Saturday December 3rd from 12-3pm Genevieve Ko, author of Better Baking and Na Young Ma, owner of Proof Bakery, will be joining Nan at the mill for a book signing and discussion on holiday baking with whole grains. All 3 …
Better Baking Book Signing Read More »
Saturday November 5th, 2016
Grist & Toll
990 S. Arroyo Parkway, #1
Pasadena, CA 91105
2:30-5:00 pm
Author and James Beard awarded Sarah Owens will be available to meet and greet you, signing copies of her first book Sourdough: Recipes …
Grist & Toll Open House Meet the Author: Sarah Owens “Sourdough” Read More »
Meet The Author: Stanley Ginsberg Read More »
Grist and Toll has a nice article in the Fall issue of Bake From Scratch magazine, on newsstands now. We very much appreciate the piece written by Adrian Hale.
For those of you who aren’t familiar with the magazine they …
Please listen to this broadcast to hear Nan discuss wheat and the truly amazing difference of fresh flour.
http://www.kcrw.com/news-culture/shows/good-food
Also, enjoy listening to our friend Amy Halloran who joins the show before our spot.…
Good Food Hosted by Evan Kleiman talks to Grist & Toll Read More »
Grist & Toll Classic Whole Grain Biscuits
Yield = 6 one-inch high, 3-inch wide biscuits
*See notes for turning this formula into shortcake at the end
Ingredients:
2 cups (9 oz) Sonora or your favorite G&T whole grain flour
2 …
Whole Grain Biscuits and Shortcake Read More »
Community Table Dinner: Chef David Pratt of BRICK and Grist & Toll
Explore the tangible connection between sustenance and sustainability at a unique farm-to-table dining experience.
Please join use on June 26th 6:00pm
http://www.theecologycenter.org/events/community-table-dinner-brick…
Rye is finally having a moment Read More »
We love The Fare Trade’s mission and are proud to once again be included in the monthly curated chef’s basket. Subscribers have access to recipes and web videos as well as the monthly featured food items.
Find out more:
We are thrilled to be mentioned in this Wall Street Journal article. Perhaps this is a sign that the gluten conversation is finally moving in the right direction, focusing on wheat processing and baking techniques which are the most critical …
Can You Carbo-Load Your Way to Good Health? Read More »
