86 Recipes’ participant Bistro Boudin just opened one of its “Bistro SF” concept restaurants in Stockton, California.  To do so, it first had to bring its Mother Dough to town.

It was in 1849 that master baker Isidore Boudin (Bo-DEEN) first created the unique sourdough bread in San Francisco that bears his name. The starter dough he used has been replenished with flour and water every day for those 159 years and is present in every loaf of the trademarked Boudin Original Sourdough French Bread that has been made since.

Two weeks ago a 40-pound chunk of that starter dough - that Boudin Bakery affectionately refers to as Mother Dough - will arrive at the new Boudin SF restaurant in Stonecreek Village.

Boudin SF is a 2-year-old concept in restaurants for Boudin Bakery, offering a breakfast, lunch and dinner menu from 7 a.m. to 9 p.m. seven days a week, with no item more than $10. The Stockton restaurant is its seventh site nationwide, joining Boudin’s smaller Bakery Cafes around California and its flagship Bistro Boudin at San Francisco’s Fisherman’s Wharf.

The restaurant menu will include its most popular item from San Francisco, clam chowder in a sourdough bread bowl. Or for a change, there’s always rustic tomato soup, beef or vegetarian chili, or soup of the day - also in a bread bowl.

 www.BoudinBakery.com