Acme Bread Company

Acme's goal remains the same today as in 1983 when the company was founded by Steven and Suzie Sullivan: we strive to make the best bread that we possibly can. Acme bakers work around the clock, seven days a week, supplying bread to scores of restaurants and grocery stores around the Bay Area.

When the bakery started up in 1983 we made only four different kinds of Bread: Pain au Levain, Sweet Baguettes, Upstairs Bread, and Challah. Relying largely on the requests and suggestions of customers, as well on our own occasional inspiration, we have expanded our product list over the last twenty-some-odd years to include more than 100 different products. Since the nineties, Acme has been incorporating as many organic and locally sourced ingredients as possible. Most significantly, in 1999 we made the switch to 100% organic flour.



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