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Baking with Josey Baker’s Stoneground Red Wheat

Beautiful sourdough crust with stoneground red wheat

A few months back I was called again out to San Francisco for work, and before my trip I found myself following my typical routine: I planned on cafes for lunch, restaurants for dinner, bakeries for bread & pastry, and coffee shops to grab a cappuccino… You know, standard stuff. The problem with San Francisco is that there are too many good places to visit and it becomes an arduous task to eliminate items from your to-do list. I wish Albuquerque had this “problem.”

One stop I almost always make is Tartine Bakery, but I’ve already talked at length about the magical bread & pastry establishment. Another such place is The Mill, a spot that checks two boxes: it’s a bakery and a coffee shop. And a damn good one of each.

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