The Boudin Bread Glossary

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Bread Glossary

Can you tell your rounds from your ryes? Use this guide to further your "breaducation".

Find specialty breads in our cafes, online or at our flagship bakery at the Wharf.

Classic Breads

	Sourdough Round The classic Fisherman’s Wharf-style San Francisco sourdough, with a dark-golden crunchy crust and a soft, chewy interior.
	Sourdough Baguette This long, thin version of our San Francisco sourdough is easily distinguished from the French baguette by the “bubbles” visible on the surface of the golden crust.
	French Baguette The classic French bread, shaped into a traditional long, narrow loaf, with a crisp crust and a light, chewy interior.
	French Long Twice the size of the sweet baguette, the shape of this bread provides a softer French loaf with proportionally less crust.
	Seeded Baguette Fennel, sesame seeds and poppy seeds add flavor and texture to our traditional baguette.
	Sourdough Long Slightly crustier than the round loaf, but softer than the baguette, this is among our most popular breads.
	Dusted Sour Wheat We added wheat flour to our original San Francisco sourdough recipe, creating a slightly heartier version of this local favorite.

Hearth Breads

	Ciabatta Gently handled before baking to ensure a light, open structure, the finished loaf has a long and wide shape, taking its name from an Italian word for "slipper."
	Walnut Bread The darkened, slightly purple interior of this dense and hearty bread arises naturally from the presence of freshly-chopped walnuts.
	Olive Bread The addition of fresh Greek Kalamata olives make this one of our most fragrant and flavorful breads.
	Pan Au Levain A traditional rustic hearth bread with a crunchy crust and a soft, airy interior.
	Garlic Volcano Literally bursting with garlic, this sourdough loaf is the most robustly flavored of all our breads.

Harvest Breads

	Light Rye Our traditional straight rye loaf, with a distinctive yet light flavor profile.
	Dark Rye Dark and dense, this rye loaf is made with pumpernickel flour for an especially rich and full flavor.
	Asiago Baked into a "florette" shape of individual rolls, this sourdough loaf incorporates the zesty flavor of grated Asiago cheese.
	Garlic Sesame A fragrant, golden round loaf infused with garlic and herbs, and topped with sesame seeds.
	Multi Grain A hearty two-pound loaf made with whole grains and wheat flour, and topped with oats.
	Pannetone A light, airy Italian bread studded with candied fruits and raisins, this "jeweled" loaf is traditionally eaten as part of holiday celebrations, but is also popular year-round at the breakfast table.