Home of our mother dough—flagship of our brand. This beautiful building is the place to see the bakers at work, dine with a view or in a casual cafe, and learn the full story of our famous sourdough bread and the city that made it possible.
Watch our bakers busy at work crafting batches of bread by hand through our 30-foot observation window. Have a question? Ask it directly to our bakers through a two-way intercom system. They are sure to have an answer.
Bakery Museum Tour
Our Museum and Bakery Tour invites you to witness history in the baking. It features the story of the emigrants to San Francisco and the characters and unique foods that have made San Francisco the remarkable confluence of cultures that it is today while also describing the art and science that go into the making of a loaf of The Original San Francisco Sourdough™. A 40-foot long catwalk inside the museum gives you an aerial view into the bakery.
In 1849, young Isidore Boudin was fleeing the aftermath of the French revolution to find shelter—and sourdough—among the 49er goldminers in the ramshackle, tough and amazing town of San Francisco. Here he learned to combine his art of fine bread baking with the wild natural yeast in the local sourdough starter. The result is the crusty, chewy tangy and memorable San Francisco Sourdough French Bread—unique to San Francisco and craved by millions around the world.
In 1974, the famous San Francisco designer Primo Angeli was selected to design a new logo for the Boudin brand. Drawing from elements that reflected the brand’s history, and the Boudin family’s French origin, he created a memorable logo with Boudin’s heritage at its core.
Bakers score the top of leavened dough to let moisture escape without cracking the crust during the final rise in the oven. Papa Steve insisted that longs be scored with an upturned swing so every loaf comes out of the oven with a smile.
The basic steps of baking bread are simple to name and few in number. But mastering the art of baking the perfect loaf of Boudin bread takes years of study and practice. Our Master Baker, Fernando Padilla, has created our Boudin Sourdough University program to assure that all Boudin bakers are learning the time-honored methods and techniques which have been the hallmark of our legendary bread.
Our full-service waterfront restaurant features a San Francisco-inspired menu of fresh seafood, farm-raised meats, locally-sourced vegetarian entrees—and a collection of California wines. We are a proud member of the Monterey Bay Aquarium Seafood Watch.