I've long been a fan of Josey Baker breads, which are among the finest in a city of very fine breads. Today was the first day of the soft opening of The Mill on Divisadero, where his toasted bread is served (and his grains will eventually be milled) alongside Four Barrel coffee.
They're operating in a temporary set-up inside the building while construction continues (completion: September-ish). Four Barrel serves their standard line-up of coffees, and you can order Josey Baker toast with your choice of fat--McClelland's butter or almond butter (or nothing).
I got almond butter + butter butter + sea salt, which was great on the heavily seeded wheat bread with a lively elasticity to the crumb. The nut butter was not sweet; paired with salt, it lent the bread a fullness able to do battle with a cool and foggy early morning. The handcrafted mill that will operate inside the shop now waits in a giant wooden crate hulking near the front; I tried to peek but was too short to see inside. Could have been a misdirected fossil, but I guess they'll find out.
While they prepare for the big opening and mill set-up they are open at 736 Divisadero, Wednesday through Sunday, starting at 7 on weekdays and 8 on weekends.