Boudin Bakery, established during the Gold Rush by Isidore Boudin, has remained committed to its signature sourdough bread for nearly two hundred years. The bakery utilizes a unique starter, rumored to be derived from both a gold prospector and Isidore’s origins in France. The establishment thrived as a significant part of the community, particularly among the French immigrants filling the city during the mid-19th century. Despite the advent of commercial yeast in the 1860s, Boudin Bakery continued to follow its traditional methods, embodying a spirit of stubbornness that has become integral to its identity.
Founded in the midst of the Gold Rush, Boudin Bakery has persisted for nearly two centuries, remaining true to its signature sourdough bread recipe despite changing trends.
The bread's starter, potentially passed down from a gold prospector or brought from France, is enriched with unique airborne yeast characteristic of San Francisco.
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