September 5, 2007
New Bakery on the Rise

The "mother dough" is to arrive Thursday, but it will be another week before the Sacramento branch of San Francisco's historic Boudin Bakery opens at Loehmann's Plaza, Fair Oaks Boulevard and Munroe Street.

First cultured in San Francisco in 1849 by French immigrant Isidore Boudin, the "mother dough" is the sourdough starter credited with giving each loaf of Boudin bread its golden crust, soft texture and tangy flavor. As each Boudin bakery is opened, some of the starter is handed over from the master baker based in San Francisco to the head baker of the new branch.

Boudin SF at Loehmann's Plaza is the fourth such branch since company officials launched the concept last year. The others are at Costa Mesa, Corte Madera and Irvine. Each includes a demonstration bakery and is open for breakfast, lunch and dinner. Menu items include sourdough French toast, scrambled eggs with bacon and peppers, clam chowder in a sourdough bread bowl, and hand-stretched sourdough pizzas.

The Sacramento store is to open at 9 a.m. Sept. 13. Thereafter it is to be open 7 a.m. to 9 p.m. daily.

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