Acme Bread Menu

Our Challah Bread is made only on the weekends – Fridays, Saturdays and Sundays ​This version is a classic braided loaf, and is available for purchase plain or with the addition of sesame or poppy seeds (shown here). Challah dough is a rich white bread made with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. The crust is lightly textured and a deep golden color. Suggested Uses: This loaf is great to enjoy with breakfast, for French toast, bread pudding, croque monsieur (or madame!) and much more. The loaf is very attractive and may also be used decoratively.

Our Challah Bread is made only on the weekends – Fridays, Saturdays and Sundays This version is a classic braided loaf, and is available for purchase plain or with the addition of sesame (shown here) or poppy seeds. Challah dough is a rich white bread made with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. The crust is lightly textured and a deep golden color. Suggested Uses: This loaf is great to enjoy with breakfast, for French toast, bread pudding, croque monsieur (or madame!) and much more. The loaf is very attractive and may also be used decoratively.

Our Challah Bread is made only on the weekends – Fridays, Saturdays and Sundays This version is the double sized version of our classic braided loaf. Challah dough is a rich white bread made with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. The crust is lightly textured and a deep golden color. Suggested Uses: This loaf is great to enjoy with breakfast, for French toast, bread pudding, croque monsieur (or madam!) and much more. The loaf is very attractive and may also be used decoratively. This extra-large braided size is enough to serve large parties with ease.

Our Challah Bread is made only on the weekends – Fridays, Saturdays and Sundays This version is made in a standard Pullman loaf pan. Challah dough is a rich white bread made with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. The crust is lightly textured and a deep golden color. Suggested Uses: This loaf is great to enjoy with breakfast, for French toast, bread pudding, croque monsieur (or madam!) and much more. The Challah Pan loaf makes almost perfectly square pieces when sliced, which makes it ideal for sandwiches.

Our Challah Bread is made only on the weekends – Fridays, Saturdays and Sundays This version is the largest size Challah we produce, and is made in a custom extra-large Pullman-style pan. Challah dough is a rich white bread made with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. The crust is lightly crunchy. Suggested Uses: This loaf is great to enjoy with breakfast, for French toast, bread pudding, croque monsieur (or madam!) and much more. The Challah Pan Double is highly structured since it is baked in a pan and is easy to slice for sandwiches.

We began making the Small Edible Schoolyard Loaf in order to provide an option for people who love this whole-grain bread but prefer a more regular-shaped loaf. Like all breads made from this dough, 92% of the flour is locally sourced and/or organic and 8% is Organic pumpernickel meal. Levain starter helps to naturally leaven it and honey is added for texture and a bit of sweetness. The crumb is best described as dense and moist and is held by a slightly thicker and crispier crust than the bell-shaped version of this bread. The surface itself is crackled and has flour traces on it. The flavor is unique as the bread is sour due to the starter but also sweet due to the honey as well as nutty because of the pumpernickel. This bread is currently available for purchase exclusively at our Berkeley location Tuesdays, Thursdays and Saturdays. Suggested Uses: This loaf is an excellent choice to bring as gift to your host/hostess and the perfect size for anyone who wants to try a new loaf but doesn’t want to buy a one pound loaf or a small roll. The bread can be used for a charcuterie board and pairs well with cheeses and any kind of salad.

We began making the Edible Schoolyard Bâtard in order to provide an option for people who love this whole-grain bread but prefer a more regular-shaped loaf. Like all breads made from this dough, 92% of the flour is locally sourced and/or organic and 8% is Organic pumpernickel meal. Levain starter helps to naturally leaven it and honey is added for texture and a bit of sweetness. The crumb is best described as dense and moist and is held by a slightly thicker and crispier crust than the bell-shaped version of this bread. The surface itself is crackled and has flour traces on it. The flavor is unique as the bread is sour due to the starter but also sweet due to the honey as well as nutty because of the pumpernickel. This bread is currently available for purchase exclusively at our Berkeley location Tuesdays, Thursdays and Saturdays. Suggested Uses: The Edible Schoolyard Bâtard is an excellent choice for larger sandwiches for hiking trips. It goes wonderful as table bread for salad and cheeses as well.

We mix sautéed yellow onions and green onions into our focaccia dough to give the Green Onion Slab its bold flavor. It is a favorite employee treat at Acme, and you can smell it when you walk by the trays of bread waiting to be delivered. The golden loaf is hard to resist, and when you bite in you get a punch of flavor that makes this bread hard to stop eating. Suggested Uses: Green Onion Slab is a wonderful alternative to our Herb Slab or Ciabatta. You can grill it, use it for garlic bread, open faced toast, or just eat it as is.

The Herb Slab is one of our most popular breads. We make it from a long-fermented dough to which we’ve add chopped fresh rosemary and extra-virgin olive oil. Our bakers hand-form the dough into rectangular slabs, which we bake in our stone hearthed deck ovens, flipping them over half-way through the bake to give them their characteristic double crust. The olive oil in the dough imparts a golden hue to this bread. The texture is soft and the inside is light and airy with a Mediterranean flavor. Suggested Uses: Herb Slab is an ideal loaf for sandwiches or Panini. Turkey pesto is a favorite for this bread. It also makes a unique table bread and goes excellent dipped with olive oil and vinegar prior to dinner. Split open, it can even be used as a pizza or garlic bread base.

We use the same long-fermented olive-oil-and-rosemary infused dough for the Herb Loaves as we do for our Herb Slab, Herb Focaccia and Herb Fougasse. Our bakers form the loaves and place them in loaf pans to proof, and score them on top before baking them. The loaf shape makes it good for slicing and the rosemary gives it a Mediterranean flavor. This loaf has a tender pliable crust and a soft and airy crumb. Suggested Uses: The Herb Loaf is great toasted with a nice breakfast scramble, sliced for sandwiches, table bread, or for use in stuffing on special occasions. Some customers even make savory bread pudding with it and towards the end of its life cycle it can be cubed and made into excellent croutons.

The recipe for Pizza Bianca took many months of testing to get just right. Bianca is Italian for white, and the Pizza Bianca is a lightly colored flatbread flavored with olive oil. Suggested Uses: As its name suggest the Pizza Bianca can be used to make a pizza. You can sprinkle your toppings on top of the bread and put it directly in the oven for an easy dinner. It also makes excellent sandwiches. When toasted the texture of the crust is crispy and flaky.

