Organic unbleached wheat flour, organic whole wheat flour, whole wheat starter, sea salt, and malted barley flour

A sourdough that contains about 20% whole wheat flour. 'Levain' also refers to the particular whole wheat sourdough starter used in this and other loaves Acme makes. What distinguishes this loaf from other sourdoughs is its particularly strong smokey' crust and its chewy lighter interior crumb speckled with whole wheat. Pictured to the right are the small, large and 'long' levain along with levain rolls. We also make a version of levain that contains 3/4 whole what flour that is a bit denser than the orignal. The loaves take nearly 24 hours to makefrom start to finish and are used as table bread at many Bay Area restaurants.

Unbleached Organic Wheat Flour, Water, Walnuts, Organic Whole Wheat Flour, Whole Wheat Starter, Sea Salt, and Malted Barley Flour.

Levain Walnut bread is made with he same blend of flours as our regular Pain au Levain, and has a slightly purple interior due to the action of the acids in the starter on the walnut skins during the dough's long fermentation. We make this bread in the 'small' 16 oz sized pictured to the left as well as a large 24 oz round pictured.This bread is particularly good with a wide variety of cheeses. 

Organic unbleached wheat flour, water, sea salt,sour starter, sea salt, and malted barley flour

All of the breads that we call sourdough or levain are leavened with naturally-occurring wild yeast starters rather than bakers yeast. Our white sourdough baguettes, btards, and rounds, are probably the closest that we come to what people think of as San Francisco Sourdough. Pictured to the left are sour baguettes, deli rolls, a batard, round, twinkle and sour loaf.



Not really Italian but definitely bread. Both shapes of this bread have a crisp, chewy and strong crust. The crumb is tangier and more moist than sweet doughs. It is somewhat of a mild sourdough as a whole wheat sourdough starter is used in conjunction with yeast for its' leavening. 

Originally formulated in an attempt to replicate the irregular structure and texture of Tuscan breads, but with the addition of salt and flavor. Italian Bread is leavened with both a wild yeast (sourdough) starter and with bakers yeast.

Unbleached Organic Wheat Flour, Water, Green Olives, Whole Wheat Starter, Sea Salt, Extra Virgin Olive Oil, and Malted Barley Flour

If you are looking for a Kalamata (black) olive bread you will need to look elsewhere because ours is made with fruity, lightly cured, green olives. This olive bread is naturally leavened with a sponge that is started from a piece of our whole wheat levain. 

Organic unbleached wheat flour, water, sea salt, yeast, and malted barley flour

One of the very first doughs that we made at Acme. This is a straight yeast dough, leavened with a relatively small percentage of bakers yeast, with the addition of some of yesterdays dough as a pre-ferment.

Not to be mistaken for 'sweet' dessert or breakfast bread that contains sugar. Sweet here refers to a flavor and crust texture milder than a sourdough. A wonderful bread for all purposes and especially for highlighting the flavor of an olive oil or mild cheese

Organic unbleached wheat flour, water, sea salt, yeast, and malted barley flour

This dough is leavened with a long-fermented bakers yeast-based liquid starter. We hand-mould all of the breads that we term 'rustic' and bake them in stone-hearth ovens. The Baguettes and other loaves that we make from this dough generally have a chewier crust and more irregular interior structure than their counterparts made from our Sweet Dough. Pictured to the left are Sweet Deli Rolls, Rustic Sweet Round, Sweet Ladder, Rustic Sweet Batard, Rustic Courrone, Rustic Sweet Baguette, Pain Epi, and the Rustic Roll

The Sweet Ladder and the Rustic Couronne are not available for Wholesale Customers at this time. Availabiltiy limited by location for other Rustic items. 

Organic unbleached wheat flour, water, sea salt, yeast, and malted barley flour

A sweet dough that also contains milk, butter and sugar. It is soft and smooth in texture with a closely knit crumb and mild crust.

In French terminology, the outside of a bread is the croute or crust, and the inside of a bread is the mie or crumb. Pain de Mie is traditionally baked in closed molds or pans in order to minimize the amount of crust and maximize the amount of crumb, or mie. Our 'Long (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans but we make this dough into other shapes as well. In some cases referring to these other shapes as Pain de Mie is inappropriate since they are not baked in closed pans.

Oh well.

All four divisions of Acme make this dough which comes in the two sizes photographed above right as well as in a giant size, double the width of the long. Acme also makes this dough into several roll shapes pictured to the right: torpedo, round bun, hot dog bun and tiny 2 oz baby bun.

Organic unbleached wheat flour, water, extra virgin olive oil, sea salt, rosemary, yeast and malted barley flour.

We originally developed this dough to make our beautiful rosemary-and-olive oil Fougasse but now offer the bread in an Herb Slab, and Herb Loaf as well (pictured left). The Herb Fougasse is not currently available for wholesale.

Acme also makes Herb Deli Rolls, Herb Foccacia, and Salt Foccacia that are not pictured to the right. 

(available Friday, Saturday and Sunday)

 Organic unbleached wheat flour, water, eggs, butter, honey, salt, yeast, and malted barley flour (poppy or sesame may be added)

Not a Kosher product but close enough for many. We make it with poppy seeds or sesame seeds on top and also offer a non-seeded version.

On certain Jewish holidays we try to have turban-shaped Challah, both plain and with raisins. We make Challah into 3oz rolls as well on the days we offer it for sale.

Organic Unbleached Wheat Flour, Water, Milk, Currants, Butter, Sugar, Salt, Yeast, Cinnamon, Malted Barley Flour

A sweet, sticky, loaf made by adding Zante currants to our Pain de Mie dough. The dough is moulded into little balls, tossed in cinnamon sugar, and piled into a loaf pan before baking. We offer the bread with or without walnuts. Wholesale availability is currently limited.