Bake From Scratch
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 …
News
Community Table
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…
Rye is finally having a moment
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
Rye is finally having a moment Read More »
Fare Trade basket
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:
Can You Carbo-Load Your Way to Good Health?
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 …
Can You Carbo-Load Your Way to Good Health? Read More »
Bread Class with Dave Miller
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 …
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Bread and Science Class with Andrew Ross
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 »
Pasadena’s Flour Revolution
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 »
Pizza Class
Grist & Toll Bread Series Class
Pizza with the Wood Fired Oven
Sat., Feb. 6th, 2016 11:00-3:00
Sold Out…
LA Times Gift Guide
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 …
LA Times Gift Guide Read More »