Bread baked fresh daily in the Bay Area
Our goal has remained the same since the company's founding in 1983: We strive to bake and deliver the best bread that we can, every single day.
Available for wholesale orders and at our retail locations.
Our Products
From Pain au Levain and Sweet Baguettes to seasonal pastries and cookies, we bake over 100 different products using 100% organic flour. Available fresh daily at our retail locations or for wholesale.
Our Story
In 1979, Steve Sullivan was a 22-year-old college student and busboy at Chez Panisse, baking bread in his student co-op kitchen and bringing it to the restaurant for help and suggestions. Eventually, as his bread improved from 'horrible' to 'tolerable' to 'desirable,' Alice Waters asked Steve to begin baking the bread for the restaurant. In 1980, Steve met his wife Suzie, and together they founded The Acme Bread Company in 1983.
Flour
Since 1999 we have used only organic flour in our bread. We buy our flour from Central Milling and Keith Giusto Bakery Supply. Keith's family has been involved in organic grain selection, milling, and baking in the Bay Area for three generations via Giusto's Vita Grain, the company founded in 1940 by his grandfather.
Taking care to maintain strong relationships with our farmers may not result in the lowest wheat price imaginable, but does produce a stronger and more resilient supply network.
Community
The main goal of our company is to provide the best bread and service possible, while offering staff fair wages, excellent benefits and opportunities to grow in long-term roles.
We are proud to call ourselves "Bakers Against Racism" and have donated cash profits (more than $180,000 through the end of 2025) to a variety of local groups supporting Black Lives Matter, LGBTQIA services, agricultural worker welfare, and unhoused communities. We actively participate in programs that promote healthy and accessible food, including the Edible Schoolyard Project.
Committed to Sustainability
We are committed to fostering a sustainable future through responsible practices and a deep respect for our environment. Our sustainability efforts are at the heart of our mission to create delicious, high-quality bread while minimizing our ecological footprint.
Clean Energy
In 2008, we covered our Berkeley wholesale bakery with photovoltaic panels to generate as much of our own electricity as we could. We now fuel most of our diesel trucks with renewable diesel produced from sustainable feedstocks, and in 2024 we took delivery of our first two electric delivery trucks.
Sourcing Local & Organic
Since 1999, we've used 100% organic flour in all our products. Our dedication to organic flour has had a profound impact on more than 6,000 acres of California farmland. Our organic farmers have developed innovative methods for growing organic wheat that help minimize carbon release into the atmosphere.
Zero Waste
We strive to minimize waste through careful production planning. We donate all fresh leftover bread to charitable organizations, schools, and nonprofits. Day-old bread and supermarket returns go to livestock feed. In 2024 we switched to 100% recycled paper bags, diverting 400,000 tons of waste paper from landfills annually.
With each breath, we at Acme thank each and every one of you.