Our Cranberry Whole Wheat Walnut loaf is made out of the same naturally-leavened dough as our Whole Wheat Walnut, with the addition of dried cranberries and raisins. It is distinguished by its thick, crispy crust and a single slash running down the loaf.

Suggested Uses: Cranberry Whole Wheat Walnut is a versatile bread that works well for breakfast, lunch, or dinner. You can slice it to toast with butter and jam or use as an addition to a cheese or charcuterie board. The bread can also stand on its own and be eaten just as it is.

Our Olive Bread is made out of sourdough, naturally leavened with a whole wheat starter. Instead of black Kalamata olives we use green Halkidiki olives. The crust is chewy, with a single score running lengthwise along the top. The crumb is airy and speckled with olives. The green olives add saltiness to the loaf.

Suggested Uses: Olive Bread is ideal for use on a cheese or charcuterie plate. It is great as a retail product and can be used for specialty sandwiches. It can also be used as a simple toast with butter added to it.

Our Jalapeño Cheese Bread is a Tuesday and Thursday special that is available at our retail store in Berkeley. Bakers mix a blend of grated cheeses (Asiago and Gruyère) into a sourdough base, along with freshly cut jalapeños. The inside is moist and spongy, with a spicy flavor.

Suggested Uses: Our Jalapeño Cheese Bread is ideal for special occasions. It can be cut up to use with dips, eaten as a snack, or even given as a gift to the bread lover in your life.

This seasonal favorite is available from mid-October through January. Our Pumpkin Bread is made out of our rich Pain de Mie dough to which we add fresh cranberries, raisins, walnuts, roasted butternut squash, and a blend of spices. The result is a small loaf packed with texture, the tart flavor of the cranberries, and the sweetness from the raisins and squash.

Suggested Uses: Pumpkin bread makes a great gift to bring to all of those holiday parties. We enjoy it best lightly toasted with a pat of butter, but there’s nothing wrong with eating it as is. Some customers have reported that it also goes well with a little bit of cream cheese, too.

Panettone is an Italian holiday classic. We make ours from a naturally-leavened brioche-style dough that develops over a two-day period. The light and airy dough is rich in egg and butter and contains two kinds of raisins, pine nuts, and candied citrus. Fennel and vanilla give the bread a bright and warm holiday feel. Acme makes Panettone twice a year once for the Easter holiday and then again from mid-November through the end of December.

Suggested Uses: We recommend the Panettone be sliced and lightly toasted with a bit of butter. Traditionally, the bread is cut into triangles like a cake, but you can slice it any way you’d like. Many clever customers have made bread pudding or French toast with the Panettone, but it can be eaten as is without any adornment.

Panettone is an Italian holiday classic. We make ours from a naturally-leavened brioche-style dough that develops over a two-day period. The light and airy dough is rich in egg and butter and contains two kinds of raisins, pine nuts, and candied citrus. Fennel and vanilla give the bread a bright and warm holiday feel. Acme makes Panettone twice a year once for the Easter holiday and then again from mid-November through the end of December.

Suggested Uses: We recommend the Panettone be sliced and lightly toasted with a bit of butter. Traditionally, the bread is cut into triangles like a cake, but you can slice it any way you’d like. Many clever customers have made bread pudding or French toast with the Panettone, but it can be eaten as is without any embellishment.