Sure we’ve been talking about our new Market on Divisadero a lot lately…but the favorite Divisadero-related topic in our staff break room might actually be the one a couple blocks up the street from us: the opening of The Mill! The Mill is a bakery and café collaboration between Jeremy of Four Barrel Coffee and Josey Baker, a bread baking, bicycle delivering, Vermont-repping guy who’s now operating San Francisco’s only flour mill in the space.
I’m proud to say our grocery team was hip to the goodness of Josey’s bread early on–they brought his loafs on to our shelves two years ago, and since he’s garnered quite a following.
Faun, our deli manager at Divis, might win the prize for biggest Mill fan so far. Get a load of all of the different toasts and brews she’s tasted so far:
“During the first week of the Mill being open, I’d already been there four times. On Wednesday, I had a macchiato and some thickly cut Josey Baker whole wheat bread toasted and slathered with almond butter and honey. It was perfect after my workout in Golden Gate Park. Saturday, we bought a partial loaf to have with eggs and bacon at home for breakfast. We toasted it and spooned my friend Laura’s homemade blackberry jam. Monday, I introduced a friend visiting from out of town – where else can you order toast with cinnamon sugar and butter with expertly made coffee? And today I went back to pick up some more Four Barrel beans to grind and brew at home. Living around the corner, in Lower Haight, it’s a nice addition to the neighborhood.”
For the full scoop on the Mill and all the deliciousness contained within it, check out this Bold Italic article. We’re just thankful to have such a killer place for toast and coffee to fuel us once we open on March 13th!