We bake our Herb Focaccia in a half-sheet pan size from the same olive-oil-and-rosemary infused dough as we make our Herb Slabs and Herb Fougasse. Our bakers lay the dough into sheet pans to proof and then stipple it with olive oil before being baked. The focaccia has a thin, pliable crust and a soft, airy crumb. Suggested Uses: Herb Focaccia is perfect to use for Panini and other kinds of sandwiches. It can also be used as pizza base if you just add the desired toppings on top and pop it in the oven. Breakfast casseroles, croutons, stuffing and garlic bread are other uses for this bread.

Salt Focaccia is an alternative to our half-sheet pan sized Herb Focaccia without the rosemary. It is made out of regular sweet dough that has olive oil added to it with sea salt sprinkled on top. The crumb is light and fluffy. Suggested Uses: Salt Focaccia is popularly used for sandwich bread and Panini. It is also a great pizza base and can be used for stuffing, croutons, savory breakfast casserole and more.

Our Levain loaves are naturally leavened with a Levain starter and contain approximately 20% Organic whole wheat flour, with the rest of the flour being unbleached organic wheat flour. The Large Levain is a sizeable round loaf, which has a more robust crust than the smaller version of this bread. The crumb is airy and moist with nutty and sour notes. The outside has a robust crust with a smoky and caramelized flavor. Suggested Uses: Levain is a versatile bread that is well suited for table bread, breakfast toast, croutons, sandwiches, grilled bread, bread crumbs, open faced sandwiches, grilled cheese, fondue, and much more. Many enjoy eating the bread as is because of the unique whole wheat sourdough flavor.

Our Levain loaves are naturally leavened with a Levain starter and contain approximately 20% Organic whole wheat flour, with the rest of the flour being unbleached Organic wheat flour. The Long Levain is a small bâtard, and its oblong shape lends itself well to slicing. The crumb is airy and moist with nutty and sour notes. The outside has a robust crust with a smoky and caramelized flavor. Suggested Uses: Levain is a versatile bread that is well suited for table bread, breakfast toast, croutons, sandwiches, grilled bread, bread crumbs, open faced sandwiches, grilled cheese, fondue, and much more. Many enjoy eating the bread as is because of the unique whole wheat sourdough flavor.

Our Levain loaves are naturally leavened with a Levain starter and contain approximately 20% Organic whole wheat flour, with the rest of the flour being unbleached organic wheat flour. The Giant Levain is the largest version we offer, and its oblong shape lends itself well to slicing. The crumb is airy and moist with nutty and sour notes. The outside has a robust crust with a smoky and caramelized flavor. Suggested Uses: Levain is a versatile bread that is well suited for table bread, breakfast toast, croutons, sandwiches, grilled bread, bread crumbs, open faced sandwiches, grilled cheese, fondue, and much more. Many enjoy eating the bread as is because of the unique whole wheat sourdough flavor.

Our Walnut Levain loaf begins with our ‘Pain au Levain’ dough with the addition of chopped fresh California walnuts. The walnuts react naturally with the Levain starter during the baking process and give the crumb of the loaf a slightly purple hue. The baker gives it a criss-cross score on top to allow it to open during the baking process. The loaf has a crispy robust crust and a moist, tangy, walnut-studded crumb. Suggested Uses: The small Walnut Levain is a popular item at retail stores. Walnut Levain can be used for toast with jam, grilled cheese, fondue, cheese platters, and much more. Of course, people with walnut allergies should avoid this bread.

Our Walnut Levain loaf begins with our ‘Pain au Levain dough’ with the addition of chopped fresh California walnuts. The walnuts react naturally with the Levain starter during the baking process and give the crumb of the loaf a slightly purple hue. The baker gives it a criss-cross score on top to allow it to open during the baking process. The loaf has a crispy robust crust and a moist, tangy, walnut-studded crumb. Suggested Uses: Walnut Levain can be used for toast with jam, grilled cheese, fondue, cheese platters, and much more. Of course, people with walnut allergies should avoid this bread!

We make our Cinnamon Currant Bread by adding currants to our Pain de Mie Dough which includes milk, butter, and sugar. The bakers mould the dough into little balls and coat them with cinnamon and sugar, which combine to give the loaf a dark red hue after baking. They form the loaves by stacking the coated dough balls into a pan before proofing and baking. The bread can be sliced or pulled apart into sticky buns and eaten immediately. Suggested Uses: Cinnamon Currant Bread is ideal for breakfast and makes excellent French toast as well as bread pudding. It is delicious by itself and can be enjoyed as an addition to any weekend brunch for any season.

Cinnamon Currant Bread with Walnuts is a nutty alternative to our regular Cinnamon Currant Bread. We make our Cinnamon Currant Bread by adding currants to our Pain de Mie Dough which includes milk, butter, and sugar. The bakers mould the dough into little balls and coat them with cinnamon and sugar, which combine to give the loaf a dark red hue after baking. They form the loaves by stacking the coated dough balls into a pan, in this case also packing walnuts into the pan over, under, and all around the dough balls, before proofing and baking. The bread can be sliced or pulled apart into sticky buns and eaten immediately. Suggested Uses: Cinnamon Currant Bread with Walnuts is ideal for breakfast and makes excellent French toast as well as bread pudding. It is delicious by itself and can be enjoyed as an addition to any weekend brunch for any season.

n French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. Our Pain de Mie dough is enriched with whole milk, butter and sugar. While the crust of this bread is thin and lightly flakey, the inside of the bread is delicate, moist, slightly sweet and buttery. Suggested Uses: The small loaf is approximately one pound, and is perfect to take home and toast. Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish.

In French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. While the crust of this bread is thin and lightly flakey, the inside of the bread is rich, delicate, moist, and slightly sweet. Half the liquid in this dough is Whole Milk and it contains a high percentage of butter as well as a bit of sugar. The Long Pain de Mie is the most popular size of our Pain de Mie Breads. Suggested Uses: Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish. Croque Monsieurs (or Madames!) would be a great use for this loaf. The Long Pain de Mie is a popular sandwich bread that is just the right size for restaurant service.

