 Founded in the early days of the Gold Rush in 1849, Boudin Bakery is the creator of the Original San Francisco Sourdough French Bread. French immigrant Isidore Boudin brought his prized French baking skills with him to San Francisco in mid-century. He applied these classic techniques to the region's traditional tangy "sour" dough, producing the now iconic bread with its signature dark-gold, crunchy crust, soft chewy center and distinctive flavor. Since that inspired marriage of Old World artisanship and local flavor, San Franciscans and visitors from around the globe have lined up outside Boudin's doors to savor the aromas and enjoy a fresh loaf of the Original San Francisco Sourdough French Bread. Boudin Bakery still uses Isidore's cherished recipe as well as a portion of his original "mother dough" in every loaf. Mother dough is an ancient baker's method of leavening bread with natural yeast found in the air and cultivated with a mixture of water and flour or grain. Isidore's mother dough captured the wild yeast indigenous only to San Francisco's fog-cooled climate. It yields a distinct taste and texture not found anywhere else in the world.
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