No, Boudin carefully protects and safeguards our mother dough and it’s only used to bake The Original San Francisco Sourdough™.
Boudin Sourdough is made with unbleached flour, pure water, salt, and some of the original mother dough, and does not contain any preservatives. Our breads will stay fresh at room temperature for as long as 2-3 days if they’re kept away from heat and humidity. Temperatures should not exceed 70 degrees, and relative humidity should remain below 60%. Avoid direct sunlight. To store bread for up to two months, place package in a plastic bag, close tightly and refrigerate. To store bread for up to six months, place package in two plastic bags, close tightly and freeze. To thaw, remove bread from plastic bag until the entire loaf reaches room temperature.
Yes, it is. Your complete satisfaction with every loaf of our famous sourdough is guaranteed. To ensure this, your bread is shipped the day it is baked.
The sourdough baking process has existed for thousands of years, but Boudin Bakery was the first to combine the sourdough process with French baking techniques to create the first sourdough French bread in 1849.
The secret is in our starter, or mother dough, which includes micro-organisms that slowly and naturally ferment and raise the bread, producing a deliciously sour flavor. Our starter is proprietary, as it is the original mother dough from 1849, so we do not share or sell it. We don’t make an extra sour version of our bread, either, as we prefer to use the original Sourdough French Bread recipe.
Boudin’s famous San Francisco Sourdough French Bread originated in 1849, in a tiny, old-world bakery on Dupont Street. There, a French immigrant named Isidore Boudin first kneaded a hearty dough, fermented with wild yeast and then formed it into the shape of a traditional French loaf. Our Sourdough French Bread is still made with flour, salt, & water and a portion of the original mother dough that dates back to the first loaf.
Our bread is baked at the 10th Avenue bakery in San Francisco, which dates back to 1906 and measures only 8,000 square feet, yet can produce more than 40,000 pounds of dough which yield more baked goods, per square foot than any other bakery in the country.
The Boudin Sourdough French Bread recipe remains unchanged since 1849. To this day, we still use Isidore Boudin’s traditional methods, mixing unbleached flour, pure water, salt, and some of the original mother dough. For this reason, we do not make an extra sour product.
Boudin Sourdough French Bread is one-of-a-kind product that can’t be produced anywhere else. Our ingredients may be simple, but they’re the very best. Each loaf is hand shaped and scored, and each is made with a bit of the Mother Dough from the very first loaf baked in 1849. It can take up to three days to prepare and bake your bread.
The bread purchased from Boudin Gift Catalog is lighter bake than our bread from the Café. Warm the bread in your oven for a mere ten minutes to experience a loaf of bread with the same great flavor, incomparable aroma, and crisp golden crust, just as though it came out of our San Francisco oven.