We are pleased to launch our new Saturday
Bread Program with Bread Culture & Sugarbloom Bakery
To pre-order bread email firstname.lastname@example.org or call (626) 441-7400
CUTOFF TIME FOR ORDERS IS EACH THURSDAY AT 5:00 PM
Organic Bread Loaves / Round Boule Shape
Whole Grain Classic Loaf $8
The quintessential, naturally leavened whole grain bread. Ingredients- 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 Cinnamon Raisin Loaf $9
A classic whole grain loft with that irresistible combo of cinnamon and raisins. Ingredients- freshly milled whole grain blend from Grist & Toll, water, levain (sourdough culture), cinnamon, raisins, salt
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.
Heirloom Tomato Caprese Danish $4.25
Grist & Toll Polenta and custom milled Red Fife flour mixed with Plugra butter and baked into a flaky pastry, topped with both fresh and oven roasted heirloom tomatoes, fresh basil, Parmesan and Ricotta cheeses, pesto, ground black pepper, Maldon sea salt, and a balsamic glaze. Need we say more?!
Kabocha Squash Danish $4.25
Custom milled Red Fife flour mixed with Plugra butter and baked into a flaky pastry, topped with our creamy polenta and roasted kabocha squash.
Black Forest Buckwheat Scone $4.25
A fun take on black forest cake – made with G&T buckwheat and Sonora flour, mixed with 72% dark chocolate chunks and dried cherries, topped with a swirl of cream cheese.
… … … … … … … … … …
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.
FEATURED RECIPES INCLUDE:
NUTTY MUSHROOM FARO RISOTTO
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!
SAVORY TARTS IN A SONORA WHEAT SHELL
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.
PARCHMENT FLATBREAD CRACKERS
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.
PISTACHIO OLIVE OIL ORANGE CAKE
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.