Jeanna and Ben, our friends that we met in San Francisco said this restaurant was on their list of places to visit, so in we went. My goodness, the food was melt in your mouth delicious. We ordered the clam chowder in a bread bowl, French dip deluxe, and pepperoni pizza with wine and beer. Everything was delicious. The bread was so buttery. Yummy!
Boudin Bakery created the "Original San Francisco Sourdough French Bread" in 1849 when a French immigrant named Isidore Boudin moved to the city, ready to capitalize on the Gold Rush boom.
Isidore used the traditional European technique of capturing natural yeast found in the air for his "mother dough," the leavening base of sourdough bread. But unlike the mother dough from his native land, Isidore was pleased to find the mother dough created in San Francisco was quite different. The indigenous yeast and foggy climate produced an exceptional bread: tangy, with a crunchy crust and chewy center that is simply delicious.
Isidore Boudin's original dough has been used in every single loaf of bread made by the company in the last 160 years.
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