Many also forget that Boudin is local - each loaf is still made with the same sourdough starter used since 1849, and the company has been owned by the Giraudo family since 1941. Advertisement ...

Master baker Fernando Padilla inspects sourdough bread fresh from the oven at Boudin Bakery in San Francisco, Calif., on Monday, Oct. 19, 2015.

When it comes to the flavor of a city, you could say that San Francisco tastes like a bite of crusty, chewy Boudin sourdough bread. That’s because the bakery’s wild yeast starter, which bakers ...

Boudin Bakery in San Francisco has been using the same sourdough starter since 1849. Boudin is the oldest continuously operating business in San Francisco, its website says.

Boudin sourdough is baked fresh throughout the day using Boudin’s original recipe from 1849 to create the distinctively flavorful bread,” says Chef Reyes. Turtle shaped sourdough rolls.

Boudin Bakery started in 1849 when Isidore Boudin, the son of master bakers from France, got his hands on a wild yeast starter from Gold Rush miners for whom bread and pancakes were a staple.

I'm as cliche-averse as the next San Franciscan. If something gets a whiff of mainstream popularity, I find myself steering clear of it like Herb Caen at a Frisco Lovers convention. Overall, these ...

This is the special stuff, the historic stuff. It’s a piece of the so-called mother dough, the wild yeast starter that has gone into every loaf of sourdough bread baked by Boudin since 1849.

San Francisco's longest continuously operating company, Boudin Bakery, makes one of its most iconic foods: sourdough bread. Even the 49ers mascot is named Sourdough Sam.

Fernando Padilla — with the San Francisco company for 40 years — has created every loaf of bread at Boudin. Plus sourdough saxophones for Bill Clinton.