Arizmendi Bakery
Thin-crust pizza & artisanal baked goods
Bakery · Inner Sunset · $
The Zagat Review
4.5
Food
3.4
Decor
4.1
Service
 
"Amazing" "fresh-out-of-the-oven" breads, "the best scones ever" and "tantalizing" pastries (including vegan/gluten-free "goodies" ) "tug at the heartstrings" at these individually run "hippie-dippie" bakeries; "there’s no decor" and only "limited" seating, but expect quick-moving "lines of people" queuing up for a cup of fair-trade "joe" and "generous slices" of daily vegetarian pizza that "never fails to be deliciously interesting."
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hours Open Today · 7:00 AM - 7:00 PM
Chevron
Tuesday
7:00 AM - 7:00 PM
Wednesday
7:00 AM - 7:00 PM
Thursday
7:00 AM - 7:00 PM
Friday
7:00 AM - 7:00 PM
Saturday
7:30 AM - 6:00 PM
Sunday
7:30 AM - 6:00 PM
location 1331 9th Avenue, San Francisco, CA 94122, USA phone +1 415-566-3117 website www.arizmendibakery.com directions Get Directions
Known For
Outdoor seating
Quick bites
Breakfast
Lunch
Takeout
Zagat Mentions of Arizmendi Bakery
Google Reviews
4.6
(549)
This is a wonderful bakery, love the breakfast items here. Might have to queue up on a weekday morning, but the 5-7 minute wait is worth it. The chocolate croissants are delicious and I would recommend those. One can sit inside the bakery or on the tables outside. Would love to visit again.
Neil Bardhan · February 14, 2018
The pizza here is absolutely to die for. They only sell one kind but it is different every day and always organic. The pizza isn’t the only worthwhile reason to go here though. For a bakery they have a great balance between savory and sweet options, also accommodating of gluten-free and vegan diets. There is literally something for everyone all at high quality and very affordable! And if you’re a chai fan they make their own in house...bonus!
Jordan Blake · February 13, 2018
Delicious vegetarian pizza and equally good baked goods in a small cafe environment. Only seating room for about 10, but there are 2 outdoor tables as well. Pizza runs about $20 per pie. One flavor per day.
Noah Solnick · March 31, 2018