They are selling stale bread

[gracielle]

Panaderías Y Confiterías En Argentina

Encuentra las mejores panaderías de Argentina: ubicaciones, horarios y reseñas de panaderías cerca de ti.

www.salvajebakery.com.ar

Thanks for the recommendation. What's the address of their physical location?
I couldn't find it on their website. I would definitely like giving them a try.

 

[on the brink]

Hello, Sybille - do they have real sourdough?

 

[gracielle]

Panaderías Y Confiterías En Argentina

Encuentra las mejores panaderías de Argentina: ubicaciones, horarios y reseñas de panaderías cerca de ti.

www.salvajebakery.com.ar

Sorry...I just found it... Av. Dorrego 1829 - CABA

 

[Sybille]

Yes, it actually tastes "sour". They're are a bit pricey though, bit of a "hipster" place. The location is Dorrego 1829 (between Honduras and Gorriti) I think they have more information (delivery etc) on Instagram.

 

[on the brink]

Here's a piece about bakeries specializing in sourdough. "New bakers bet on sourdough".
It is in Spanish, but the store listings should be clear enough. There are located in Caballito, Recoleta, Palermo, and Colegiales.

Los nuevos panaderos apuestan por la masa madre

Los nuevos panaderos apuestan por la masa madre

www.lanacion.com.ar

 

[Rich One]

Boudin for 150 years on Jefferson St., North Beach is one of the Greatest ..! The secret they still use the "masa madre" from old man Boudin, is being saved an reproduced the bacteria..!

San Francisco fog, called 'lacto bacillus San Francisco,' mixes with the dough and creates a natural starter.

 

[on the brink]

They used to sell Boudin loaves at the airport - I always flew home with a few of them sticking out of my backpack.

 

[gracielle]

They used to sell Boudin loaves at the airport - I always flew home with a few of them sticking out of my backpack.

I believe they still do. I have done the same on every trip back to ARG.

 

[wineguy999]

Not exactly as the sourdough bread sold at SF Fisherman's Wharf...but tastier than any baguette sold in CABA.
A chef in New Orleans told me a long time ago that the reason for the fantastic taste of sourdough bread from SF has to do with the local tap water.
His restaurant with seating for 50 used to have a daily standing order sent via a cargo airline.

Let a chef in NOLA tell you about Tabasco or Mardi Gras - the key to SF sourdough is the airborne yeast. The same thing that gives Anchor Brewing Liberty Ale its character.

 

[Rich One]

Perhaps you all francophile baguette lovers now the meaning of "Boudin" in French ?

Boudin = Black Pudding / Morcilla