Boudin Bakery

The history of sourdough bread in San Francisco goes way back to the time of the California gold rush when Basque migrants started baking bread in the area using the natural yeasts and bacteria present in the air for fermentation. San Francisco’s fog, called “Lactobacillus San Francisco,” mixes with the dough and creates a natural starter to give the bread its unique tang. For an authentic taste of culinary history, head to San Francisco’s oldest sourdough producers, Boudin Bakery near Fisherman’s Wharf. Opened by a family of master bakers from France, Boudin Bakery uses the same mother dough it developed in 1849. 

Pro tip: Order the soup du jour in a sourdough bowl. 

160 Jefferson St, San Francisco, CA 94133, USA
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Opening times
Sat: 8:00 am - 10:30 pm
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