the woods are calling

well jeezum crow, i feel like i’ve lived a million years since we last spoke!!

photo 3

just a few days ago i found my way to a lovely little river about 3 hours northeast of San Francisco. it was my first time out in the California wilderness this summer, and my goodness gracious me, it felt amazing. it really is just one of my favorite things in the world to do, to pack up my bag and just walk up the river and explore and relax for a few days. but holy moly, for this trip it was *H*O*T* – a whopping 100F on Monday! not to worry, we were never more than a few steps from the water, and we just spent all day splish-splashing around.

but i’ve been on the move a bunch over the last few months, what with a book to promote and a beautiful woman to marry -

photo 2

but things are calming down now, and that’s just fine by me. i am so very excited for the book (a bunch of parties in LA, see below!!) but it’s also really nice to be spending time in the bakery day in and day out, making stuff like this happen -

photo 4

it’s not that i wasn’t loving what i was doing, don’t get me wrong, but when i was coming and going every other week, i would just start to get in the groove and then *POOF*, i’d fly away. but i’m back for a spell now, so i should stop whining.

at least til the end of the month, when i head down to LA for a whole bunch of book parties!! check em out -

do ya wanna come to some of em??!? well i would just love that, so if’n you’re in the neighborhood and in the mood, then please swing on by and say hey, ok? OK.

i’ll tell ya, it’s been kinda nuts, this whole “being a published author” thing. i mean, guys, people are coming up to me in The Mill and asking me to sign the book that i wrote. SIGN THE BOOK THAT I WROTE?!?!? i wrote a book?!?! and people want me to sign it?!?!?!?! i’m not sure any of this is really happening, but i will continue to act like it is, because it is very, very fun. and i get to do stuff like this, act like i’m a famous person on WCAX in Vermont -

photo (40)

i had no idea i was showing off my thigh tat like that, i’m not a floozy, i promise you.

but then i come back from acting like i’m famous, and my amazing bakers show me this -

photo 2

so i get overwhelmed and eat 4 of them and just immediately pass out. btw – the magical light on this here peanut butter brownie is sunlight that streams into the bakery only for a couple hours in the afternoon, only at certain times of the year, like this time of the year. gotta appreciate the now, now don’t we, now?

well, i don’t wanna bore you, so i’m just gonna quit while i’m ahead.

but just let me ask you this – do you like bagels? think about it and lemme know.

<3 j

 

 

let the pizza fly in july

photo 1

Monday nights are my favorite nights, and it’s because of all your beautiful faces. every Monday The Mill fills up with happy pizza eating people, and it just makes my heart sing.

photo 2come out and grab a slice if ya feel like, but please try to come on the early side – we’ve been running out of pizza by 8pm most of the time.

photo 3

soon we will offer our pizza starting at 5pm, but ya gotta give us a few weeks to make that happen. til further notice expect it as always, at 6pm.

and here’s the menu for the next month -

Screen shot 2014-06-25 at 3.04.58 PM

 

oh yeah, just a little heads up – we had to increase our prices by 50 cents a slice, so now it’s $3/slice, $24/pie. why the price hike? the toast was getting jealous.

love ya

<3 josey

it’s okay to feel good

well, i’ve made it 31 one years on this here planet and this much i know is true: there ain’t a better way to end your day than hacky sacking on top of a mountain while drinking champagne and watching the sun dip down into the ocean.

IMG_2632am i right, or am i right??? i’m oh so happy to hear if you’ve got a better idea, so speak up now, ya hear?

okay now, let’s get down to business, i’ve got some veeeeery important stuff to share. let’s see now, where was i…?

oh sheesh, i thought i had all sorts of funny and entertaining and important things to tell you, but wtf, we all just wanna look at pretty pictures anyway, so let’s just do that -

BUT before we dive into pretty picture zone, might i remind all of you folks who live in the northeastern part of our united states of america that maybe just maybe i will be in your neck of the woods for a book release party, and maybe just maybe you can come by and join in on the revelry??? here goes -

and don’t you worry Cali folks, once i am back i am driving down to LA for some parties there too!! check em out -

ok ok ok enough with all these WORDS, let’s get into some yummy stuff -

IMG_2760

that is our workingman’s bread. (do you get it? if you do, you’ll also appreciate that what some people call their “office days” i refer to as my “dancing bear days.” what a long, strange trip…) we love workingman’s bread. it’s half rye flour, half wheat flour (all whole and stone ground at The Mill), and then we also sprout a bunch of rye berries and grind em up and work em in to the dough. aside from tasting real nice, i like to think that it’s a purty one as well… don’t you think?

