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Acme Bakery & Coffee in midtown has a vintage feel: Bottles of soda line refrigerators, black-and-white '50s-style posters adorn the walls, and loaves of bread fill the bakery's many wooden bins. Its "all-American" brand was developed by the Pious Pig Restaurant Group, the three-person team of Alejandro Ortiz, Aniece Meinhold, and Cesar Zapata. But the trio's impressive success with those other ventures does not ensure a flawless meal at Acme. The greatest problem here is freshness. Pastries are prepared under Ortiz's supervision, while the baking of bread is led by Daniel Liu, previously of MJ Bread in Phoenix, Arizona. But despite these flops, the bakery has its share of successes. Breakfast is one of them. Eggs are trucked from Lake Meadow Naturals in Ocoee three times a week. A menu option includes two eggs any style with home fries and slices of red pepper and caramelized onions for $8. Cinnamon French toast is battered and browned, infused with flavors of the aromatic spice, and topped with scattered blackberries for $7. Lunch can be overwhelming, particularly with excessively greasy options such as a buttered-up grilled cheese on brioche (known as a Hot & Melty) and a dense meatloaf sandwich. A refreshing tomato and bread salad, prepared with heirloom tomatoes from local farm Teena's Pride, was a triumph -- especially when paired with the bakery's daily soups. Both lentil and split pea and ham were fresh and delicious.