WELCOME TO THE JB3 DOUGHJOE
HOURS: Thursdays 11:00AM - 6:00PM
Fridays 11:00AM - 6:00PM
Saturdays 11:00AM - 4:00PM
ADDRESS: 1806 1/2 N NEBRASKA AVE. Ybor City, FL 33602
We can’t wait to see everyone. Please be aware that you might have to wait outside a few mins but we have a great system and it’s fast so don’t fret. Just remember to FOLLOW THE FLOW OF THE KOI!
PARKING: We have a lot that is in the white picket fence on mitchell and 7th (entrance is facing 7th). Street parking available all around us just not on Nebraska ave. And there’s a grass lot behind us if you take the long “bumpy” driveway next to the white house!
WE'VE GOT WHAT YOU KNEAD:
HAVE GLUTEN ISSUES?
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.
BREAD STORAGE AND REHEAT
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)
Reheat: Freezer to toaster/oven is best 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 350degrees for 20-25 minutes
MEET THE FAM!
Jamison B is named after our son, Jamison Blue, and we started this company when he was just a 1 year old. Papa; Chef Jason is the head baker and takes care of all things bread. Mama; Jamie "Blue" is the founder, owner and operator who takes care of all things business. Together we have been slinging bread to local chefs since 2013. During the shut down of 2020 the DRIVE BY MARKET was born to keep our employees employed and fresh bread baking. Right now it is just Saturdays but we are working on a retail concept for the near future with more days and more hours, so hold on tight. We appreciate every single one of our patrons, they are family, so WELCOME TO THE BREAD FAM!