"Opened in 1983, Acme Bread Co. has had years to perfect their sourdough and it shows. Expect a thin crackly crust and a just-sour-enough airy interior—and that applies to every shape and form served at this Ferry Building bakery from rounds, loaves, batards, baguettes (the baguettes are especially sour, almost acidic). Our favorite thing to do with these cultured carbs is to carve into them as soon as we get home and stuff them with our preferred sandwich fixings. If you’re lacking the patience, some of the food trucks at the Saturday Ferry Building Farmers Market use Acme sourdough for sandwiches." - julia chen 1, patrick wong
Kathy Wong
