Acme Bread

In 1983 husband and wife Steve and Suzie Sullivan opened Acme Bread Company in Berkeley California. Steve and Suzie’s interest was to create breads that were naturally leavened and yeasted in the French and Italian styles. Acme Breads are based on organic ingredients and a measured slow fermentation processes that along with hand shaping promote an open and airy crumb. Once fully fermented these hand shaped loaves are peeled into hearth ovens to produce crusty artesian varieties of breads and rolls.

Acme Bread’s business model is baking the best bread possible – every day!