Bread is Broken
Industrial production destroyed both the taste and the nutritional
value of wheat. One scientist believes he can undo the damage.…
Larta Institute
Larta Institute presents Food For Thought: New sources, new systems
How is innovation disrupting and changing the food value chain in So Cal? Join several food entrepreneurs, including Grist & Toll’s Nan Kohler, for a thoughtful discussion, moderated by Larta …
October Bread Class : Bread and Culture
Grist & Toll Bread Baking Series: Bread and Culture
Graison Gill of Bellegarde Bakery Returns
Saturday, October 10, 2015
10:00 am to 4:00 pm
Click on this link for Info and Registration:
GRAISON GILL: FOOD AND CULTURE
Recommended for intermediate …
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7th Annual Good Food Pie Contest
Please Join us at the 7th Annual Good Food Pie Contest. Sunday October 4th at 11am at the Fowler Museum at UCLA…
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Local vs. Industrial: Wheat Expectations
We have a broken system for growing and handling local wheat. In order to fix it, we’ll need to work together. The time has come to take a good, hard look at our flour and how it is currently being …
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A Cake for the 4th of July and All Summer Long
This is a short and sweet post, just to share one of my favorite summer recipes remixed with Grist & Toll Flour.…
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Join us at the Spring Artisanal LA
Follow this link for event details and tickets:
https://www.eventbrite.com/e/artisanal-la-spring-show-april-25-26-11a-6p-tickets-15805054343…
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Culinary Historians of Southern California
Grist & Toll Owner/Miller Nan Kohler will be speaking to the Culinary Historians of Southern California on Saturday, April 11, 2015 from 10:30-12:00 at the Los Angeles Public Library. The discussion will be led by Nan’s good friend, Linda Civitello, …
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The Simplest Things and Two Treasures
We can get pretty fancy on the days that we have time for test baking and recipe development at the mill. On those luxurious days, we tend to focus on laminated dough and enriched breads, such as my current obsession …
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Reflections On A First Year
The more I learn, the less I know.
I could leave it right there, but I wouldn’t want you to think I mean that in a negative way, so I suppose I should elaborate a little.…
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