Our Sweet Baguettes are not sweetened but are leavened with a long-fermented starter based on baker’s yeast, rather than on a sourdough starter. The baguettes are finished by hand and baked in stone-hearthed deck ovens. The sweet dough flavor is slightly yeasty and mild, which allows it to accompany a variety of flavors without overwhelming them.

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

Our Sweet Baguettes Large are double the weight (16oz) of our regular Sweet Baguette. They are not sweetened but are leavened with a long-fermented starter based on baker’s yeast, rather than on a sourdough starter. The baguettes are finished by hand and baked in stone-hearthed deck ovens. The sweet dough flavor is slightly yeasty and mild, which allows it to accompany a variety of flavors without overwhelming them.

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

Acme Bread’s Sweet Loaf is made out of the same dough as many of our other products, including the popular Sweet Baguette. The loaf has a classic, mild sweet dough flavor with a slightly open crumb and a chewy texture. It is baked in a standard loaf pan which makes it perfect for slicing.

Suggested Uses: The Sweet Loaf is great for sandwiches or toast, but it can also be used for table bread, house-made croutons, or for stuffing on special occasions.

Sweet Bâtard is a one pound, oblong shaped loaf made out of our sweet dough, which is leavened with a long-fermented baker’s yeast-based starter. It has three diagonal scores on its surface to allow the loaf to expand during the baking process. Once baked, the resulting loaf is crispy on the outside and airy on the inside. The flavor is mild and yeasty, which makes it versatile in the kitchen.

Suggested Uses: Sweet Bâtard is a popular retail item and can be found in many of the retail locations that we service. In addition to that, it is commonly used as sandwich bread as well as for croutons, open-faced sandwiches, and table bread.

Our Sweet Rounds are made out of our Rustic Sweet dough which is leavened with a long-fermented baker’s yeast-based starter. They rise in cloth-lined baskets, which leave the crust lightly dusted with flour and they are hand-moulded in a way that allows the top crust to crack irregularly as they bake in our stone-hearthed deck ovens. Their crust is somewhat thinner than the crust of our sourdough breads. They have an open, airy crumb and a subtly sweet yeasty flavor.

Suggested Uses: Sweet Round is a mild and versatile table bread, accompanying many flavors without overwhelming them. It’s a ‘bread bowl’ alternative to our Mini Sour Round. However, it might be rather large for an individual serving. The loaf is also great for sandwiches, and for dipping, fondue, croutons, and is decorative set right on a board on the table.

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Our ladder-shaped fougasse also has its origin in Southern France. This fun decorative style bread is available at our retail store in Berkeley. It’s made out of our sweet dough, which is compatible with a wide variety of accompaniments.

Suggested Uses: Due to its unique shape this bread is easy to tear apart. ‘Break bread’ with dinner companions by setting out on the table at an informal dinner. Eat it ‘as is’ or wipe up sauces and dressings from your plates with torn chunks of fougasse!

Our Ciabatta is Italian-style rustic sweet dough that is very airy and light inside and with a crispy crust that is dusted with flour. It is a long, semi-flat loaf about the size of a standard keyboard.

Suggested Uses: Ciabatta is a simple bread that can be used for table bread, alongside a soup, paired with olive oil or made into croutons. It is the ideal companion for an Italian meal and can even be used as decorative loaf on the table.

The Italian Bâtard is made out of our Italian Dough which is a mild sour dough, leavened both with a natural starter and with Baker’s Yeast. Our bakers form this bread by hand and leave it to proof in floured cloth couches. The edge of the raised lip of its prominent lengthwise scoring adds crunchy variation to its otherwise chewy, robust crust. The texture is solid, airy and light. The bread’s flavor is both mildly tangy and a bit sweet, for an almost fruity effect and does not leave an overwhelming aftertaste as a full sourdough loaf might do.

Suggested Uses: Italian Bâtard is an ideal bread for sandwiches and table bread and is excellent for olive oil tastings as it has a unique texture but not an overly strong flavor itself.

The Double Italian Bâtard is made out of the same dough as its little brother, the Italian Bâtard. It has a soft, moist, open crumb and a slightly chewy golden-brown crust with four diagonal slashes. Its flavor is almost fruity, combining a mild tanginess with a touch of sweetness.

Suggested Uses: This large, long, loaf is works well as table bread for any restaurant that wants to limit waste in that area and for artisan sandwiches where you do not want to use full-sourdough or whole-grain bread.

We make the Italian Long out of our Italian Dough, moulding the dough by hand into a thick baguette shape. This is a mild sourdough bread, leavened both with a natural starter and with Baker’s Yeast. It has a crunchy crust and solid, airy, light crumb. The bread’s flavor is both mildly tangy and a bit sweet, for an almost fruity effect and does not leave an overwhelming aftertaste as a full sourdough loaf might do. The Italian Long is the same length as our standard baguette but nearly twice as wide.

Suggested Uses: Italian Long is ideal for crostini or hearty sandwiches, such a meatball marinara. It is popularly used for tortas ahogadas, a Mexican sandwich originating from the state of Guadalajara that is usually filled with roasted meats and drenched in sauce. The Italian Long is particularly suited for heartier sandwiches because the robust Italian bread can hold a lot of moisture without falling apart.