![]() ![]() Finally, we encourage our customers to minimize paper waste by offering a five-cent-per-loaf discount when they forgo all packaging on bread they purchase in our shops. ![]() From bun to crumb, COBS Bread ingredients are as. It’s as important to us as kneading dough or pre-heating the oven. You’ll never have to worry about added preservatives in our bread. We collect day-old bread and bread that is returned to us the following day from retailers such as supermarkets into a container that is picked up by a company that processes it into organic livestock feed. Quality ingredients and scratch baking techniques create that warm, buttery smell and happy feeling when you walk into a COBS Bread bakery. We make an effort to donate all fresh leftover bread to charitable organizations, schools, and nonprofits. It is produced from renewable sources (vegetable and animal fats) and burns very clean and efficiently. We now fuel all of our diesel trucks (and diesel generators) with "renewable diesel". In 2008 we covered our largest wholesale bakery in Berkeley with photovoltaic panels in order to generate much of our own electricity. We also use organic raisins, pumpkin seeds and flax seeds sourced by our flour provider, Keith Giusto.Īcme has also done several things over the years to incorporate environmentally friendly procedures and technology. Our cakes, breads, cookies and more are made without hydrogenated fats, high-fructose corn syrup or bromated flours. Most significantly, in 1999 we made the switch to 100% organic flour. Since we began operation all of our whole-grain flours have been organic but since the nineties, Acme has been incorporating as many organic and locally sourced ingredients as possible. 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 thirty-some-odd years to include more than 100 different products. When the bakery started up in 1983 we made only four different kinds of Bread: Pain au Levain, Sweet Baguettes, Upstairs Bread, and Challah. ![]() Acme supplies bread to dozens of restaurants around the Bay Area including Chez Panisse, where Steven began baking bread in the seventies, as well as to a variety of grocery stores and retail locations around the Bay Area. One is Acme's original location at the corner of Cedar and San Pablo in Berkeley and the other is in San Francisco's Ferry Building Marketplace on the Embarcadero. Today the company is run by a group of five managing shareholders including Rick Kirkby, Claudio Rezende, Monica Contois along with Steven and Suzie Sullivan.Īcme is primarily a wholesale bakery but has two retail shops. Not looking for bread? Buy cupcakes in a jar online instead.Steven and Suzie Sullivan founded The Acme Bread Company in 1983 to bake bread for restaurants and stores who wanted to offer better bread than was generally available on the wholesale market at the time. We consider this work the essential difference between what we are – a business of pastry artists and what we will never become – a pastry business. You can taste the extra preparation that we require of all of our batches. Our croissants, bread, and pastries are created using a three-day fermentation process that is quite time consuming, but well worth it. Our loaves of bread are made from a natural wild yeast starter that gives a complex flavor profile. We bake in small batches to ensure freshness and bake according to seasonal availability. We use only the freshest all natural ingredients sourced from local vendors whenever possible. Please visit our stores to see other bread varieties our bakers create on a regular basis Packed with fiber and crunch, this bread contains whole wheat flour, rye flakes, barley flakes, rolled oats, millet, amaranth, cornmeal, triticale, flax seed, poppy seed, sesame seed and sunflower seeds. It pairs well with our egg salad and is a favorite for dipping in olive oil as an appetizer. It pairs well with any food as a table bread or sandwich bread.Ī combination of rosemary and lemon zest that has been soaked in olive oil is integrated throughout our sourdough bread. Bakeries Wholesale Bakeries Delicatessens. It’s a three-day process, which includes just the right amount of fermentation to provide a light sourdough flavor. From Business: Caramandas Bake Shoppe is a family business, owned and operated by Melissa Henderson along with her three daughters in Lexington, KY. Feel free to reserve a loaf or two in advance.Ī country bread made from unbleached and unbromated wheat flour. Our breads are best stored in a paper bag or cut-side down on a cutting board.Īlthough slicing is available upon request, we are unable to slice our loaves until they have cooled completely, as the center continues to bake once out of the oven. Hand-shaped and baked on a radiant stone hearth from France, most will keep for four or five days. Our breads are leavened with a natural wild yeast starter, more commonly known as “sourdough starter”. ![]()
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