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There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
Sold in 2024 Semifreddi's has become one of the largest artisan wholesale bread and pastry bakeries in the Bay Area. It is located in Alameda, California. [8] Semifreddi’s and Acme are the two major players in the San Francisco Bay bread industry.
Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions.
A shopping bag of the bakery's Parisian brand bread is central to the plot of the 1997 theatrical film Home Alone 3.The character Hess (Marian Seldes) buys loaves of the said bread, which she carries in the brand's French-flag design shopping bag, while a quartet of internationally wanted high-profile criminals uses an identical shopping bag of the same brand to smuggle a stolen highly ...
Pascal Rigo (born 4 September 1960) is a French Restaurateur who owns a small "empire" [1] [2] of boulangeries, restaurants, and wholesale and retail bakeries in San Francisco and Mill Valley, California, that operate as La Boulangerie de San Francisco, Bay Bread, La Boulange, and (formerly) Cortez, Chez Nous, Gallette, and others.
Locally the street is sometimes called Belden Lane, Belden Alley, or Belden Street. The surrounding neighborhood, which includes adjacent alleys and several blocks of Bush Street, is sometimes, though not universally, referred to as San Francisco's French Quarter for its historic ties to early French immigrants, and its popular contemporary French restaurants and institutions.
The bakery is recognized as the "oldest continually operating business in San Francisco." [ 1 ] [ 2 ] [ 3 ] It was established in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy, France , by blending the sourdough prevalent among miners in the Gold Rush with French techniques .
Soracco had emigrated to San Francisco in 1907 from Chiavari, near Genoa in Italy. After working at another San Francisco bakery, he brought his brothers to San Francisco and they founded their own bakery. [5] On Ambrogio Soracco's death in 1938, his brothers sold their shares in the bakery.