Fernando Padilla has lived, breathed, and shaped sourdough for the last 40 years. But he didn’t prove immune to the recent pandemic baking trend. The master baker at San Francisco’s Boudin Bakery found himself in his garage covered in flour, baking continuously over a handful of days he had off earlier this year. “I was lucky to have a sack of flour in the house that I use for tests and stuff,” he laughs. “It was hard to buy flour, even at the supermarket!” Padilla is back at work and…
