Boudin Bakery, established during the Gold Rush in San Francisco by French immigrant Isidore Boudin, has become synonymous with sourdough bread. Its origins are tied to unique yeast cultures, possibly inherited from a gold prospector, and its long-standing tradition has attracted a French clientele. The bakery's association with stubbornness is highlighted by its rejection of commercial yeast in favor of traditional methods. Key figures in its history, like Louise Erni, played crucial roles during significant events, such as the 1906 earthquake, ensuring the continuity of its prized sourdough starter.
The Boudin Bakery story exemplifies the virtue of stubbornness; founded during the Gold Rush by Isidore Boudin, it has thrived for almost two centuries focusing on sourdough.
Isidore Boudin's decision to decline convenience yeast reflected a commitment to traditional baking, a choice that would define the company’s identity throughout its history.
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