Who is this guy?
Josey Baker Bread started out in Josey's Mission apartment back in the Summer of 2010, but just look how we've grown since then...
Today JBB is a small team of bread bakers who specialize in whole grain sourdough bread. We work out of The Mill, the cafe/bakery collaboration with Four Barrel Coffee we opened in February 2012. JBB mills all of their whole grain flours in the bakery daily, and use these stone ground whole grain flours to bake about 450 loaves/day, 360 days/year. You can find our loaves at The Mill, and a select handful of markets and restaurants around San Francisco and the East Bay.
Josey was born in New York, raised in Vermont, and moved to San Francisco in 2005. He was gifted a sourdough starter in 2010 from his childhood friend George, baked his first loaf a few days later, and the rest is... Well, time will tell what the rest of this crazy adventure is. As legend would have it, Josey started baking so much bread that he couldn't eat it, couldn't store it in his freezer, he had to start giving it away. Then one day a friend of his offered him some cash for this gift, and the lightbulb went off. On Thanksgiving morning a few months later, 60 strangers showed up at Josey's door to buy loaves of bread. A few months after that Josey quit his day job and started baking full time, renting space from local pie bakery Mission Pie, and using the wood-fired oven at Oakland's Pizzaiolo to sell bread to his customers through his Community Supported Bread (CSB) program. That Summer he teamed up with Four Barrel Coffee to build a cafe/bakery, and in Feburary of 2013 The Mill was born.