Boudin Bakery was founded in San Francisco during the Gold Rush by Isidore Boudin, a French immigrant, and has focused on producing its signature sourdough bread for almost two centuries. The bread's starter has origins linked to both a gold prospector and Isidore's French heritage, enriched with the local yeast lactobacillus sanfranciscensis. By 1852, the bakery catered to a significant population of French immigrants in San Francisco. Unlike many bakeries that adopted commercial yeast in the 1860s, Boudin maintained its traditional methods, showcasing a commitment to authenticity and history.
Founded during the Gold Rush by Isidore Boudin, Boudin Bakery has specialized in its distinctive sourdough bread for nearly two centuries. The bakery retains its original yeast starter, possibly from a gold prospector, enriched with local airborne yeast, lactobacillus sanfranciscensis, reflecting the uniqueness of San Francisco's climate and culture. The bakery's French immigrant founder served a population where nearly one in six residents were from France by 1852, showcasing the bakery's deep-rooted connection to the community and historical context.
Despite the widespread adoption of commercial yeast in bakeries during the 1860s, Boudin Bakery chose to remain loyal to its original methods. This decision exemplifies a fundamental aspect of Boudin's identity, emphasizing the virtue of stubbornness and commitment to tradition over modern trends.
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