The famous ACME bread we make contains organic French flour from Les Moulins Familiaux, based in Normandy.
Our main process for making bread is called the Bulk Fermentation method. It is a natural fermentation. Dough is mixed by plunging arms into the mixture and kneading it, until all ingredients are mixed. The mixed dough rests by the oven or any warm place for 2 hours, until it is ready to be divided into loaf size pieces.
Try our baguette and other baked goods for breakfast or lunch at PREFAB. You will also find our bread at Moore Wilson’s, which is baked and delivered warm several times throughout the day.
We also wholesale bread for cafes, restaurants and events. Please refer to our bakery email below.