In French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. While the crust of this bread is thin and lightly flakey, the inside of the bread is delicate, moist, slightly sweet and buttery. Pain de Mie Giant is the largest size of our Pain de Mie Breads, and is made in a custom Pullman pan. Suggested Uses: Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish. Croque Monsieurs (or Madames!) would be a great use for this loaf. Pain de Mie Giant is a popular sandwich bread that is just the right size for busy restaurant or banquet service.

Rustic Sweet Baguette is a gorgeous baguette made out of sweet dough that is hand moulded and that rises between folds of cloth that are lightly dusted with flour. Its crust is chewy and its crumb is airy and slightly irregular due to gentle hand-moulding and an extended leavening time that allows the baguette to expand and become fluffy. The flavor is subtle, slightly yeasty, and makes it great for a variety of recipes. Suggested Uses: Rustic Sweet Baguette is a popular item, with a multitude of uses from any type of sandwich, table bread, crostini, croutons and more.

Our Rustic Couronne, which is ‘crown’ in French, is made from the Rustic Sweet Dough. Its crust is chewy and its crumb is airy and slightly irregular due to an extended leavening time that allows the bread to expand and become fluffy. The flavor is subtle, slightly yeasty, and makes it great for a variety of recipes. Suggested Uses: The Couronne has a decorative appearance, and can be displayed on the table at your next dinner. You can put a bowl in the center of the Couronne and fill it with any number of dips that will pair well with the Rustic Sweet Dough’s mild flavor – tapenade, hummus, or tzatziki just to name a few that we lik

The word ‘epi’ in French refers to a stalk or ‘ear’ of wheat, which is how this bread got its name since the final product resembles a stylized ear of wheat. It is made out our sweet dough, and it is initially moulded into the shape of a baguette. These breads rise in lightly floured cloth couches, which leave a light dusting of flour on their surface. Before being loaded into the oven our skilled bakers quickly cut the baguette along the sides, creating a decorative pull-apart loaf. The crumb is airy and soft, with crunchy tips on the individual ‘grains’ and the flavor is mild and yeasty. Suggested Uses: The little ears on the Pain Epi can be torn off to become individual servings, which makes it nice for sharing at the dinner table. The individual rolls can then be used to sop up the juices from your dinner, eaten with olive oil and vinegar, or even used to make little

Rustic Sweet Bâtard is made out of a simple sweet dough, leavened with a long-fermented bakers’ yeast sponge. The fact that this product is hand moulded adds to the rustic quality of the loaf. It has three diagonal scores across the surface which is dusted with flour. Once cut open you can see the airy crumb. Its texture is slightly chewy and its flavor reminds of the Rustic Sweet Baguette. Suggested Uses: Rustic Sweet Bâtard is a great retail product that is loved by many. It is also excellent for sandwiches and can even be used as part of a decorative bread display.

The Rustic Round is made out of our long-fermented Rustic Sweet Dough. The texture is fluffy and airy and it rises is a floured, cloth-lined basket, which leaves the surface crackled and dusted with flour. Its crust is chewy and its crumb is airy and slightly irregular. The flavor is subtle, slightly yeasty, and works well for a variety of recipes. Suggested Uses: Our Rustic Round is a simple, satisfying bread that can pair well with a variety of foods or be used for sandwiches, croutons, or even stuffing. The large version can also be used as decorative center piece or hollowed out and used as a bread bowl.

(FULL MOON) The Rustic Rounds are made out of our long-fermented Rustic Sweet Dough. The texture is fluffy and airy and it rises is a floured, cloth-lined basket, which leaves the surface crackled and dusted with flour. Its crust is chewy and its crumb is airy and slightly irregular. The flavor is subtle, slightly yeasty, and works well for a variety of recipes. The ‘Large’ version is sometimes referred to as the Full Moon Rustic Round. Suggested Uses: Our Rustic Round is a simple, satisfying bread that can pair well with a variety of foods or be used for sandwiches, croutons, or even stuffing. The large version can also be used as decorative center piece or hollowed out and used as a bread bowl.

Our New York Rye dough contains a blend of Organic rye and unbleached wheat flours and is flavored with the traditional rye spice blend of caraway, fennel, and coriander. It is sometimes referred to as a Jewish Rye. The Giant New York Rye is popular with restaurants, and its shape makes it easier to slice for sandwiches. Its crumb is airy and moist and has a classic rye flavor. Suggested Uses: Pastrami sandwiches are a great use for this bread, but it can also be used to dip in soups, as table bread, for croutons or bread crumbs, and much more.

Available every day except for Sundays Our naturally leavened Sour Rye is made using a mixture of wheat and rye flours with the addition of French cider to the dough. The crumb is dense and moist, which is typical of darker rye breads. The Small Sour Rye has a rustic appearance three diagonal scores across the top. Suggested Uses: Sour Rye is a good alternative to our Pain au Levain if you are looking for something with a different blend of flours. Smoked trout or salmon sandwiches are a Nordic classic which this loaf works well for. It is excellent, sliced thin and buttered, with raw oysters or when toasted or grilled, and it goes great with classic breakfasts like eggs and sausage.

Available everyday except Sundays Our naturally leavened Sour Rye is available Monday through Saturday and is made using a mixture of wheat and rye flours with the addition of French cider to the dough. The crumb is dense and moist, which is typical of darker rye breads. The Large Sour Rye proofs in a basket which causes a pattern to imprint on its surface, giving the loaf a rustic and decorative appearance. Suggested Uses: Sour Rye is a good alternative to our Pain au Levain if you are looking for something with a blend of flours. Smoked trout or salmon sandwiches are a Nordic classic which this loaf works well for. It is excellent, sliced thin and buttered, with raw oysters and when toasted or grilled, and it goes great with classic breakfasts like eggs and sausage

Available everyday except Sunday at our retail locations 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. Suggested Uses: Rye Raisin Rabbits are a great on-the-go snack. They would be ideal to offer for breakfast platters, and could also serve as a unique substitute for an English Muffin.

