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Acme Bread

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Certificate of Excellence2015 - 2019 Winner
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WHOLE WHEAT‎
Whole Wheat Walnut
A dense, (73% whole wheat), moist, walnut bread leavened with a whole wheat levain, or wild yeast starter. Againas in the case of walnut levain, a reaction occurs between the tannins in the skin of the walnuts and the sourdough whole wheat dough around it which causes the crumb to turn noticeably purple.
Cranberry Whole Wheat Raisin Walnut
73% Whole wheat and naturally leavened. The natural sugars from the cranberries and raisins make it a great choice for breakfast toast or mildly sweet snacks throughout the day. This bread also sticks to your ribs and keeps you feeling full and well-nourished for hours on end.This loaf is sold at Trader Joe's (among other retail accounts)but be forewarned that they sell it packaged in their own bags.
Whole Wheat Raisin Loaf (and rolls)
A mini (8 oz) loaf made entirely of organic whole wheat flour. Mildly sweet from the natural sugar of the raisins and added cinnamon. Great for breakfast, snacks, or a sinless desert! We also make this dough into 2 oz rolls on the days it is available.
Whole Wheat Seed and Whole Wheat Loaf
Yeast-leavened whole-wheat sandwich bread made out of 100% whole wheat flour. The original version comes with sunflower, poppy, and sesame seeds added because the first whole wheat bread that steve s.
RYE‎
New York Rye
This naturally leavened light rye bread (32% rye flour/68% wheat flour) is flavored with caraway, fennel, and coriander bread spice. The shape of the loaf is calculated to subtly suggest that you make yourself a pastrami sandwich.
Sourdough Rye
A naturally leavened medium rye (43% rye flour/5% whole wheat flour/43% wheat flour) made with fermented apple cider from normandy. developed initially to accompany oysters on the chez panisse cafe menu, this close-textured, chewy, and fragrant bread is also a good accompaniment to smoked fish and cured meats. pictured to the left are the un-floured small (16 oz) and large floured (24 oz) sizes.
Rye Raisin Rabbits
One of our most highly alliterative bread names. these are large, chewy, rolls made from our sour rye dough, with the addition of raisins and molasses.
Currant Pumpernickle
Available Thursdays This 100% rye pumpernickel is a naturally leavened mixture of rye flour, rolled rye flakes, and whole rye berries. And currants.
Pumpernickle
Available Sundays and Tuesdays A small, dense, moist, loaf of 100% rye flour and flakes, leavened with sourdough rye starter and bakers yeast. Most typically sliced thin and topped with butter, cheese, smoked fish and / or cured meats.
Dark Rye with Sunflower Seeds
Available Fridays Another dense, moist, sourdough loaf of 100% rye flour, with sunflower seeds added.
Kulich
Organic unbleached wheat flour, milk, almonds, sugar, butter, eggs, raisins, dried cranberries, brandy, lemon zest, salt, yeast, and malted barley flour.
Citrus Almond Brioche Panettone
Unbleached organic wheat flour, water, sugar, unsalted butter, raisins, golden raisins, egg yolks, pine nuts, sour starter, candied angelica, candied orange peel, salt, whole fennel seeds, ground fennel, lemon zest, and vanilla
MIXED & LESS COMMON GRAINS‎
Upstairs Bread
Available every day except for Sunday a round, yeast-leavened, multi-grain bread with wheat, rye, and barley flours as well as cracked wheat, rye, corn, millet, triticale, and barley meal. the name has held on so far despite the fact that this bread is no longer served in the upstairs cafe at chez panisse.
Spelt Levain with Pears
Available on Thursdays both of our spelt breads are leavened with a rye sourdough starter and the balance of flour is 100 % spelt flour: 100% whole grain spelt in the case of the spelt levain, and a blend of type 85% (lightly sifted, so that 85% of the original whole grain remains) and 100% whole spelt, in the case of spelt levain with dried pears.
Spelt Levain
Aavailable‎ on Saturdays a 20 ounce loaf of bread that is leavened with a rye sourdough starter but that is otherwise made from 100% spelt flour. spelt is a species of wheat much more common in ancient and medieval times but newly popular as some people look to explore older varieties of common foodstuffs and others feel that health benefits may accrue from avoiding some varieties of wheat in favor of others.
Buckwheat Meal
With or without raisins available on saturdays the term meteil in french bread baking refers to a blend of flours used to make the dough, generally wheat and rye flour. Our buckwheat meteil dough is a levain-leavened bread, comprising a blend of organic wheat, whole wheat, rye, and buckwheat flour.
Multi-Grain Spelt
Available‎ Saturdays) a naturally leavened sourdough loaf made in a shape similar to our rye pumpernickel breads, this loaf is similarly moist and dense but combines rye and spelt flours with pumpkin, sesame, and flax seeds
ROLLS‎
Sweet Deli Roll
Unbleached organic wheat flour, water, sea salt, yeast, and malted barley flour
Sour Deli Roll
Organic‎ unbleached wheat flour, water, sea salt, sour starter, sea salt, and malted barley flour
Round Buns
Unbleached organic wheat flour, water, olive oil, sea salt, yeast and malted barley flour acme's original hamburger bun. it's made from a sweet dough that contains a bit of olive oil
Kaiser Rolls
Unbleached organic wheat flour, water, olive oil, sea salt, yeast, poppy or sesame seeds, and malted barley flour.
Little Rolls
Levain Rolls
Sweet Petit
Rye Raisin Rabbit
One of our most highly alliterative bread names. These are large, chewy, rolls made from our Sour Rye dough, with the addition of raisins and molasses.
"Sorta" Cross Bun
Organic unbleached wheat flour, water, currants, candied orange and lemon peel, eggs, butter, honey, yeast, cinnamon, nutmeg, orange and lemon zest, malted barley flour. (2oz)
PRICE RANGE
$20
Special Diets
Vegetarian Friendly, Vegan Options
Meals
Breakfast, Lunch
FEATURES
Takeout, Wheelchair Accessible
Reviews (255)
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1 - 10 of 228 reviews
Reviewed 1 week ago via mobile

