Tossed Salads and Scrambled Eggs

Boudin Bakery Tour – Anaheim, California

Posted on: Friday 11 November 2011

I love Disneyland. The manicured gardens, the characters, the rides, the fireworks, the stores, the shows. But not the crowds and queues. When we were in Anaheim last month, we went to Disneyland on a Friday to avoid the crowds and the queues. A friend recommended World of Colour so we had tickets to both Disneyland and California Adventure Park.

On a perfect Southern California day, we wore t-shirts, shorts and flip-flops as we got splashed on Splash Mountain and spaced out on Space Mountain. Both parks were decorated for Halloween, the pumpkin orange floral displays contrasted with the brilliant blue sky.

We had been to the Boudin Bakery on the San Francisco waterfront and were surprised to spot a bakery tour on the map of California Adventure Park. Do we board a cart and whiz through the bakery and be powdered in flour? Do we watch the dough rise and punch down the final proof as we alight?

Alas, it was the sedated activity of a traditional walking tour.

Baguettes, pumpkins, Mickey and Minnie shaped sourdough were piled in a corner at the foyer. The brick walls were covered with framed vintage photographs of the Boudin family and their famous bakery.

The lights were dimmed as we were introduced to our guides, Rosie O’Donnell and Colin Mochrie, via a recorded video. Animated cartoons described a brief history of sourdough and Boudin. Boudin sourdough is leavened with the same dough starter as 150 years ago.

As we were ushered into the bakery, the video continued on different screens as you progressed along the steps of baking sourdough. It takes about 72 hours to make a loaf of sourdough. The ingredients are mixed, rested, cut, and funnelled through the conical rounder and rolled. The balls of dough are placed in a fermentation refrigerator for up to sixteen hours to develop flavour and texture.

Happy bakers!

Relaxed and proofed sourdough.

The dough is scored.

And the trays slotted into a rotating oven for baking.

Boudin sourdough is the highlight at the nearby Pacific Wharf Café.

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