Available only on Tuesdays at our retail locations Our Pumpernickel is a Tuesday special that is similar to the dark rye breads found in Germany and Scandinavia. It is made with dark rye flour, rye flakes, pumpernickel meal and traditional rye spices such as fennel, coriander, and caraway. The crumb is very fin, dense, and moist. Suggested Uses: This loaf can be enjoyed in a variety of ways: it can be used to make sandwiches or open-faced toast, topped with smoked fish, cream cheese, avocado, or even with a bit of jam and butter. It is best kept in the fridge after purchasing to avoid spoiling.

Available only on Wednesdays at our retail locations Our Currant Pumpernickel bread is similar to the solid, whole-grain, rye breads found in Germany and Scandinavia. It is flavored with the traditional rye spice blend of fennel, coriander, and caraway. Currants are added to the dough to make it slightly sweet and they also add texture to the bread’s crumb, which is very dense and moist. Suggested Uses: This bread can be eaten with a variety of cheeses, or simply toasted with a bit of jam and butter. More adventurous tasters might venture to try it with cream cheese, smoked fish, or a poached egg. It is best kept in the fridge after purchasing to avoid spoiling.

Available only on Fridays at our retail locations Our Dark Rye with Sunflower Seeds is a Friday special that is similar to the dark rye breads found in Germany and Scandinavia. It is made with traditional rye spices such as fennel, coriander, and caraway. Sunflower seeds are added to the dough, giving it a rustic and nutty flavor. They also add texture to the bread’s crumb, which is very dense and moist. Suggested Uses: This loaf can be enjoyed in a variety of ways: it can be used to make sandwiches or open-faced toast, topped with smoked fish, cream cheese, avocado, or even with a bit of jam and butter. It is best kept in the fridge after purchasing to avoid spoiling.

Our Olive Bread is made out of sourdough, naturally leavened with a whole wheat starter. Instead of black Kalamata olives we use green Halkidiki olives. The crust is chewy, with a single score running lengthwise along the top. The crumb is airy and speckled with olives. The green olives add saltiness to the loaf. Suggested Uses: Olive Bread is ideal for use on a cheese or charcuterie plate. It is great as a retail product and can be used for specialty sandwiches. It can also be used as a simple toast with butter added to it

Our Jalapeño Cheese Bread is a Tuesday and Thursday special that is available at our retail store in Berkeley. Bakers mix a blend of grated cheeses (Asiago and Gruyère) into a sourdough base, along with freshly cut jalapeños. The inside is moist and spongy, with a spicy flavor. Suggested Uses: Our Jalapeño Cheese Bread is ideal for special occasions. It can be cut up to use with dips, eaten as a snack, or even given as a gift to the bread lover in your life.

This seasonal favorite is available from mid-October through January. Our Pumpkin Bread is made out of our rich Pain de Mie dough to which we add fresh cranberries, raisins, walnuts, roasted butternut squash, and a blend of spices. The result is a small loaf packed with texture, the tart flavor of the cranberries, and the sweetness from the raisins and squash. Suggested Uses: Pumpkin bread makes a great gift to bring to all of those holiday parties. We enjoy it best lightly toasted with a pat of butter, but there’s nothing wrong with eating it as is. Some customers have reported that it also goes well with a little bit of cream cheese, too.

Panettone is an Italian holiday classic. We make ours from a naturally-leavened brioche-style dough that develops over a two-day period. The light and airy dough is rich in egg and butter and contains two kinds of raisins, pine nuts, and candied citrus. Fennel and vanilla give the bread a bright and warm holiday feel. Acme makes Panettone twice a year once for the Easter holiday and then again from mid-November through the end of December. Suggested Uses: We recommend the Panettone be sliced and lightly toasted with a bit of butter. Traditionally, the bread is cut into triangles like a cake, but you can slice it any way you’d like. Many clever customers have made bread pudding or French toast with the Panettone, but it can be eaten as is without any adornment.

Panettone is an Italian holiday classic. We make ours from a naturally-leavened brioche-style dough that develops over a two-day period. The light and airy dough is rich in egg and butter and contains two kinds of raisins, pine nuts, and candied citrus. Fennel and vanilla give the bread a bright and warm holiday feel. Acme makes Panettone twice a year once for the Easter holiday and then again from mid-November through the end of December. Suggested Uses: We recommend the Panettone be sliced and lightly toasted with a bit of butter. Traditionally, the bread is cut into triangles like a cake, but you can slice it any way you’d like. Many clever customers have made bread pudding or French toast with the Panettone, but it can be eaten as is without any embellishment.

Our Sour Bâtard leavened entirely with a natural, wild yeast starter. It rises on floured, cloth-lined couches and bakes in our stone-hearthed deck ovens. It is a popular, oblong shaped sourdough bread with a robust crust. The crispy outside has a smoky flavor to it. When sliced open the crumb revealed inside is irregular and airy, with a tang, almost fruity sourdough flavor. Suggested Uses: Sour Bâtard is the perfect size to take home for sandwiches and toast. It can be turned into croutons or used as table bread and is even a good choice for fondue or other dips.

Our Double Sour Bâtard is a large oblong shaped sourdough bread with a robust crust. The crispy outside has a smoky flavor to it, especially along the diagonal scores which allow the bread to open and rise evenly during the baking process. Inside, the crumb is irregular and airy, with a mild sourdough flavor. Suggested Uses: Sour Bâtard Double can be turned into croutons or used as table bread and also works well for fondue or other dips. Sour Bâtard Double is ideal for sandwiches and is excellent with olive oil or butter.

Acme’s Sour Loaf is made out of the same dough as our Sour Baguette and Sour Bâtard. The bread’s tangy flavor is a trademark characteristic caused by the activity of the natural sourdough culture that takes place during fermentation. It is baked in a standard loaf pan which makes it great for slicing. It is a completely vegan product. The bread is given two diagonal scores or “slashes” down the length of the loaf to allow it to open and rise evenly during the baking process. The loaf has a rather thick and crunchy crust, and an even, yet open and airy crumb throughout. Suggested Uses: Sour Loaf is great for sandwiches (especially a grilled cheese!). It can also be used as table bread, for house-made croutons, toast, or for stuffing on special occasions. Depending on how you slice it you can make up to 4-5 sandwiches out of it.

