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Sprouted, Cracked, Flaked & Ground: Exploring the Potential of Whole Grain Breads: Josey Baker (Josey Baker Bread)

July 28, 2017 @ 2:20 pm – 5:00 pm
Bread Lab

Tossing a handful of whole grain flour into a standard bread recipe is an easy way to work some new flavors into your loaves, but there’s so much more potential!!  In this workshop we will share a variety of methods we’ve been exploring to work whole grains into breads that unleash the grains’ full potential.  Whether we’re sprouting rye berries, cracking and toasting corn kernels, flaking einkorn and cooking it into a porridge, or grinding Sonora wheat into flour, every grain has something valuable to say, and it’s our job as bakers to listen.

Josey Baker

Josey Baker Bread started out in Josey’s San Francisco Mission apartment back in the Summer of 2010, but 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 400 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 on. On Thanksgiving morning 60 strangers showed up at Josey’s door to buy loaves of bread. A few months later 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 2012 The Mill was born.

Cobrina Grieco
Cobrina has been holding down the fort at JBB for over four years. She is the senior director of bread policy at JBB, teaches the bread classes, and is the “no.” to Josey’s “YES!”
Jess Galli
Jess is a curious baker who strives to better serve her community.
Frances Jo Bradley
When Frances looks at a slice of bread she feels the history of the world; learning alongside Josey Baker for the past three years has kept her inspired and excited, constantly playing with new ways of changing our perspectives on what can be done.