Acme Bread

Pain au Levain

Acme's signature sourdough — a large miche with a blistered, mahogany crust and an irregular, chewy crumb with real tang that builds slowly

Baguette

Thin-crust French-style baguette with a crackly exterior and soft, slightly chewy interior — arrives warm in the morning and disappears fast

Herb Slab

Flat, focaccia-adjacent bread generously strewn with herbs and olive oil — crispy-edged, aromatic, and the most snackable thing in the case

Sweet Batard

A slightly enriched, subtly sweet variation of the sourdough batard — wonderful toasted with butter, less intensely sour than the levain

Brioche

Buttery, pillowy, and rich without being cloying — one of the few non-sourdough items that holds its own alongside the bread program

Focaccia

Olive-oil-soaked, dimpled flatbread with a golden bottom crust — good on its own or as a sandwich base