Longtime San Francisco sourdough staple Boudin Bakery is among the latest local companies to receive a slice of The City’s Legacy Business Program that provides financial assistance to businesses at least three decades years old.
The 168-year-old eatery, which continues today to produce the original San Francisco sourdough bread and baked goods using the “mother dough” created by founder Isidore Boudin, was recommended for approval of legacy business status at the Historic Preservation Commission last week. The status is subject to approval by the Small Business Commission.
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“[Boudin’s] uniquely San Francisco bread was created through combining the Boudin family’s tradition of old-world French baking with the only local source of leavening: sourdough starter from the California gold fields,” Stephanie Cisneros, a preservation planner for The City, told the Historic Preservation Commission on Wednesday.
“This resulted in what is called the ‘mother dough,’ which has been reproduced time and time again to create what is known today as the original San Francisco sourdough bread,” she added.
The Legacy Business Program was created following a 2014 report from the Budget and Legislative Analyst’s Office that found small businesses were closing at record-high numbers in San Francisco. That prompted the Board of Supervisors to approve the first phase of the program in 2015, which established the creation of the registry for businesses that are at least 30 years old.
San Francisco voters then approved the creation of the Legacy Business Historic Preservation Fund, which allows businesses to receive grants of $500 per full-time employee per year. Landlords who extend the leases of such businesses for at least a decade may receive rent stabilization grants as well.
Boudin Bakery moved from its original DuPont Street location to Broadway Street in 1890, where the business thrived until it was destroyed in the 1906 earthquake and fire. Following the earthquake, the bakery moved to its 10th Avenue location in the Richmond District, where sourdough bread and other baked goods are still produced today.