Boudin Bakery, founded during the Gold Rush by Isidore Boudin, has survived for nearly two centuries by focusing on its signature sourdough bread. The starter's origin is a mix of folklore and local yeast, enriching the bread with unique San Francisco flavors. Catering largely to the French immigrant community, Boudin's delivery methods became iconic. The bakery's refusal to adopt commercial yeast in favor of traditional methods highlights its commitment to quality. A pivotal moment came during the 1906 earthquake when owner Louise Erni saved the sourdough starter, exemplifying resilience and dedication to the brand's legacy.
Isidore Boudin founded the bakery during the Gold Rush and kept its tradition of sourdough alive through stubbornness and dedication over two centuries.
Launching amidst the Gold Rush, Boudin Bakery became crucial for the San Franciscan community, delivering distinct sourdough bread to customers in a uniquely local fashion.
Boudin's unique bread starter is linked to both an Italian gold prospector and Isidore Boudin's French heritage, creating a locally enriched sourdough.
The bakery’s resilience shone through the 1906 earthquake as Isidore Boudin's wife salvaged the sourdough starter, showcasing the family's commitment to tradition.
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