You couldn't find a union more perfect if you tried. Bread wizard Josey Baker, who mastered the art of crafting whole wheat flour into complex, delicious loaves of bread, joins Jeremy Tooker of Four Barrel Coffee, one of the city's infamous third wave roasters, in this lofty new space near Alamo Square.
Amidst rows of whirring espresso machines and a life-sized mixer that's always filled with the doughy beginnings of that day's housemade pastries, Baker churns out steaming loaves of bread textured just right.
Purchase a whole loaf or drink your joe with a thick slab of toast, topped with your choice of melty almond butter, cream cheese, cinnamon and sugar or the day's special (often a seasonal jam), and you'll understand how some of the finest things in life come from the simplest beginnings.
Tip: To skip the lines, come on a weekday or if you're a local, ask for the subscription service: you get to pick up your weekly loaf from the back door on the weekends and sometimes, since you're a regular, they'll squeeze in your coffee order right there.
The lines out the door meant one of two things: the Mill must have the most amazing coffee ever or it's the next hip spot. After visiting I think it's a bit of both—The Mill's coffee is undoubtedly good and hipsters were abound. Their name, "The Mill," refers both to the coffee and a flour mill. When you order your cup of Four Barrel coffee you'll notice their menu features toast! I'll go back for the toast, but on the day I visited I opted for the bundt coffee cake with apples and raisins baked right in. It was the perfect accompaniment to the Guatemalan brew.