I-San Francisco Sourdough Isinkwa seBoudin ihlukile kakhulu. I-tangy crust kanye ne-soft creamy center, eqoshiwe ezitsheni zokudla futhi ekhonzwe nge-chowder eyaziwa kakhulu ye-Boudin, ingenye yempahla yokudla yaseSan Francisco. Qinisekisa ukuthi uvakashela ibhakayi ngenkathi uvakashela eSan Francisco.
"Umkhuhlane Wamama" kaBoudin wenza I-Sourdough Isinkwa Esikhethekile
Ngo-1849, umfuduki ongumFulentshi ogama lakhe lingu-Isidore Boudin wathuthela e-San Francisco ukuze aqhubekele kwi-Gold Rush boom.
Wasebenzisa amasu aseYurophu ayendabuko ukuze athathe imvubelo yemvelo etholakala emoyeni "umama wakhe", noma isisekelo sesinkwa esiphundu. UBoudin wathola ukuthi isimo sezulu esinamandla nesimvu esivela eSan Francisco saveza isinkwa esiphundu esasihluke ngokuphelele kunesiFulentshi saseFrance esabhaka eFrance.
Ngesikhathi abanye bakabhaki beqala ukusebenzisa imbiliso yekhekhe likaFleischman ngo-1868, uBoudin wenqaba ukushintsha ifomula lakhe. Isinkwa se-Boudin esinezinhlayiyana sasinezithako ezine kuphela: ufulawa olungagwilisiwe, amanzi, usawoti kanye nengxenye yenkomo yomama. UBoudin wangezelele izidakamizwa, ukunambitheka, ushukela, amafutha, noma izimo zokudla kwenhlama esinkwa sakhe.
Ngokumangalisa, iresiphi kaBoudin yesinkwa esiphundu isasetshenziswa kuwo wonke amabhakede abo. Futhi, ingxenye yesikhumba somama wangempela wase-Isidore isetshenziswe kuwo wonke isinkwa esisodwa esenziwe yinkampani eminyakeni engu-160 edlule. Inhlama yomama idliwe ngamanzi kanye nofulawa nsuku zonke ukuqinisekisa ukuthi ukusinda kwemifino ye-yisidoni i-Isidore ekuqaleni.
Inhlama yomama yasinda ngisho nomlilo nokuzamazama komhlaba ngo-1906 lapho uLouise, umka-Isidore, esindisa ingxenye yenhlama kamama ebhakedeni.
I-Boudin Bakery iyashintsha
Umndeni waseBoudin waphatha ibhakede kwaze kwafika ngo-1931, lapho amabhake amakhulu amakhulu axoshwa amabhakede amancane okudweba abanjengeBoudin. Umpheki wezinkwa uSteve Giraudo Sr.
wathenga uBoudin emndenini waseBoudin, ngokuvuma kwabo ngo-1941, futhi waqhubeka ekhiqiza ibhakede likaBoudin esebenzisa umama wama-original. USteve Giraudo washonela ngo-1994 kanti umkhandi wekhanda uFernando Padilla uyaqhubeka ekhwalini likaBoudin.
Kusuka kwesinye sesitolo sangaphambili ngo-1849, i-Boudin's Bakery manje inezindawo ezingu-29 ngaphesheya kweSan Francisco nase-Southern California. I-bakery ngayinye ikhiqiza isinkwa esibuhlungu ngokusebenzisa kancane kancane inhlama yomama yangempela ka-Isidore. I-bakery nayo idume kakhulu ngenxa yokuthi i-chowder yayo i-clam yakhonza ezitsheni zesinkwa esiphundu futhi ine-sandwiches enkulu kanye nesobho lapho kunikezwa khona ezindaweni zokupheka nezitolo zokudlela.
Vakashela futhi Uvakashele i-Boudin Bakery ku-Fisherman's Wharf
Isitolo sabo se-flagship se-Fisherman's Wharf esinezinyawo ezingu-26,000 zokubhaka. Izindawo ze-Fisherman's Wharf zihlanganisa ubhakabhaka obonisa; imakethe ye-Bakers Hall engahlelekile kanye ne-Boudin Café; I-Bistro Boudin, indawo yokudlela egcwele kanye negumbi lokudlela elizimele; kanye ne-Boudin Museum & Bakery Tour.
Ukuvakasha kwe-museum nokubhekwa kubiza i-$ 3 futhi kukhululekile uma udla eBoudin Bistro. I-museum encane ne-bakery tour tour uhambele isivakashi ngokusebenzisa inqubo yokwenza isinkwa, kufaka phakathi iziboniso nezincazelo ezisiza isivakashi ukuthi siqonde ukuthi kungani imvubelo yasendle eSan Francisco ikhiqiza isinkwa esingavamile.
Ukuvakasha kwe-museum nokubhekwa kufanele kuthathe cishe imizuzu engu-15 ukuvakashela.