Great bakery - we were lucky and got one of the last baguette rolls of the day - they prepare a limited number each day which the sign indicated were sold from 12.30 - was excellent.

Date of visit: May 2019
Thank Mpk1970
Reviewed 1 week ago

This is a classic bakery of artisan breads. simply the best from sourdough baguettes to loaves of wheat, rye or challah. Plan to take some home to have later with wine & cheese - or just butter!

Date of visit: April 2019
Thank jgabit
Reviewed 2 weeks ago

Simply - the best French baguette in the Bay Area - and unmatched anywhere else. I buy Acme every weekend at local market - always fresh and delicious....

Date of visit: April 2019
Thank dsdrussianhill
Reviewed 2 weeks ago

They serve delicious breakfast/lunch sandwiches for $7. Everything else good in the Ferry Building (and in the rest of the FiDi) costs twice as much. I've lived in the FiDi for two years, wishing there was a decent breakfast place around that didn't cost $$$...More

Date of visit: May 2019
Thank U3993BZben
Reviewed 2 weeks ago

My wife and I made a tour of various bakeries as a thread for navigating the city, and we began with this place located in the Ferry Building. There are many options, but I chose the sour baguette. What great flavor. Along with the classic...More

Date of visit: April 2019
Thank WoofleDust
Reviewed 2 weeks ago via mobile

Weekend jaunt to San Francisco Ferry building or farmers market days are not complete without a stop at Acme’s bread stall. Their cheese wheels are my fave as well as their olive breads, walnut levain and sourdough breads! Cash only and baked fresh and organic...More

Date of visit: June 2018
Thank sooji38
Reviewed 3 weeks ago via mobile

Fresh bread straight from the oven - sandwiches made on site also ($7). I had a good layered croissant and a cheese wheel. Nothing exciting except the price.

Date of visit: May 2019
Thank beas006
Reviewed April 15, 2019

In a city filled with sourdough, it took until the end of my trip to truly experience greatness. Acme Bread, located in the Ferry Building, offered a wide selection of rolls, breads and tasty grains. Warm, melt-in-your-mouth inside covered in a perfectly baked crust, this...More

Date of visit: April 2019
Thank Brian L
Reviewed April 13, 2019 via mobile

Incredible bread. Fabulous crust. Best bread in the Bay Area by far. Great options for both sourdoughs and white breads.

Date of visit: August 2018
Thank jaimeluz
Reviewed April 13, 2019 via mobile

Fresh , lasts a week in the fridge. Delicious , anyway you can think of using bread. From French toast to bruschetta

Date of visit: April 2019
Thank scott w
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