"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."
"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. Soon enough, the horse-drawn Boudin bread-wagon became a familiar sight on the hilly streets, its delivery-men pushing the distinctively scored, rounded loaves onto nails customers left protruding next to their doors."
Isidore Boudin founded Boudin Bakery during the Gold Rush and focused on producing distinctive sourdough bread. The bread's starter has overlapping origin tales, rumored to have come from a '49er prospector or traveled with Isidore from France. The starter is enriched with an airborne yeast characteristic of San Francisco called lactobacillus sanfranciscensis. By 1852, nearly one in six San Franciscans came from France, creating a ready market. Horse-drawn bread wagons delivered scored, rounded loaves onto nails customers left protruding next to their doors. In the 1860s, Boudin declined to adopt Fleischmann's commercial yeast, an early display of company stubbornness.
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