How It Started
Josh is a San Francisco native and graduate of the San Francisco Baking Institute with extended studies in Paris at the Ecoles Gregoire Ferandi. The craft of baking intrigued him from day one and his early career consistently focused on learning everything he could about the baking industry.
Josh began his career in St. Helena at The Model Bakery, and was an integral member of its expansion into the Oxbow Public Marketplace in downtown Napa in 2007. He spent time working in the original bakery in St. Helena, which featured a one-hundred year old brick hearth oven. During this time he also assisted the development of an outdoor stone pizza oven for the Gualala Arts Center in Mendocino county.
In 2009, under the Bacchus Management Group, Josh opened Mayfield Bakery and Café in Palo Alto as Head Baker. He quickly built the wholesale program from the ground up, eventually maxing out the bakery's production capacity. After a year at Mayfield, Josh was offered a share as an operating partner. Mayfield bread was served at the Bacchus Management Group’s family of nine fine dining restaurants in the Bay Area, as well as other restaurants such as Epic Steakhouse and Town Hall in San Francisco.
By 2012, with the industry increasingly shifting towards organic, wheat-free, and vegan options, Josh began a consulting project with Good Earth Natural Foods in Fairfax, California. He facilitated the transition of the bakery department from its place in the existing 3,000 sq. ft. store to a space in the Good Earth’s new 10,000 sq. ft. market. This larger, fully organic bakery, with a substantial offering of wheat-free, vegan, and raw products was heartily welcomed by the Marin community.
Josh moved to Seattle in June of 2012 to work as a Night Manager at Grand Central Bakery. This large-scale production facility provides bread to over 200 wholesale clients including the 4 inter-company retail cafés. He worked at Grand Central for a year, after which Josh has spent his time gaining experience in different facets of the baking industry including wedding cakes, bagel-making, flour milling and cooking.
In 2014 Josh began Pocket Bakery, a popup bakery, in the Central District area of Seattle. He focuses on sourcing varietal grain and primary ingredients from the Pacific Northwest. After six months of growing success with Pocket, Josh formed Standard Bakery as a way to offer his sourdough loaves and classic American treats wholesale to local Seattle coffee shops and grocery stores. In October 2016 Standard Bakery found a permanent production home in the Pinehurst neighborhood of Seattle. Josh is working hard to put together the final touches for the retail space in Pinehurst
He lives with his wife Rachel and daughters Georgia and Marigold.