San Franciscans vote Boudin their favorite Sourdough French bread. “Fresh cracked crab with Boudin’s round ‘dark bake’ sourdough and a well-chilled bottle of California Chardonnay is still the quintessential S.F. meal,” writes columnist Herb Caen.
San Francisco Adopts Historic Trolleys
During the 1990s, the city began running vintage trolley cars from all over the world on the “F” Municipal Railway line. Today, these meticulously restored heritage streetcars run from Fisherman’s Wharf (stopping in front of Boudin Bakery) along the Embarcadero by the Ferry Building and down Market Street to the Castro District.
With the passing of Steve Giraudo, Fernando Padilla becomes the Master Baker for Boudin Bakery, continuing the skills and traditions learned from his mentor, Papa Steve.
Boudin celebrates its 150th anniversary. The bakers continue to handcraft each loaf, using a portion of the original mother dough to start each day’s batch of sourdough bread.
2003 Ferry Building Completes Renovation
After a $90 million seismic upgrade and renovation, the century-old Ferry Building reclaimed its historic role as the centerpiece of the waterfront. The weekend farmers market still takes place under the 240–foot–tall clock tower, and local ferries depart regularly from the terminal.
On May 11, Boudin at the Wharf opens to the public. The 26,000-square-foot facility serves as an exciting San Francisco destination featuring a demonstration bakery, Bakers Hall Market, Boudin Cafe, Bistro Boudin, and Boudin Museum & Bakery Tour.
On July 6, the first Boudin SF opens at South Coast Plaza in Costa Mesa. Boudin SF serves freshly made breakfast, lunch, and dinner in the popular Boudin San Francisco tradition.