Boudin Bakery was founded by Isidore Boudin during the Gold Rush and has persevered with its distinctive sourdough bread for almost two hundred years. The sourdough starter is believed to have originated from a gold prospector or come from France with Isidore. Notably, a significant portion of San Francisco's population in 1852 was of French descent, creating a built-in customer base. Despite the introduction of commercial yeast in the 1860s, Boudin Bakery remained steadfast in using traditional methods, exemplifying the company's tenacity through generations.
The Boudin Bakery, founded during the Gold Rush by Isidore Boudin, has carried on the craft of distinctive sourdough bread for nearly two centuries.
It is rumored that the sourdough starter was either transferred from a gold prospector or brought by Isidore from France, enriched with a unique local yeast.
By 1852, nearly one in six San Franciscans was of French origin, providing a natural market for Boudin's famous sourdough bread.
Despite the rise of commercial yeast in the 1860s, Boudin Bakery opted to uphold its traditional methods, showcasing a legacy of stubbornness.
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