Josey Baker Bread

"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

"Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves ($28) Aside from making some of our favorite bread in the city at The Mill (and recently discussing the joys of sourdough with Jake Gyllenhaal), Josey Baker also has a cookbook, so you can try his recipes at home. It’s got 54 bread recipes, from pizza dough to Dark Mountain Rye. You can get it here, through Omnivore Books." - julia chen 1

"No trip to San Fran is complete without sampling some sourdough from places like Josey Baker Bread." - Travel + Leisure Editors

"Josey Baker Bread grinds their flour in-house and has an amazing presence in the Bay Area restaurant community. We use their buckwheat flour, red wheat flour, cornmeal, and whole-grain mix in our own recipes at State Bird."

"Josey Baker Bread is still open in NoPa and selling freshly milled sourdough, and also coffee, milk, butter, eggs, and avocados, covering all avocado toast needs." - Becky Duffett