Shout-out to my mom who was making gourmet toast long before the hipsters. In case you haven’t noticed, it’s made a resurgence along with high-waisted shorts, Pokémon, and the Clintons. What’s been met with serious fanfare was a common occurrence in our little house on Avenue C. Homemade whole wheat bread, buttered and toasted, with […]

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In early June, I headed up to Napa Valley to #SavorTheSummer with Castello cheese and Trinchero Family Estates. It was an incredible weekend of food and fun with Liren Baker, Ashley Marti, Molly Yeh, Tieghan Gerard, and the teams at Castello and Trinchero. We ate, we drank, we laughed…and we ate some more. I’m pretty sure […]

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Caroline BeGole Sa - July 28, 2016 - 12:06 pm

Josh my mouth is watering. I’m going to give it a go! I havent put cheese in pies before sound decident. You visit to Nappa Valley sounded heavenly!! (Whispering : you have ” enough water to cover blueberries) you meant stawberries right?


Tune in to an all-new episode of CNBC’s Restaurant Startup every Wednesday at 10pm EST. CNBC’s Restaurant Startup launches its third season on January 6th at 10pm EST. The show features hungry entrepreneurs and chefs competing for a chance to open their dream restaurant. Each week, two teams pitch their food ideas to investors Joe […]

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Irene Oseguera Martinez - January 4, 2016 - 10:48 pm

Love the concept!

Caroline BeGole Sa - January 4, 2016 - 11:08 pm

This is brilliant it’s provides ingredients to be local supporting smalll buisnesses and farmers in the area. On feeds into the other. You have covered all aspects. It all ties together.It is so hard (where I live ) to find a good quality resturant that is not “boxed” food. I’m excited to see the outcome 🙂

Anne Marie Gomez - January 4, 2016 - 11:11 pm

Fantastic idea. Homebaked goodness to enjoy while not having to do the cooking myself.

Michelle Gomez - January 4, 2016 - 11:14 pm

Your creativity knows no boundaries!! I would definitely eat at your Restaurant. It sounds like homemade goodness with fine dining service.

Linda Lee - January 4, 2016 - 11:18 pm

Only beef on the menu? How does that relate to Italian? I love the look and menu prices.

Paula O'Brien - January 5, 2016 - 10:00 am

It’s brilliant Josh, and remember to include plenty of the drinks you’ve posted over the years, from coffee to wine to the sparkling cocktails!

Ronanne Vinson - January 5, 2016 - 1:52 pm

I love the name of the restaurant!

Rob Bellomy - January 5, 2016 - 3:47 pm

Your concept would so-rock the Dallas market. Lower Greenville, West End, any of the newly hip-again neighborhoods in the area. I suspect it would do equally well in downtown Fort Worth!

Brad Miller - January 5, 2016 - 4:17 pm

You are so creative! I hope they pick you.

Melissa Lynne Endreson - January 5, 2016 - 10:49 pm

I will support you all the way from Colorado!!! Praying for your dream to come true Josh!!

Jillian Gates - January 5, 2016 - 11:08 pm

You are so talented, I hope some day to try it! Congratulations!!

Carol Colvin - January 6, 2016 - 1:45 am

Sounds and looks delicious.

Oanh Ho - January 6, 2016 - 3:16 am

I love the idea of bakery and restuarant joined together for a unique experience.

Ruby Ann Añonuevo Rosales - January 6, 2016 - 7:42 am

awkwardly awesome 🙂

Cecily Scott - January 6, 2016 - 7:44 am

I love the whole idea and hope to one-day read
al aboutt the grand opening of Butcher & Baker! P.S. I love the sign with the Brick and Wood 🙂

Michelle Leinaala McGough - January 6, 2016 - 7:56 am

FaBuLoUs 🙂 Aloha from Arizona! As a Chef, food for thought is more like an obsession… Currently a Head Chef, audition for HK seemed to be for me except… I am too real! My Reality Chef Show didn’t inspire investors due to my difficulties producing a demo video. My HS Sweetheart and I dream of having a food truck or two in Hawaii. Born on the Big Island and My Man from Nebraska… We know exactly how we would succeed! Land to raise and grow food that will tantalize the taste buds. He and I talk about it daily. Chef for Life

Vivian Arnett Martindale - January 6, 2016 - 1:46 pm

So amazing! I am so impressed with the idea Josh! I can’t wait to see how this one pans out!

