Boudin Bakery Celebrates 150 Years

San Francisco's famous Sourdough French Bread Bakery is 150 years old. This October, the small family business that started in the city's North Beach Area and grew to international fame, will celebrate 150 years of baking bread exactly as Isidore Boudin did when he opened his bakery doors.

To celebrate its sesquicentennial, Boudin Bakery is unveiling an anniversary version of its famous Primo Angeli designed logo on signs and packaging, decorating its bakery cafes with displays, signs and banners, and launching a major outdoor advertising campaign. The celebration will culminate in anniversary week events in October, when Boudin will pass out thousands of free sourdough loaves across the city, and participate in a series of Fisherman's Wharf events including a tent party for San Franciscans and visitors at its Wharf Bakery and Cafe.

It's all to celebrate a food that is the symbol of San Francisco and many believe cannot be baked anywhere else. (Although Boudin does so in both Chicago and Southern California).

"Boudin was born with San Francisco and grew as the city grew," said Boudin president Larry Strain. "In all that time, it has remained true to the city's unique heritage and values. It remains a family-centered business."

Every day, Boudin bakers take a portion of the mother dough—which dates back to 1849—and use it as a starter for the next day's bread. Using the original mother as a starter is said to maintain the bread's original flavor and texture.

"Our approach to baking fresh bread has not changed since 1849," said Strain. "We still use only natural ingredients that make real sourdough flour, water, salt, and the mother dough and we let the dough ferment slowly and naturally for up to 72 hours."

The company plans a variety of celebrations to be held at all Boudin Bay Area locations.

Edited by Scott Hegenbart