Everything But the News

Welcome to San Francisco, known for its innovations in cars, technology, and now toast.

Hey, man.

How you doing?

Steve.

Steve.

Josie.

Thanks for having us.

Good to see you too, bud.

This is Noah.

Yeah, you know it.

This is your shop?

Yeah, yeah.

This is The Mill.

You own this place?

Yeah.

I own it in collaboration with Four Barrel Coffee.

We heard that there's some good toast here.

There is.

But it's not cheap.

No, yeah.

It's very-- it's very expensive.

'Cause at the diner, they just give you the toast.

Yeah, no.

We don't do that.

But this is not-- this is another level.

You want to make bread?

Should we make bread?

So this is the namesake of the place, the mill.

Don't touch that.

OK.

Put this on.

This seems like a lot of work for some toast.

Turn around here.

OK.

So you're going to pour that in there.

So we gotta turn it on.

But we turn it on, the whole thing's gonna, like, jerk.

Perfect, perfect.

OK?

So get-- now hold on.

Hold on.

OK, ready?

OK. Now quick, turn that wheel.

Right there.

OK. Now we're talking.

Now it's bringing the millstones closer together so that we can get a finer grind on the flour.

There you go.

Should we taste it?

It's good, right?

I think if we have to wait until-- so now what do we do?

So this is a rye starter.

So this is all just fresh, stone ground rye.

And do you catch your own yeast?

Yeah, yeah.

Yeah.

We actually-- the wild yeast population in this bakery is flourishing.

Now we're going to pour in some water.

And now you're going to get to knead it.

NOAH: Why is sourdough so special in San Francisco?

It turns out that a particular strain of bacteria was discovered here in San Francisco.

So they named it after San Francisco.

They gave it the name Lactobacillus sanfranciscensis.

You just made that up right now.

I think.

Kind of.

Yeah.

So this is top secret stuff.

This is where we proof all of our bread.

Wonderful.

Yeah?

So we'll go take a look.

Just take a look.

And how often do you proof the bread when you check the-- Josie?

That's not funny.

I didn't know where you were, actually.

Wow.

Yeah.

You wanna see just a finished loaf?

Or should I pull it out with a peel?

Should I do it this way?

I mean, this is totally ridiculous.

Ooh, wow.

Oh, nice.

Look out.

It's hot.

It's delicious.

That smells delicious.

Thank you.

Let's make some toast.

So we got to preheat the toaster.

Really?

So there's your toast.

OK.

Grab that butter and get it all the way up to the edges.

And don't be too rough to the bread here.

Brown sugar?

That's brown sugar and cinnamon.

You want like three times that much.

There you go.

That's it.

OK. Now we're going to finish it off with a little sprinkling of sea salt.

I like that.

Yeah.

Perfect.

You got a toast order up.

Let's get out of her way.

Don't mind us.

Just do your thing.

No, no, no.

Don't let him make it.

Carla, number four.

Oh, Nutella?

JOSIE: What happened?

I got the order wrong.

JOSIE: What's up?

She wanted Nutella.

JOSIE: Oh, really?