News

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

Why you should get up before the sun on Thanksgiving to bake a great pumpkin pie If you want to bake a really good pie, get up early. I mean insomniac early, before light and birds and traffic, when the house and anyone in it, including the dog, are asleep. Put on the tea kettle

Industrial production destroyed both the taste and the nutritional value of wheat. One scientist believes he can undo the damage.

Larta Institute presents Food For Thought: New sources, new systems How is innovation disrupting and changing the food value chain in So Cal? Join several food entrepreneurs, including Grist & Toll’s Nan Kohler, for a thoughtful discussion, moderated by Larta Institute. Details and registration can be found here: https://link.larta.org/gain Date: October 20th, 2015 Location: Haworth Showroom –

Grist & Toll Bread Baking Series: Bread and Culture Graison Gill of Bellegarde Bakery Returns Saturday, October 10, 2015 10:00 am to 4:00 pm Click on this link for Info and Registration: GRAISON GILL: FOOD AND CULTURE Recommended for intermediate bread bakers. Some understanding of sourdough bread baking is beneficial. Back by popular demand, Graison Gill, owner

Please Join us at the 7th Annual Good Food Pie Contest. Sunday October 4th at 11am at the Fowler Museum at UCLA

Follow this link for event details and tickets:  https://www.eventbrite.com/e/artisanal-la-spring-show-april-25-26-11a-6p-tickets-15805054343

Grist & Toll Owner/Miller Nan Kohler will be speaking to the Culinary Historians of Southern California on Saturday, April 11, 2015 from 10:30-12:00 at the Los Angeles Public Library.  The discussion will be led by Nan’s good friend, Linda Civitello, author of “Cuisine and Culture: A History of Food and People.” A tasting of assorted

Erik Knutzen, co-founder of the Los Angeles Bread Bakers is coming to Grist & Toll Saturday, February 21, 2015 1:00-4:00 Follow this link to register: http://www.meetup.com/Los-Angeles-Bread-Bakers/events/220310298/ Join the whole grain sourdough revolution and learn how to make a 100% whole wheat boule from local Joaquin Oro wheat from Grist & Toll. This is a simple,

We are starting 2015 with more pastry. We’ll be baking up a storm, learning recipes for everything from scones to pop tarts to cakes – 6 recipes in all! Follow this link for details and registration for our first class of the year, which will be held on Sunday, January 25th. We’re flying Dawn Woodward