Boudin Bakery touts science-backed health benefits of slow sourdough
Science is now confirming what bakers at the home of The Original San Francisco Sourdough have always known: Slower is better.
Mari Rydings
September 23, 2026
Science is now confirming what bakers at the home of The Original San Francisco Sourdough have always known: Slower is better.
More than 100 baking leaders attended the 2026 Bakers Fly-In and Policy Summit in Washington, DC, last week, to advocate for policy issues that will shape the industry’s future. They met with approximately 100 congressional offices during the two-day event.
The store is part of the bakery cafe chain’s goal to open 1,000 North American locations by 2030, partly through franchise operations.
The three-day, members-only event features classes and workshops on baking techniques, the business of baking and plenty of networking opportunities.
The extension could affect retail bakers and bakery cafes that accept SNAP/EBT.
While many mid- to large-volume bakeries no longer use bromated flour, smaller bakeries, must figure out how to reformulate.
AI can help retail bakers with repetitive business tasks, which leaves more time for the creative endeavors that drive growth.
Baking croissants, kouign-amanns, cinnamon rolls, Danish, cruffins and much more takes a village.
Harra Conticelli revels in the creative art and the structured science of working with dough.
The FDA has issued a formal Request for Information focused on the benefits and impact of requiring food manufacturers to disclose gluten on packaging.
Its name greatly aligns with how the bakery got to where it is today, as a newly minted Certified B Corp with three locations and a 5,000-square-foot commissary.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.