Josey Baker Now Baking 200 Loaves a Day at The Mill


Today brings us a profile from the Bold Italic of aptly named baker Josey Baker, who finally has a proper showplace for his bread-making talents at The Mill (736 Divisadero). He talks about what he learned from Chad Robertson of Tartine and Dave Muller of Outerlands, and how he’s already bored with one of his biggest hits, the black-pepper parmesan bread. [Bold Italic]