The Sour Round Small is made using our naturally leavened sourdough. First, the dough is moulded into a ball slightly larger than a softball. Then it is scored on top of the round with a cross or an “X,” just before being baked. Once baked, the crust is golden, covered in little bubbles, and crispy in texture. The loaf has the moist, tangy flavor characteristic or our sourdough breads. Suggested Uses: Our Sour Round Small works well to use for individual bread bowls for clam chowder, French onion soup or special dips.

Our bakers score the Sour Round loaf on top with a rough checkerboard pattern, which adds variety to the crust texture. The crisp edges from the slashes make this bread nice and crunchy. The interior crumb is airy, moist, and tangy, similar to the rest of our sourdough breads. Suggested Uses: The Sour Round can be used as a decorative loaf, or even hollowed out and used for holding soups or dips. It can be cut up for table bread, croutons, and more.

Our Sweet Baguettes Large are double the weight (16oz) of our regular Sweet Baguette. They are not sweetened but are leavened with a long-fermented starter based on baker’s yeast, rather than on a sourdough starter. The baguettes are finished by hand and baked in stone-hearthed deck ovens. The sweet dough flavor is slightly yeasty and mild, which allows it to accompany a variety of flavors without overwhelming them. Suggested Uses: Sweet Baguettes Large are great for any type of crostini, bruschetta, or sandwiches.

Sweet Bâtard is a one pound, oblong shaped loaf made out of our sweet dough, which is leavened with a long-fermented baker’s yeast-based starter. It has three diagonal scores on its surface to allow the loaf to expand during the baking process. Once baked, the resulting loaf is crispy on the outside and airy on the inside. The flavor is mild and yeasty, which makes it versatile in the kitchen. Suggested Uses: Sweet Bâtard is a popular retail item and can be found in many of the retail locations that we service. In addition to that, it is commonly used as sandwich bread as well as for croutons, open-faced sandwiches, and table bread.

Acme Bread’s Sweet Loaf is made out of the same dough as many of our other products, including the popular Sweet Baguette. The loaf has a classic, mild sweet dough flavor with a slightly open crumb and a chewy texture. It is baked in a standard loaf pan which makes it perfect for slicing. Suggested Uses: The Sweet Loaf is great for sandwiches or toast, but it can also be used for table bread, house-made croutons, or for stuffing on special occasions.

Our Sweet Rounds are made out of our Rustic Sweet dough which is leavened with a long-fermented baker’s yeast-based starter. They rise in cloth-lined baskets, which leave the crust lightly dusted with flour and they are hand-moulded in a way that allows the top crust to crack irregularly as they bake in our stone-hearthed deck ovens. Their crust is somewhat thinner than the crust of our sourdough breads. They have an open, airy crumb and a subtly sweet yeasty flavor. Suggested Uses: Sweet Round is a mild and versatile table bread, accompanying many flavors without overwhelming them. It’s a ‘bread bowl’ alternative to our Mini Sour Round. However, it might be rather large for an individual serving. The loaf is also great for sandwiches, and for dipping, fondue, croutons, and is decorative set right on a board on the table.

Our ladder-shaped fougasse also has its origin in Southern France. This fun decorative style bread is available at our retail store in Berkeley. It’s made out of our sweet dough, which is compatible with a wide variety of accompaniments. Suggested Uses: Due to its unique shape this bread is easy to tear apart. ‘Break bread’ with dinner companions by setting out on the table at an informal dinner. Eat it ‘as is’ or wipe up sauces and dressings from your plates with torn chunks of fougasse!

Our Ciabatta is Italian-style rustic sweet dough that is very airy and light inside and with a crispy crust that is dusted with flour. It is a long, semi-flat loaf about the size of a standard keyboard. Suggested Uses: Ciabatta is a simple bread that can be used for table bread, alongside a soup, paired with olive oil or made into croutons. It is the ideal companion for an Italian meal and can even be used as decorative loaf on the table.

The Italian Bâtard is made out of our Italian Dough which is a mild sour dough, leavened both with a natural starter and with Baker’s Yeast. Our bakers form this bread by hand and leave it to proof in floured cloth couches. The edge of the raised lip of its prominent lengthwise scoring adds crunchy variation to its otherwise chewy, robust crust. The texture is solid, airy and light. The bread’s flavor is both mildly tangy and a bit sweet, for an almost fruity effect and does not leave an overwhelming aftertaste as a full sourdough loaf might do. Suggested Uses: Italian Bâtard is an ideal bread for sandwiches and table bread and is excellent for olive oil tastings as it has a unique texture but not an overly strong flavor itself.

The Double Italian Bâtard is made out of the same dough as its little brother, the Italian Bâtard. It has a soft, moist, open crumb and a slightly chewy golden-brown crust with four diagonal slashes. Its flavor is almost fruity, combining a mild tanginess with a touch of sweetness. Suggested Uses: This large, long, loaf is works well as table bread for any restaurant that wants to limit waste in that area and for artisan sandwiches where you do not want to use full-sourdough or whole-grain bread.

We make the Italian Long out of our Italian Dough, moulding the dough by hand into a thick baguette shape. This is a mild sourdough bread, leavened both with a natural starter and with Baker’s Yeast. It has a crunchy crust and solid, airy, light crumb. The bread’s flavor is both mildly tangy and a bit sweet, for an almost fruity effect and does not leave an overwhelming aftertaste as a full sourdough loaf might do. The Italian Long is the same length as our standard baguette but nearly twice as wide. Suggested Uses: Italian Long is ideal for crostini or hearty sandwiches, such a meatball marinara. It is popularly used for tortas ahogadas, a Mexican sandwich originating from the state of Guadalajara that is usually filled with roasted meats and drenched in sauce. The Italian Long is particularly suited for heartier sandwiches because the robust Italian bread can hold a lot of moisture without falling apart.

Acme’s Whole Wheat Walnut is made out of the same dough as our Whole Wheat Levain with the addition of walnuts. The loaf is hand-moulded rises in a floured basket, which imprints its patterns into the surface of the bread. The texture is slightly dense due to the high content of whole wheat flour - almost 75%. The taste can be described as nutty and slightly sour. Suggested Uses: Whole Wheat Walnut is delicious with many types of cheeses. It could be used for a unique grilled cheese sandwich, to accompany a cheese fondue, or along with a cheese or charcuterie platter. Its texture and flavor is enhanced by toasting, and could serve as a vessel for many different types of toppings.

