Acme Bread Company founder/owner Steve Sullivan, a former busboy and baker at Alice Waters’ famed Chez Panisse restaurant in Berkeley, is serious about his artisan bread. Acme uses only organic flour and won't slice loaves inside the store to ensure the freshest bread for customers. Acme's original Berkeley location boasts a full selection of breads, as does the San Francisco location in the Ferry Building Marketplace. The bread is also available in restaurants, upscale markets and stores throughout the Bay Area. Patrons can buy hand-formed, rough-hewn loaves and the bakery's specialty, pain au levain with a slight sour flavor, characteristic of San Francisco sourdough bread. Other selections include baguettes, challah, rosemary bread, New York rye, pain de mie, sourdough cheddar roll, green onion slab, herb slab, olive bread, Italian bread and Italian batard, similar to a French baguette. Sweets include gooey cinnamon rolls, chocolate croissants, almond croissants, pain au chocolat and morning buns. And seasonal treats include pumpkin bread, cranberry walnut bread, Russian Easter bread and Italian panettone cake. Weekdays usually stay relatively uncrowded, but on Saturdays there can be a line out the door at the San Francisco location because of the Farmer's Market. Cash only. Serving during breakfast, lunch and early dinner hours daily. Voted Best Bread in the 2009 SF Weekly critics' poll.