Boudin Bakery, founded in 1849, stands as an enduring legacy of San Francisco's Gold Rush, preserving a unique sourdough tradition that thrived among fortune seekers.
Isidore Boudin revolutionized baking by integrating sourdough techniques learned in France, creating an iconic product that not only met miners' needs but also captured local taste.
Boudin French Bakery's growth reflects the evolution of San Francisco’s population during the Gold Rush, expanding from 20,000 in 1849 to 50,000 by 1853.
The majority of fortune seekers in the Gold Rush did not strike it rich; instead, those providing essential services and supplies, like food, were the true beneficiaries.
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