Openings: Acme Bakery & Coffee
According to Aniece Meinhold, “Miami is a bread desert”—but Acme will change that.
September 18, 2012
The team behind The Pious Pig Restaurant Group (Phuc Yea!, The Federal Food, Drink & Provisions) is waking up early to bring Miamians fresh artisan breads, handmade pastries, and homemade jellies and jams at their new Acme Bakery & Coffee, which opened today. We sat down with Aniece Meinhold—one-third of The Pious Pig trio—to get more insight on the bakery’s “farmstead America” concept and its star offering: bread.
Why do you call yourselves “The Pious Pig” group?
ANIECE MEINHOLD: The Pious Pig name is simply something that makes us smile. We are two Puerto Ricans and a Colombian; that means chicharrón is near and dear to our hearts. Why not make that part of our identity? Our main objective as a group is to create and develop compelling food concepts that will transcend what’s trendy and become part of the fabric of our community.
The concept for Acme, “farmstead Americana,” is very homey and refreshing. What about that idea appealed to you?
AM: Farmstead Americana is all about creating an environment that makes you think of a simpler time. A time when you knew your milkman, the name of your grocer, and borrowed sugar from your neighbor. Aesthetically, Acme is part Norman Rockwell, with a touch of American Gothic and a bit of Haystacks in Provence—soft yellows, sky blues, minty greens, vibrant sunflowers. Culturally, we've partnered with farmers and artisans to bring you the best quality ingredients and bake the best possible breads and pastries we can.
Why did you choose to open a bakery versus a restaurant?
AM: Miami is a bread desert. Every great city has great bakeries, and we certainly hope to kick start that tradition in Miami. Moreover, bakeries are one of those culinary traditions that are timeless.
What is Acme's signature item?
AM: Above and beyond anything else our bread is number one. We are using unbleached/unbromated flours and grains from King Arthur Flour, eggs from Lake Meadow Naturals, butter from Vermont Creamery, and so on. We're really serious about creating Miami's own bread culture that extends beyond the commonplace of a tostada or a pastelito.
3451 N.E. 1st Ave., Suite 103, Miami