots and learn how researchers are developing resilient spring wheat varieties tailored to the Midwest’s climate and agriculture. 

We’ll end the day in community at Bang Brewing Company in St. Paul for a relaxed Guildhall Gathering. We’ll talk shop and unwind over brews and artisan pizza from Farina Rossa. 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice. 

We’re grateful to the Artisan Grain Collaborative for helping make this trip accessible and affordable.

Our Guides:

LAUNE Bread is a subscription and market bakery dedicated to seasonality, simplicity, and the intersection the farm and the city. We bake European & West Coast American inspired naturally leavened breads, pastries & cookies. We are committed to reducing waste, pursuing whole grains, and sourcing ingredients from Minnesota + Upper Midwest farmers and producers with earth friendly farming practices.  

Chris MacLeod began Laune Bread in 2015 as a bike delivered subscription micro-bakery. He realized that working solo was not for him, closed shop in 2017, and moved to Switzerland. Returning to Minnesota in 2019, Chris turned the oven back on with the addition of Tiff Singh. 

Raised in northern California, Chris discovered bread while living abroad as a student in Munich. Not anticipating a career in baking, Chris studied Rhetoric and German at Lewis & Clark College, in Portland, OR. Only as a form of procrastination did his baking grow. 

As befits an accidental baker, Chris’s technique and values are rooted in his travels and mentors, found in idyllic Pt. Reyes Station, CA, Portland, OR, Minneapolis, MN, Utrecht, Munich, rural Germany, and Basel + Bern, Switzerland.  

Tiff Ri first baking job was at her local coffee shop and cafe in St. Peter, MN, a base that sparked her interest in cooking and baking. The skills she developed there led her to seek more mentors in the Minneapolis baking community (from the likes of Sun Street Breads, Rustica and Restaurant Alma). 

Baking has remained a focal point in Tiff’s life both inside and outside of work, a mainstay through times of challenge and growth, a source of joy and respite. The seasonal whim of our menu offerings is influenced by Tiff’s inspiration of food, human connection and community.

Baker’s Field Flour and Bread

Patrick Wylie, Head Baker

I started baking bread about a decade ago as a humble home baker. I quickly fell in love with sourdough, baking every week and doing my best to improve. I learned about Baker's Field through a family connection and when I stopped by for a tour, I was told they were hiring. I jumped at the opportunity and have been milling and baking here ever since. I am honored to now serve the bakery team as our Head Miller / Baker.

Tuesday, August 5

Guildhall Gathering at Bang Brewing Company

5pm - 7pm CT