JBB started out in Josey's Mission apartment back in the summer of April 2010, but look how we've grown since then. Now we're a team of 10 people, and we bake about 350 loaves/day, 7 days/week, not to mention all of the yummy pastries you'll find in the case at The Mill.

we use our mill (the piece of equipment and namesake of the space) to grind all of our whole grain flour every day, and use the same sourdough starter that Josey got from his friend George's gramma. we hope you love eating the bread as much as we love making it, because we love baking bread almost as much as we love you.