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The Mill on Divisadaro: First Looks [San Francisco]

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boris_qd Mar 5, 2013 07:46 AM

I've been to the Mill a couple of times since it opened. The Bread is fanstastic - if somewhat expensive. I'm particularly fond of the "Mountain Loaf" which is a whole grain rye with linseeds and sunflower seeds (and probably some other seeds) done in a classic German style. I would say it unseats previous bay area champion Esther's for german style whole grain bread. The whole wheat sourdough was very sour but with an excellent chewy crumb. I hadn't had Josey's bread before going to the Mill but have to say it's clearly in the running for best bread in the area (of course, in the Bay Area we are luck to have _many_ places on that list).

The coffee (Four Barrel - my favorite locally) is excellent. In addition to selling bread they have a small pastry selection and a number of 'toast with toppings' options.

The bread is excellent which of course leads to great toast. That said, I don't think I'll ever buy toast there. At $3.50-$3.75 per slice it runs more then a fancy pastry in many places and just two slices buys you a whole loaf of bread. Seriously. The prices for toast are completely ridiculous. $1.50 or even $2 I could stomach.

Unless you're eating toast as part of an ironic performance art piece, skip the toast and just buy a loaf of bread.

Some of the breads that you can have toasted they do not sell by the loaf. I wanted the sour dough loaf but was told they only sell the boule even though they use the sourdough loaf for slices sold in store. (The square loaf size is a lot more convenient for people making lots of sandwiches for children. My request got blank stares from the people behind the counter and a bit of a surly response when i tried to explain why I wanted a loaf.) They do not have a bread slicing machine. The service was otherwise friendly.

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    DavidT Mar 5, 2013 10:21 AM

    www.themillsf.com

    1. grayelf Mar 5, 2013 11:41 AM

      Hey boris, I feel your pain on the toast cost but here's another perspective. As a visitor, I often lament the reality that I can't try all the wonderful breads on offer in the Bay Area. It's just not practical to buy so many loaves as a tourist. So I loved that I could try a couple of Josey's bread in toasted form with gorgeous almond butter on top on our November trip (before the full shop opened, of course). It's also a great way to sample more unusual flavours that I might not normally go for: fennel and raisin plus apricot sage were right up my alley.

      1 Reply
      1. re: grayelf
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        boris_qd Mar 5, 2013 03:02 PM

        Sure. But this is a neighborhood place, not a tourist attraction. For the most part you should assume your customers know what you have and what they like (once you've been open for a while anyway).

        It's disappointing that they price their toast so that many people in the neighborhood won't go in for a chat with some friends over toast. That said, for the time being there seem to be plenty of people who don't mind paying the ridiculous prices.

        I'm always a little disappointed when, even if the quality is high, there is a complete lack of value. Especially for what should be a neighborhood bakery/cafe - a hub of community interaction. Sigh.

      2. b
        boris_qd Mar 25, 2013 04:04 PM

        I went by there today and they're now selling the whole wheat sour dough loaf - $10.50/loaf - but it's a pretty large loaf.

        1. Melanie Wong May 30, 2013 07:05 PM

          Adding a photo

           
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            sugartoof May 30, 2013 11:03 PM

            Second that they're selling the sourdough square loaf.

            I haven't been impressed with the coffee side of things yet, but it's fine, and it's a light airy room...and most of all, the bread's great (though a little heavy on the wheat offerings).
            Only downside is the last couple times I've visited, the rack was pretty wiped out.

            9 Replies
            1. re: sugartoof
              Cynsa May 31, 2013 05:37 AM

              The breads are out of the oven and on the rack by the registers at 8 am.

              1. re: Cynsa
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                sugartoof May 31, 2013 10:27 AM

                They continue baking through the day as well.

                I think they've been baking less since Josey's accident though.

                1. re: sugartoof
                  Cynsa May 31, 2013 02:09 PM

                  Josey's healing quickly and looks terrific.

                  1. re: Cynsa
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                    sugartoof May 31, 2013 03:15 PM

                    A quick recovery for sure. I wouldn't even know he was gone, but I am guessing that's why there's less baking going on. Either that, or there's been a run on his bread, which is possible too.

                    1. re: sugartoof
                      Cynsa May 31, 2013 03:51 PM

                      Josey is at The Mill and the baking continues - not less baking.
                      I think they're selling all they bake.

                      1. re: Cynsa
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                        sugartoof Jun 1, 2013 12:59 AM

                        Then they must be baking throughout the day again.

                        1. re: sugartoof
                          Cynsa Jun 1, 2013 09:57 AM

                          Approximately 200 loaves a day on weekends; 150 loaves on weekdays - all selling out.

                           
                           
                           
                          1. re: Cynsa
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                            sugartoof Jun 1, 2013 10:10 AM

                            Josey should be giving you a few free loaves.

                            They don't always sell out. They also have wholesale accounts.

                            1. re: sugartoof
                              Cynsa Jun 1, 2013 07:05 PM

                              selling to wholesale accounts is still selling

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