While it’s easy to cringe at the thought of it now, it was a much different time and a total vibe back then. By “back then,” I mean the early ‘80s and into the ‘90s — my teen-ish years. When my father was in the mood to splurge, a family day trip to the city was, for me, a much-anticipated adventure. The hustle and eclectic energy carried us from window shopping along Union Square to lunch on Market Street, then to catch the Cable Car to Pier 39 and the tourist attractions along Fisherman’s Wharf. As the afternoon sun gave way to the gray of the fog rolling into the bay, the chill in the mist began to permeate our clothes. This was the signal to call it a day.
Yet there was always, without fail, one more stop to make before. Boudin Bakery was that must-do. In operation since 1849, this San Francisco staple is undoubtedly one of the most renowned artisan bakeries in the United States. Tourists and locals alike flock to grab the bakery’s rise-to-fame (pun intended) sourdough breads and baguettes and other hearth baked goods.
During the ride home, the aroma of fresh baked goods wafting through the vehicle often led to uncontrollable sampling. There was the requisite tug and pull as we bit through the crust. This was what we compared all other sourdough to.
Throughout the years, I’ve been eager to find something — anything — resembling Boudin Bakery. Some samples were close, many were far off. Sometimes I’d get lucky with a friend returning from a San Francisco trip with a bounty of Boudin.
Recently, friend and neighbor Stephanie Coffee turned me on to a simple, yet visually promising, Facebook post featuring focaccia and sourdough breads. Completely intrigued, and with nothing to lose, I wasted no time in following up on the lead to this micro-bakery, Levain Breads and Pastries, located just north of Sulphur.
A couple of questions and messages later, I had placed my order, complete with an arranged pickup the following weekend, and I couldn’t wait.
At the week’s end, finally I had my window of opportunity to pick up my order. Paige, baker and entrepreneur, met me in the driveway and presented me with several bags of goods and thanked me as I loaded up.
As I made my way home, aromatic memories filled the cabin of the vehicle, forcing me to use every bit of willpower to return home with the bags intact.
Unsure of the definite loaf sizes I had, I shared the gorgeous reveal with my wife. We were prompted to create dishes around these beautiful breads. Wasting no time, I fired up the oven to warm the tomato and basil focaccia as I threw together a dipping sauce of olive oil, red pepper flakes, grated parmesan and various herbs to snack on while Shyla and I picked a couple of favorites to make.
The small boules were the perfect size for creating individual bowls of soup made from scratch. My wife’s choice was roasted tomato and basil bisque, while I opted for a white cheddar beer cheese soup with prosciutto and oyster mushroom. A simple slice across the top to form a lid, a little hollowing to create the bread bowl and a few minutes in the oven to crisp up the edges, and the result was an entire meal in itself.
While San Francisco’s Boudin Bakery will always have a place in my heart, I can attest that Levain Breads and Pastries fulfills a much-needed personal and local desire. I hope to see this budding artisan business succeed. We all started somewhere, and it was usually in our own kitchens.
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