Greatest Bakeries for Sourdough in San Francisco

Between strolling the Golden Gate Bridge and driving down the famous crooked Lombard Street, most tourists (and locals) in San Francisco make a point of trying the city’s popular sourdough bread. Sour breads first became part of San Francisco’s identity during the gold rush, a time that drew thousands of miners to California. Although most of the newcomers carried limited possessions with them, many brought with them sourdough starters to help satiate hunger during difficult times. The city’s fondness for sourdough took hold, fueling the founding of many historic San Francisco bakeries during or shortly after that era and establishing a culinary tradition that has been deeply rooted in the city ever since. Here are seven of our favorite SF bakeries, old and new, that keep the city’s sourdough glory alive.

Tartine Bakery

Different places
Founded in 2002, Tartine Bakery is now one of the most famous bakeries in San Francisco and regularly attracts long queues in front of the door with its famous sourdough breads and other baked goods. Several locations and several cookbooks later, founders Elizabeth Prueitt and Chad Robertson research and practice new techniques to refine their baking. A bite into the dark baked crust of Tartine’s sourdough gives way to a moist, tough and clearly sour crumb. For supporters outside of the state, the San Francisco-based chain also offers nationwide shipping of their bread and pastries.

Alamo Square
As a relatively new player in the sourdough scene, Josey Baker Bread makes its bread from freshly ground organic grain from the region, which gives the bread a thick crumb and a decidedly nutty taste. In The Mill, a cozy bakery / café with lots of natural light and a rustic ambience, which is run jointly by Josey Baker Bread and Four Barrel Coffee, you can get a loaf of sesame wheat or parmesan with black pepper. The bakery’s bread is also available in these restaurants and markets.

Embarcadero
Founded in 1983, Acme is one of the pioneers of the artisanal bread movement in America. Today the company produces bread – including a smoky-tasting pain au levain, one of its most popular breads – from 100% organic wheat flour, as well as olive oil and sweet cream butter produced in California. The company mainly focuses on wholesale. The only place in San Francisco where customers can find the bakery’s full sourdough selection is in the Ferry Building Marketplace. Select breads also line the shelves of many grocery stores and grocery stores across the Bay Area, and customers can also order online.

Noe Valley Bakery

Noe valley
With its crispy crust and light crumb, the Noe Valley white sourdough is your staple sourdough bread: clean and simple, and not as distinctly sour or dense as some of its whole-grain counterparts on this list. The classic nature of this sourdough could make it an ideal option for making sandwiches or for topping with flavorful spreads. The bakery also produces an impressive range of other breads, including apricot gingerbread and challah, as well as a wide variety of cakes and pastries. Breads are available in the store, and the store also accepts online orders.

@sourflourbread

Bayview-Hunters Point
Specializing in sourdough, Sour Flour bakes baguettes, rolls, bagels and pretzels with organic wheat flour and starter culture, giving them a complex taste and essence of San Francisco. The community-oriented bakery also offers workshops to provide tips for home bakers. Customers can find Sour Flour products in many markets and restaurants across San Francisco.

Lower filling level
This young bakery, a spin-off of Café Jane on Fillmore, opened in 2016 and their sourdough quickly became one of the best in town. Jane The Bakery now offers an extensive range of freshly baked breads, including classic sourdough, chocolate sourdough and sourdough sandwich bread. At the store, grab a fresh loaf of sourdough or sit down to sample a slice or two as a made-to-order sandwich or toast. Jane also takes online orders through platforms like ChowNow and Caviar.

Different places
The current fame of San Francisco’s sourdough goes back to one of the city’s icons that probably started it all. Boudin Bakery began operations in 1849 after one of the Gold Rush miners reportedly gave Isidore Boudin what was to become the company’s mother. Today just as well known as the chain’s loaves of bread are their sourdough bread bowls, which are served with tomato soup, beef chili or, above all, New England-style clam soup. The chain now has locations across California, with the option of delivery through DoorDash.

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Megan Zhang is a journalist who writes about culture, food and travel.