A new branch of San Francisco’s famed Boudin bakery opens this week in Lombard, and in a publicity stunt designed to ensure its authenticity, Boudin master baker Fernando Parilla flew some of the original sourdough starter–the mother culture begun 158 years ago–in from the Bay Area last Thursday. Upon landing, the precious cargo was given a police escort from the airport to the bakery. Allegedly, they’re going to repeat the trip every 28 days until . . . who knows when.
The first 100 customers at Tuesday’s grand opening get free bread for a year. Meanwhile, the locavores of Lombard grieve.