Isinkwa saseBoudin saseSan Francisco Sourdough sichaze ngokupheleleyo. I-tangy crust kunye ne-softwey center, eqoshwe kwiitya zokutya kunye nokukhonza kunye ne-Boudin idumile i-chowder eyaziwayo, enye yezinto zokutya zaseSan Francisco. Qinisekisa ukuba u tyelela i-bakery ngexesha uhambela iSan Francisco.
I-Boudin "I-Mother Dough" yenza i-Sourdough Isinkwa esibalulekileyo
Ngomnyaka we-1849, umFrentshi ogama linguIsidore Boudin wathuthela eSan Francisco ukuba ahlawule kwi-Gold Rush boom.
Wasebenzisa ubugcisa bendabuko baseYurophu ukufaka imvubelo yemvelo efumanekayo emoyeni "umama wakhe wenhlama," okanye isiseko sezonka zesinkwa. UBoudin wafumanisa ukuba isimo sezulu esinomdla kunye nesilwanyana semveli esasifumaneka eSan Francisco savelisa isonka esimnandi esasihluke ngokupheleleyo kunokuba isiFulentshi sinye saseFrance.
Ngoxa abanye abapheki beqala ukusebenzisa imvubelo yekhekhe ngo-1868, uBoudin wenqaba ukutshintsha indlela yakhe. Isonka se-Budin sesinambini sasinezithako ezine kuphela: umgubo ongcolileyo, amanzi, ityuwa kunye nenxalenye yenkomo yomama. I-Boudin yongeze i-preservatives, i-flavourings, ishukela, amafutha, okanye i-dough conditioners kwisonka sayo.
Okumangalisa kukuba, iresiphi yeBoudin yesonka esilumkileyo sisasetyenziswa kuzo zonke iibhaki. Kwaye, inxalenye yengcawa yomama yasekuqaleni yaseIsidore isetyenziswe kwisonka esinye sesonka esenziwe yinkampani kwiminyaka eyi-160 edlulileyo. Umama umgubo unondliwa ngamanzi kunye nomgubo wemihla ngemihla ukuqinisekisa ukunyameka kweentlobo zemvubelo i-Isidore ekuqaleni.
Umama wenhlama wade wasinda umlilo kunye nenyikima ye-1906 xa uLouise, umfazi ka-Isidore, esindisa inxalenye yomama inhlama kwibhakethi.
I-Boudin Bakery iguquka
Intsapho yaseBoudin yayilawula ukupheka kwaze kwaba ngo-1931, xa iibhaki ezinkulu ezinkulu zikhupha iibhaki ezincinci ezifana neBoudin. Umpheki wezonkwa uSteve Giraudo Sr.
bathengiwe eBoudin kwintsapho yaseBoudin, ngokuvuma kwabo ngo-1941, kwaye baqhubela phambili ukuvelisa ibhakabhaka yaseBoudin basebenzisa umama wokuqala. USteve Giraudo wafa ngowe-1994 kwaye umkhweli wekhanda uFernando Padilla uyaqhubeka kwisiko lesibhakabhaka saseBoudin.
Ukusuka kwesinye sangaphambili sangaphambili ngo-1849, iBhabin yaseBoudin ngoku ineendawo ezingama-29 ngaphesheya kweSan Francisco naseMzantsi California. I-bakery nganye ivelisa isonka esisinambini esisebenzisa isincinci se-Isidore. I-bakery iyadumeka ngokuba i-chowder yayo ikhonze kwiitya zokutya zesinkwa kunye nesinkwa esikhulu sezonkwa kunye neesobho ekunikezeni kwiibhaki kunye neevenkile.
Ukutyelela nokuKhenketha iBhabri yaseBoudin kwi-Wisherfisher's Wharf
Isitoreli sabo se-flagship kwi-Fisherman's Wharf esinezigidi ezingama-26,000 zokubhaka. Iindawo ze-Wisher ze-Fisherman ziquka ukubonisa ibhaka; imakethe yaseHabers kunye neBafin Café; I-Bistro Boudin, indawo yokutyela ngokuzeleyo kunye negumbi lokudlela yangasese; kunye ne-Boudin Museum kunye noTyelelo lweebhaka.
Imyuziyam kunye nokuhamba kweebhaki zibiza i-$ 3 kwaye zikhululekile ukuba udle eBoudin Bistro. Imyuziyam encinci kunye nohambo lweebhakabhaka zihamba ngendwendwe ngokusebenzisa inkqubo yokwenza isonka, kubandakanywa iziboniso kunye neenkcazo ezibanceda umvakatye ukuba aqonde isizathu sokuba imvubelo yasendle eSan Francisco ivelise isonka esinjalo.
Imyuziyam kunye nohambo lokubhaka kufuneka kuthathe imizuzu eyi-15 ukutyelela.