It started in 1849 when a French family followed the gold rush out to San Francisco. Whilst making their traditional home bread they noticed the wild yeasts in the San Franciscan air mixed with their dough, adding a tang to their loaves. The recipe instantly became a hit and each morning the miners would line up outside the Bourdin Bakery to pick up their daily bread. The recipe is simple but delicious; water, flour, a pinch of salt and some of the ‘mother dough’. The ‘mother dough’ has been unchanged for the entirety of the bakery’s lifetime – even during the 1906 earthquake it was gallantly saved by Louise Bourdin. Now that’s dedication to the cause. Aside from Bourdin, we’ve taste-tasted all of the best places; you can thank us later.
Baked on Guerrero, this is by far the best bread on the streets of SF. A dark golden color on the outside and a soft doughy tang inside; we’d go as far as saying it could be the finest bread, anywhere. You can even order your loaf in advance to hide away from the bustling crowds that inhabit the café from early morning until closing time.
Here’s one for you wholemeal munchers; Della Fattoria’s sourdough is oaty and smoky. There isn’t anything else quite like it.
Josey Baker Bread
With a deep charred flavor and moist center, this bread is an easy eater; perfect for whipping out at the next picnic. The young New Englander of this joint was clearly made for a future in bread with a name like Josey Baker (we’re not kidding), and though he’s only been making bread since 2010 he has firmly left his mark on the SF bakery-scene. We’ll be back for more.