In 1849, the Boudin family struck culinary gold. Wild yeasts in the San Francisco air had imparted a unique tang to their traditional French bread, giving rise to “San Francisco sourdough French bread.” Today, the Boudin family’s initial recipe lives on in the hands and hearts of their expert bakers, with a portion of the original mother dough still starting each and every sourdough loaf that is made. From a tiny, old-world bakery on San Francisco’s Dupont Street, Boudin has emerged as San Francisco’s oldest continuously running company.
We're not the only ones who love them!
Boudin's legendary sourdough has been featured in USA Today, The SF Chronicle, The NY Times and on Travel Channel.