Oct 01

It's really very rare that something actually takes our breath away, but this kitchen featured in Remodelista did just that. 

We're not sure if it's those dreamy aqueous tiles, the saturated stain of the cabinets, or the distressed, ancient floorboards.

Okay... all of the above. 


Fresh Figs.

Sep 30


Figs are so photogenic; just had to take this picture of them on the counter. If you are lucky enough to have a fig tree in your back yard or have friends who are willing to share, use them! Here's what we're going to do with ours:

Fresh Fig Galette

2 C flour

1 t sugar

1/2 t salt

1 C cold butter (2 sticks)

1/3 C ice water

2 lb fresh figs

1/3 C raspberry jam or orange marmalade

1/4 C granulated sugar

1 egg blended with 1 t water

2 T demerara or turbinado sugar

Place flour, sugar and salt in food processor and pulse to mix. Cut butter into small cubes and put in food processor with flour mixture. Pulse 5 or 6 times. Slowly add ice water pulsing a few times as you go and continue to pulse until dough almost comes together, 4 to 5 more times. 

Dump dough onto work surface and knead together a couple times. Flatten into a circle and wrap tightly with plastic wrap. Refrigerate at least 30 min.

Preheat over to 400 degrees. Cut figs into quarters. Warm the jam or marmalade in a small saucepan until thinned. Unwrap dough and roll into a large circle 3/8" thick. Transfer to a baking sheet lined with parchment. With a pastry brush, brush the warm jam over the dough, leaving a 2" border all around, saving a little jam for the finished tart. Spill the figs on top of the glazed area or arrange decoratively in concentric circles. Sprinkle with the granulated sugar. Fold pastry border over figs and loosely pleat to make a rustic crust. Brush dough with egg mixture and sprinkle with demerara sugar.

Place tart in preheated oven and bake for 50 minutes to 1 hour. Brush the figs with leftover warm jam to glaze. Serves 12.

Roll With It!

Sep 28


What to do when you aren't in the position to invest in cloth napkins, but paper isn't the way to go? Check out our fabulous new line of eco cotton place mats, dinner napkins, and cocktail napkins! Originally invented for the hospitality industry, they come perforated on rolls of 12 - 50. Use them and launder them (at least 6 times!), then compost or recycle when they loose their freshness. We're in love with the colors and the versatility!


Rue the Day!

Sep 23

If you haven't seen Rue Magazine, we highly suggest you take a few minutes and acquaint yourself.

Crystal and Anne are so brilliant, beautiful and fun - and it can't help but come through on every page of their eclectic and inspirational magazine. 


Calling All Nice and Talented People!

Sep 20


We are so excited to implement some fun new ideas but we need a little help! ACME is looking for a web architect intern and a business intern. Drop us a line if you or anyone you know is interested! No need to be local!


Hugh Groman Catering

Sep 16

We've been getting a lot of requests for caterers recently and our mind always comes back to one in particular. If you've ever been to a party catered by the amazing Hugh Groman, you'll know why. 

Hugh has an incredibly generous spirit, food of incomparable quality, and an awesome staff. His businesses also have an environmental and socially responsible focus, which only makes us love him all the more. Check out his website and prepare to drool.

On our next trip to Berkeley we'll definitely be stopping in a Hugh's new restaurant, Phil's Sliders. Have any of you been yet? There's a current deal on yelp!

Hugh's newsletters include inspirational sample menus and recipes. Here's the most recent: 

Endive with a salsa of avocado, green olive, capers, red onion, lime and jalpeño

3 endive spears - leaves separated

2 medium avocados

7 green olives, pitted and cut into eights

1 tablespoon capers, drained and rough chopped if large, whole if small

1tablespoon of red onion, finely diced

1/3 medium jalapeño pepper, finely chopped

lime juice to taste (be generous)

kosher salt and pepper to taste

3 ounces of feta, crumbled


1. Day of event: Prep the olives, capers, jalapeño, red onion and lime juice and combine in a bowl.

2. Dice the avocado and fold gently into mixture. Season with salt and pepper and more lime juice to taste.

3. Fill endive leaves with salsa and top with crumbled feta 9can be done up to 1 hour before guests arrive).

I know what I'm making for snacks tomorrow...

Have a great weekend!

photo of tiny white fish tacos with tropical fruit avocado salsa, chipotle aioli and green onions

Circus Party!

Aug 28

We love when our customers send us photos of their ACME parties. Check out this amazing circus party. 

Happy Birthday Jack and Kiara!

Thank You, Friends!

Aug 19

Thanks so much to all of our lovely customers who voted us Best New Retail Business!  


Aug 10


A favorite from the San Francisco International Gift Fair.

go here

Good one, H&M

Jul 27


Would love to see more companies taking part in innovative partnerships like this one. 

photo + story

how to help


Jul 21


Most beautiful loaf ever?

Smell here.


Jul 19


In love with this Liberty print, Dancing Ladies. 

Came to find out it was chosen by Florence Welch (yes, that Florence) as one of her two favorites in the Liberty archives. Lucky rock star. Getting to go through the Liberty archives...

For a good time, go here.

Go With The Flow

Jul 16

We are more than just a wee bit obsessed with visual information and really love this.

For more, go here and here.

via craft daily


Jul 11


Latest Freak-Out-Worthy find: Caravane. 

Get a cup of coffee, sit back and enjoy their site

Personally, I really need one of those day beds...

You can say that again.

Jul 05


Love this print.


Happy 4th of July!

Jul 04


We hope everyone is having a wonderful weekend with family and friends!

The Running of the Bulls

Jul 01


We don't need to go to Pamplona, we've gone to Chinnor.

Tonight a herd of bulls chased us down to within an inch of our lives. Okay, so they were bullocks and it was within 30 feet, but still, they were really big and a lot faster than you'd think.

And so with our newfound appreciation for not having been the victim of a stampede, let us share this bit of wisdom... In the moments before you are either gored, trampled, or propelled over a fence via a superhuman burst of adrenalin, there is nothing sweeter than the recollection of your last earthly meal eaten with lovely friends and happy children. Okay, that and the sound of a friend's laughter coming from somewhere behind you.

Do more of that.


Jun 29


I want to be here.


You had me at Gu.

Jun 29





The only problem we have with the above label is the number 6. 

6? Really? What gives???

Thus begins our exploration of British treats...

Travel in Style

Jun 21

Getting ready for summer travel? As much as we love passing out on long flights in a comfy sweater and sweats, we'd be willing to forgo a transcontinental nap for this fabulously fashionable get up.
Spotted at Torso Vintages, San Francisco.
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