We are pleased to launch our new Saturday
Bread Program with Bread Culture & Sugarbloom Bakery

To pre-order bread email info@gristandtoll.com or call (626) 441-7400

Organic Bread Loaves / Round Boule Shape

Whole Grain Classic Loaf $8
The quintessential, naturally leavened whole grain bread. Ingredients-  a custom blend of freshly milled whole grain flour from Grist & Toll, water, levain (sourdough culture), salt

Whole Grain Spelt Loaf $9
A delicious bread that shows off spelt’s natural nutty, sweet flavor profile. Ingredients- freshly milled whole grain spelt from Grist & Toll, water, levain (sourdough culture), salt

Whole Grain Seasonal Loaf $9
The whole grain classic loaf with changing, seasonal additions, such as apple, seeded, olive, or walnut.  Ingredients- freshly milled whole grain blend from Grist & Toll, water, levain (sourdough culture), salt, and seasonal ingredients.

Organic Quick Breads
All loaves can be made gluten free +$1 | Shelf Life: 4-5 Days | Size: Loaf / 8 Slices

Zesty Tangerine Peel Cornbread $12
Naturally gluten-free. Ingredients- non-gmo cornmeal, levain, organic sugar, organic butter, cage-free eggs, organic lemons (juice, pulp, and zest), organic tangerine peel, sea salt

Banana – Nut Cardamom Bread $12
Organic spelt flour, organic almond meal, levain, organic sugar, organic butter, cage-free eggs, hu tao ten (walnuts), organic bananas, bai dog you (cardamom), sea salt

Pear Ginger Bread $12
Organic spelt flour, organic almond meal, levain, organic sugar, organic butter, cage-free eggs, organic pears, sheng jiang (fresh ground ginger), sea salt

-Pastries by Sugarbloom Bakery-

Pretzel Croissant $4
Made with custom milled Hard Red Triple IV flour, topped with Maldon sea salt and white sesame seeds.

Apple Cheddar Muffin $4.25
Our California grown, non-GMO cornmeal with apples, cheddar and a delicious streusel topping.

Gingerbread Scone $4.25
Fun for the holidays! 100% Sonora flour, ginger and holiday spices, topped with a swirl of cream cheese.

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A New Class Has Been Added: Fall Pie and Pastry
Here is the link for registration and details


Grist & Toll’s 2014 Fall Class Schedule Begins with

Elegant Cooking with Whole Grains 

Saturday, October 4th, 2014
10:00am to 3:00pm

Class Tuition: $175
Available Seats: 14 

Register via the following Eventbrite link:

 We are pleased to welcome Joseph Shuldiner, director of the Institute of Domestic Technology, for a delicious and inspiring class centered on cooking with whole grains.

This hands-on “Cook the Book” class will feature whole grain recipes both sweet and savory from his celebrated cookbook: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living, using grains and freshly milled flour from Grist & Toll. We know whole grains are good for us, but prepare to be wowed at how easily they are elevated to “something special” status in Joseph’s skilled hands. Together we will cook and explore the versatility of heritage wheat and grains, shedding new light on how we can incorporate them into our home cooking repertoire. Class tuition includes take home goodies of a signed copy of Joseph’s book and 2 of the featured grains.


A rich creamy risotto with a slight textural bite is what we aspire to when making this dish at home. The key is patience, and a glass of wine, which we’ll explore both of. Our whole grain swap-a-roo of the traditional Arborio rice will be Faro, a nutty grain related to ancient wheat. You’ll learn how to master this dish and impress dinner party guests, cheaper than a trip to Italy!

These tarts provide that special little touch we need for an al fresco breakfast or lunch: a savory start to the day or the perfect partner to a fresh, seasonal salad. We love its simple decadence. The Sonora wheat tart shell will change your mind about whole grain crusts. Plus, the hazelnut-Sonora wheat shell will go spectacularly with the leek and potato filling.

This ultra-thin cracker is really only masquerading as a bread. Essentially baked pasta dough, these crackers are transformed as they emerge from the oven. Our whole grain version, sprinkled with salt and aromatic, fresh rosemary is a crisp, rustic snack that is as beautiful to look at as it is to eat.

This is not your traditional layer cake. Actually, it’s not a layer cake at all. Packed with a fruit basket’s worth of flavor into one moist single layer. This rich cake is made with fruity olive oil, nutty pistachios and anther appearance from Sonora wheat flour. It’s topped it off with a compote made from a whole orange and lemon, rind and all. Add to that a bit of boozy Grand Marnier, beautiful red pomegranate seeds and you’ve got a party on a cake stand.

About Joseph Shuldiner:  he is the founder and director of the Institute of Domestic Technology, a modern home-ec university located in Southern California. The Institute offers year round classes, workshops and festivals on a variety of “lost art” subjects such as jam making, pickling, fermenting, cheese making, home coffee roasting, cocktail bitters and liqueur making, bread making, bacon curing and mustard making -  just to name a few.

Shuldiner also established a weekly certified farmers’ market in Altadena’s bucolic Loma Alta Park. The Altadena Farmers’ Market opened in 2012 incubating local startup business’ as well as certifying numerous backyard farmers through the market’s (Sub)Urban Farm Project.

Shuldiner is the author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living published by Chronicle Books. Lavishly photographed and written with Shuldiner’s personal, conversational style, the cookbook contains recipes that “just happen to be vegan”, rarely containing meat substitutes, but rather celebrating ingredients from the plant kingdom on their own merits.