IMG_2805

holy moly, the pizza last week really blew my mind. and i can say that, because to be totally honest, the topping combo was wholeheartedly not even my idea. ya see, at Josey Baker Bread we subscribe to a philosophy that can be summed up thusly: best idea wins. and sometimes i don’t have the best ideas, sometimes the wonderful folks that i am fortunate enough to employ have the best ideas. and this was one of em: snap pea, radish + mint. and tonight: summer squash, rosemary + spinach. next week 6/16: corn, chard, + ricotta. and the following Monday 6/23: tomato, basil, fresh mozzarella. please enjoy the next couple pies for me, i will be away on book tour, and missing all of you and all of this pizza.

IMG_2801

speaking of the very talented folks whom i have the joy of employing, ms. rachel anne duffy decided to do that with the berries in our galette the other day, and i thought it rather marvelous. i hope it tickles your eyes the way it does mine.

IMG_2818we’re always tweaking how we make the bread, and sometimes things go just right and it goes BOOM in the oven. the other day that happened, and it looked like that. it made me feel all warm and fuzzy inside.

IMG_2832

now i am VEEEERY pumped about that guy right there. ya see that is an experiment that i’ve been wanting to do for a long while, and i’ll tell you why. we are making some changes at The Mill, and one of the things we are going to start doing is making more breads with ancient grains, such as einkorn, spelt, and khorasan (same grain as Kamut, with a non-trademarked name). these grains behave differently in the dough than common wheat, and so present some fun and interesting challenges. we took a stab at it the other day, and this little beauty is what came of it. it’s a blend of einkorn, spelt and khorasan, with a weeeee bit of rye from the starter culture. all of the flour is whole grain, milled moments before being mixed into the dough. there’s no common wheat in it, nor is there any store bought yeast. we’re gonna start making it regularly soon, and we’re not quite sure what we are going to call it… got any good ideas?IMG_2880

my brother came over last night, and i know how much he likes it when i make him snacks, so i made him this. it’s our stone ground griddle cake, with some cutesy little strips of bacon, rosemary, maple syrup and szechuan peppercorn. i’m a bit outside of my comfort zone making stuff like this, but what the hell, ya gotta do that kinda stuff sometimes, yeah?

ok that is all peace out sweethearts hope to see some of ya on the east coast

<3 j

the universe has a way

hidy ho my adorable little dudes

well, since we last spoke i’ve gone and got hitched, and i’m feeling pretty great about that. check out me and my sweet sweet lady Cathy at City Hall, moments before we officially became husband and wife:

Screen shot 2014-05-31 at 3.16.42 PM

and then we spent 3 days on a river in the Sierra Foothills with 100 of our closest friends and good god, that was about as good as it gets. lots of this kinda stuff:

1408_CBJB_RCR_1015

followed by this kinda stuff:

1408_CBJB_RCR_2211

and then a whooole lotta this kinda stuff:

1408_CBJB_RCR_2705

(above 3 pics courtesy of the handsome + talented Dylan Chandler)

yup, very very happy about it indeed, being married is the raddest.

on another note, goodness me, it’s been so so lovely to hear from all of y’all about how you’re digging on the book!! thanks times a zillion for all of your sweet sweet e-love letters, they make me blush, every single one of them. i’ve even been getting some good ol’ fashioned letters of the handwritten variety as well, and that makes me smile reeeal big, so if you’re feelin like breakin out the ol feather pen, please do and send it to me at The Mill, 736 Divisadero St, San Francisco, CA 94117. i may even write ya one back w my new watercolor set, which i am actively looking for excuses to uses [sic].

ok ok, i wanna tell you a story, so quit yappin and just listen up – i was up in Portland, Oregon a few weeks back, absolutely loooooving it, when i got a text from my sweet lady Cathy, “what’s the license plate number of your truck?” my stomach immediately sunk – somehow i knew that somebody stole my truck. a bunch of texts back and forth and a few phonecalls later and it was confirmed – some total a-hole had stolen my truck. i was flying back to SF that day anyway, so we went straight to the police station, filed that report, and then i prayed to the almighty god that i don’t even believe in that my dear truck would find its way back to me.

