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Dining, SFoodie Thursday Six: Thanksgiving, Thanksgiving, Thanksgiving!

Thursday Six: Thanksgiving, Thanksgiving, Thanksgiving!

Start practicing crayon-outline hand-turkeys now, cause Thanksgiving is only two weeks from today. Whether you choose to stuff yourself silly on gourmet food or opt for Stove Top at your house at 6:00 followed by Stove Top at…
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Dining, Eat Just the Crust: Laying the Foundation for New S.F. Pizza Shops

Just the Crust: Laying the Foundation for New S.F. Pizza Shops

There are two kinds of people when it comes to pizza: those who place an inordinate amount of importance on the crust, and everyone else. I'm squarely in the former category. Others might be wary of carbs or distracted by…
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Dining, Feature There Will Be Bread: The Newest Development in Food Culture Is Also the Oldest

There Will Be Bread: The Newest Development in Food Culture Is Also the Oldest

You're here, so you're probably a foodie (whether you like it or not). You've read everything there is to know about local sourcing and seasonal menus and the advantages of grass-fed beef. You've endured the rolling eyes of friends who…
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Dining, Eat The Mill: Josey Baker Expands to Fresh Flours

The Mill: Josey Baker Expands to Fresh Flours

Josey Baker has been playing with milling his own flour for a while now, and we finally get to taste it. Earlier this month, Baker switched to using fresh-milled rye flour in his much-loved rye loaves at The Mill on…
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Dining, Eat The Mill: Simply Delicious Baked Goods

The Mill: Simply Delicious Baked Goods

After seven months in a tent in front of its brick-and-mortar space on Divisadero, The Mill officially opened its doors last week. By its second hour on opening day, the line was stacked deep and people looked antsy. The new…
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Dining, Eat All Tomorrow's Portions: Top 7 Food Trends for 2013

All Tomorrow's Portions: Top 7 Food Trends for 2013

The national food trendspotters have spoken, and according to them, 2013 will be all about farm-to-table dining, local ingredients, vegetable worship, and a litany of other eating habits that San Franciscans have been following for decades. Clearly these lists don't…
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Dining, SFoodie Toast of the Town: Josey Baker's Bread Is Back

Toast of the Town: Josey Baker's Bread Is Back

It may be hard to believe, but Josey Baker is an artisan of toast, that insert-bread-into-slot standby that even 5-year-olds can handle. Every detail is lovingly attended to, from heating up the toaster to carefully spreading almond butter on…
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Dining, SFoodie Number 6: Josey Baker's Black Pepper-Parmesan Loaf

Number 6: Josey Baker's Black Pepper-Parmesan Loaf

Josey Baker is an improbable success story, a guy -- science educator by day, bartender by night -- who happened upon a talent for baking bread one…
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Dining, SFoodie Tonight: Foodia Is Olive Oil

Tonight: Foodia Is Olive Oil

Foodia Is Olive Oil Where: Press Club Wine Bar and Lounge, 20 Yerba Buena (at Market), 744-5000 When: Today, 5-8 p.m. Cost: Free The rundown: Foodia is not about to let you forget it. In case the recent Foodia Is…
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Dining, SFoodie Josey Baker's Bread Comes to Bi-Rite

Josey Baker's Bread Comes to Bi-Rite

Josey Baker, the itinerant baker whose "community supported bread" SFoodie wrote about in February, has made a lot of changes since this winter. His weekly baking session in the wood-fired ovens at Pizzaiolo has moved from Tuesdays to Fridays, and…
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Dining, SFoodie Tonight: Final Meatpaper Event at SFMOMA

Tonight: Final Meatpaper Event at SFMOMA

Tonight: Final Meatpaper Event at SFMOMA Where: Rooftop Garden at SFMOMA, 151 Third St. (at Mission), 357-4000 When: Thurs., April 21, 6-8 p.m. Cost: Free with half-price museum entry; Tasting plates $5 (3 for $12) The rundown: It only started…
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Dining, SFoodie Cookie Busts, Modern Pan Dulce, and Trick Muffins: This Week in Food Bloggery

Cookie Busts, Modern Pan Dulce, and Trick Muffins: This Week in Food Bloggery

Five highlights from the blog this week:1. We SFoodie staffers felt like we were running so many stories about local vendors launching their products at the Haight Street Whole Foods (examples: Azalina's kaya, Hapa SF's pinakbet) that John Birdsall interviewed…
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Dining, SFoodie Josey Baker, Itinerant Baker, and His Community-Supported Bread

Josey Baker, Itinerant Baker, and His Community-Supported Bread

A weekly survey of bread in San Francisco ― the baked and the fried, the artisan and the novelty.Josey Baker's Yummy Bread Source: joseybakerbread.blogspot.comPrice: $5Toast-appropriateness: 5/10…
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