Acme Bread
Bakery · Westbrae ·
Whole-grain, gourmet & specialty breads & rolls baked fresh daily
Whole-grain, gourmet & specialty breads & rolls baked fresh daily
"Berkeley’s Acme Bread introduced her to non-industrially produced bread." - Paolo Bicchieri
"The sourdough from Acme Bread provides the base for the restaurant's French toast, contributing a crispy exterior while holding Frog Hollow peaches and custard inside." - Paolo Bicchieri
"A stalwart of the Bay Area bread-baking revolution, Acme Bread’s levain loaves and sour baguettes are staples at many top restaurants, and its pastry program—especially the behemoth apple turnover—makes for one of the most satisfying breakfasts or sweet mid-day snacks when paired with a cup of coffee (beware: the buttery, flaky puff pastry can be messy in a business meeting)." - Lauren Saria
"After four decades of baking bread at 1601 San Pablo Avenue, I learned Berkeley’s well-loved Acme Bread will move into a new space just across the street: owners Steven and Suzie Sullivan now own the building at 1640 San Pablo Avenue and will have more space for both baking and more tables, with a bigger variety of items on the menu including pizzas and sandwiches that fans will be able to enjoy on-site with a cup of coffee." - Lauren Saria
"Acme is a classic, founded in 1983 in Berkeley, and supplying dozens of restaurants around the Bay, including Chez Panisse. Steven and Suzie Sullivan started out with only one levain, sweet, light, and crisp. And you’ll still find it on many restaurant tables, ideal for smearing with local cheese or dunking in garlicky cioppino." - Lauren Saria