Brenda Eaken - January 6, 2016 - 4:49 pm

Great ideas Josh!

Lorraine Purcell - January 6, 2016 - 7:05 pm

Great job! Good luck!

Brett Tepper - January 6, 2016 - 7:11 pm


Dottie Horn Podolak - January 6, 2016 - 9:13 pm

Reservations please?!

Lovie Wurzell - January 6, 2016 - 10:13 pm

So creative and inviting! I think they would be fortunate in backing you, Josh! Your creations taste as beautiful as they look!

Aileen Flores - January 6, 2016 - 11:51 pm

Love it!

Jennifer Harris - January 7, 2016 - 12:54 am

First, I am immediately hungry. Second, this would totally take off up here in Portland! Fantastic concept!

Sandy Bredehoft - January 7, 2016 - 12:59 am

I’d go to your restaurant and you’d have to drag me out of bakery. I will give you my recipe and directions for a gingerbread cake. It’s a winner. Be sure to buy ingrediates from CA growers like some do here in Chicago. I can’t imagine them not taking you.

Michelle Joubert McNamara - January 7, 2016 - 3:20 am

Yes & yes! Bread & meat, count me in!!

Matt Toriello - January 8, 2016 - 12:29 am

This sounds amazing and if you do it; I want to join the staff!

Martin Krohn - January 8, 2016 - 11:19 am

Sounds terrible. I go to the butcher for meet to cook myself. Steaks get nothing but salt and grilled. Most of the porks get smoked. Bakeries i also grab stuff to go home. If youre cooking the steaks youd reserve all the best cuts for your diners making you a crap butcher to go to.

Laura Casciola Lingwai - January 8, 2016 - 11:36 am

I love the restaurant interior design as the is concept very warm and romantic. The idea of shops attached to the restaurant is a phenomenal addition.

Laura Casciola Lingwai - January 8, 2016 - 11:43 am

I love the interior design concept as it is very warm, inviting and very romantic. Great concept of the shops attached with the restaurant.

Cody James - January 8, 2016 - 1:41 pm

Great idea. You could offer the Beef Wellington as a “”take and bake” item in the butcher shop.

Rajee Pandi - January 9, 2016 - 2:56 am

Thank you so much for the chance You are so talented Follow you on twitter and tweeted at @momsfocus

Karey Ann Whaley - January 9, 2016 - 7:19 am

Hi Josh,
I honestly love your idea of a restaurant concept “The Butcher & Baker!” What a amazing idea. And I really like your design of the Way you have it! What a beautiful look on it all. I think out of all of the web page’s I’ve seen, wow yours is by far the best! What a great job. I think Tim, Joe,&Elizabeth would love this to. 🙂

Jaime Chriswisser - January 9, 2016 - 2:15 pm

Great concept, but I can’t think of a more worn out dish than wellington. I get that it shows your concept beautifully, but it’s been a featured dish on Hells Kichen for every season. Blah. Prime Rib with Yorkshire Pudding I s classic, but not quite so uninspired.

Wilford Raney - January 9, 2016 - 5:59 pm

This would be a great opportunity to cook and eat some delicacies I love and can’t afford. Thanks for the chance and will be sure I watch the teee to see who wins the start up
Restaurant- good luck everyone

Sheila Carvell - January 9, 2016 - 7:04 pm

What a brilliant concept! The quality seems AMAZING! This would be a major blessing!!! No boxed food– love it!! Fingers crossed to win!

Gina Germane Gallagher - January 9, 2016 - 7:22 pm

Sounds fantastic, I would definitely want to invest (and eat there, of course!). Also, I like the logo that shows the brick wall best. Good luck!