This is a simple, 100% Whole Wheat Loaf made with organic whole wheat flour and sweetened slightly with honey. The loaf is proofed and baked in standard loaf pans. The resulting loaf is smooth and golden brown, with a nutty and slightly sweet flavor and a fine, soft crumb. Suggested Uses: Whole Wheat Loaf is excellent toasted with jam and goes well with PB&J, pastrami, grilled cheese, classic turkey, roasted vegetables, and more.

The Whole Wheat Seed is a 100% Whole Wheat loaf made with organic whole wheat flour with the addition of poppy, sesame and sunflower seeds and sweetened just a bit with honey. The bread is proofed and baked in standard loaf pans. The resulting loaf is smooth and golden brown, with a nutty and slightly sweet flavor. The seeds add texture to the loaf and the honey helps to keep the crumb moist. Suggested Uses: Whole Wheat Seed is excellent toasted with jam and goes well with PB&J, pastrami, grilled cheese, classic turkey, roasted vegetables, and more.

The dough for our Herb Mini Rolls is leavened with a long-fermented ‘Poolish’ starter and enriched with extra-virgin olive oil and chopped fresh rosemary. This is the same dough that we make into our Herb Slab, Herb Fougasse, and Herb Focaccia. These rolls are light and airy in texture, fragrant and tender with rosemary and olive oil and slightly larger than a golf ball in size. Suggested Uses: Our Herb Mini Rolls can be used for sliders, small dinner rolls, and finger sandwiches. You won’t find them in our retail stores on a regular basis, so if you do see them there be sure to buy one or two to try. They can be pre-ordered in advance with a minimum order of 150 pieces.

Our Levain bread is naturally leavened with a Levain starter and contains approximately 20% Organic whole wheat flour, with the rest of the flour being unbleached Organic wheat flour. Levain Rolls are somewhat irregular-shaped, a little flatter than round, and about x” in diameter. The crust is thinner than the Levain loaves, but fairly chewy. The crumb is airy and moist with nutty and sour notes. Suggested Uses: Levain is a versatile bread that is well suited for table bread, small sandwiches, grilled bread, fondue, and much more. Many enjoy eating the roll as-is because of the unique whole wheat sourdough flavor.

Our Little Roll is made from a long-fermented, yeast-leavened dough which has a light yeasty flavor. They are a tall, round roll, approximately X” in diameter, with one score across the top, which allows the rolls to expand evenly during baking. Because of its mild flavor the Little Roll pairs well with a variety of dishes. The crumb is light and airy, and the crust is thin, golden and slightly chewy. Suggested Uses: Little Roll is a popular dinner roll, and can be used to soak up sauces, olive oil and vinegar, or to make small sandwiches with. This is an Acme staff favorite to use for PB&J sandwiches or classic ham and cheese.

Our Whole Wheat Rolls are made out of the same dough as our Edible Schoolyard Loaf. Stone-ground Organic and/or locally-sourced Whole Wheat flour makes up 92% of the flour and the remaining 8% is Organic pumpernickel meal. It is naturally leavened using a levain starter and honey is added for texture and a bit of sweetness. Its crumb is dense and moist and the crust is slightly thicker and crispier than the loaf version. The surface is crackled and floured and its shape is rounded. The flavor is very unique it is slightly sour due to the starter that is used, but the honey and pumpernickel add nutty sweetness to the end. Suggested Uses: The Whole Wheat Roll would make an excellent whole wheat alternative to our regular dinner roll, the Little Roll. It is a popular item to be purchased as a snack, and goes wonderful with salads and cheeses, or for tiny sandwiches.

Our Rustic Roll is a small dinner roll that is made out of our rustic sweet baguette dough. It is an artisan roll that is hand molded, giving it an irregular round shape. The crust is crispy and the crumb is fluffy. Its taste reminds of a fresh rustic sweet baguette. Suggested Uses: Rustic Roll is an alternative dinner roll that can be used to accompany pasta and seafood dishes. It can also be used as sandwich roll and as table bread.

Our Olive Rolls are the petite version of our famous Olive Bread. Just as the full-sized bread, the roll is made out of naturally leavened sourdough that contains levain starter. Its surface has one score across the top. The crust is chewy and the crumb can be described as slightly airy and moist with Halkidiki green olives scattered throughout. The green olives also give this roll a slightly briney flavor. Suggested Uses: Olive Rolls are good for any type of small savory sandwich or as an adventurous slider bun. They are also great with cheese and they are moist and tasty enough to eat plain.

Our Soft Round Buns are made out of our Pain de Mie dough which is enriched with milk, butter and a little sugar. These ingredients make the bun soft and deliciously rich. The outside is smooth and golden. They have a buttery soft texture and once you take a bite they seem to melt in your mouth. Suggested Uses: The Soft Round Buns are ideal for burgers, but they can also be used for many other types of sandwiches. Additionally, they can be enjoyed as a snack on their own.

Our Hot Dog Buns are made with Pain de Mie dough. The milk, butter and sugar that are added to the sweet dough give this bread a fine, moist crumb. The outside is smooth and golden. Suggested Uses: Hot Dog Buns are primarily used for Hot Dogs and are ideal for any barbecue. They can also be used for sausages or any other kind of sandwich.

We make our Kaiser Rolls out of the same olive-oil enriched sweet dough as our Round Buns, hand-knotted (not stamped!) by our bakers into the classic Kaiser Roll form. The texture is slightly chewy and because of the unique swirl pattern that the buns are moulded into you can easily break apart sections of the bun if you wish. We make the Kaiser Rolls plain (as shown here) or with the addition of poppy or sesame seeds baked on top. Suggested Uses: Kaiser Rolls can be used as burger buns, rolls for sandwiches, and some might even suggest as a substitute for bagels.

