Sogo Bakery – Richmond, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (650) 966-8899 to check today's hours. Know the hours? Send them to us.

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3288 Pierce St, Richmond, CA 94804

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Address3288 Pierce St, Richmond, CA 94804

Phone(650) 966-8899

StyleBakery

CountyContra Costa County

Time zonePacific Time

From city center3.0 mi southeast

About Sogo Bakery

Set at 3288 Pierce St (94804), Sogo Bakery is a bakery about 3.0 mi southeast of central Richmond.

It is one of 17 bakeries and sweet shops we list in Richmond, roughly one for every 6,785 residents. Nearest alternative: Sheng Kee Bakery #9 - Richmond at 3288 Pierce St #C133, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Sogo Bakery yet, so calling ahead at (650) 966-8899 is the safest bet. Bakeries often sell out of popular items by early afternoon.

Listed services include card payments. This is one of 5 locations of the same brand in our directory.

Services and amenities

Cards accepted

At a glance

Listed as	Bakery
Bakeries in Richmond	17
Nearest bakery	less than 0.1 mi
Brand locations	5

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What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.