San Francisco`s Boudine Sourdough Bread Bakery, 2. Editorial Image

With the discovery of gold at Sutter`s Fort, north of San Francisco, San Francisco`s population exploded. According to legend, one of the `49`ers` gave Isidore Boudin the `mother starter dough` for the sourdough bread. Twenty years later cake yeast is introduced, and everyone switches to that, except for Boudins, who still save some leftover dough for the next batch of baking. From breads delivered in horse drawn wagons to opening this shop in San Francisco`s Fisherman`s Wharf in 2005, the Boudin Bakery still bakes the old fashioned way, with `starter dough`, and the customers still keep coming.