We make our Kaiser Rolls out of the same olive-oil enriched sweet dough as our Round Buns, hand-knotted (not stamped!) by our bakers into the classic Kaiser Roll form. The texture is slightly chewy and because of the unique swirl pattern that the buns are moulded into you can easily break apart sections of the bun if you wish. We make the Kaiser Rolls plain (shown here) or with the addition of poppy or sesame seeds baked on top. Suggested Uses: Kaiser Rolls can be used as burger buns, rolls for sandwiches, and some might even suggest as a substitute for bagels. The fact that this roll comes plain or with poppy or sesame seeds makes the roll versatile in flavor. Sesame Seeds can add flavor to an Asian-inspired sandwich or a traditional burger, and poppy seeds pair well with jams, fish, and much more.

We make our Kaiser Rolls out of the same olive-oil-enriched sweet dough as our Round Buns. They are hand-knotted (not stamped!) by our bakers into the classic Kaiser Roll form. The texture is slightly chewy and because of the unique swirl pattern that the buns are moulded into you can easily break apart sections of the bun if you wish. We make the Kaiser Rolls plain or with the addition of poppy (shown here) or sesame seeds baked on top. Suggested Uses: Kaiser Rolls can be used as burger buns or as rolls for sandwiches, and some might even suggest as a substitution for bagels. The fact that this roll comes with your choice of plain, poppy, or sesame makes the roll versatile in flavor. Sesame Seeds can add flavor to an Asian-inspired sandwich or a traditional burger, and poppy seeds pair well with jams, fish, and much more.

Our Herb Deli Rolls (Ciabatta Herb roll) is made out of our Ciabatta dough with the addition of hand-chopped fresh rosemary, which is leavened with a long-fermented baker's yeast based starter. The roll is slightly crispy on the outside and airy on the inside. It rises on floured cloths, which leave the surface lightly dusted with flour and slightly crackled giving it a rustic appearance. Its crumb is porous and its taste reminds of the rustic sweet baguette. Suggested Uses: Herb Deli Rolls are used mainly for sandwiches and enjoy a dedicated following around the Bay Area. It can also be used for Panini and even as table bread.

Our Sweet Deli Roll (Ciabatta roll) is a made out of our Ciabatta dough, which is leavened with a long-fermented baker’s yeast-based starter. The roll is slightly crispy on the outside and airy on the inside. It rises on floured cloths, which leave the surface lightly dusted with flour and slightly crackled giving it a rustic appearance. Its crumb is porous and its taste reminds of the rustic sweet baguette. Suggested Uses: Sweet Deli Rolls are used mainly for sandwiches and enjoy a dedicated following around the Bay Area. It can also be used for Panini and even as table bread.

Our Whole Wheat Seed Deli Rolls are made out of the same dough as our Whole Wheat Seed Loaf. The dough is made with organic whole wheat flour, Pumpernickel flour and honey, with the addition of poppy, sesame, and sunflower seeds. The deli roll not only has a blend of seeds baked into the rolls, but it is topped with the seeds on the outside of the roll as well, giving it a distinct appearance. The added seeds result in a nutty flavor and crunchy texture. Suggested Uses: Whole Wheat Seed Deli Rolls are ideal for making sandwiches such as pastrami, roasted vegetables, or even grilled cheese. These rolls are highly recommended for a classic turkey sandwich as well. You can even eat the rolls as they are for a hearty snack.

The dough for our Sour Deli Roll is first moulded into a thick baguette shape and is then scored into four evenly sized pieces. Once it is baked the individual pieces can be broken apart into individual sandwich rolls, which can be ordered by the piece. The dough has a chewy crust with an open crumb inside and a robust sour flavor. The top surface has a single long score running from one end of the baguette to the other. Suggested Uses: Sour Deli Rolls are perfect for a hefty sandwich, and will stand up to a juicy piece of meat, a lot of sauce, or even roasted vegetables. “Torta ahogada,” a Mexican specialty sandwich which is drenched in sauce, is just one example of the kind of sandwich that can be made with this bread.

(TWINKLE) Sour Petits are elongated sandwich rolls, tapered on both ends, similar to torpedo rolls. We hand mould them from our naturally-leavened sourdough. They have a chewy crust and an open, irregular crumb. The naturally fermented dough gives these buns the tangy fruitiness characteristic of our sourdough breads. Suggested Uses: Sour Petit are ideal for any kind of sandwich. It can also be used as a roll for table bread.

Rustic Deli Roll is produced only at our Ferry Plaza retail location. It is made out of rustic sweet dough, moulded into a baguette shape, and then scored into four equal pieces prior to baking. The Rustic Deli Roll is soft, fluffy, chewy. Suggested Uses: Our Rustic Deli Rolls are sandwich rolls can be used for sandwiches, picnics and brunch.

Sweet Petite is a torpedo shaped bun with one score running from nearly one tip to the other. It is made out of our Rustic Sweet Baguette dough, which is leavened with a long-fermented baker’s yeast-based starter. The crust is thin and crackly, the interior is open and irregular and its taste is subtly sweet and yeasty. Suggested Uses: Sweet Petit are great for any kind of sandwich. Their mild flavor makes them combine well with many flavors. These rolls will stand up a little better to moist and heavier fillings than will the similar-shaped Torpedo rolls.

Available only on Fridays, Saturdays and Sundays Our Challah dough is enriched with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. These rolls are about X” in diameter, with a thin, soft, deep-golden-brown crust. Suggested Uses: This bun is an excellent substitute for a burger bun and makes a nice snack for a weekend brunch. The bun can be enjoyed by itself, or lightly toasted with or without jam or butter.

Available only on Fridays, Saturdays and Sundays Our Challah dough is enriched with honey, butter, and eggs. This makes the crumb fine, moist, and slightly sweet. These rolls are about X” in diameter, with a thin, soft, deep-golden-brown crust. Suggested Uses: This bun is an excellent substitute for a burger bun and makes a nice snack for a weekend brunch. The bun can be enjoyed by itself, or lightly toasted with or without jam or butter.

Available from mid-October through January only Our Pumpkin Rolls are made out of a sweetened, butter-enriched yeast dough to which we add fresh cranberries, raisins, and walnuts, along with roasted butternut squash and a blend of spices. The result is a small roll, not too sweet, but packed with rich, tangy and aromatic flavors, and a variety of complementary textures. Suggested Uses: Enjoy it best lightly toasted with a pat of butter, cream cheese or accompanying a seasonal hot cider or cocoa.

