![]() ![]() But finding a great bagel in the South or on the West Coast is like happening upon a $100 bill in your pocket-it’s not outside the realm of possibility, but it's highly unlikely. If you’re in New York or New Jersey, you can get a decent bagel pretty easily. Zingerman’s is known for its impeccable, proactive customer service, so you can feel confident that any hiccups will be quickly handled by the company. Zingerman’s also stocks sandwich staples like deli meats and cheese, as well as some interesting spreads (banana jam, guava marmalade, and blackberry preserves with poppy flowers). You can buy one of the many bundles, like the Deli Deluxe Bread Box (around $85) or the Sweet and Spicy Bread Gift Box (roughly $90), which both come with freezer bags so you can slice up the loaves, store them in the freezer, and nosh on whatever delicious bread your heart desires in the weeks and months ahead. Individual loaves range from about $10 to $35, but two-day shipping starts at $15, so you're best off ordering several items to make the shipping cost worth it. 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.Like many bread shops, Zingerman's carries your standard sourdough loaves, but it also offers mouthwatering options like cherry chocolate bread, parmesan pepper bread, and chile cheddar bread as well. 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. 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. 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. 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. ![]()
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