"Josey Baker (real last name) was the first in San Francisco to roll a mill into a bakery, and freshly grind his own grains for the biggest, fullest flavor. Critics quibble about inconsistencies, and sure, the bread can occasionally be dense, a risk that comes with a more natural ingredient. But a good loaf of Josey Baker bread is perfectly oblong, with a dark and pliable crust, and the local wheat, rye, flax, and oats shine through." - Lauren Saria, Becky Duffett
