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San Francisco Bay Master Mariners

Win a Princess Cruise to Alaska

Do you know what’s been around the San Francisco area longer than the Golden Gate Bridge, Fisherman’s Wharf, and Coit Tower? The answer is world-famous Colombo and Parisian sourdough breads, both baked fresh daily in San Francisco and Oakland since the mid-1800s. In order to draw extra attention to the popular breads, Colombo and Parisian Bakeries are offering Northern California residents an "Alaska Cruise Sweepstakes." The grand prize is a luxurious 12-day Princess Cruise to Alaska in an outside stateroom. The winner and up to three guests will visit several inside-passage ports and enjoy the stunning beauty of dramatic glaciers and unforgettable wildlife. The prize is for the summer season of 2004 (subject to availability).

Other great prizes include First Prize of $5,200 in free groceries ($100 a week for a year, good at the winner’s favorite participating market) and five Second Prizes of free bread for a year (coupons good for a free loaf of Parisian or Colombo bread every week for a year).

There’s nothing to buy to enter the "Alaska Cruise Sweepstakes." Just pick up an entry form in your market where Parisian and Colombo breads are sold and mail it in as soon as possible. The sweepstakes, which is open only to legal residents of California, ends September 15, 2003. For additional information, visit

Parisian and Colombo Bakeries wish to share the following sourdough bread recipe in the tradition of San Francisco’s famous Fisherman’s Wharf from Scoma’s Chef Steven Scarabosio .

Tangy, golden brown sourdough French bread is San Francisco’s culinary landmark. This unique bread originated during Northern California’s Gold Rush days when French immigrants combined their hearth bread-baking skills with a natural wild yeast starter that came to be known as the "mother dough." This is a naturally-fermenting base, used in place of yeast.

Parisian Bakery was established in 1856 by one of the enterprising French bakers. He experimented with variations of this uniquely-American sour starter and developed a sourdough French bread loaf that captured the romance and spirit of San Francisco.

Each loaf of Parisian sourdough bread still requires almost 24 hours of carefully-supervised production time. Once a portion of the "mother dough" is mixed with flour, water and salt, the bread dough is allowed to rest, or proof, for up to 17 hours.

In 1984, the San Francisco French Bread Company was formed as the parent company to the San Francisco Bay area’s finest and oldest sourdough French bread bakeries. This combined the original Parisian family operation, along with another quality brand, Colombo, established in 1896.


Parisian Sourdough Bruschetta With Smoked Wild King Salmon

Servings: 4



4 Parisian Sourdough slices

1 Yellow Heirloom tomato

1 Red Heirloom tomato

1/4 tsp. Garlic, minced

2 Tbl. Extra Virgin Olive oil

8 Basil leaves, sliced thin

Salt & Pepper to taste

4 pieces Smoked Wild California King Salmon, sliced thin



In a pre-heated oven, lightly toast Parisian Sourdough Bread slices, seasoned with olive oil and salt and pepper. In a pot, bring water to a simmer. Scoop out the top of the tomatoes and slice an X on the bottom. In the simmering water, place tomatoes until skin can be easily removed (about one minute), then place in ice water to cool. Remove skin and dice tomatoes, slice fresh basil leaves, and mince garlic. In a small mixing bowl, add diced tomatoes, basil, garlic, olive oil and season to taste with salt and pepper. Place the toasted bread slices on a platter and add the diced mixed tomatoes. Roll the Smoked Wild California King Salmon pieces and place on the diced tomatoes.