After closing its doors in mid-January for a final renovation, The Mill, the Divisadero collaboration between Four Barrel Coffee and bread whiz Josey Baker, is now open for business. Named for the device Baker uses to grind grain for his wares, the shop focuses on bread and coffee, with Baker serving up toast made from his bread and topped with various delicious things (initial specials included mountain rye with cream cheese and country loaf with butter, maple syrup, and powdered sugar, and Baker is also making his own almond butter). There are also six types of bread available for take out as whole loaves: the aforementioned country bread and mountain rye, whole wheat, a "wonder bread" sandwich loaf, and two rotating special breads. The pastry case is stocked with goodies like coffee cake, cookies, cornbread, and granola, and there are plenty of gluten-free and vegan options to choose from.
On the coffee side, you'll find all of the classic pour-over and espresso drinks from the Four Barrel mothership, along with take-home wares like beans, Chemex pots, filters, and other essentials. Eventually, they'll also sell some bread-related retail items like bread tins and knives, and Baker hopes to start selling his house-milled whole-grain flour as well.
The renovation of the former Emblem Market is extensive and attractive, with exposed rafters, white herringbone tile, custom-built wood shelves by Alex Palecko, and 40 or so seats at the various communal tables and two-tops. Considering that there were lines out the door the first day, they're going to need every seat they can get. There are hopes of adding a backyard patio down the line, and the owners are also trying to secure a parklet (those who'd like to see it happen are encouraged to sign the petition).
One more note for work-from-home types: like Four Barrel, The Mill is a plug-free, wi-fi-free zone, so don't plan on bringing your laptop and to-do list here to hunker down. Initial opening hours are daily from 7 a.m. to 9 p.m.