USA – Boudin Bakery, a cherished institution in San Francisco known for its Original San Francisco Sourdough™, is celebrating its 175th anniversary this year.
Founded by Isidore Boudin during the Gold Rush in 1849, the bakery is the oldest continuously operating business in San Francisco.
Its rich history is intertwined with the city, having weathered significant events such as fires, earthquakes, economic downturns, and even a pandemic.
Throughout nearly two centuries of operation, Boudin has maintained traditional baking methods while evolving its menu to meet modern tastes.
“Boudin’s commitment to quality and tradition has remained steadfast,” said Dan Giraudo, Boudin’s CEO.
“We are proud to have cemented our place in culinary history here in San Francisco while embracing the future by offering innovative menu items that appeal to our consumers’ modern tastes.”
The bakery’s offerings range from classic sourdough loaves to artisanal sandwiches, fresh salads, and gourmet soups, showcasing a blend of traditional and contemporary culinary trends.
Boudin Bakery will host a special “Week of Deals” at all applicable California locations from September 30 to October 6 to commemorate this significant milestone.
Customers can enjoy various celebratory promotions, including a one-pound sourdough loaf for just US$1.75 and special buy-one-get-one offers.
Menu options vary by location, prompting patrons to check online for more details.
Isidore Boudin’s journey began with four simple ingredients: flour, water, salt, and the “mother dough,” a wild yeast starter that gives Boudin’s sourdough its distinctive tangy flavour and chewy texture.
The unique fermentation process relies on local wild yeast, lactobacillus, beneficial microbes, and San Francisco’s foggy climate.
This natural approach allows Boudin’s bread to rise without commercial yeast. Remarkably, a portion of the original “mother dough” has been used in every loaf of sourdough bread baked by Boudin since its inception.
Over the years, only three individuals have held the title of “Master Baker” at Boudin: Isidore Boudin himself, Stefano Giraudo Sr., affectionately known as “Papa,” and Padilla Giraudo, who began his career at Boudin at just 17 years old and has served as Master Baker since 1997.
The Giraudo family has played a pivotal role in preserving Boudin’s legacy. In 1941, during a challenging financial period for the bakery, Stefano Giraudo Sr. took over operations from the original Boudin family.
His dedication to maintaining the quality of the mother dough helped establish Boudin’s international reputation.
“Today, we take pride in our established position in culinary history,” Giraudo added. “Our offerings reflect a harmonious blend of tradition and modernity. We emphasize seasonal and locally sourced ingredients to ensure every bite is as fresh and flavorful as possible.”
As Boudin Bakery embarks on this momentous celebration, it continues to honour its storied past while looking forward to future innovations that will keep it relevant in the ever-evolving culinary landscape.
The upcoming anniversary festivities are a celebration of bread and a tribute to the community that has supported this iconic establishment for generations.
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