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An updated classic with a San Francisco spin.
One 1 lb. Boudin Sourdough Long
Starr Ridge Homemade Honey Grahams
8 oz. Old Fashioned Hammond Marshmallows
Four 2 oz. Guittard Milk Chocolate Bars
Arrange chocolate pieces on 1 slice of bread, leaving about a half inch from the edge (the chocolate melts so it needs the room). Arrange marshmallow pieces on top of the chocolate. Cover with the other slice of bread. Repeat with remaining slices; place on baking sheet. Place in a 500° F oven and toast for about 5 minutes. Carefully (using tongs) turn sandwich over and toast remaining side (chocolate may be somewhat liquid). Remove when bread is lightly toasted and chocolate and marshmallows are melted. Watch closely! Cool briefly and slice into 2 pieces before eating.
Careful, chocolate may be hot!
A sophisticated sourdough appetizer.
2 Boudin Sourdough Longs
5 Tbsp. Butter (softened)
8 oz. Sonoma Dry Jack Cheese (grated)
5 Cloves of Garlic (finely chopped)
Tomato Basil Topper
1 Tbsp. Parsley (chopped)
Garlic and sourdough perfection.
Two 1 lb. Boudin Sourdough Longs
Extra Virgin Olive Oil
3 Gilroy Garlic Bulbs
Salt & Pepper
6 Tbsp. Softened Butter
Sweet and sourdough.
Four 8 oz. Boudin Sourdough Baguettes
One 8 oz. Wheel of Brie
7 oz. Jar Tomato Apple & Raisin Topper
7 oz. Jar Cranberries & Wine Topper