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A Toast for the New Year

Sara Deseran | January 8, 2013 | Food & Drink Story Eat and Drink

Until now, Josiah Baker (his fortuitous birth name) has been a bit of a baking gypsy, his gorgeous, rustic loaves best tracked down by reading his exuberant blog—posted with pictures of him leaping naked into the Yuba River and exclamations about his new bread oven (“I’M SO PUMPED!”). But finally, Josey, as he’s known, is settling down to open Josey Baker Bread in NoPa. The bakery is folded into the same building as the second location of Four Barrel Coffee—the whole thing dubbed the Mill. Last summer, Baker began serving up thick slices of toast from a kiosk in the space’s construction site, topping each slice with everything from almond butter to cinnamon and sugar with a sprinkle of fancy, flaky salt (as seen here). The bakery is slated to be up and running now, selling pastries, multiple kinds of breads (some incorporating grains such as Kamut), and flour milled on the premises. Luckily, the toast bar is here to stay.
Josey Baker Bread, 736 Divisadero St. (near Fulton St.)

Originally published in the January 2013 issue of San Francisco.

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