Maggie Smith - January 9, 2016 - 8:07 pm

Wow that Wellington looks ahhhmazing! Love your concept. Thanks for the shot!

Naomi Shapiro - January 9, 2016 - 9:08 pm

I would totally eat there!

Shaunta C - January 10, 2016 - 12:35 pm

Wow love the idea even if you don’t get picked pursue the dream……. I’m rooting for you and will be following you

Juliet Kelly - January 10, 2016 - 1:05 pm

Wow, I’ be been a cook most of my 55 years. Seen a lot; classics, off the wall ideas and great Truck Stops. It seems that this would be a fresh and beautiful way to make the classics appealing to a jaded generation! How wonderful! You are actually in my prayers. Victoria Macknick.

Hyre Fam - January 10, 2016 - 1:23 pm

Fantastic idea…love the logo idea with the “&” sign, the look and feel of the cafe…so welcoming. The bread looks so tasty and is photographed beautifully!

Cj Springer - January 12, 2016 - 1:40 pm

as farmers who used to pasture raise angus cattle, I love the concept! growing up, my mom sent me to the local butcher shop a couple blocks away almost daily .. they are too rare today (is that a pun?) .. these days, too, you may want to include a fine gluten free section of your bakery offerings ..

LaDonna Leonard - January 12, 2016 - 1:52 pm

What a brilliant idea! I picture it also as a movie. You walk down cobblestone streets and come upon this plain but eye capturing sign. …BUTCHER-BAKER-CANDLESTICK MAKER…
The smell of fresh bread and pastries is overwhelming my mouth is salvitating!! I can’t help myself I must grab a cup of coffee and whatever that smell is I must have it…yum I am told that the attached restaurant opens at 11:00 for lunch and dinner and that I really must try the Beef Wellington. ..I must come back and try it, again my mouth is on fire listening to its description. I bid my good byes and as I pass the restaurant door I see a unique butcher shop, again I am excited, it was just opening and my eyes fell on these 24 oz porterhouse steaks, how perfect to impress my new beau for dinner. I was so delighted with my new finds I can’t wait to share my morning experience with my friends. How did I not know this was here…but of course it’s a new business that just opened by a family. .ahh now I understand THE BUTCHER THE BAKER AND THE CANDLESTICK MAKER. I forgot to mention the lighting in the buildings where all done by candlesticks, wow why hadn’t I thought of this…..
Well back to reallity…yes I adore the concept three cheers to you. Yeah Yeah yea. Just invite me to the opening .

Walt Graham - January 12, 2016 - 11:02 pm

The fusion my two great loves. What a a fantastic concept! Best of luck in your endeavors.

Derry Byrne - January 15, 2016 - 8:06 pm

What a fantastic idea. Love everything about it. Buy local and free range, then every meals a happy one. Wish I lived closer, ever thought of coming to England x

Wilma Melinda Olthoff - January 17, 2016 - 9:49 pm

The effort you put into this is amazing. So is your entire concept….I just love it!! If I had the money I would invest in this without hesitation. If your vision ever does come to life, I’ll be sure to come and check it out, all the way from Toronto!

Cassandra Cantwell - January 28, 2016 - 3:13 am

That sounds incredible!! I’ve been following you since the beginning of your other shop even opened. I wish you all of the luck!! That bread looks heavenly!!! LONG LIVE SMALL BUSINESS’!!!! The only way to shop!


I recently teamed up with Jameson Black Barrel Irish Whiskey to spread the word about their partnership with The Movember Foundation, a global charity committed to men living happier, healthier, and longer lives. Since 2003, millions have joined this movement, raising over $650 million to fight prostate cancer, testicular cancer, and poor mental health. It’s […]

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Jim Hager - November 25, 2015 - 6:27 pm

I’m looking forward to my first Captain Levi!


I recently teamed up with Jameson Black Barrel Irish Whiskey to spread the word about their partnership with The Movember Foundation, a global charity committed to men living happier, healthier, and longer lives. Since 2003, millions have joined this movement, raising over $650 million to fight prostate cancer, testicular cancer, and poor mental health. It’s […]

View full post »