Josey Baker

The Path

Since 2010, the bread baker and founder role at Josey Baker Bread has held the center of the practice. The progression that followed was incremental and visible: co-owner of The Mill in 2013, then author of Chronicle in 2014. Each step kept the work close to bread while widening its reach, but the through-line stayed the same—technique, consistency, and the decision to build a career around a single, recognizable way of working.

The Work Today

The current work rests on two roles, founder and co-owner, and on a method stated without ornament: "We make whole grain sourdough bread with fresh-milled, local, organic grains." That approach keeps the process legible. Stone-milling, sourdough, and daily production are not treated as branding but as the operating logic of the bakery. Baker’s practice stays anchored in grain and timing, with the craft organized around making bread and pizza 7 days/week and keeping the process visible from flour to bake.

Signature

Josey's signature dishes include Whole Grain Levain, Country Bread, Big Country, Adventure Bread, and Dark Mountain Rye. The range sits within one vocabulary: loaf formats that move between rustic structure, fuller grain expression, and darker rye character, while staying tied to the same core concern—bread with texture, shape, and enough definition to stand on its own.

In Their Words “We stone mill all of our whole grain flours in the bakery daily, and we bake bread and pizza 7 days/week.” “We make whole grain sourdough bread with fresh-milled, local, organic grains.”

Acclaim

Recognition here comes through continuity rather than display. The 2010 bread company, the daily milling, and the sustained focus on whole grain sourdough define the work more sharply than any external accolade. In Baker’s case, the credibility is embedded in the repetition of the practice itself: a bakery line held to a clear standard, year after year, and a body of work built around that discipline.