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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

Sourdough Round

The classic Fisherman’s Wharf-style San Francisco sourdough, with a dark-golden crunchy crust and a soft, chewy interior.

Sourdough Baguette

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

French Baguette

The classic French bread, shaped into a traditional long, narrow loaf, with a crisp crust and a light, chewy interior.

French Long

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

Seeded Baguette

Fennel, sesame seeds and poppy seeds add flavor and texture to our traditional baguette.

Sourdough Long

Sourdough Long

Slightly crustier than the round loaf, but softer than the baguette, this is among our most popular breads.

Dusted Sour Wheat

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

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

Walnut Bread

The darkened, slightly purple interior of this dense and hearty bread arises naturally from the presence of freshly-chopped walnuts.

Olive Bread

Olive Bread

The addition of fresh Greek Kalamata olives make this one of our most fragrant and flavorful breads.

Pan Au Levain

Pan Au Levain

A traditional rustic hearth bread with a crunchy crust and a soft, airy interior.

Garlic Volcano

Garlic Volcano

Literally bursting with garlic, this sourdough loaf is the most robustly flavored of all our breads.

Harvest Breads

Light Rye

Light Rye

Our traditional straight rye loaf, with a distinctive yet light flavor profile.

Dark Rye

Dark Rye

Dark and dense, this rye loaf is made with pumpernickel flour for an especially rich and full flavor.

Asiago

Asiago

Baked into a "florette" shape of individual rolls, this sourdough loaf incorporates the zesty flavor of grated Asiago cheese.

Garlic Sesame

Garlic Sesame

A fragrant, golden round loaf infused with garlic and herbs, and topped with sesame seeds.

Multi Grain

Multi Grain

A hearty two-pound loaf made with whole grains and wheat flour, and topped with oats.

Pannetone

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.