Boudin Bakery was established during the Gold Rush by Isidore Boudin and has maintained its signature sourdough bread for almost two hundred years. The bread's starter has intriguing origins, including ties to a gold prospector and yeast unique to San Francisco. By 1852, a significant portion of San Francisco's population were French immigrants, leading to a strong market for Boudin. Despite the rise of commercial yeast in the 1860s, Boudin Bakery remained committed to its traditional methods, exemplifying the company’s ethos of stubbornness and authenticity.
Founded during the Gold Rush by Isidore Boudin, the bakery has endured for nearly two centuries, emphasizing its distinctive sourdough bread without deviation from tradition.
The bread's starter is rumored to derive from a gold prospector or Isidore's arrival from France, enriched with a local airborne yeast, lactobacillus sanfranciscensis.
By 1852, approximately one in six San Franciscans were French immigrants, creating a built-in market for Boudin's sourdough bread that became iconic in the city.
While other bakeries embraced commercial yeast in the 1860s, Boudin maintained its traditional methods, showcasing the company's long-standing commitment to authenticity.
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