Try our Gluten Friendly Whole Grain Sourdoughs and breads. We freshly mill whole organic grains from LINDLEY MILLS NC and use Old World Style baking by process of long fermentation to break down the gluten, leaving our breads easy to digest, while giving you energy.

We've had great success with our GF patrons but as we tell everyone...our bodies are all unique so take it slow and see how it goes. Look for the "G-FRNDLY" next to our GLUTEN FRIENDLY PRODUCTS.

Here at JB3 we DO NOT USE artificial preservatives so we suggest that anything you won't consume within a few days, be frozen immediately to preserve moisture.

We use steam injected ovens to bake your breads fresh so they have amazing moisture to capture for freezing. In our home we slice our loaves and take half to store on the counter and half to freeze and take out later in the week. (We prefer ziplocks for both counter and freezer storage.)

To Reheat: Freezer to toaster or oven is fastest but you can also pull your bread from the freezer night before and it will thaw beautifully for morning. Whole frozen loaves, bake in oven at 350* for 20-25 minutes. Option to wrap in tinfoil to keep it moist and chewy!

Purchased our sourdough starter from the DoughJoe and not quite sure what the first step is? START HERE!

• 1/2 CUP FLOUR
• 1/4 CUP WATER
• 1/4 CUP STARTER

Feed once every 12 hours.

What does feeding mean?

Feeding a sourdough starter refers to the process of adding fresh flour and water to your existing starter to keep it healthy and active.

Sourdough starters are living cultures of wild yeast and lactic acid bacteria, and they need a regular supply of food (flour and water) to thrive. Feeding your starter every 12 hours is a common schedule for maintaining it, especially if you keep it at room temperature.

For a FULL WALK THROUGH click here.

Jamison B is named after our son, Jamison Blue, and we started this company when he was just 18 months old. His Papa; Chef Jason is our head baker and takes care of all things bread. His Mama; Jamie "Blue" is our founder, owner and operator who takes care of all things business and sings a little song on the side. Together we have been slinging bread to local chefs since 2013. You can catch our breads at some of our favorite local restaurants like On Swann, Buddy Brew, Bella Brava, Rooster and the Til and Haven, to name just a few. 

During the shut down of 2020 the DRIVE BY MARKET was born to keep our employees employed and fresh bread baking. Fast forward to 2022, with the passing of our amazing market lead and dear friend, Joe Laich - we were forced to make hard decisions, but the silver lining was the creation of the Jamison B. DoughJoe.

The Jamison B. DoughJoe is a bread-centric specialty grab N' go shop located in Ybor City, FL, supplying Tampa Bay with Jamison B. Breadhouse artisan breads, pastries, ready-to-eat ciabatta and focaccia pizzas, stuffed Japanese milk buns and more. Whole bean coffee and cold brews provided by favorite local roasters, Eastlick and Buddy Brew. Our Loose Tea, honey and magic elixirs come from Roots and Ritual. The only shop in Florida carrying Bordier Butter from France while offering select meats and cheeses with various impeccable specialty retail items chosen by our Head Baker; Chef Jason Laukhuf. Served up with kindness, love and a dash of sarcasm.

We appreciate every single one of our patrons, you are family, so WELCOME TO THE BREAD FAM!