The soul of Arizmendi. Each day, the cooperative bakes one new pizza on organic sourdough with whole-milk mozzarella and a seasonal vegetable combination. The pizza changes daily, so you never know what you're getting — this is part of the appeal. The sourdough is tangy and chewy, the crust is thin, and the vegetables are chosen for what's in season. Reviewers describe the variety and quality as surprising for the price.
Tips from diners
Get there early (9-11am) for the best selection of slices. By afternoon, the flavor you want might be sold out.
When the daily specials sell out or you want simplicity, get the cheese pizza. Just sourdough, mozzarella, and olive oil. The crust is the star here — the cheese supports it rather than hiding it.
Tips from diners
If you want to taste the sourdough, get the cheese pizza. Nothing distracts from the bread quality.
Available in limited quantity each day. It uses the same sourdough base and seasonal vegetables as the cheese pizza, but substituted with creamy cashew milk cheese. The vegan version is increasingly popular as the cheese alternative has improved.
Tips from diners
The vegan special is legitimately good — the cashew cheese has improved in recent years and is now creamy and flavorful.
You can buy an entire loaf to take home. The bread is tangy, chewy, with a crispy crust. It's perfect for toasting and lasts 2-3 days.
Tips from diners
Buy a loaf — it's fresh, affordable, and much better than supermarket bread. It toasts beautifully.
Arizmendi Bakery is named after Basque priest and labor organizer José María Arizmendiarrieta. The San Francisco Inner Sunset location (1331 9th Avenue, two blocks from Golden Gate Park) is a worker-owned cooperative where staff are also co-owners — a model inspired by the Cheese Board Collective in Berkeley. Each day, one new vegetarian sourdough pizza is baked fresh using organic flour, whole-milk mozzarella, and seasonal vegetables. There's also a daily vegan special using cashew milk cheese. The cooperative model defines the business as much as the bread.
This is takeout only, no seating. Grab a slice or loaf and head to Golden Gate Park, which is two blocks away.
It's a worker-owned cooperative — staff are also owners. You're supporting a business model focused on worker wellbeing, not just pizza.
The daily pizza changes completely each day. It's worth coming back to see what new flavors show up.
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