Regional grain hubs across the states owe a huge debt of gratitude to Monica Spiller. I mention her every single time I have a speaking engagement or interview, because I don’t believe she ever receives the recognition she deserves for her important work. Much has been written about the reintroduction of certain Landrace and Heirloom […]
Introducing India-Jammu Read More »
“Sonoran white wheat: Whole grain but doesn’t look or taste like it” by Evan Kleiman of KCRW’s Good Food podcast Click on this link to enjoy Evan Kleiman’s interview with Madeleine Brand featuring the joys of baking with whole grain Sonora wheat flour. Yes! Thank you, Evan, for sharing some love for one of our
Press Play with Madeleine Brand – Sonora Read More »
Hands-on classes are back! We are very excited to launch our first series of classes in over 3 years. Some classes will be held on site, at Grist & Toll, while others will graciously be hosted at Friends & Family cafe in Los Angeles. Class locations are listed in the event descriptions. Read below for
FALL 2022 Baking Class Schedule Read More »
Nan is back on KPCC’s Marketplace with Kai Ryssdal for a check-in and discussion regarding how Grist & Toll has been coping with market fluctuations caused by COVID-19 and the war in Ukraine. Locally, Marketplace airs at 2:00pm on KCRW, 3:00pm and 6:30pm on KPCC You can listen to the interview on the Marketplace website
Marketplace Interview #2! Read More »
Let’s talk about the Wheat Flavor Wheel and Sonora! At Grist & Toll, we’ve been milling landrace Sonora wheat into flour since the day we opened our doors. What is a landrace wheat? Landrace wheat varieties have been grown for hundreds of years without modern breeding or genetic interference. Though not necessarily indigenous, landrace seed
Featured Grain: Sonora Read More »
The Farmer Mai and Grist & Toll collaborative Flour Share is continuing thanks to popular demand. The program will last from Dec 2021 – May 2022, wherein expertly stone-milled whole wheat flour will be available each month. This season we’re offering two flour shares: Chiddam Blanc de Mars Flour Share and Farmer’s Choice Flour Share.
SoCal Flour Share 2022! Read More »
We are happy to announce an incredible whole wheat class opportunity!100% Whole Wheat CroissantsSeptember 11th and 12th, 2021California Wheat Commission Lab, Woodland, CA The lab at the California Wheat Commission is offering a 2 day class for home bakers that will teach the formula and technique for 100% whole wheat croissants. A whole grain croissant
CA Wheat Commission Whole Wheat Croissant Class Read More »
I developed a Wheat Flavor Wheel as a tool to help encourage the dialogue around discovering the flavor profiles of wheat and grain varieties. It will be a work in progress for probably as long as I am milling and baking! However, it’s a good start. Since Einkorn was most recently featured as part of
Let’s Talk About Grain Flavors & Pairings Read More »
Here’s a recent article from TheCounter.org, written by Alexandra Jones, covering the 2021 drought and how it is affecting the price of flour and bread. It features several important contributions by Nan Kohler, farmer Mai Nguyen, and Na Young Ma, owner of Proof Bakery in Atwater Village.*photo credit: USDA/Lance Cheung https://thecounter.org/megadrought-one-factor-driving-up-price-of-wheat/
TheCounter.org: Megadrought and Bread Prices Read More »
Our own local Los Angeles baker/restaurateur, Roxana Jullapat, has given us extra incentive to talk about ancient or mother grains in the form of her very first cookbook, Mother Grains: Recipes for the Grain Revolution. In celebration of this wonderful book, we’re going to highlight some of Roxana’s favorite Grist & Toll flours using fun
Celebrating Einkorn + Mother Grains Read More »
