Incase any of you food scientists was thinking what I thought several years ago when Boudin branched out of SF.
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Boudin has many California locations, including a flagship on San Francisco's Fisherman's Wharf. Scientists say that yeast taken to a new environment will take on new characteristics, which is why Boudin's bakers say they ship each location 30 to 40 pounds of the mother dough monthly.
Sorry Geno looks like logistics are against that caper.
This is indeed some of the finest bread I've ever had. For several years, I had an associate who would order me a box of it for Christmas.
I gave up bread a while ago, but would break that ban instantly if I had a loaf of that in front of me.
