The story of San Francisco sourdough is a tale of survival, gold, and a legendary "mother dough" that has been kept alive for over 175 years. The Legend of the "Mother Dough"

In 1849, French immigrant Isidore Boudin arrived in San Francisco during the Gold Rush. He combined traditional French baking techniques with a wild yeast starter gifted to him by a gold miner. What he didn't realize was that the foggy local air contained a specific strain of bacteria—later named Lactobacillus sanfranciscensis —which gave his bread a tangy punch unlike anything in Europe. Boudin Bakery: Home