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I have been thinking a lot lately about what a loaf of bread should cost. Since opening Grist & Toll, I’ve been lucky enough to meet many budding artisan bread bakers. They all express the same passion: “I want to create something meaningful with my own two hands.” And they all share the same fear, […]

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 produced. If we want a better, local product we have choices to make.

This is a short and sweet post, just to share one of my favorite summer recipes remixed with Grist & Toll Flour.

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 with the perfect Grist & Toll brioche recipe.

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.

I consider this topic to be even more monstrous and unwieldy than naturally leavened bread. And if you knew how many times a day I am asked to troubleshoot bread or dough of some sort, you’d know exactly what I mean by that! But let’s just dive in anyway.

I love shortbread cookies. It’s amazing how much more I love them now that I can make them with freshly milled flour. In the previous blog post, I mention how the flavors of fresh, whole grain flour really shine when there aren’t a lot of competing flavors and ingredients in the mix. This really rings

I find that when I am discussing what makes fresh flour so special, I can’t escape making multiple references to the time I spent working in the wine industry, which inevitably leads me to the sophistication of our current coffee culture. There are so many parallels. Just like grapes and wine, until we were exposed

My business partner, Marti, likes to say that Grist & Toll is the newest old idea in the world. And she’s right.