Boudin Bakery, established during the Gold Rush by French immigrant Isidore Boudin, has maintained its dedication to traditional sourdough bread for nearly 200 years. The bakery's starter boasts a unique yeast tied to the San Francisco climate, fostering a strong connection to the local culture. With a significant French population in San Francisco at the time, Boudin's bread became a staple. Even in the face of the rise of commercial yeast, Boudin remained steadfast. Louise Erni's courageous actions during the 1906 earthquake further solidified the bakery's legendary status as a San Francisco icon.
Founded during the Gold Rush, Boudin Bakery has thrived for nearly 200 years by steadfastly adhering to the tradition of sourdough bread.
The resilient Isidore Boudin, a French immigrant, carved out a niche for his sourdough in a city bustling with compatriots, relying on local yeast.
Amidst the rise of commercial yeast in the 1860s, Boudin Bakery showcased its stubbornness by refusing to abandon its traditional methods.
Louise Erni, Isidore's wife, became an emblem of resilience, famously safeguarding the sourdough starter during the catastrophic 1906 earthquake.
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