Our Sourdough Baguettes are made from an entirely naturally leavened sourdough starter and sponge, and dough, which develop over more than 20 hours before baking. The baguettes are baked in a steam-injected oven that helps our crust to become caramelized and crispy, while keeping the inside airy and moist. The sourdough flavor is slightly acidic, almost fruity, and quite delicious.

Suggested Uses: Sourdough Baguettes are great for any type of crostini, bruschetta, or sandwiches.

Our Sour Bâtard leavened entirely with a natural, wild yeast starter. It rises on floured, cloth-lined couches and bakes in our stone-hearthed deck ovens. It is a popular, oblong shaped sourdough bread with a robust crust. The crispy outside has a smoky flavor to it. When sliced open the crumb revealed inside is irregular and airy, with a tang, almost fruity sourdough flavor.

Suggested Uses: Sour Bâtard is the perfect size to take home for sandwiches and toast. It can be turned into croutons or used as table bread and is even a good choice for fondue or other dips.

Our Double Sour Bâtard is a large oblong shaped sourdough bread with a robust crust. The crispy outside has a smoky flavor to it, especially along the diagonal scores which allow the bread to open and rise evenly during the baking process. Inside, the crumb is irregular and airy, with a mild sourdough flavor.

Suggested Uses: Sour Bâtard Double can be turned into croutons or used as table bread and also works well for fondue or other dips. Sour Bâtard Double is ideal for sandwiches and is excellent with olive oil or butter.

Acme’s Sour Loaf is made out of the same dough as our Sour Baguette and Sour Bâtard. The bread’s tangy flavor is a trademark characteristic caused by the activity of the natural sourdough culture that takes place during fermentation. It is baked in a standard loaf pan which makes it great for slicing. It is a completely vegan product. The bread is given two diagonal scores or “slashes” down the length of the loaf to allow it to open and rise evenly during the baking process. The loaf has a rather thick and crunchy crust, and an even, yet open and airy crumb throughout.

Suggested Uses: Sour Loaf is great for sandwiches (especially a grilled cheese!). It can also be used as table bread, for house-made croutons, toast, or for stuffing on special occasions. Depending on how you slice it you can make up to 4-5 sandwiches out of it.

The Sour Round Small is made using our naturally leavened sourdough. First, the dough is moulded into a ball slightly larger than a softball. Then it is scored on top of the round with a cross or an “X,” just before being baked. Once baked, the crust is golden, covered in little bubbles, and crispy in texture. The loaf has the moist, tangy flavor characteristic or our sourdough breads.

Suggested Uses: Our Sour Round Small works well to use for individual bread bowls for clam chowder, French onion soup or special dips.

Our bakers score the Sour Round loaf on top with a rough checkerboard pattern, which adds variety to the crust texture. The crisp edges from the slashes make this bread nice and crunchy. The interior crumb is airy, moist, and tangy, similar to the rest of our sourdough breads.

Suggested Uses: The Sour Round can be used as a decorative loaf, or even hollowed out and used for holding soups or dips. It can be cut up for table bread, croutons, and more.