Boudin Bakery, established during the Gold Rush by Isidore Boudin, has maintained its commitment to producing sourdough bread for nearly two centuries. The bakery’s unique starter, potentially gifted by a gold prospector or brought from France, is enriched with city-specific airborne yeast, lactobacillus sanfranciscensis. By 1852, with a significant French immigrant population in San Francisco, Boudin capitalized on the demand for its bread, making delivery via horse-drawn wagons commonplace. In the 1860s, amidst rising commercial yeast popularity, Boudin upheld traditional methods, showcasing their dedication to the craft, further solidified by Louise Erni's actions during the 1906 quake.
The Boudin Bakery was founded during the Gold Rush by Isidore Boudin, who focused on making distinctive sourdough bread for nearly two centuries, demonstrating remarkable perseverance.
Isidore Boudin's legacy includes a sourdough starter that may have originated from a gold prospector or come with him from France, characterized by a unique yeast known as lactobacillus sanfranciscensis.
In 1852, nearly one in six San Franciscans were French immigrants, providing a ready market for Boudin’s sourdough, which delivered daily by horse-drawn wagon.
Despite the popularity of commercial yeast in the 1860s, Boudin Bakery remained committed to traditional baking methods, showcasing a steadfast adherence to their sourdough recipe.
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