Isidore Boudin came to San Francisco in 1849 with the skill of a French baker and the courage of a pioneer.
He combined his traditional French baking with the magic of the 49er’s sourdough to produce the first loaf of San Francisco sourdough French bread, resulting in the crusty, tangy bread—unique to San Francisco and craved by millions around the world.
Marie Louise Boudin was born in St Laurent France in 1852, arrived in San Francisco in 1869 and married the respected San Francisco baker, Isidore Boudin, in 1873.
Louise and Isidore raised their family, working side by side in the bakery until his death in 1887. At this point, the fate of The Original San Francisco Sourdough™ was in the hands of this tenacious and very smart woman. Her business acumen and foresight stayed true to the tradition of Boudin and, in 1906, she saved our mother dough from the Great Earthquake and Fire.
Stefano Giraudo “Papa Steve”
At 14, Stefano Giraudo left the family farm in Busca, Italy to apprentice as a baker in Toulon, France. In 1935, he came to San Francisco to join the team of new world bakers at Boudin Bakery.
Stefano became known as Steve to his friends and customers—and Papa Steve to his employees in his 60 years as Master Baker of Boudin. He taught respect for the mother dough and the Boudin family—and led us to the future with his innovation for Boudin’s traditional sourdough methods.
Fernando Padilla, our current Master Baker, has been with Boudin for over 37 years.
He was 17 when he began working with the man who became his mentor and friend, Papa Steve. Carrying on the tradition of passion and dedication he inspires an elite team of world famous San Francisco sourdough bread bakers.
Sharon joined Boudin as partner with Papa Steve and Lou in 1983. They shared a love of hard work and respect for family as they planned for the future.
Sharon led Boudin to careful development of the brand. It was her vision and dogged tenacity that developed our flagship building on Fisherman’s Wharf—a brand legacy that will live for many generations to come. She continues to ensure that at the core of Boudin is respect for all of the individuals who make Boudin what we are today.
Lou joined his father in the bakery, becoming the next generation of Boudin.
At the age of 6, he would join his father in the bakery. He began working in the bakery packing breadsticks before he could see over the counter. As a young attorney, Lou could see that the Boudin story captivated the world beyond the San Francisco neighborhoods. It was his vision that established Boudin as the internationally recognized brand that it is today.
Boudin Loyalty Rewards
Calling all sourdough lovers! Join the program that rewards you deliciously. Earn reward points and free Boudin sourdough.
Excludes Bistro Boudin, Catering, and Gift Catalog.