“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 »
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 »
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 »
California-grown and -milled flour Farmer to miller to you A Grist & Toll and Farmer Mai Nguyen Collaboration What is the SoCal Flour Share and why do we need it? Creating a California wheat flour economy based on ecology, fair compensation, health, and quality requires effort and investment. There’s a great deal of work left to
Introducing the SoCal Flour Share Read More »
Cookie Tin sales go live 12:00 noon, Monday, December 14, 2020. Grist & Toll Owner/Miller Nan Kohler is joining 15 other Los Angeles pastry chefs to create a one-of-a-kind cookie box to help raise funds for the Georgia senate runoff elections. Here are the details: Sixteen of L.A.’s best pastry chefs have come together to
2020 Holiday Cookie Tin – Fundraiser Read More »
The Best Foods Everyone Should Be Ordering from California by Karen Palmer When I moved to Los Angeles a year-and-a-half ago, it wasn’t my first California rodeo. I’d lived in San Francisco several years before, but all it really took was a trip to the sprawling Santa Monica Farmers Market to remind me how lucky
Grist & Toll is 5 Years Old! Community Oven Day and Open House, Come Celebrate This Sunday — December 2nd 2018 12:00-5:00 — BBQ, Snacks, Bread and Retail Shop open Meet Farmer Mai and turn wheat stalks into cocktail straws! [spacer height=”20px”]*RSVP necessary to bake bread in the oven* Call (626.441.7400) or email (info@gristandtoll.flywheelsites.com) for
Grist & Toll is 5 Years Old! Read More »
