Acme BreadSteven and Suzie Sullivan founded The Acme Bread Company in 1983 to bake bread for restaurants and stores who wanted to offer better bread than was generally available on the wholesale market at the time. Today the company is run by a group of five managing share-holders including Rick Kirkby, Claudio Rezende, Monica Contois along with Steven and Suzie.
Since they began operation all of their whole-grain flours have been organic but since the nineties, Acme has been incorporating as many organic and locally sourced ingredients as possible. Most significantly, in 1999 they made the switch to 100% organic flour. They use organic California olive oil from ENZO olive oil company. They use organic raisins, pumpkin seeds and flax seeds sourced by their flour provider, Keith Giusto. |
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Acme Bread Edible Schoolyard Loaf
The Acme Bread Edible Schoolyard loaf is a 100% whole-grain bread, developed with Alice Waters of Chez Panisse to pay homage to her Edible Schoolyard project at King Middle School in Berkeley.
The loaf is frozen at the peak of freshness and will arrive with defrosting instructions.
From: Acme Bread
Acme Bread Hella Wet Levain with Seeds
This high-water content loaf has a distinctive nuttiness and unique whole wheat sourdough flavor. The Hella Wet Levain, with its black and brown sesame seeds, is well suited for breakfast toast, sandwiches, grilled cheese, fondue, or to be enjoyed alone with a simple dab of butter.
From: Acme Bread
[M3963]
Contact Info
Phone: (925) 634-2845
Mail: Frog Hollow Farm P.O. Box 2110
Brentwood, CA 94513
Mail: Frog Hollow Farm P.O. Box 2110
Brentwood, CA 94513