Available from February to mid-October only Our Sorta Cross Buns are made using our challah dough to which we add currants, citrus zest, spices, and dried fruit. We call them ‘Sorta Cross’ because we snip the cross into the top, rather than drizzling it on with a sugar frosting. Suggested Uses: The bun can be eaten as a treat on-the-go, or if you’re feeling adventurous you can try using it for a bread pudding.

Available Monday through Saturday only The Rye Raisin Rabbits are made using our Sour Rye dough (which contains a bit of French Hard Cider) with the addition of raisins and molasses. The inside is dense and the taste is slightly sweet from the raisins and molasses. At this time the Rye Raisin Rabbits are not available for wholesale customers. Suggested Uses: Rye Raisin Rabbits are a great on-the-go snack. They would be ideal to offer for breakfast platters, and could also serve as a unique substitute for an English Muffin.

Available only on Tuesday and Thursday Our Whole Wheat Raisin Roll is a delicious, healthier alternative to a sweet pastry. Its crumb is dense and full of raisins, and the texture is soft and moist even for this hearty bun. Suggested Uses: This little bun is a great breakfast addition to any menu and can be served as an alternative to a muffin.

Available at our retail locations only Our sourdough cheese rolls are made with sourdough and a blend of Asiago and Gruyère Cheese. They are golden and bubbly from the cheese while their texture is soft and moist, and the flavor is salty, rich, and delicious. Suggested Uses: The Sourdough Cheese Roll is a great snack for any cheese lover – some might even compare it to the Brazilian “Pão de Queijo” or cheese bread. Recommended for a picnic or brunch spread, or to put a twist on a hearty sandwich or specialty burger bun.

(Available only at the retail locations, not for wholesale delivery) Our Apple Turnovers begin with a square of our Puff Pastry dough folded diagonally over slices of apple sprinkled with cinnamon and sugar. Then they’re brushed with melted butter and scored (to let the steam escape) prior to baking.

(Available only at the retail locations, not for wholesale delivery) To make the Cheese Twist we twist together two strips of our Puff Pastry dough with gruyere and asiago cheeses before baking. The twists come out of the oven golden, crisp, and flaky.

(Available only at the retail locations, not for wholesale delivery) Our specialty puff pastries are true crowd pleasers. The pastry dough is delicately folded with butter layer by layer before being turned in to one of our delicious pastries. To make the Cinnamon Twist two strips of pastry dough are twisted together with cinnamon and sugar before being put in the oven. Once baked the twists come out golden and flaky, and they fill the bakery with a warm cinnamon scent.

(Available only at the retail locations, not for wholesale delivery) The Sourdough Cheese Wheel is a specialty item that can be purchased at our Ferry Plaza retail store in San Francisco. We start by taking sourdough and swirling it into a wheel and then adding a blend of grated Asiago and Gruyère cheese generously sprinkled on top of the wheel resulting in a tasty treat.

(Available only at the retail locations, not for wholesale delivery) This is one of our retail-only specialty puff pastries. To make the Ham and Cheese Turnover we first take a square of layered puff-pastry dough and fold in a mound of hand diced Fra’Mani Ham and a blend of grated Gruyère and Asiago cheeses, creating a triangular pocket. In case it were not rich enough, we brush the turnover with butter before baking and score the top to let the steam out during baking.

(Available only at the retail locations, not for wholesale delivery) Pear Ginger Mini Puffs are a small treat that can be purchased seasonally at our retail stores. Our delicate puff pastry is filled with fresh Bosc pears and candied ginger. You won’t be able to have just one!

(Available only at the retail locations, not for wholesale delivery) Our specialty puff pastries are true crowd pleasers. The pastry dough is delicately folded with butter layer by layer before being turned into one of our pastries. To make the Mini Jalapeño Cheese Turnover we first form a small square of pastry dough and layer pickled jalapeños with a blend of grated Gruyère and Asiago cheeses. The square is folded into a rectangular pocket. The turnover is then brushed with butter and scored to let the steam out before it is put in the oven. The resulting flaky pastry almost melts in your mouth.

(Available only at the retail locations, not for wholesale delivery) Cherry Almond Mini Puffs are a small treat that can be purchased at our retail stores during cherry season, which is usually late May through August. Our delicate puff pastry is filled with fresh Bing Cherries and almond paste which has had chopped almonds folded in. You won’t be able to have just one!

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office) To make our Cinnamon Swirl, bakers hand-roll sheets of our croissant dough with cinnamon and sugar. They slice the roll, jelly-roll style, and brush the slices with egg wash before proofing and baking. Once baked, the Cinnamon Swirl is light and flaky with a crispy caramel-colored outside and a rich buttery inside. The pastry can be un-swirled bit by bit to enjoy each layer of cinnamon sugar.

(Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office) Pain Au Chocolat is a specialty pastry item made out of our croissant dough. Inside the Pain Au Chocolat are two tunnels filled with dark chocolate. The chocolate we use is 55% dark chocolate. The slight bitterness of the cocoa is complemented by richness from the butter in the dough. Each bite yields flakes of delicately layered pastry dough.

Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office) Our pastry dough is delicately folded with butter layer by layer before being turned into one of our delicious pastries. To make our Croissant, the pastry dough is rolled out and hand-formed into a crescent shape. After rising it is brushed with an egg wash just prior to baking. Once baked the Croissant is light and flaky with a crispy caramel-colored outside and a rich buttery inside.

Available at the retail locations, and for wholesale delivery on selected areas. Please inquire with your wholesale office) Our pastry dough is delicately folded with butter layer by layer before being turned into one of our delicious pastries. To make our Almond Croissant, the dough is rolled out and cut into a triangle that is spread with almond paste and hand-rolled into a crescent shape. After rising, it is brushed with an egg wash and sprinkled with sliced almonds just prior to baking. Once baked the Almond Croissant is light and flaky with a crispy caramel-colored outside and almond paste inside.

(Available only at the retail locations, not for wholesale delivery) This seasonal Acme Ferry Plaza exclusive features fresh broccolini. After being tossed with balsamic vinegar and extra virgin olive oil the broccolini is generously scattered atop our Pane Rustico dough. Chunks of Bellwether Farm’s Pepato, and Cypress Grove’s Lambchopper Cheese dot the top. A sprinkling of red chili flakes contributes a bit of heat.