Boudin Bakery, founded by Isidore Boudin during the Gold Rush, has a rich history of producing distinctive sourdough bread for nearly two centuries. The bread's starter may have origins tied to either a gold prospector or Isidore's French heritage, enriched by local yeast. In 1852, a significant part of San Francisco's population was French immigrants, creating a ready market for the bakery. Despite advancements like commercial yeast, Boudin Bakery remained committed to traditional sourdough methods, emphasizing the importance of its craft and heritage.
Founded in the thick of the Gold Rush by Isidore Boudin, the bakery has persevered for nearly two centuries, specializing in its known sourdough bread.
The bakery’s sourdough starter may have come from a gold prospector or from Isidore’s origins in France, enriched by unique local airborne yeast.
Boudin Bakery maintained a connection with its French immigrant community, serving a market where one in six residents were from France by 1852.
Despite the introduction of commercial yeast in the 1860s, Boudin Bakery chose to remain true to traditional methods, showcasing its commitment to craft.
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