The other day I scratched off another item from my bucket list when I visited the Boudin Bakery near Fisherman's Wharf. I'm not sure why I really wanted to see it, but I was excited to see the history of this San Franciscian icon. Boudin is know for its sourdough break (self-proclaimed as the "Original San Francisco Sourdough French Bread"). It was established in 1849 by Isidore Boudin and still uses the same starter yeast-bacteria culture it developed in 1849. Its said that in 1906 Louise Boudin is credited with saving the business by saving the starter yeast culture in a bucket when the bakery caught fire after the epic earthquake.
A replica of the bucket that Louise saved the business in. Most of San Francisco was burned during the earth quake. The business was able to go on because of Louise's quick thinking.
I thought this was cool, this is how they used to deliver the bread to your house! You had a nail on your front door and the delivery person swung the bread and stuck it to the door! Um...YES PLEASE!!
I learned that the bread is "Scored" on the top to let moisture escape without cracking the crust.
Some of the various different logos over the years
WHOA! Look at the cool shapes the bakers can make with the sour dough! A hippo!
A couple other things that have supposedly been created in San Francisco...
- The martini
- Irish coffee
- Fortune cookies
- Crab louis
- Chop Suey
- Mai Tai
What makes this bread different? The power of flour....and....
San Francisco indigenous yeast and foggy climate produced an exceptional bread - tangy, with a crunchy crust, and chewy center that is, to this day, pretty dang addictive.
Sourdough getting prepped
LOOK AT ALL THAT DOUGH!
The dough vault
Mixing the goodies
The bread gets cooked...
and they turn it into things like loafs and a turtle!
I had so much fun...even if it was by myself!
Bakery & Cafe
Pier 39, Space 5-Q
San Francisco, CA 94133
Mon - Thur: 8 am - 8 pm
Fri - Sat: 8 am - 9 pm
Sun: 8 am - 8 pm