The Fougasse is a decorative bread whose shape originates in southern France. While it is perfect to display on your dinner table, this bread is not just about form the herb dough that we make it from contains chopped, fresh, rosemary and fruity extra-virgin olive oil. The leaf-shaped bread can be easily pulled apart to share with friends and family.

Suggested Uses: Stop by our retail store in North Berkeley to pick-up a Fougasse for your next dinner party. It is easy for sharing, and the individual pieces can be used to dip in sauces or soak up any jus from your dinner.

We mix sautéed yellow onions and green onions into our focaccia dough to give the Green Onion Slab its bold flavor. It is a favorite employee treat at Acme, and you can smell it when you walk by the trays of bread waiting to be delivered. The golden loaf is hard to resist, and when you bite in you get a punch of flavor that makes this bread hard to stop eating.

Suggested Uses: Green Onion Slab is a wonderful alternative to our Herb Slab or Ciabatta. You can grill it, use it for garlic bread, open faced toast, or just eat it as is.

The Herb Slab is one of our most popular breads. We make it from a long-fermented dough to which we’ve add chopped fresh rosemary and extra-virgin olive oil. Our bakers hand-form the dough into rectangular slabs, which we bake in our stone hearthed deck ovens, flipping them over half-way through the bake to give them their characteristic double crust. The olive oil in the dough imparts a golden hue to this bread. The texture is soft and the inside is light and airy with a Mediterranean flavor.

Suggested Uses: Herb Slab is an ideal loaf for sandwiches or Panini. Turkey pesto is a favorite for this bread. It also makes a unique table bread and goes excellent dipped with olive oil and vinegar prior to dinner. Split open, it can even be used as a pizza or garlic bread base.

We use the same long-fermented olive-oil-and-rosemary infused dough for the Herb Loaves as we do for our Herb Slab, Herb Focaccia and Herb Fougasse. Our bakers form the loaves and place them in loaf pans to proof, and score them on top before baking them. The loaf shape makes it good for slicing and the rosemary gives it a Mediterranean flavor. This loaf has a tender pliable crust and a soft and airy crumb.

Suggested Uses: The Herb Loaf is great toasted with a nice breakfast scramble, sliced for sandwiches, table bread, or for use in stuffing on special occasions. Some customers even make savory bread pudding with it and towards the end of its life cycle it can be cubed and made into excellent croutons.

The recipe for Pizza Bianca took many months of testing to get just right. Bianca is Italian for white, and the Pizza Bianca is a lightly colored flatbread flavored with olive oil.

Suggested Uses: As its name suggest the Pizza Bianca can be used to make a pizza. You can sprinkle your toppings on top of the bread and put it directly in the oven for an easy dinner. It also makes excellent sandwiches. When toasted the texture of the crust is crispy and flaky.

We bake our Herb Focaccia in a half-sheet pan size from the same olive-oil-and-rosemary infused dough as we make our Herb Slabs and Herb Fougasse. Our bakers lay the dough into sheet pans to proof and then stipple it with olive oil before being baked. The focaccia has a thin, pliable crust and a soft, airy crumb.

Suggested Uses: Herb Focaccia is perfect to use for Panini and other kinds of sandwiches. It can also be used as pizza base if you just add the desired toppings on top and pop it in the oven. Breakfast casseroles, croutons, stuffing and garlic bread are other uses for this bread.

Salt Focaccia is an alternative to our half-sheet pan sized Herb Focaccia without the rosemary. It is made out of regular sweet dough that has olive oil added to it with sea salt sprinkled on top. The crumb is light and fluffy.

Suggested Uses: Salt Focaccia is popularly used for sandwich bread and Panini. It is also a great pizza base and can be used for stuffing, croutons, savory breakfast casserole and more.