Boudin is taking its mother dough on the road with Boudin SF, a new, fast casual restaurant concept.
The sourdough starter is in every loaf of Boudin bread, which will be baked on-site at each of the new full-menu cafes. They are based on the 25,000-square-foot flagship restaurant and bakery that opened in Fisherman’s Wharf in 2005.
2 Boudin SF locations are open, one in Orange County and one in Corte Madera. This year, Irvine, Sacramento and the Chicago suburbs will each get a cafe; a fourth location is likely if a proper site is found, said Jeff Drake, chief operating officer for Boudin.
Next year, the company will open between 4 and 8 Boudin SF cafes. With this new concept, Boudin will re-enter the Chicago market, which it left in 2003 after Lou Giraudo and Sharon Duval bought back the company that had been in Giraudo’s family since 1945.
For now, Boudin SF is looking to grow in Northern and Southern California and the Chicago area. As its name may indicate, Boudin SF would like to open a San Francisco location.
‘We are actively looking to find sites in San Francisco,’ Drake said.
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