minutes, hours, days went by………..

then this happened:

Screen shot 2014-05-31 at 3.30.29 PM

yup, some friggin jerk had gone and tossed a couple wine bottles through our skylights at The Mill. i wondered – was i doing something wrong? was the Universe trying to show me something? was it the toast??? WHY O WHY WHAT DID I DO??!?!?

but then i got a call, and an hour later i was going like this:

Screen shot 2014-05-31 at 3.25.44 PM

THE POLICE FOUND MY TRUCK YAAAAAAAYYYYYY!!! and yes, i felt as awesomely crazy as i appear in this photo, if any of you have had a car stolen and then returned, you understand what i’m talkin about. and the thieves had been pretty sweet, as far as thieves go – the truck was totally fine, with stereo in place and trailmix still in the glovebox.

so now i am feeling okay again – i got a sweet truck, a sweet wife, a sweet bakery, a sweet life.

what else is up? i’ve been surfing a good bit, sometimes if i am lucky with the likes of this fellow:

Screen shot 2014-05-31 at 3.37.58 PM

and we’ve got some changes afoot in the bakery!! basically we are gonna pull back our pastry program so that we can make a little bit more bread. what kinda bread, you ask? TOP SECRET. jk sweetheart, we are considering all sorts of stuff, but currently these are the winners:

  • baguettes. these will be baguettes of the sort you’ve never seen. why? because we are gonna make them completely out of ancient grain. yeah that’s right – ancient baguettes. get ready San Francisco, we’re gonna hit you right where it counts.
  • ancient wonder bread. remember when you were a kid and your mom used to make you sandwiches on that delicious sliced multi grain bread??? we’re gonna make that. but we’re not going to slice it for you, don’t be silly. and it’s not gonna be made to last for weeks on a supermarket shelf either, even though this aging process lent a certain charm, for sure. ours will probably be a blend of khorasan and einkorn and who knows what else, stay tuned. i’ve known for years that i needed to make bread with einkorn, and we’ve been experimenting in the bakery, and we can’t even believe how delicious it tastes. it’s hard to work with, but we’re gonna try our best to figure it out. what’s einkorn? oh, it’s only like the oldest frikkin variety of wheat on the planet earth, no big deal. BIG DEAL. read more here.
  • more adventure bread, more rye bread. people been freeeakin on the adventure bread, and we have been struggling to keep up. rest assured, we are going to start making more of it so that you don’t have to be here first thing in the morning to get your adventure bread fix. what’s adventure bread? check this out. whoops, not that, this. (it’s our gluten-free bread) also, we can’t make enough rye bread right now, but we will soon!!
  • yummy pastries from a baker buddy. we will still make some of our yummy sweets, such as our cookies and granola, but for the most part we are gonna hand over the pastry reigns to a very talented baker buddy of ours. stay tuned, you’ll know when it happens.

and OH MAN, if you’re free this Friday ya gotta come to Penrose + party with us!!!

Screen shot 2014-05-31 at 3.55.45 PM

no reservations, just come on in and eat some delicious dinner and drink some delicious drink and leave with a signed copy of my book.

speaking of book release parties – i’m headed to the northeast in just a couple weeks – so if you’re in New York or Amherst, MA or Vermont, or LA, i better see you at one of these:

ok that is all i loves yous

<3 josey

the parties rage on in East + West: Nopa on 5/26 – Penrose on 6/6

what up my sweet + beautiful friends!!

photo1 (1)

great news – we got a couple more book release parties coming up in the next few weeks – one in San Francisco, one in Oakland. these are gonna be a freakin blast, can’t wait to hang with all y’all. i mean, who doesn’t like to eat delicious food and drink delicious drink and just generally celebrate life and be merry… and end the night with a hot off the presses copy of my new cookbook in your hands?!?!?

photo3

i’ll tell you who doesn’t like to do that: a-holes. and ya know what – NO A HOLES ALLOWED at these parties.

