At Boudin Bakery in San Francisco, flour, the main ingredient used in the 25,000 loaves of bread baked daily is naturally key to its success. But now Boudin, this coastal city's oldest business, which opened during the Gold Rush in 1849, is battling a wheat rush. And that rush is pushing Boudin's flour costs to the highest level in years.
"Two and a half years ago, we saw the same kind of spike, different kind of conditions," said Boudin Chairman Lou Giraudo. "The situation is much worse today. We've seen a 95 percent increase over the last few months."
At Boudin's two bakeries in San Francisco, bakers use 200,000 pounds of flour each week. In July, flour cost the company about 14 cents a pound, but today, it's running nearly double that, at 26 cents a pound.
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