at long last we’ve landed on a name for the new cafe bakery. we’ve gone through a million different iterations, and a exchanged a million text messages (in many of which i was [inaccurately] positive that i’d struck gold)…
are you ready? you wanna know what it is? are you sure???
The Mill.
its awesome, right?? i know! we are pumped.
(logical next question) hmmm, why in the heck are you calling it The Mill? it sounds real good, but why??
BECAUSE I’M GETTING A MILL. TO MAKE FLOUR. ‘THE MILL’ WILL HAVE A MILL AND WE WILL USE IT TO MAKE FRESHLY MILLED WHOLE GRAIN FLOURS.
this is what the mill will look like:
and these are the dudes in Austria that are going to make it:
i think we’re gonna get along realll nice.
i cannot overstate how totally effing excited i am about this.
we’ll use said mill to grind our grains and we’ll use said grains to make bread. and scones. and coffee cakes. and cookies. and whatever the hell else we feel like.
so there. are you pumped? i hope so, cuz i’m coming for you.
❤ josey
p.s. check out the first slug of the season! found this lil beauty on a glorious bike camp trip adventure that i took last weekend down to half moon bay. it’s beautiful, get out!!!
joseybakerbread 
Coincidence that the mill makers also enjoy wearing cutoffs? I think not….
Brooklyn thinks the name is excellent!
Great name; can’t wait for The Mill’s opening!
I live a block away from your future location and can’t wait. That mill is badass. I’m also trying to find my way into the restaurant startup world and currently sans-job so if you need any volunteer assistance (really, anything) email me at steven . dombek (at) gmail. I would love to help out and build some experience!
HI Josey. My name is Rick Monetta. I work at Mill Valley insurance and was hoping you would like another quote for your new space?? I live in the neighborhood and look forward to your new project. Please send me an email. rmonetta@gmail.com
Let’s talk about those Austrians’ legs.
yay! congrats! can’t wait to see you in action in your new space. happy baking bread friend.
yay! congrats, I can’t wait to see you in action in your new space. happy baking bread friend.
this is so hampshire i can hardly stand it! LOVE. IT. when are you going to start growing the wheat yourself josey?!
ya know, that’s not a bad idea…
[…] to trying Berkeley’s California -grown pumpernickel Acme bread, wheaty and dark bread from Mill Bread, country loaves from Tartine Bakery & Cafe. In between, this is the result of our Merced […]