Join Nan at a special Slow Food event aimed at studying fermented foods and how they affect our health. Follow this link for tickets and details: https://www.eventbrite.com/e/fermenting-change-a-slow-food-dinner-for-the-microbiome-tickets-20007191047
Ventura Slow Food Event Read More »
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 bakers will be baking and bringing some holiday baked goods featuring recipes from Genevieve’s book
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 for Rustic Breads, Sweets, Savories, and More. Sarah will be demonstrating basic techniques of naturally leavened breads
Grist & Toll Open House Meet the Author: Sarah Owens “Sourdough” Read More »
The Rye Baker [spacer height=”10px”] Open House at Grist & Toll Saturday, October 22nd 1:00pm to 4:00pm [spacer height=”10px”] Join us at the mill for an afternoon of obsessing over one of our favorite grains – Rye! We will have books for sale and Stanley will be here to sign copies and demo a favorite bread
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 have beautiful photography and great articles. Check out the Fall issue here http://www.hoffmanmediastore.com/bake-1/bake-from-scratch-fall-2016.html
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 tbsp sugar 1 tbsp baking powder ¼ tsp baking soda 1 tsp kosher salt 5
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
By Amy Scattergood Think about rye and the things that probably come to mind are dense loaves of Old World bread, dark as earth and shot with caraway, maybe a nursery rhyme (blackbirds, pie) or more likely a tumbler of Prohibition-era whiskey. But these days if you’re a pastry chef, or like to bake like one, rye
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: http://www.thefaretrade.com/homepage
