Soon, Larraburu bread exploded in popularity, becoming one of the largest producers of sourdough bread in the region, if not the world. According to a, SFO’s departing visitors were purchasing approximately 1,500 pounds of Larraburu Brothers bread each week.
As time went on, she occasionally Googled “Larraburu Brothers Bakery” to see whether any new leads appeared, but it was always the same blogs from people trying to recreate the sourdough recipe or newspaper articles about the lawsuit. Then one evening in 2013, Lavaroni struck gold.Edible Austin story“In the article, he said he owed the success of his sourdough bread to the Larraburu starter, and I laughed,” she said. “There were just too many red flags.
It was in Maui that he met Scott Hessler, who became a “good friend, mentor and baking buddy,” Baker said. Hessler was also a renowned baker who’d cut his teeth working at Portland’s 98-year-old Helen Bernhard Bakery. There, he discovered the Larraburu starter and eventually secured a sample of his own.
this was a terrific story laurajkj how well known would the basics of the story be, because the story of the two brothers, the search for a fabled starter, the special oven, the crust, it reads just like it came out of Sourdough by robinsloan
I miss Larraburu sourdough bread so much! As a native San Franciscan, I knew there were other loaves, but Larraburu was the best. Thanks for the history, the photos, the memories. If I'm ever in Austin...🥖