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How can one batch of bread beget millions of loaves over a period of more than 150 years? The story begins back in the California Gold Rush, when the Boudins, combined the tangy “sour” dough with traditional old-world baking techniques, creating the original San Francisco Sourdough French Bread.
To make sure each loaf of bread is consistent, our bakers have employed an ancient baking secret – the “mother dough”.
- • A portion of the mother dough is used to leaven the bread each day, giving each batch of dough the same flavor profile as the last.
- • Dating all the way back to the very first loaves baked in 1849.
Boudin’s self-guided Museum & Bakery Tour tells the story of our bakery:
- • See a display of miners' and bakers' tools dating back to the mid-1800’s
- • Hundreds of historic images and artifacts
- • A 100-foot timeline chronicling major events in the city and in the bakery.
Through the interactive science exhibit section, you'll learn why sourdough is sour and how the "mother dough" has survived for more than 150 years.
• A video game tests your skills as a baker & determines your bread-type personality
• Watch our bakers at work from a catwalk
• View Baker's sculpting bread thru an observation window
• In the tasting room, sample different kinds of breads and dipping oils.
Please contact our Special Events Department, Monday -Friday, 9:00am to 5:00pm at (415) 928-8882 or by email at firstname.lastname@example.org . Reservations are required.