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Boudin Bakery

Vacaville police escorted Boudin Bakery’s sourdough starter to Boudin SF restaurant.

SF Boudin to give away loaves of sourdough bread at Nut Tree

Published: Thursday, Feb. 6, 2014 - 12:38 pm

The drama started with a police escort and will continue Feb. 13, when Boudin SF restaurant will open at the Nut Tree center in Vacaville. As part of the celebration, the first 100 people through the door at the 9 a.m. opening will win a free loaf of sourdough bread every day for a year — a $130,000 value. Camping in the parking lot is expected.

Boudin Bakery (pronounced “boo-deen”) began in San Francisco, and still uses the same “mother dough” starter to bake its sourdough bread. A piece of that dough, which was first cultured in 1849, was delivered by red minivan to Boudin SF in Vacaville on Wednesday. Two Vacaville motorcycle cops escorted the minvan during the last leg of the journey. We’re relieved to report that the starter dough was safely transferred to the store.

The Boudin mother ship is on Fisherman's Wharf, and the company has Boudin SF restaurants throughout California. One opened in Loehmann’s Plaza along Fair Oaks Boulevard in October 2007. Diners standing in line can pass the time by watching the bakers prepare raw sourdough rounds for the oven. The finished breads are gorgeous and are displayed behind the order counter.

Boudin SF in Vacaville is at 1620 East Monte Vista Ave., between East Monte Vista and Interstate 80. For more information: www.boudinbakery.com


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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