Josey Baker at The Mill

Bio

Josey Baker is the chef/co-owner of Josey Baker Bread (JBB). Josey Baker Bread started out in Josey's Mission apartment back in the summer of 2010. Today, JBB is a small team of bread bakers who specialize in whole grain sourdough bread. JBB mills all of their whole grain flours in the bakery daily, and use these stone ground whole grain flours to bake about 400 loaves/day, 360 days/year.

My Restaurants

  • The Mill
    736 Divisadero St
    San Francisco, CA

Behind the Scenes

Chef Josey Baker reviews  at post.venue.name
"✨toasted rye✨ been wanting to make a rye-on-rye for a while, haven't actually cracked into this beauty yet, but she smells real nice... it's a 100% whole grain rye, mostly fresh flour, but also a few handfuls of toasted rye chops that we super hydrate w boiling water before adding to the dough. gonna have to wait til tomorrow to open it up, stay tuned..."
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Chef Josey Baker reviews  at post.venue.name
"there goes @cobrina making magic again... sprouted ground buckwheat all like ✨✨✨ our bags are packed with flour and tomorrow we head up north to spend a night w @baker_potter then to the Grain Gathering for a few days of grain nerdery... am feeling so grateful to my whole team for helping make this happen, this'll be my 4th Grain Gathering, but the first time I'm bringing some of the team with me... plus the strong crew that's gonna hold down the fort while we are away, being all 💪💪💪 Team JBB you make my 💖 go 💥"
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Chef Josey Baker reviews  at post.venue.name
"pushing the limits of what "bread" is and can be... this bizarre "bread" is 25% sprouted rye, 25% sprouted red wheat, 25% sprouted buckwheat, 25% fresh whole grain Patwin. each grain quite literally explodes flavor, each with its own character... the rye is like a raisin water balloon, the buckwheat kinda like your grandparents, the red wheat is surprisingly mellow and nutty, and the Patwin just holds it all together. and somehow all together it tastes like soy sauce! loving these explorations, pushing into flavors, textures, aromas untasted!!!"
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Chef Josey Baker reviews  at post.venue.name
"big country got my ❤️ all like 💥 v well done @bogey023 you're a 🌟"
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Chef Josey Baker reviews  at post.venue.name
"✨Einkorn / buckwheat / multi grain / all flake / all day✨going as far out as we can over here w these experimental flaked loaves. my fav of this bunch is the 100% fresh flaked Einkorn, on top in this pic. the texture is unreal, unlike anything I've had before... is fresh flaked is the future???"
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Chef Josey Baker reviews  at post.venue.name
"really coloring outside the lines on this one... 100% whole flaked grains: Einkorn, rye, spelt. yup, just decided to leave the flour out altogether. didn't really know if this would even be edible, have never seen a recipe anything like it, just figured I'd give it a shot... I love it. will be presenting this plus a whole bunch of other stuff w @cobrina @myheartbeet @j_galli at The Grain Gathering in a couple weeks."
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From My Menu

Chef Erik Lowe reviews Rye toast w/ cream cheese at The Mill
$$ | Breakfast/Brunch, | Coffee/Tea Shop
Alamo Square
2 Reviews
"The seeded rye bread is so good. I always pick up a load when I'm getting my car washed."