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
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
We are thrilled to be mentioned in this Wall Street Journal article. Perhaps this is a sign that the gluten conversation is finally moving in the right direction, focusing on wheat processing and baking techniques which are the most critical for healthy flour and bread. Thank you to Elizabeth Dunn at the WSJ http://www.wsj.com/articles/can-you-carbo-load-your-way-to-good-health-1463670677
Can You Carbo-Load Your Way to Good Health? Read More »
Grist & Toll Bread Baking Series Know Your Wheat with Dave Miller Sunday, June 5, 2016 9:00 am to 2:00 pm Price: $195.00 Sorry Sold Out Register here: https://gristandtoll.com/product/bread-baking-with-dave-miller/ At last, Dave Miller, owner of Miller’s Bake House in Chico, CA, is coming to Grist & Toll for a hands-on bread workshop. This class has
Bread Class with Dave Miller Read More »
Grist & Toll Bread Baking Series Bread and Science with Andrew Ross Sold Out Sunday, March 13, 2016 10:00 am to 4:00 pm
Bread and Science Class with Andrew Ross Read More »
Gus Herrera wrote a very kind article in the local papers. Grist & Toll Combines Old School Techniques With New School Sustainability to Lead Charge Against Flour Status Quo
Pasadena’s Flour Revolution Read More »
Grist & Toll Bread Series Class Pizza with the Wood Fired Oven Sat., Feb. 6th, 2016 11:00-3:00 Sold Out
Grist & Toll flours, grains and baking supplies In a small warehouse space in Pasadena, baker Nan Kohler and her business partner Marti Noxon have built an urban flour mill where they mill whole grains into flour and sell that flour, as well as often hard-to-find grains and other items that bakers love…. http://www.latimes.com/style/holiday/la-sa-foodie-gift-guide-2015-story.html
LA Times Gift Guide Read More »
