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How a 90-Year-Old Bread Company Pivoted to Sourdough Empire
When the pandemic hit in 2020, San Francisco's iconic Boudin Bakery — which had been making sourdough since 1849 — saw its tourist-driven business collapse overnight. This episode unpacks how a third-generation bakery owner, who had spent decades perfecting a single product, pivoted to direct-to-consumer sourdough starter kits, live-streamed bread-making classes, and a national shipping operation. We walk through the specific numbers: the 300-year-old mother starter they kept alive, the 400 percent jump in online sales in April 2020, and the decision to invest in a frozen-dough facility…
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