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 […]
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LA Times 2018 Gift Guide We are excited to be in the LA Times gift guide again this year. Just fill out the questionnaire at the link below to see the choices. https://www.latimes.com/projects/la-gift-guide-2018/
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Grist & Toll flour mill wants to change your bread We are excited to share our interview on Marketplace. Kai Ryssdal host and senior editor of Marketplace, came to visit and talk to us at the mill. You can find the interview here https://goo.gl/p1mqCs
Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking Meet the author Linda Civitello Saturday, Oct 14, 2017 1:00pm to 4:00pm Meet the author, taste historic recipes made with our flour, buy a book and have it signed, learn more than you ever though possible about food and politics. This book is an
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Gourmandise Grain Conference CONSUMER DAY – Featuring JOSEY BAKER Sun, Sep 24 2017 Milling & Working with Different Grains with Nan Kohler, Grist & Toll 10:45 am Sourdough Bread with Andy Kadin, Bub & Grandma’s, and Nan Kohler, Grist & Toll 2:45 pm http://thegourmandiseschool.com/grain-conference-consumer/ INDUSTRY/TRADE DAY – Featuring DAVE MILLER Mon, Sep 25
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Grist & Toll Bread Baking Series Sourdough: Back To Basics With Nan and Rose Sunday, June 25, 10am-3pm Sourdough Bread Class Location: Proof Bakery’s Commissary Kitchen 2388 Glendale Blvd., Ste A Los Angeles, CA 90039 By popular demand, we are going back to basics with our first bread class of 2017. This class is open to
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Nan Kohler, co-owner of Grist & Toll, Los Angeles’ first urban flour mill, will be taking us through the history of milling and its place in culture and industry. Why does milling matter for health and baking? What’s really going on between modern and ancient grains? We don’t know, but are excited to find out!
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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
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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
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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
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