by Gina Goff - 6741 Reviews - 27 List
San Francisco is known for many things?postcard-perfect architecture, thick fog, a Tony Bennett song and, of course, its sourdough bread that goes so well with our fresh, local seafood. But what makes SF's sourdough so much better than the rest? Well, technically, it's the yeast in the air that gives it that distinctly sour, distinctly delicious flavor, but we think it has as much to do with the heart of the baker. Here are six of our favorites in the Bay Area.
Updated: August 25, 2010
There are exactly two good reasons for a local to go to Fisherman's Wharf?one is to drop off visitors when they've annoyed you to a point that only being ferried to a nearby island will fix; the other is to get the world's most famous sourdough. The flagship Boudin still bakes daily with a starter from 1849.
Since opening in 1984, Semifreddi's has grown to become one of the Bay Area's favorite artisanal bread-makers. It now supplies local grocers from its new HQ baking facility in Alameda, but the original 450-square-foot bakery is still open in Kensington and has small-town charm that makes the sourdough taste just that much better.
Acme is perhaps the Bay Area's most favored "nouveau" sourdough. The Berkeley-based bakery peddles it's semi-sour version, along with an array of other artisanal breads, at its Ferry Building shop, but you'll also see it on menus all over the Bay.
Baked fresh every afternoon, the country sourdough at this cult-favorite Mission bakery is made with locally milled flour and sea salt and is available daily at 5pm. Lines can be brutal (and disappointing when they run out), so call ahead with your order.