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Ferry Bldg update: Acme now baking

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Ferry Bldg update: Acme now baking

Ruth Lafler | Sep 18, 2003 05:00 PM

I took a swing through the Ferry Building at lunch today, ostensibly to buy some meat (and maybe something for lunch) at Golden Gate. But when I stopped to make my ritual obeisance at Acme, I was captivate by a sample of the ham and cheese croissant: big chunks of ham and a layer of cheese (gruyere?) folded into a triangle of croissant dough (more like a turnover than a traditional croissant, though). Majorly delicious.

Acme just started baking pastries on site this week. Tuesday I had tried the plain croissant (very good -- one of the best in the city), the chocolate croissant (less good, needed more chocolate), and the apple tart (a little heavy). Today, in addition to the ham and cheese I had a sample of the apple turnover, similar in construction to the ham a cheese croissant, which I liked better than the tart. Both are made with thinly sliced unsweetened (or very lightly sweetened) apples -- no gooey apple filling here!

I also bought some lamb chops at Golden Gate. While not cheap, I think their prices are reasonable for the quality, and seem lower than some of the other purveyors of "natural" and "organic" meats. I was very happy with the lamb chops I bought there last time; less impressed by the cold cuts.

Finally, a stop at Michael Recchuitti brought a new discovery: "fleur de sel" -- soft burnt caramel punctuated with fleur de sel, enrobed in dark chocolate. Exquisite! If you're a fan of Recchuitti's other offerings, especially the caramels, don't miss this one.

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