Bread & Rest with Master Baker Cobrina Grieco

A period of rest is integral to the making of delicious bread. Josie Baker’s Cobrina Grieco draws out this metaphor to discuss labor and rest. Cobrina Grieco has been baking professionally since 2010 when she graduated from the San Francisco Baking Institute. In 2013 she joined Josey Baker Bread and helped open The Mill, a cafe specializing in fresh-milled, whole-grain breads. In addition to its retail bakery, Josey Baker Bread supplies bread and flour to Bay Area restaurants including State Bird Provisions, Rich Table, and Petit Crenn. A shoulder injury has recently taken her away from everyday production in the bakery, but she continues to be JBB’s operations manager and teaches weekly bread classes. Cobrina lives in her hometown of San Francisco. Inspired by Sabbath: The 2017 Dorothy Saxe Invitational, this series of gallery chats looks at labor and rest, our right to rest, and the long legal battles that entitled workers to an 8-hour day and weekend.