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I was going to make this article just about Acme but I got carried away when I realized you have to tell the history of sourdough bread in San Francisco and America's artisan bread movement in order to give context. If people write articles about some other bakeries we might want to split the history section into a separate article. Someone really should expand the Boudin article, and also write about the history of Parisian, Toscana, and Colombo. Wikidemo 03:21, 28 September 2007 (UTC)[reply]

Carried away? You going for GA within 3 days of creation? :-))) FlagSteward 03:22, 1 October 2007 (UTC)[reply]
Dude, seriously. I just had the fortune of staying with my sister in Berkeley one block away from Acme, and while I love their bread like I love life, this article is pretty silly. Couldn't the background just be put into an article "History of California Bread", similar to the one on California wine? 69.136.86.237 (talk) 02:43, 29 January 2008 (UTC)[reply]
Diane Dexter was a pastry assistant at Chez Panisse, not pastry chef. Lindsey Remolif Shere was the only pastry chef from the restaurant's founding, in 1971, until her retirement in 1997. (She, her daughter Thérèse, and their friend Kathleen Stewart -- also once at Chez Panisse -- opened yet another bakery, the Downtown Bakery and Creamery, in Healdsburg, California, in 1987.)75.211.216.241 (talk) 07:58, 6 February 2008 (UTC)[reply]
You don't happen to have any sources for that, do you? The published source cited in the article calls her the pastry chef. If that's inaccurate we should correct it but we really need to go on published sources. I did add your comment about Downtown Bakery and Creamery to the Chez Panisse article under Legacy. If you do know the inside story would you mind checking that one over too for accuracy? We can't really contradict published sources without some proof, but if we know that something is wrong we can probably look and find it. I don't have any agenda or vested interest here, just trying to get the story right. Thanks, Wikidemo (talk) 08:15, 6 February 2008 (UTC)[reply]

Move general info to "Artisan Bread"?

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This is a super page but it's way overkill for Acme Bread Company. I propose moving the general information to a new Artisan Bread page, like the Artisan Cheese page. Then this page can concentrate on Acme. --Avirr (talk) 16:31, 31 March 2010 (UTC)[reply]

This article doesn't appear under the word Acme Richard8081 (talk) 03:02, 7 April 2010 (UTC)[reply]

Good point, I have fixed that. --Avirr (talk) 23:49, 28 May 2010 (UTC)[reply]
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Nice work, but isn't much of this article just an unpaid advertisement for a company? Well worth the investment, I'd say, to hire someone to write a flattering article in Wikipedia. Cheaper than buying advertising in traditional media. Cheaper than developing your own web site. Besides, think of the casual and inadvertent hits this article gets from guys like me who were researching something quite unrelated (in my case, "bread riots"). I could smell the bread baking from thousands of miles away. M-m-m-m, is it any coincidence that Acme runs an extensive mail-order operation? (Or so I'm told.)

My core concern: How long will it be before the Wikipedia is filled, proportionately, with as much crass commercialism as that stack of nuisance ad flyers accompanying my Sunday newspaper?

Afterthought: If this type of abuse is truly unstoppable, why doesn't the Wikipedia Foundation tap it as a source of revenue? There wouldn't need to be any more appeals for contributions from benefactors. ("This article about the French Revolution brought to you by your friendly local Renault dealer", -- with a convenient link to the Renault article/page/ad.)

How about making Acme and its commercial cohorts pay for their advertising? No, that's stupid. Forget it. It makes too much sense. (Un-American too?) PeterHuntington (talk) 13:52, 10 May 2010 (UTC

Excuse me, but article author here. What on earth are you talking about? Although others have raised some reasonable concerns regarding whether the background information about the modern American artisan bread movement as a whole belongs in the same article as the information about Acme, Acme is clearly (indisputably, and sourceably) one of the most important companies in that movement. Acme has achieved renown and success within its particular business niche, and it is encyclopedic to note that, as the function of the encyclopedia is to report on the state of knowledge, not to make judgments on whether commercial enterprises are worthy of discussion. If Acme is paying for this, I'm still waiting for my check. - Wikidemon (talk) 14:05, 10 May 2010 (UTC).[reply]
The revival of artisan products is an interesting element of modern US culture, and this is a good example. The revival has led to non-commercial projects like the Edible Schoolyard. And their bread is incredibly good. --Avirr (talk) 23:33, 28 May 2010 (UTC)[reply]
The article needs to be rewritten from a more neutral point of view, using references for any strong language. The bakery is notable within the food culture of the SF bay area, which is a highly notable subculture in the region. the article should stay. There should be articles on the bread revolution, artisanal foods, etc, similar and related to Slow food, but until then, this article cant carry the bulk of the history.Mercurywoodrose (talk) 03:13, 12 September 2010 (UTC)[reply]

Article splitting

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I have split the article into the material directly relevant to Acme, and the other material is now at History of California bread. maybe it should be history of sfba bread, and im not addressing the comprehensiveness of the split off material. i just cant stand to see it HERE, where it absolutely doesnt belong. I am of course fine with any fine tuning between the two. some of the references didnt transfer as logically as id like. I guess this counts as "bold". i hope its seen as a good faith edit.Mercurywoodrose (talk) 02:20, 18 January 2011 (UTC)[reply]

Looks good to me, thanks. - Wikidemon (talk) 05:16, 18 January 2011 (UTC)[reply]
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