Boudin Bakery, founded during the Gold Rush by Isidore Boudin, is renowned for its distinctive sourdough bread. The bakery has been operational for nearly two centuries without changing its main product. The bread’s starter has a captivating history, believed by some to come from France and by others from a gold prospector. In the 1850s, as many residents were French immigrants, Boudin's bread quickly gained popularity, leading to the bakery's recognizable delivery methods. Despite the later introduction of commercial yeast, Boudin maintained its traditional baking methods.
Founded in the thick of the Gold Rush by Isidore Boudin, the bakery has maintained its original focus on sourdough bread for nearly two centuries.
Over time, the bread's starter has become part of Boudin's lore, believed to have either come from a gold prospector or directly from France.
With a ready market in the 1850s, as one in six residents were French immigrants, the delivery of Boudin's bread became an established feature of San Francisco.
Despite the popularity of commercial yeast in the 1860s, Boudin chose to continue preparing bread with its traditional methods, enriching its unique sourdough.
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