Our New York Rye dough contains a blend of Organic rye and unbleached wheat flours and is flavored with the traditional rye spice blend of caraway, fennel, and coriander. It is sometimes referred to as a Jewish Rye. The Small New York Rye is a good size loaf to take home, and can be purchased at most retail stores where Acme Bread is sold. Its crumb is airy and moist and has a classic rye flavor.

Suggested Uses: Pastrami sandwiches are a great use for this bread, but it can also be used to dip in soups, as table bread, for croutons or bread crumbs, and much more. ​

Our New York Rye dough contains a blend of Organic rye and unbleached wheat flours and is flavored with the traditional rye spice blend of caraway, fennel, and coriander. It is sometimes referred to as a Jewish Rye. The Giant New York Rye is popular with restaurants, and its shape makes it easier to slice for sandwiches. Its crumb is airy and moist and has a classic rye flavor.

Suggested Uses: Pastrami sandwiches are a great use for this bread, but it can also be used to dip in soups, as table bread, for croutons or bread crumbs, and much more. ​

Available every day except for Sundays

Our naturally leavened Sour Rye is made using a mixture of wheat and rye flours with the addition of French cider to the dough. The crumb is dense and moist, which is typical of darker rye breads. The Small Sour Rye has a rustic appearance three diagonal scores across the top.

Suggested Uses: Sour Rye is a good alternative to our Pain au Levain if you are looking for something with a different blend of flours. Smoked trout or salmon sandwiches are a Nordic classic which this loaf works well for. It is excellent, sliced thin and buttered, with raw oysters or when toasted or grilled, and it goes great with classic breakfasts like eggs and sausage.

Available everyday except Sundays

Our naturally leavened Sour Rye is available Monday through Saturday and is made using a mixture of wheat and rye flours with the addition of French cider to the dough. The crumb is dense and moist, which is typical of darker rye breads. The Large Sour Rye proofs in a basket which causes a pattern to imprint on its surface, giving the loaf a rustic and decorative appearance.

Suggested Uses: Sour Rye is a good alternative to our Pain au Levain if you are looking for something with a blend of flours. Smoked trout or salmon sandwiches are a Nordic classic which this loaf works well for. It is excellent, sliced thin and buttered, with raw oysters and when toasted or grilled, and it goes great with classic breakfasts like eggs and sausage

Available everyday except Sunday at our retail locations

One of our most highly alliterative bread names. These are large, chewy, rolls made from our Sour Rye dough, with the addition of raisins and molasses.

Suggested Uses: Rye Raisin Rabbits are a great on-the-go snack. They would be ideal to offer for breakfast platters, and could also serve as a unique substitute for an English Muffin.

Available only on Tuesdays at our retail locations

Our Pumpernickel is a Tuesday special that is similar to the dark rye breads found in Germany and Scandinavia. It is made with dark rye flour, rye flakes, pumpernickel meal and traditional rye spices such as fennel, coriander, and caraway. The crumb is very fin, dense, and moist.

Suggested Uses: This loaf can be enjoyed in a variety of ways: it can be used to make sandwiches or open-faced toast, topped with smoked fish, cream cheese, avocado, or even with a bit of jam and butter. It is best kept in the fridge after purchasing to avoid spoiling.​

Available only on Wednesdays at our retail locations

Our Currant Pumpernickel bread is similar to the solid, whole-grain, rye breads found in Germany and Scandinavia. It is flavored with the traditional rye spice blend of fennel, coriander, and caraway. Currants are added to the dough to make it slightly sweet and they also add texture to the bread’s crumb, which is very dense and moist.

Suggested Uses: This bread can be eaten with a variety of cheeses, or simply toasted with a bit of jam and butter. More adventurous tasters might venture to try it with cream cheese, smoked fish, or a poached egg. It is best kept in the fridge after purchasing to avoid spoiling.

Available only on Fridays at our retail locations

Our Dark Rye with Sunflower Seeds is a Friday special that is similar to the dark rye breads found in Germany and Scandinavia. It is made with traditional rye spices such as fennel, coriander, and caraway. Sunflower seeds are added to the dough, giving it a rustic and nutty flavor. They also add texture to the bread’s crumb, which is very dense and moist.

Suggested Uses: This loaf can be enjoyed in a variety of ways: it can be used to make sandwiches or open-faced toast, topped with smoked fish, cream cheese, avocado, or even with a bit of jam and butter. It is best kept in the fridge after purchasing to avoid spoiling.