Jess Galli started her baking career in 2004 icing cupcakes at Sweet Mandy B's in Lincoln Park. After graduating from The Theatre School at DePaul University, she returned to her hometown San Francisco. She developed her craft alongside inspiring bakers and cooks at Batter Bakery, Craftsman & Wolves and Aster. She ultimately found love for naturally leavened, fresh milled, whole grain bread with Josey Baker Bread at The Mill. In the fall of 2018, she moved back to Chicago and now runs the bread and pizza program at Middle Brow Bungalow in Logan Square.