David Wolfgram has stepped down as chief executive of Andre Boudin Bakeries Inc., the company said Wednesday.
Sharon Duvall, the San Francisco-based company’s co-chair, will serve as interim chief executive, effective immediately. Duvall has held the CEO role several times at the bakery-café chain over the past three decades.
Wolfgram resigned to pursue other business and personal interests, Andre Boudin Bakeries chairman Lou Giraudo said in a statement.
“Wolfgram has played a key role in the development of Boudin SF restaurants,” Giraudo said. “We would like to sincerely thank him for his service and contribution to our success. We wish him well in his future endeavors.”
Known for its sourdough bread made from a “mother starter” that pre-dates the San Francisco earthquake and fire of 1906, the company was founded in 1849 and has become a Bay Area icon.
The company operates the flagship Boudin bakery on San Francisco’s Fisherman’s Wharf, which includes a full-service restaurant called Bistro Boudin. The company also operates 12 locations of the growing fast-casual concept Boudin SF, as well as 14 locations of Boudin Bakery Café.
Andre Boudin Bakeries is owned by San Francisco-based private-equity firm GESD Capital Partners LLC, which was co-founded by Giraudo, whose father bought the original bakery from the Boudin family in 1941.
Wolfgram was a founder of the Go Roma Italian Kitchen concept, which GESD sold earlier this year. He also was a creator of the Corner Bakery Café and Maggiano’s Little Italy concepts while he was with Chicago-based multi-concept operator Lettuce Entertain You Enterprises Inc.