I make and bake bread in my little apartment right around the corner from Gravel & Gold, and it’s damn pure―organic wheat flour, water, sea salt―nothing else. But bread has yeast you say, what about the yeast? No store bought yeast here, just that wild yeast beast naturally found on wheat and in the San Francisco breezes. And get this―my last name is actually Baker. Josey Baker Bread. No shit.

Each week I bake a new batch, walk right over to the shop, and drop it right off. In the coming weeks and months I plan on making some of the following: cinnamon raisin, almond fig, apricot sage, rye bread, 100% whole wheat, roasted garlic & rosemary. Keep your eyes peeled.

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