"The subtitle of the Boudin Bakery's story should be The Virtue of Stubbornness: Founded in the thick of the Gold Rush by one of the sudden city's many French immigrants Isidore Boudin the bakery carried on doing its one main thing, its distinctive sourdough bread, through the better part of two centuries. There are some overlapping tales about the bread's starter."
"It is certainly enriched with an airborne yeast that seems characteristic of this city so much so that it has been saddled with the mouthful Latin handle of lactobacillus sanfranciscensis. Photo of Boudin bread and bakery by Wally Gobetz. Boudin had a ready-made market here, since, as of 1852, nearly one in six of the 36,000 San Franciscans came from France many of them escaping turmoil and widespread unemployment in the mother country."
Isidore Boudin founded Boudin Bakery during the Gold Rush and focused on producing distinctive sourdough bread. The starter's origin is variously traced to a 49er prospector or brought from France, and it carries airborne yeast characteristic of San Francisco, called lactobacillus sanfranciscensis. By 1852 nearly one in six of the city's 36,000 residents came from France, creating a ready market for French-style bread. Horse-drawn bread wagons delivered scored, rounded loaves into nails left by customers. Boudin rejected commercial Fleischmann's yeast in the 1860s, presaging a company culture of stubbornness. Louise Erni rescued the starter during the 1906 earthquake.
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