Supper From San Fransisco

One evening, Randy spent some time at the Fishermans Wharf. Here are some pictures...

At the Boudin Sourdough Bread Store and Bakery...

Sourdough, or fermented dough which is leavened with wild yeast, is generally traced back to biblical times. But our San Francisco French bread was created back in 1849, when the Boudin family first blended their traditional French baking techniques with the tangy "sour" dough used by the Gold Rush '49er's. The bread, with its dark-golden crunchy crust, soft chewy center, and distinctive flavor, soon became a local favorite, and before long, people lined up outside the bakery each morning for Boudin's oven-fresh bread. Ever since those Gold Rush days, we continued the tradition of baking San Fransisco Sourdough according to the Boudin family's time-honored methods. Surviving only in our fog-cooled climate, our mother dough imparts a flavor and texture unlike any other bread in the world. Today, we bake a slice of history into every loaf of our Sourdough, starting each day's bread with a portion of the origional Gold Rush mother dough, whick has been divided and replenished with flour and water each day for over 150 years.

They make Clam Chowder too!
And he brought some of it home to share with us!
Creamy Clam Chowder in a Sourdough Bread Bowl. What a treat!
Thank you Honey for thinking of us! You are the best!

Love,
and kids