From Singapore to the USA and all around Europe, Edible Innovations profiles food makers that engage in improving the global food system at every stage, from production to distribution to eating and shopping. Join us as we explore the main trends in the industry from a maker perspective. Chiara Cecchini of Food Innovation Program — an ecosystem with a strong educational core that promotes food innovation as a key tool to tackle the great challenges of the future — introduces you to the faces, stories, and experiences of food makers around the globe. Check back on Tuesdays and Thursdays for new installments.
This is a crazy story of disruption — a disruption that has now been ongoing for more than 30 years.
Steven and Susie Sullivan founded The Acme Bread Company in 1983 to bake bread for restaurants and stores that wanted to offer better bread than was generally available on the wholesale market at the time. They saw a lack of good bread on a larger scale. “Good bakeries were small ones that were not able to serve restaurants “ says Steven, “that’s why everything started.”
Steven started working at Chez Panisse in Berkeley, along with Alice Waters (@AliceWaters). There wasn’t a big food movement going on at the time and “Silicon Valley” was still just known as the “Bay Area.” He was 18 the first time he went…