Boudin Bakery, founded by Isidore Boudin during the Gold Rush, is renowned for its sourdough bread, a product enriched by a local yeast, lactobacillus sanfranciscensis. The bakery gained popularity among the French immigrant community in San Francisco, capitalizing on a growing market as many sought to escape turmoil in France. Unique in its commitment to traditional baking methods, Boudin famously rejected commercial yeast in favor of its signature sourdough starter. Over nearly 200 years, the bakery has become an enduring symbol of San Francisco’s culinary heritage, deeply rooted in the city's history.
The Boudin Bakery, founded during the Gold Rush by Isidore Boudin, has remained steadfast in creating its unique sourdough bread for nearly two centuries.
The sourdough starter used at Boudin is rumored to have been passed down by a gold prospector or brought from France by Isidore, reflecting its rich history.
Boudin Bakery's distinctive loaves quickly found an audience among the French immigrant population in San Francisco, making it a staple in the community.
Boudin's refusal to adopt commercial yeast in the 1860s exemplified the bakery's stubborn dedication to its craft and traditional baking methods.
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