Boudin Bakery was founded by Isidore Boudin amidst the Gold Rush, specializing in its distinctive sourdough bread for nearly two centuries. It is believed the sourdough starter was either passed from a gold prospector or brought from France, benefiting from the unique yeast found in San Francisco. The bakery flourished as a significant portion of the local population was French immigrants. Boudin rejected commercial yeast in favor of traditional methods, reflecting a commitment to their craft. The bakery became a recognizable part of San Francisco’s landscape with its hallmark horse-drawn delivery wagons.
Founded in the thick of the Gold Rush by a French immigrant, Boudin Bakery has dedicated nearly two centuries to producing its unique sourdough bread, embodying craftsmanship and tradition.
Boudin Bakery’s distinctive sourdough starter may have originated from a gold prospector or traveled from France, enriched by San Francisco's characteristic airborne yeast.
During the Gold Rush, nearly one in six San Franciscans was French, providing a ready market for Boudin’s sourdough bread, delivered by horse-drawn wagons.
Despite the popularity of commercial yeast in the 1860s, Boudin Bakery stuck to its traditional methods, showcasing a stubborn commitment to quality and authenticity.
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