(Available every day except for Sunday)

The Upstairs Bread is a multigrain, vegan, round loaf. This is the original bread developed to serve in the Chez Panisse upstairs café when it first opened in 1980. It is one of the original loaves that were sold when Acme was first founded. The texture is moist and once cut open you can see the grains sprinkled throughout the crumb. It is a hearty loaf that is similar to our Levain. The Upstairs Bread is not available on Sundays.

Suggested Uses: Upstairs can accompany fish - smoked salmon and trout especially. It’s great for hearty sandwiches and can also be used as special table bread or eaten as-is

(Available on Thursdays and Saturdays at our retail locations)

Our Multi-Grain Spelt is a Saturday special that is similar to the solid multi-grain breads found in Germany and Scandinavia. It is a naturally-leavened sourdough bread made with a mix of spelt and rye flours with the addition of rye berries and buckwheat groats. The dough contains pumpkin and flax seed as well which give it a rustic and nutty flavor. They also add texture to the bread’s crumb, which is very dense and moist.

Suggested Uses: This loaf can be enjoyed in a variety of ways: it can be used to make sandwiches or open-faced toast, topped with smoked fish, cream cheese, avocado, or even with a bit of jam and butter. It is best kept in the fridge after purchasing to avoid spoiling.

(Available occasionally at our retail locations)

This round loaf rises in a cloth-lined, floured basket and has a single score across the top. It is naturally leaved with a Levain starter and has a blend of spelt and dark rye flour which give it a smoky, slightly nutty flavor. The bread has a thick, robust, crust and an even, fine-textured crumb.

Suggested Uses: Spelt Levain is delicious with goat cheese, melted gruyere and other bold cheeses. We also make the Spelt Levain with Pears as a Thursday special. It can be used as a healthy option for fondue and makes a unique grilled bread or crouton.

(Available only on Saturdays)

Meteil is a French term that refers to a blend of flours used to make the dough. This robust buckwheat bread is made with our levain starter and a mixture of wheat, rye, and buckwheat flours. The chewy crust has a smoky flavor, and the crumb is dense, moist, and sour. This buckwheat meteil also features golden and regular raisins to add a touch of sweetness. This Saturday special can be purchased at our retail store in North Berkeley, or at our Ferry Plaza location in San Francisco.

Suggested Uses: Buckwheat Meteil with Raisins is a lovely alternative to our Cranberry Whole Wheat Walnut. It is excellent with crème fraiche, goat cheese, honey, or jam and butter. It can be used as special addition to any Saturday morning breakfast and is certainly well suited for any cheese platter.

(Available occasionally at our retail locations)

Meteil is a French term that refers to a blend of flours used to make the dough. This robust loaf is leavened with our levain starter and made with a mixture of wheat, rye, and buckwheat flours. The chewy crust has a smoky flavor, and the crumb is dense, moist, and sour. This Saturday special can be purchased at our retail store in North Berkeley, or at our Ferry Plaza location in San Francisco.

Suggested Uses: Buckwheat Meteil is a lovely alternative to our Whole Wheat Walnut bread. It is excellent with crème fraiche, goat cheese, honey, or jam and butter. It can be used as special addition to any Saturday morning breakfast and is certainly well suited for any cheese platter.