Nopa – Monday 5/26, 5-6pm – happy hour w/ *free* savory toast bites

one of my favorite places to eat in SF, hell, one of many, many people’s favorite places to eat in SF, is Nopa. if you’ve been here then you know exactly what i mean. and if you haven’t been here, now’s your chance. they started using our bread on the daily a couple months after we opened, and i am so so so happy about it. they’re going to be whipping up some special savory toast bites that we’ll be serving *on the house,* so come through and have a munch, get yourself a cocktail, buy a book for your dad, and celebrate Memorial Day in style.

and if SF is not your side of the bay, don’t you worry your pretty little self, i got you covered -

Penrose – Friday 6/6, all night long – a whole menu of dishes made with JBB bread + our whole grain flours

have you been to Penrose??? holy moly, you’re going to freak out. Mr. Charlie Hallowell + team have outdone themselves, goodness gracious. i met Charlie back in the fall of 2010, just a few months after i started baking, and we really hit it off… within a week we were having sleepovers, prancing about in our (matching) undies and baking bread together early in the morning out of his wood fired oven at Pizzaiolo. and look at us now – he just opened his third ridiculously delicious restaurant, and i’m blabbing about this book i just wrote. supremely stoked about this evening, it’s sure to be very fun and very delicious.

please note – while it’s great if you wanna come to these to a buy a book, you are also more than welcome to just come and party with us, and leave book-free. we just like having fun, and we want you to do it with us. (and by ‘it’ i mean ‘have fun,’ you little perv.) 

catch ya soon lovelies

<3 j

 

 

 

dear portland, have breakfast w me tmrw…?

tomorrow, Saturday May 3 @ 11AM at The Cleaners at Ace Hotel

let me buy you breakfast – free JBB granola + biscotti + coffee

i’ll show some embarassing photos + blab about my book + then maybe you will buy one for yourself + your mom

Image

me: goodness gracious, i’m kinda overwhelmed.

portland: oh really? i couldn’t tell… what’s up?

me: i mean, i know that we just met, that this is our first date, but it’s just, you’re so… i don’t know… you’re so… sweet.

portland: oh stop it, you’re rad too. and come on, i’m not perfect you know.

Image

me: i’m sure, nowhere is, but everything i’ve seen so far has just been so… nice.

portland: well that’s sweet of you… you’re pretty nice yourself.

me: all of your streets are so serene, and you’ve got that wonderful river right in the middle, and the food, and the coffee, and the cocktails, and all the pretty people…

portland: well, you do have a point, i’ve got very good versions of all of those things.

me: i just rode my bike all over you today, and at every frikkin turn i was met with such rad stuff. i mean, you even inspired me to buy new shoes!

 

Image

portland: well aren’t those cute!!

me: anyway, i have something i’ve been wanting to ask you…

portland: and what’s that?

me: ummmm, well, i was thinking that maybe we could, i don’t know, ya know, ummmm…

portland: yes……?

me: oh no, i can’t ask, now i’m embarassed.

portland: oh come on! don’t be a weenie, just ask me! would it help if i told you that i had a really nice day with you, and that i think that you’re a very cute young man…?

me: <blushes> …wanna have breakfast together?

portland: …i thought you’d never ask.

Image

hope to see some of you sweet portland folk tomorrow morning.

<3 j

 

hittin the road – Seattle + Portland here i come!

come out + say yo

yo dogs

so so so very stoked to hit the road and share the loaves… still can’t really believe it, but that’s not gonna stop me.

next Tuesday i am flying up to Seattle to hang with the dudes who make photos like this:

Modernist-Cuisine-Eggand this:

Camembert on Brioche with ham and mushroomscrazy right? they’re full of magic tricks. stay tuned.

after that i’m supremely stoked to say that i’ll head up to The Bread Lab up at Washington State University to hang with Mr. Stephen Jones & crew and geek out about grains and baking and what have you. then an evening at Book Larder. see you there?

then a hop skip & jump down to Portland, a place i’ve only been to once, but am hearing from everyone how much i am going to love. will prob spend most of my time doing this:

ct.tabor.jpg

very stoked to spend a few days here, will start out at Powell’s Books Beaverton Thursday eve, and end up at The Ace Hotel for a Saturday morning presentation & book signing. i’m gonna bring some granola from the bakery, so swing through and have breakfast with me.

ok – i’ve gotta ride my bike to the Presidio Branch of the SF Public Library right now, have an event to do! hope to catch ya at one of these events sweethearts.

<3 j